Position Summary:

We are looking for individuals with diverse talents and backgrounds to join our nationally recognized team that is committed to providing exciting and healthy food options to students, faculty and staff on campus. We offer excellent benefits including paid leave and tuition assistance. The University of Dayton is proud to be named the Best Place to Work in the annual Best of Dayton contest.

Under the direction of the Executive Chef, the Catering Production Supervisor is a working supervisor who assists in food preparation, execution and presentation of food for catered banquets and special events. The Catering Production Supervisor helps the chefs to maintain best practices as related to product quality, safety and sanitation, guest satisfaction, ordering product and inventory control. Must be available to work a flexible schedule including evenings, holidays and weekends. Must have a valid driver license, ServSafe certification (within 1 year).

Minimum Qualifications:

*Must be a high school graduate (or equivalent).
*Must have a minimum of two (2) years of experience in food service preparation in university food service, restaurant, hospital, or other commercial institution.
*Experience in utilization of industrial kitchen equipment.
*Working knowledge of food safety and sanitation procedures.
*Working knowledge of food preparation techniques as related to full service menu.
*Ability to use Windows based software.
*Excellent customer relations with ability to interact with a diverse group of clients and staff.
*Good written communication skills.
*Experience in the coordinating multiple tasks.
*Must maintain a valid driver license with less than six (6) points and certifiable per University requirements.
*Must be able to drive catering transport vehicles and operate lift gate.
*Must be able to stoop, bend, lift up to 75 pounds.
*Must be able to work in extremely hot & cold temperatures.
*Must be able to stand or walk for a minimum of 4 hours at a time.
*Must be able to work nights, early mornings and weekends; able to adapt schedule to various catered events.
*Must be Managerially ServSafe certified or obtain certification within one year of hire

Preferred Qualifications:

While not everyone may possess all of the preferred qualifications, the ideal candidate will bring many of the following:

*Associate Degree from an accredited university with a major in Culinary Arts, Institutional Management or Restaurant Management.
*Two (2) years of supervisory experience with food production in catering, restaurant, hospital or university food service.
*Current certification in Managerial ServSafe.
*Proven ability to be a self starter with initiative, creativity, and flexibility.
*Professional appearance and good communication skills.
*Proven experience with university high volume food service catering, multiple events, or multi unit operations.
*Knowledge of and sensitivity to a Catholic Marianist work environment.

Special Instructions to Applicants:
To apply please submit a cover letter addressing each minimum qualification and any applicable preferred qualifications that you meet.
Closing Statement:

Informed by its Catholic and Marianist mission, the University is committed to the principles of diversity, equity, and inclusion. Informed by this commitment, we seek to increase diversity, achieve equitable outcomes, and model inclusion across our campus community. As an Affirmative Action and Equal Opportunity Employer, we will not discriminate against minorities, women, protected veterans, individuals with disabilities, or on the basis of race, color, national origin, religion, sex, sexual orientation or gender identity.

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