Lead Cold Room Worker - Culinary Support Center

Why Work at BYU   

As the flagship higher education institution of The Church of Jesus Christ of Latter-day Saints, Brigham Young University (BYU) strives to be among the exceptional universities in the world. At BYU, we are devoted to our faith and to our students. We take an active role in the University's Mission: "To assist individuals in their quest for perfection and eternal life.” 

Our unique mission, deeply rooted in the Gospel of Jesus Christ, provides countless ways to serve and make an impact. This, along with our remarkable culture of belonging, weekly devotionals, and endless opportunities for learning and growth—all situated within a beautiful and historic campus—make it hard to imagine a more inspiring place to work. 

Brigham Young University strongly prefers to hire faithful members of The Church of Jesus Christ of Latter-day Saints.

Job Description

Job Title: Lead Cold Room Worker

Job Summary

This position supports the production in the Produce room, Garde Manger and Cook Chill rooms. Assignments will be given by the production supervisor. The daily activities include but are not limited to food production, equipment operation and troubleshooting, student employee supervision and coaching, and ensuring food safety and regulatory requirements are followed. This role will also coordinate the staffing and work in the dish room and other custodial duties for the building.

What you'll do in this role:

Production Line Management

• Responsible for meeting production assignment, including setup, priority, quantity, efficiency and clean up.
• Responsible for assigned equipment operation including setup, priority, efficiency and clean up.
• Leads student production work and ensures room efficiencies, food safety and regulatory compliance are followed.
• Solve problems when unexpected events occur, such as equipment malfunctions, late deliveries, and personnel absences.
• Prepare ingredient and materials for next day production, including placing orders as needed.
• Verify orders are completed and document discrepancies on requisition documents
• Sort the daily production by area and stage for next day delivery Other duties as assigned

Dish Room and Custodial Coordination

• Ensures Dish room area is ready at startup and shutdown
• Organizes all regulatory documentation regarding cleaning logs and temperature checks
• Ensures proper staffing for Dish room and Custodial team and works with Dining Hiring Office when hiring is needed
• Maintains chemical inventory and orders appropriately Other duties as assigned

Mentor Student Employees

• Initial and follow up training with production, sanitation and custodial procedures
• Teach and train proper and safe use of production, sanitation and custodial equipment
• Put into effect good work habits: timeliness ,attendance, GMPs, efficiency, focus, etc.
• Substantiate and enforce safety and food safety training requirements
• Provide timely and accurate feedback to employees to facilitate improvement
• Follow up with each custodial student on employment plans and work with the Dining Hiring Office to hire new students
• Evaluate student employee’s performance and assign wage increases following our policy

What qualifies you for this role:

Minimum education/experience required:  

• 2 years’ experience working in a food production or custodial environment

Preferred:

• 5 years of Production supervision

Skills, Abilities, Knowledge, Licenses, Certifications

Required

• Need to have knowledge of health, sanitation and safety requirements for this type of operation. This would include an understanding of state, county, federal and HACCP codes and regulations.
• Working with complex equipment will require a high awareness of equipment safety, use and maintenance.
• Because of changing demands of many diverse dining operations this job will require the employee to work flexible hours as needed including weekends and holidays.
• The following skills are essential: problem solving, planning and organizational skills, leadership, supervisory and mentoring, and ability to communicate well verbally and in writing.
• Needs to be able to teach and train student workers in proper use, maintenance and cleaning of industrial type equipment used to process meat and cheese.

Preferred

• Serve Safe
• Working knowledge of software such as Excel, Word and current Dining Services’ cost accounting pro