Required Education: Bachelor's Degree, AND: 

• 48 months of Food Services/Restaurant supervision experience

Equivalency/Substitution:  Will accept 48 months of related experience in lieu of the Bachelor's degree for a total of 96 months of related experience.

Skills:

• Developed written and oral communication skills.

• Ability to lead, build workplace teams and manage change.

• Ability to resolve conflict.

• Demonstrated commitment to nutrition and menu creativity.

• Clear history of promoting hands on training and professional development.

• Demonstrated history of successful planning, goal setting, and goal achievement.

• Excellent ability to form and lead strong, positive and collaborative teams.

• Proven ability to manage multiple concurrent responsibilities and competing priorities.

• Excellent ability to think critically and offer recommendations that will enhance and advance the dining program.

• Proven ability to promote and manage change while also maintaining required services and supports at a high level of performance.

• Availability to routinely work extended work days and weekends.

Advertised Physical Requirements: 

• Regular pressure to meet productivity standards,

• Frequent exposure to pressure caused by deadlines and busy periods.

• Must be 18 years or older.

• Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required.

• Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc.

• Frequent and repetitive arm and wrist movement.

• Exposure to chemicals and noxious odors.

• Ability to lift objects up to 58 lbs, and push/pull up to 100 lbs, depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).

• Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment.

• As essential personnel you may be required to work during emergency University closings, to include during inclement weather. Nights and weekends may apply.

Department Preferences:

• ACF or CIA certification 

• 5 years progressive experience in restaurant management/supervision, staff supervision, hospitality operations, meal production & support, or related area.

Supervision: Will report directly to the Assistant Director, and will supervise a team of 15-50 employees.

Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy.  To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing.

Diversity Statement: The University of Oklahoma is committed to achieving a diverse, equitable, and inclusive university community by recognizing each person's unique contributions, background, and perspectives. The University of Oklahoma strives to cultivate a sense of belonging and emotional support for all, recognizing that fostering an inclusive environment for all is vital in the pursuit of academic and inclusive excellence in all aspects of our institutional mission.

Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.

Hepatitis A vaccine required.