Dining Student Office Worker -HFS Office
Organizational Relationship:
This position reports to the Assistant Director of Dining Services for Menu Management who is under the supervision the Director of Dining Services. This position is advised by the Assistant Director of Dining Services for Procurement.
PRIMARY FUNCTION SUMMARY: Under supervision, the position will be trained how to use dining software, how to increase functionality of technology, and participate in process improvement initiatives. The Dining Technology Student Employee is responsible for complying with all aspects outlined in this Position Description.
Technology Management (75%)
• Learn menu management software including, but not limited to, CBORD, NetNutrition, mobile inventory, and FlexCatering.
• Uses FlexCatering to manage daily tasks related to a catering operation:
o Assists in entering nutrition and costing information for new and established recipes
o Assists in categorizing items and creating systems for report generation
o Provides assistance and solutions in response to departmental and customer needs
• Uses CBORD Foodservice Suite (FSS) to manage daily tasks related to a multi-unit foodservice operation:
o Processes invoices and requisitions
o Assists in creating standardized system for inventory efficiency
o Learns, understands, and maintains established naming conventions
o Maintains FSS ingredient database by correctly entering new items, evaluates for allergens and nutritional content
o Serves as a resource for any nutritional projects
o Participates in and accepts responsibility for departmental projects, as assigned
o Provides assistance and solutions in response to departmental and customer needs
Operations (25%)
• Completes orientation, familiarization with departments, especially within the Dining Services departments, and interrelationships of departments, policies, procedures, individual responsibilities, and routines
• Maintains established department policies, procedures, objectives, and safety and sanitation standards
• Maintains harmonious working relationships with department staff and clients
• Understands and complies with the principles of confidentiality, privileged communications and professional ethics in written and oral communication
• Participates in educational programs, in-services meetings and periodically attends menu management and production meetings as academic schedule allows
• Reviews current professional literature to keep abreast of new developments in nutrition and management research and practice
• Observes management principles in practice, including food production, food procurement, human resource management, and financial management
• Understands and complies with regulatory agencies
POSITION REQUIREMENTS & QUALIFICATIONS
• Strong verbal and written communication skills
• Strong time management skills
• Ability to work independently
• Interpersonal skills suitable to working in a complex office and foodservice preparation environment
EDUCATION REQUIRED & PREFERRED:
• Minimum of 3.0 GPA
• Current enrollment in the University of Illinois
• Preferred major in a FSHN or other health-related field, or equally preferred to be enrolled in a Data Science, Computer Science, Informatics or other technology-related field
• Preferred to have a current Food Service Manager’s Sanitation Certificate
EXPERIENCE REQUIRED & PREFERRED:
• Preferred previous experience working in University Dining or a food service setting
KNOWLEDGE, SKILLS and ABILITIES REQUIRED & PREFERRED:
• Proficient in Microsoft Office
• Preferred knowledge of quantity cooking
• Preferred knowledge of basic menu planning and food preparation