Description
The Dining Services Supervisor leads front-of-house servers, cooks, and dishroom associates in a college food service operation, supervising performance, training, coaching, discipline, and evaluations. The role also handles production, guest service, cash register operations, sanitation, recipe and policy compliance, and may work in different dining units. It is a 9-month, 40-hour-per-week position requiring night and weekend work, with a high school degree or equivalent, at least one year of commercial foodservice leadership experience, and ServSafe Manager certification required within 60 days of employment. Benefits include insurance, shift differentials, holiday pay, vacation and sick time, and included meals.
