This is a description of a Staff Position Classification. It is not an announcement of a position opening. To view descriptions of current openings, please go to UNMJobs and Search Postings to view positions that are currently accepting applications.
The following statements are intended to describe, in broad terms, the general functions and responsibility levels characteristic of positions assigned to this classification. They should not be viewed as an exhaustive list of the specific duties and prerequisites applicable to individual positions that have been so classified.
Under general supervision, plans and implements menus and coordinates food preparation for a specified University and/or State sponsored dietary program servicing a specialized client population. Performs and coordinates food production, cleaning, maintenance, and inventory control activities, ensuring compliance with established policies and procedures, quality standards, cost parameters, and appropriate federal and/or state regulatory requirements.
Duties and Responsibilities
Plans and implements menus and coordinates the preparation, production, and distribution of a wide range of hot and cold food items; ensures that appropriate portions are served on an individual basis.
Ensures day-to-day operational compliance with appropriate State and/or Federal regulations and guidelines, and/or established program requirements and standards.
Prepares orders for food, equipment, and sanitation supplies for manager's approval; controls, monitors, and maintains appropriate inventory, costs, supplies, and equipment.
Checks food temperatures, prepares serving areas, and ensures that adequate and appropriate silverware, glassware, dishes, trays, and related food service items are available and serviceable.
Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
Cleans and coordinates the maintenance of work areas, facilities, utensils, and equipment; ensures that all equipment remains in good repair and attends to any breakdowns.
Monitors day-to-day dietary intake and related operational data, and prepares appropriate reports and records, as directed.
Ensures adherence to established University and departmental policies and procedures, objectives, quality assurance programs, and safety standards.
Performs miscellaneous job-related duties as assigned.
Minimum Job Requirements
High school diploma or GED; at least 1 year of experience directly related to the duties and responsibilities specified.
Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.
Knowledge, Skills and Abilities Required
Knowledge of supplies, equipment, and/or services ordering and inventory control.
Ability to monitor and/or maintain quality control standards.
Ability to resolve customer complaints and concerns.
Knowledge of the basic nutritional requirements of the specified client population being serviced.
Ability to gather data, compile information, and prepare reports.
Knowledge of food services operations and procedures.
Knowledge of appropriate regulations, standards, and guidelines for the preparation, production, and handling of food in an institutional environment.
Ability to safely use cleaning equipment and supplies.
Ability to provide training to staff and/or student employees.
Knowledge of organizational structure, workflow, and operating procedures.
Ability to work both independently and in a team environment.
Ability to maintain tools and equipment.
Organizing and coordinating skills.
Knowledge of food preparation and presentation methods, techniques, and quality standards.
Basic computer and general office skills.
Ability to coordinate quality assurance programs in area of specialty.
Position requires: a) coordination of the production of research meals; b) ensuring compliance with food handling and safety regulations, guidelines, and standards; c) monitoring and control of perishable and non-perishable supplies; d) monitoring and coordination of equipment maintenance and repair; e) training of lower graded technical staff and/or students.
Conditions of Employment
May be required to submit to annual TB and rubella screening.
UNM will provide Hepatitis vaccination, candidate may decline vaccination through declination form or may provide record of vaccination from previous employer.
Successful candidate must submit to post-offer, pre-employment physical examination and medical history check.
Working Conditions and Physical Effort
Considerable physical effort. Requires handling of objects that can weigh up to 50 lbs (or greater mass requiring mechanical assistance). Standing/walking may occur more than 50% of time.
Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
Will work with blood or blood-borne pathogens and will require OSHA training.
The University of New Mexico provides all training required by OSHA to ensure employee safety.