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Job ID: 195170

Assistant Food Service Manager-( multiple positions) (3990)
Northern Illinois University

Date Posted Sep. 22, 2022
Title Assistant Food Service Manager-( multiple positions) (3990)
University Northern Illinois University
DeKalb, IL, United States
Department Residential Dining Service
Application Deadline Open until filled
Position Start Date Available immediately
  • Classified Staff
  • Dining Services

Position Summary

Employees at this level are responsible for the functional operation of a residential dining facility. They work under the general supervision of the Food Service Manager. 

Essential Duties and Responsibilities

Planning – 30%
    • Plans and supervises the general housekeeping and sanitation of the kitchens, dining rooms, service areas, and adjacent areas.
    • Assist in planning menus
    • As assigned, responsible for the requisitioning, receipt, storage and issuing of food, paper supplies, and detergents.
    • As assigned, responsible for the forecasting function.
    • As assigned, responsible for the end-of-month distribution of bills and listing of accounts payable
    • As assigned, coordinates monthly inventory of food and supplies.


Operations – 30%
  • Responsible for front of the house operations including, but not limited to, meal service, correct portion sizes, customer service, cleanliness, utilization of employees, and presentation.
  • As assigned, responsible for the preparation of production sheets.
  • Assists with supervision of food production, assuring food quality standards are being met through the adherence of standardized recipes and procedures.
  • Assists with the menu critique process.
  • Supervises service and clean-up, assuring that departmental standards are being met.
  • Prepares quality investigation reports as needed.
  • Issues meal card replacement authorizations and meal transfers.

Personnel – 30%
  • Responsible for supervising on-the-job training of all civil service employees.
  • Manages 2-4 subordinate supervisors who supervise a total of 30-50 employees in the sanitation staff, production staff, and student staff.
  • Responsible for the overall direction, coordination, and evaluation of these units.
  • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning; assigning; and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  • Assists with the evaluation of employees and student managers.
  • Secures replacements for absent employees.

Responsible for the dining facility in the absence of the Food Service Manager. – 5%

Perform other related duties as assigned. – 5%

Minimum Required Qualifications (Civil Service)

  1. High school diploma or equivalent.
  2. Any one or combination totaling six (6) years (72 months) from the categories below:
    1. Coursework or vocational training in hospitality administration/management, culinary science, food services management, or a closely related discipline, as measured by the following conversion table or its proportional equivalent:
        • 30 semester hours equals one (1) year (12 months)
        • Associate’s Degree (60 semester hours) equals eighteen months (18 months)
        • 90 semester hours equals two (2) years (24 months)
        • Bachelor’s Degree (120 semester hours) equals three (3) years (36 months)


    2. Progressively more responsible supervisory and managerial experience in commercial or institutional food service operations.
  1. Working knowledge of the theories, principles, methods, and procedures of professional food service management.
  2. Ability to supervise.
  3. Administrative ability.

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