Food Concept Group Leader

Ball State University

Muncie, IN

ID: 7092254 (Ref.No. BSU29032)
Posted: January 14, 2022
Application Deadline: Open Until Filled

Job Description

Under the direction of the Unit Manager, lead, direct, and assist employees in achieving excellence in customer satisfaction, food quality, service of food, employee efficiency and productivity, compliance with safety and sanitation standards, HACCP standards, Indiana Food Service Code regulations, and rules, policies and procedures of Ball State University. Additional functions include but are not limited to record keeping, physical inventory, subordinate training, communication, executing promotions and advertisements, complying with branded concept license and franchise agreements and standards of operations, executing detailed plans and arrangements, contributing to menu, recipe, and concept development, and participating in preparation and serving of food or cashiering.

The Ball State University Dining department has an opening for a Food Concept Group Leader to help provide excellent customer service, food quality, safety, and sanitation while insuring that brand standards are met on the beautiful Ball State University Campus. Multiple positions are available at various dining locations with varying schedules.  Details will be provided during the interview process.  These positions come with excellent pay and a great benefits package that includes medical and prescription plans, dental, vision,  flexible spending and health savings accounts, paid time off,  holiday pay,  retirement programs, tuition discounts, employee discounts to the pools and workout facilities and much more.

Job Function:

Under the direction of the Unit Manager, lead, direct, and assist employees in achieving excellence in customer satisfaction, food quality, service of food, employee efficiency and productivity, compliance with safety and sanitation standards, HACCP standards, Indiana Food Service Code regulations, and rules, policies and procedures of Ball State University. Additional functions include but are not limited to record keeping, physical inventory, subordinate training, communication, executing promotions and advertisements, complying with branded concept license and franchise agreements and standards of operations, executing detailed plans and arrangements, contributing to menu, recipe, and concept development, and participating in preparation and serving of food or cashiering.

Minimum Education:

1. High school diploma or equivalent (GED).

Minimum Experience:

1. Two (2) years of direct or related work experience in food service. 
2. Must be able to read and comprehend all specified policies and procedures. 
3.You must be 18 years or older.

Preferred Experience:

1. Two (2) years of direct or related work experience in food service. 
2. Must be able to read and comprehend all specified policies and procedures. 
3.You must be 18 years or older.

Duties and Responsibilities:

  • Perform food preparation, service, and cashiering duties when assigned.
  • Lead, direct, and assist employees in the correct and timely procedures in 
     
    meeting license/franchise and department standards in relation to the 
     
    preparation and service of all menu items including but not limited to recipe preparation, food presentation, quality control, customer service and 
     
    sanitation and safety as defined by BSU manuals, handbooks, HACCP 
     
    standards, Indiana Food Code, NRA ServSafe, and other industry standards.
  • Orient, coach, and train employees resulting in well-trained staff that will 
     
    consistently exhibit excellence in job knowledge and performance; ensure 
     
    employees are well-trained before working in any job assignment; and provide accurate, balanced feedback to employees regarding job performance.
  • Count the safe and audit safe records; audit cashier reports and submit 
     
    thorough, accurate, cashier check-out reports to bookkeeper; properly report and account for shortages in safe or deposits of sales; complete documentation, report all unaccounted monies (over $20.00) immediately to the Unit Manager; check and approve all cashier refunds to customers and audit the No Sale transactions of each cashier in order to prevent cashier theft; maintain accurate and up-to-date meal card system, including but not limited to reporting lost cards, verifying account status, and overseeing the recording of offline transactions; administer university and departmental policies as related to money handling and reporting; ensure cahiers properly ring sales to record product movement and product value related to each brand upon which royalty payments to brand licensors or franchisers are based.
  • Scrutinize inventory levels, and other indicators; manage purchasing 
     
    assignment and following policies and procedures of Ball State University; 
     
    maintain appropriate inventory levels of foods and supplies as assigned, with neither being over or under-stocked; complete weekly inventory of foods and supplies with a high degree of accuracy.
  • Oversee and maintain adequate staffing following University procedures to 
     
    schedule replacement employees; complete documentation related to 
     
    scheduling regular and overtime staff; maintain confidentiality and ethical 
     
    practices relating to communications.
  • Unlock facility for the day?s operations and secure the facility for the periods 
     
    of closure; observe safety and security precautions to prevent personal or 
     
    employee injury, and theft of university or employee property; maintain 
     
    personal and unit keys in a safe manner to prevent unauthorized use.
  • Assist in optimizing profitability through effective monitoring and supervision of food waste, portion control, inventory management, key control, theft and security controls, correct and accurate use of the POS register, carful care for the facility, equipment and furnishing; assist in evaluating food, labor and other controllable costs; implement corrective measures as needed.
  • Assist in executing an effective marketing and promotion program for the unit in conjunction with the Unit Manager.
  • Assist in planning of standard and custom menus, submit recipes for new 
     
    menu items, and assist with development of sales mix for the unit; assist in planning and executing special events, catered events, and other non-routine food services.
  • Perform other duties as assigned.


At Ball State University, we recognize inclusive excellence as an integral endeavor to fulfill our University’s mission and our strategic plan. We recruit, support, and retain a diverse population of students, faculty, and staff. We encourage and reward diversity of thought. We promote a work environment that encourages and rewards innovation and creativity. We pledge to keep Inclusive Excellence at the highest level of institutional importance and as a foundation in all that we strive to do. Our over-arching goal for Inclusive Excellence is to adopt a university-wide Inclusive Excellence approach to academic, administrative support, and service functions of the university. We believe Inclusive Excellence must be infused in every step we take.