Key Behaviors - Food Service & Dietary
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Accountability – Accepts responsibility for own actions and decisions and demonstrates commitment to accomplish work in an ethical, efficient and cost-effective manner.
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- Demonstrates personal responsibility for maintaining safe and sanitary conditions.
- Successfully completes assigned tasks and meets project deadlines by managing time and priorities.
- Takes personal responsibility for interacting with co-workers and customers in an honest, ethical and fair manner.
- Ensures presentation of products and work conditions meet highest quality and safety standards.
- Follows up when situation changes.
- Resolves issues regarding resources availability and use resources in a cost-effective manner.
- Sets policies, procedures, and quality standards for self and others to ensure goals and directions align with University goals.
- Assesses multiple demands/competing priorities and identifies necessary resources to handle critical work demands.
- Takes responsibility for all decisions and actions of staff.
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Adaptability – Adjusts planned work by gathering relevant information and applying critical thinking to address multiple demands and competing priorities in a changing environment.
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- Demonstrates willingness and flexibility to work outside normal schedule, routines, and duties.
- Handles change in priorities as workload fluctuates with proper training and experience.
- Adapts well to changes in job duties and responsibilities.
- Provides or assists with training to help others adapt to change.
- Assists others in transition and demonstrates easier ways to complete assigned tasks.
- Recommends strategies to address changes affecting unit.
- Evaluates and initiates actions to adjust department procedures to meet departmental and University goals.
- Maintains flow of information to avoid stressful situations and ease transition to change.
- Look for ways to teach staff additional skills.
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Communication – Effectively conveys information and expresses thoughts and facts. Demonstrates effective use of listening skills and displays openness to other people's ideas and thoughts.
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- Relays information and concerns to supervisor or appropriate personnel.
- Obtains clarification of instructions as needed.
- Interacts appropriately with customers, coworkers, and managers.
- Communicates across functional boundaries to ensure completion of work.
- Ensures information is communicated in a clear and accurate manner through proper channels.
- Consults resources to obtain information regarding changes.
- Adjusts communication style to meet the needs of different people and situations.
- Takes a proactive approach to conflict resolution.
- Provides clear/concise instructions and responds appropriately to questions and concerns.
- Initiates measures to improve communication throughout the unit.
- Supports information sharing across business levels, functions and organizational boundaries.
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Customer/Quality Focus – Anticipates, monitors and meets the needs of customers and responds to them in an appropriate manner. Demonstrates a personal commitment to identify customers' apparent and underlying needs and continually seeks to provide the highest quality service and product to all customers.
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- Maintains positive relationship with customer, treating customer with respect and concern.
- Places a high priority on customer satisfaction.
- Relays customer feedback to proper personnel.
- Clarifies expectations and monitors employees to build and maintain customer satisfaction.
- Works to improve quality of product and service and ensures sufficient resources exist to maintain a high level of quality.
- Responds to customer questions or concerns regarding the progress of projects or resolutions of problems.
- Sets quality standards and takes responsibility for overall quality of department work.
- Anticipates and responds to customer needs and concerns.
- Promotes positive public relations with customers.
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Inclusiveness – Interacts appropriately with all business and community partners, members of, and visitors to the campus community, without regard to individual characteristics. Demonstrates a personal commitment to create a hospitable and welcoming environment. Fosters respect for all individuals and points of view.
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- Treats individuals with dignity and respect.
- Demonstrates openness to new ideas or methods for accomplishing job tasks.
- Demonstrates sensitivity to the needs and concerns of others.
- Respects and appreciates individual differences.
- Seeks out and suggests new ideas and methods.
- Maintains contact with employees at all levels of the organization.
- Encourages and ensures staff respects diversity.
- Facilitates training of new ideas and methods.
- Works to achieve diversity through hiring practices.
- Provides opportunities for all individuals to contribute to unit decisions, goals and objectives.
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Occupational Knowledge/Technology Orientation – Demonstrates the appropriate level of proficiency in principles and practices of ones field or profession. Demonstrates a commitment to continuous improvement, to include understanding and application of technology (hardware, software, equipment and process).
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- Demonstrates ability to follow instructions and maintain consistency in quality and quantity of work.
- Takes advantage of opportunities for additional training to improve performance.
- Operate/maintain equipment and adjust procedures to incorporate new equipment.
- Maintain state and local certifications appropriate to food handling (guidelines such as HACCP).
- Becomes involved with outside sources, including serving on committees, to keep abreast of current trends and changes in the industry.
- Increases expertise in the application of technology.
- Ensures adequate training of personnel on operation of equipment and implementation of new procedures.
- Develops and implements procedures to follow state and local guidelines and enhance operations.
- Provides opportunities for staff to obtain additional training and encourages participation on University committees.
- Maintains contact with industry through networking, trade shows, and periodicals to stay abreast of changes in automation, recipes, production processes and costs.
- Serves on University and external committees to share and remain up to date about new developments within the industry.
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Team Focus – Works cooperatively and effectively with others to achieve common goals. Participates in building a group identity characterized by pride, trust and commitment.
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- Contributes fair share of effort to team's work
- Understands, supports and demonstrates commitment to team goals.
- Demonstrates willingness to assist in other areas of need to accomplish broader goals.
- Approaches projects with team orientation in order to achieve common goals.
- Provides input in the development of team goals.
- Increases understanding of team abilities, accomplishments and limitations to maximize productivity and satisfaction.
- Bring people and resources together to meet team objectives.
- Responds to team conflict situations that inhibit the accomplishment of team goals.
- Values contribution of all employees and ensures employee involvement.
- Identifies and clearly communicates department/team goals and objectives.
- Foster an environment that encourages positive interactions among team members.
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Leadership – Communicates personal vision and the University's vision in ways that gain the support of others. Mentors, motivates and guides others toward goals.
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- Is aware of departmental goals and takes action to achieve these goals.
- Accepts responsibility and is accountable for job duties and performance.
- Gains support of others through leading by example.
- Motivates others to achieve departmental goals.
- Holds self and others accountable for assigned responsibilities and commitments.
- Adapts leadership style to a variety of people and situations.
- Establishes attainable/meaningful departmental goals and works with staff to achieve them.
- Maintains and oversees all resources, resolving any problems.
- Delegates work to others by clearly communicating scope, expectations and priorities.
