University Catering/Jan Marie and Richard J. Crawford University Club Student Employee (Fall)

Position Introduction:

Performs food service, sanitation, and kitchen maintenance. Serves food with proper portion control and knowledge of menu items. Remembers special requests, and delivers food in a timely manner. Load, carry, and transport hot or cold food items or containers to customers, serving lines, designated floors or dining tables-safely, efficiently, and timely. Assists with special events across the University and across campuses that may include breakfast, luncheons and dinners, catering needs, student organizational special requests, and day-to-day events. Will often transport food items from production environment to other campus/community locations. Make space ready for catering function, to include setting up serving lines with all necessary display items and utensils. Aid cooks in preparing meals and plating food as requested by the chef or other supervising employee. Serve and pack warm foods to clients in an effective manner and in strict accordance to the orders of such clients. Clean pots, pans, and any other dishes in the kitchen as needed, adhering to safety and sanitation standards at all times. Assist with cleaning the restaurant and dining area by picking up trash, clearing and washing plates and dishes, and wiping down tables as needed. Ensure food, drinks, and other items are displayed professionally while maintaining food safety standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Adhere to food safety standards at all times, making sure that all food is free or contaminants and pathogens that might make customers sick. Follows up on requests with a sense of urgency. Maintains professional behavior and composure in difficult interpersonal situations. Communicates with co-workers and others in calm considerate manner. Provide efficient, friendly, and informative service following established customer service standards and departmental core purpose/core values. Take initiative during slower times to stock items, or perform other tasks assigned by the supervisor or front-end manager. Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards. Ensure that events are properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions.

Required Education and Experience:

• Must be currently enrolled in the Fall 2026 Term as an undergraduate student in good standing at the University of Oklahoma.
• Hiring contingent upon verification of current student status.
• Must be currently enrolled full-time OU student.

Required Certifications and Licenses:

must have valid driver’s license to operate OU vehicles.

Department Preferences:

None