MINIMUM EDUCATION, WORK EXPERIENCE & REQUIRED CERTIFICATIONS

Bachelor’s Degree 3+ years of relevant experience; or an equivalent combination of education and experience accepted Required Certifications: None
BACKGROUND CHECKS/CLEARANCESEmployment with the University will require successful completion of background check(s) in accordance with University policies.

PENN STATE IS AN EQUAL OPPORTUNITY EMPLOYER AND IS COMMITTED TO PROVIDING EMPLOYMENT OPPORTUNITIES TO ALL QUALIFIED APPLICANTS WITHOUT REGARD TO RACE, COLOR, RELIGION, AGE, SEX, SEXUAL ORIENTATION, GENDER IDENTITY, NATIONAL ORIGIN, DISABILITY OR PROTECTED VETERAN STATUS. IF YOU ARE UNABLE TO USE OUR ONLINE APPLICATION PROCESS DUE TO AN IMPAIRMENT OR DISABILITY, PLEASE CONTACT 814-865-1473.

The Pennsylvania State University is committed to and accountable for advancing equity, respect, and belonging. We embrace individual uniqueness, as well as a culture of belonging that supports equity initiatives, leverages the educational and institutional benefits of inclusion in society, and provides opportunities for engagement intended to help all members of the community thrive. We value belonging as a core strength and an essential element of the university’s teaching, research, and service mission.

• Create an environment for excellence in customer service; monitor food preparation; ensure overall quality of product and services offered
• Hire, train, coach, supervise, and evaluate assigned employees; prepare schedules; communicate and enforce standards
• Uphold food quality control procedures; conduct regulatory compliance inspections; assure adherence to university and departmental policies, procedures, and guidelines; report, address, and correct discrepancies
• Address staff, customer, and vendor issues of concern; provide guidance and timely solutions; follow-up as necessary; escalate as required
• Execute environmental stewardship in all operational areas; evaluate, schedule, and oversee equipment and facility maintenance; recommend equipment purchases; participate in facility renovations and upgrade projects as directed
• Analyze budgetary items, containment costs, and business growth opportunities; prepare reports and make recommendations
• Maintain inventory; purchase product and supplies; negotiate prices; resolve quality and quantity issues
• Under management guidance and direction, research, develop, market, and implement new products, menus, recipes, and concepts
• Meet with special event and catering customers; manage, plan, and execute functions to customer satisfaction
• Follow Collective Bargaining Agreement provisions; participate in grievance procedures, hearings, and arbitrations as requiredParticipate in departmental and University-wide initiatives and committees; complete special projects and reports as assigne