Job Description

This position is responsible for supervising, training and evaluating assigned personnel. They will determine work priorities, plan schedules, assign and review work. Will also be responsible for proper cash handling, administrative duties associated with inventorying/ordering and filling in on the service line.

Duties:

Prepares food following recipes and applying individual portion control standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Utilizes various kitchen utensils, appliances, and heavy/industrial equipment in food preparation (ovens, knives, peelers, dicers, slicers, mixers, industrial dish machines, recycling, stoves, etc.). Serves food in a courteous and respectful manner, with proper portion control and knowledge of menu items.
Load, carry, and transport hot or cold food items or containers to customers, serving lines, or dining tablessafely, efficiently and timely. Loads and transports food carts to and from designated floor units. Washes, sanitizes, and stores pots, pans and kitchen utensils in designated areas. Scrapes dishes and cleans tables, serving areas. Cleans counters and floors. Follows proper kitchen standards when cleaning/sanitizing the work area (floors, food carts, cabinets, tables, kitchen utensils and equipment, dishes, and tableware, etc.).
Assists with special events across the University and across campuses that may include Presidential luncheons and dinners, catering needs, student organizational special requests, and daytoday events.
Assists other food services staff when necessary and voluntarily as much as possible. The functions described here are not allencompassing of those an employee may encounter while on the job.


Normally, employees on a 5hour shift receive a free meal. Uniforms are provided at no cost but must be maintained by the employee.

Job Requirements

Required Education and Experience:

High school diploma, GED, or graduate of culinary school,

AND:

36 months experience in food services to include 12 months in a supervisory role.

Skills:

Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period.
Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walkin refrigeration, elevators, cash registers, food digester, dishwashers, time clock, etc. Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc.
Reads and interprets routine written materials, menus, instructions and emails. Communicates effectively, in English, orally and/or in writing. Understands and demonstrates Housing and Food Services core values at all times. Basic understanding of nutrition and portion control.

Advertised Physical Requirements:

Must be 18 years or older. Must submit to a background check. Hepatitis A vaccine required if hired, or annual testing.
Perseverance, both physically and mentally, for fastpaced 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 walkin refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 50 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. Nights and weekends may apply for any operations especially those operating 24/7.

Supervision:

Position receives general supervision from Restaurant Manager

Department Preferences:

ServSafe Certification More than 36 months of restaurant kitchen supervisor/cooking experience

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/PoliciesHandbooks/TBTesting.

Why You Belong at the University of Oklahoma:

The University of Oklahoma values our community's unique talents, perspectives, and experiences. At OU, we aspire to harness our innovation, creativity, and collaboration for the advancement of people everywhere. You Belong Here!

Equal Employment Opportunity Statement:

The University, in compliance with all applicable federal and state laws and regulations, does not discriminate on the basis of race, color, national origin, sex, sexual orientation, marital status, genetic information, gender identity/expression (consistent with applicable law), age (40 or older), 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, housing, financial aid, and educational services.

Hiring contingent upon a Background Check?

Yes

Special Indications

Hiring contingent upon police records check

Job Posting

Nov 14, 2025

JOB DESCRIPTION HELP

Required Attachments

Documents required for this position are listed under the "Required Attachments" section of this job listing. You will be required to upload and attach these documents in the application process.

Important:

ALL required documents must be attached to your job application or your documents will not be visible to the hiring department!