Northern Michigan University Work Values

Daily Duties at Northern Michigan University:

Manage and coordinate the activities of a University Food Service cost center(s) to ensure efficient and profitable operation. Work Performed Operate cost center(s); develop budgetary recommendations based on fiscal requirements; ensure compliance with established budget; implement appropriate action to eliminate budget variances; administer board food production plans. Plan menus and forecast portion specifications to satisfy nutritional needs and consumer demand in accordance with departmental standards and cost and recipe information provided by Support Services; determine food and supply needs for area; prepare specifications for purchases and order or monitor the requisition of food and supplies as needed; maintain inventory control of food and supplies stored within the component to minimize waste and pilferage. Coordinate with support components to arrange for services such as housekeeping, procurement, food preparation and preparation of facilities, equipment and furniture. Plan, schedule and supervise the work of assigned areas to ensure proper distribution of assignments, adequate manning and facilities for performance of duties, and prompt and efficient preparation of foods to meet the menu requirements and institutional needs; ensure food production quality standards are met and amounts are sufficient to meet expected need; make substitutions and changes to menu if warranted by situation. Maintain and administer standards for food production and handling, cooking, housekeeping, sanitation, safety, dress, alcohol control, security, cash control and employee hygiene in compliance with appropriate laws and regulations, and policies and procedures; plan and conduct meetings with subordinates to ensure compliance with practices and policies and to keep employees abreast of current changes and standards; train new personnel in proper procedures related to food service work. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusions; develop and recommend policies and procedures related to assigned operations; make recommendations for increased savings, reduced costs, and improved services; determine changes in selling prices and menu items as needed; propose new equipment purchases. Manage various personnel functions including, but not limited to, hiring, disciplinary actions, grievances, promotions, transfers and vacation schedules. Perform other related duties incidental to the work described herein. Required Qualifications at this Level Education/Training: Work requires communications, organizational and food production management skills acquired through completion of a bachelor's degree program with major concentration in food preparation management, nutrition or related field. My day would start at 5 am I would get to the campus and open the doors for the staff to come in. Breakfast starts at 615am and that is the grill, so I would have to make sure that the product is preped and ready to go. (0 percent of all the food were at stations that all the students could see while it was pre pared so we had to make sure the food we were serving to the students we would also want to eat ourselfs. So the main doors open at 6 and the gril is on ready to go for eggs that would be cooked to order for the students. Also we had a hot line that would serve a virity or items and that would be different depending on the meal and the day of the week as well too. Mornings we would have eggs all ready made, along with pancakes, bacon, sausages, french toast, hash browns and other breakfast foods. Then we had a cold station and in this we would have youget, fresh fruit, grains, and other cold breakfast items. As the day were to go on we would be busiest for breakfast between 645 and 8, then lunch would start at like 1030 too 1` and dinner would be 430 till 7. the time frams are would peak at certain points between these times, but for the most part we would just be preping an hr in advance per meal. The marketplace is what the cafe was called and it would have different food stations that would be a hot line, cold line, mongonila grill, salad bar, the grill for burgers and such, soup station, dessert station, fruit station, pastat station, pizza station, sub station and 5 drink stations. averagly each day we would serve 4500 meals a day and every 3rd day we would move 10,000 lbs of food through there. My role was to make sure the food was coming out in a prompt manner, lookd good was being made per the recipes, the staff of 200 students were working together and well with the other supervisors who would be eaither other students or non students. Also this university is a union environment too for the non student employees, but all you really have to know with a union environment is to ask if they need help or not, because when they say they would like help then they will not take you to HR about you taking work from them. I would also run a convient store called cat trax, what this was is a place like when you would go into a gas station and we would provided odd and end items like pop, candy, juice, poptarts, cookies, note book paper and so on. I would be in charge of keeping inventory in the store and compleating the orders each week for the comming week. There were well over 1000 products in this store and I would keep a close inventory so at the end of the year we did not have extra stock that would just sit in storage for the summer. Also I would have to make sure that there was proper rotation going on in both cat trax nand the market place for all the food products between the can products, food products and drink products. In the time I was there we served 800,000 meals and in 6 months and at 8 dollars a meal that comes to be 6.1 million dollars. Averagly in a year they work with 2 million meals and about 16 million for the cafe. There was one other manager working directly with me at the market place as well too. He was the production manager, so between me and him we were the ones directly in charge of 800,000 meals in a semseter. Durning the year we would have different meals to so there was a variety of food that the students could choose from. We had vegan meals, pizza, pasta, fresh fish, soups, burgers, a wonk station for noodles, salads, and so on. We would also have them meals. We dod a chinness new year theam all suchi on the hot line, with decerations and transformend the maketplace into a different environment. We did a big eats meal where it was all the food just larger amounts of it like 1lb burgers, 9 oz ravolie, ft long hot dogs, just larger meals. that was for when the students came back from xmess break. Then we compeated in the NACUFS compentation for theamed events. Our event was a trip down 41. The highway 41 starts from up in the upper pinsullia and goes all the way to Fl. So each action station was a different state. We took I think 2nd in it as well too. We decorated the whole marketplace from things you would see on the drive down. It went over very well and all the students really enjoyed it as well too. When the semedter ended I was there for to help out with the in coming collage kids for the net semester. They looked to me to be the one who would run the orentations in july. From the start of the day for the orentation to the end of it I was the go to person. I would over see the cafe and the food functions up there as well as the other events that were planed for the students each day. they would come to the campus on Thursday and the orentation would start on Fri and go till Sunday. This would consist of breakfast, lunch dinner and late night food with a dance. I would be the person over seeing all the events.

What they like about Northern Michigan University:

Working in an organization that is technologically advanced, creative, and innovative is critical in your assessment of hiring companies. Less important to you are stability of the organization, the length of time an organization has been in business, and the business' plans for the future. You prefer a fast-moving company that will take risks to achieve its goals and objectives. The length of time the company has been in business is irrelevant. Maintaining status quo is unnecessary. You thrive on change, uncertainty and the upside of potential business risks, especially those associated with innovation. Stability for the long haul is not nearly as important as is working in an atmosphere that is charged with a sense of urgency and constant change.

Tags

Motivational, Creative, Out of the box thinker, Team Work, Networking, Corporate Trainer, Trainer, Human Resources, Training Specialist

Skills

P&L responsibilities, Presentation, Ecommerce Strategy and digital marketing channels optimization - SEO, SEM, email, affiliates - for high-profile accounts., Technology Solutions, Sales Support, Software Implementation, Requirements Analysis & Specification, Leadership , Delphi is a program that lets us look up events for clients. , Squrial s a program for assigning servers to sections and what not in a resturant , Time Saver is a payroll system that helps control punches of employees and is also helps with vacation and sick days as well too.

These are some of the questions we asked our climbers about their experiences with Northern Michigan University: