• Assistant Manager/Mashgiach

    Posting Date 1 month ago(4/19/2018 10:54 AM)
    Job ID
    2018-10047
    Employee Classification
    Exempt
    Department
    Cafeteria
    Position Type
    Regular Full-Time
    Campus : Location
    US-NY-Beren- Lexington & 33rd St
  • ABOUT US

    Founded in 1886, Yeshiva University (YU) has a strong tradition of combining Jewish scholarship with academic excellence and achievement in the liberal arts, sciences, medicine, law, business, social work, Jewish studies, education, psychology, and more.  

     

    We are a leading global educational institution that employs over 2,000 people across our various campus locations -- Wilf Campus, Beren Campus, Brookdale Center, Resnick Campus in the Bronx, the Gruss Institute in Jerusalem, the Boys High School in Manhattan and the Girls High School in Queens. From the distinguished faculty who teach here, to the dedicated staff, we work to fulfill our mission: to “bring wisdom to life” through all that we teach, by all that we do and for all those we serve.  We seek to attract and retain engaged and committed individuals who contribute to an exciting working environment, where there is a sense of community and belonging, balanced with a significant cross section of people from diverse backgrounds working and studying together.

     

    The University offers an excellent compensation package, and a broad range of employee benefit plans, including immediate participation in the University’s retirement plan. Staff members are typically eligible for four weeks paid vacation each year and a shuttle to nearby subway locations.

     

    The Position:

     

    The Assistant Manager / Mashgiach supervises the preparation of all dining areas and maintains inventory of assigned areas. This position will also share the responsibility of overseeing vending machines throughout the Manhattan campuses. As Mashgiach this position will perform a variety of duties relating to handling, preparing, storing, and serving kosher meals to ensure compliance with Jewish dietary laws. The Assistant Manager supervises the preparation of all dining areas and maintains inventory of assigned areas. This position will cover the various downtown locations (215, 245 and Brookdale)

     

     

    The schedule for this position is: Monday- Thursday 6:00 am-2:00 pm, Friday 6:00 am-1:00 pm.

    POSITION RESPONSIBILITIES

    Assistant Manager

    • Assign daily food production numbers, portion size and count, recipe search, and tasting for quality or adjustment
    • Maintain inventory control, including paper goods items, juices, and other beverages. Ensure that there is enough bread, danish, and deserts daily
    • Maintain count of food and any extra production for caterings
    • Oversee hot food and sandwich lines during lunch hours
    • Supervise cashiers
    • Observe price verification on deliveries
    • Communicate with customers by taking orders and setting up menu ideas for meetings and seminars
    • Respond to customer inquiries
    • Design the layout of banquet tables and food trays
    • Maintain accounting procedures, cash control, inventory control, and First In First Out (FIFO) method
    • Operate small motor vehicle for the purpose of restocking vending machines

    Mashgiach

    • Perform a variety of duties relating to handling, preparing, storing, and serving Kosher meals to assure compliance with Jewish dietary laws
    • Instruct personnel in proper procedures for food handling

    QUALIFICATIONS

    Experience and Educational Background:

    • Associate’s Degree in Food Technology or Business plus 3-5 years of food service experience
    • Some catering experience preferred
    • Must maintain a valid driver’s license
    • Read and understand Hebrew
    • Knowledge of Kashruth laws

     

    Skills and Competencies

    • Speaks clearly and expresses self well in one-on-one conversations and groups
    • Develops effective written communications and uses them appropriately
    • Interacts and proactively shares information with internal and external contacts where appropriate
    • Develops effective relationships with peers, students and employees
    • Assumes responsibility to ensure issues/concerns will be addressed and monitors them through conclusion
    • Identifies, defines and analyzes information and situations before recommending a course of action
    • Effectively manages own time and resources
    • Ability to troubleshoot and problem solve food service related issues as needed

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