Dining Services Leader II - Capital Eatery, (180-Day)

Pennsylvania-College-of-Technology; Williamsport (Lycoming County); On-site; USD 31,000 - 35,000; Full time

Benefits offered by this job

Medical, dental, and life insurance

Retirement plan with generous college

Paid leave and holidays

Tuition benefits and educational

Job summary

Pennsylvania College of Technology in Williamsport seeks a Dining Service Leader to support campus dining operations, train staff, and ensure high-quality service for students, faculty, staff and guests. Emphasis on HACCP, food safety, sanitation and teamwork fosters a positive dining experience.

The role offers a schedule with varied shifts and opportunities to build leadership skills in a fast-paced environment, including supervision of cooks and dining service workers and coordination across

Qualifications

• High School diploma or equivalent required.
• Associate's Degree in Food & Hospitality Management or equivalent preferred.
• ServSafe Certification required within 6 months of employment.
• Driver License preferred; may drive college vehicle after background check.
• Minimum 1 year of foodservice experience, incl. at least 6 months cooking in a fast-paced setting.

Responsibilities

• Support dining operations including staffing, food production, service, delivery, and sanitation.
• Assist with opening and closing procedures and adjust staffing to meet demand.
• Operate a computerized POS system and assist customers with self-service kiosks.
• Train and retrain employees; participate in hiring and provide performance feedback.
• Ensure compliance with HACCP, safety and sanitation standards.

Skills

Clear directions

Independent work

Positive attitude

Staff supervision

Reading/writing/basic math

Food safety & sanitation

Office/POS systems

Education

High School diploma

Associate's Degree in Food & Hospitality Management

Equivalent work experience

Tools

Microsoft Office

POS systems

Job description

Overview

The Dining Service Leader supports the management team with operations across campus dining locations. This position plays a key role in training new employees, promoting teamwork, ensuring high-quality food service, and creating a positive dining experience for students, faculty, staff, and guests. A strong focus on food production, Hazard Analysis Critical Control Point (HACCP), food & workplace safety, and sanitation is essential. This role offers the opportunity to build leadership skills and grow in a fast-paced, team-oriented environment.

Schedule: Sunday and Monday off, Tuesday and Wednesday from 1:00 p.m. to 9:00 p.m., Thursday from 12:30 p.m. to 8:30 p.m., Friday from 6:30 a.m. to 2:30 p.m., and Saturday from 8:00 a.m. to 4:00 p.m. No shift differential or weekend bonus is provided.

Full-time employees enjoy a range of benefits, including:

• Medical, dental, and life insurance
• Retirement plan options with generous College contributions
• Paid leave and holidays
• Tuition benefits and educational support

Qualifications

EDUCATION

• High School diploma or equivalent. Required
• Associate's Degree In Food and Hospitality Management, Culinary Arts or related discipline OR equivalent combination of work experience and education that qualifies the person to perform the functions of the position. Preferred

LICENSES AND CERTIFICATIONS

• ServSafe Certification or be willing to obtain certification within 6 months of employment. Required
• Driver License, Valid and in State Possession of a valid driver’s license is not required but is desired. Candidates possessing a valid driver’s license may be required to drive a college vehicle on or about campus in performing the functions of the position. Those candidates possessing a valid driver’s license would be subject to a motor vehicle background check. Preferred

EXPERIENCE

• Minimum of one year of foodservice experience, including at least six months of cooking experience, preferably in a fast-paced, high-volume setting. Required
• Supervisory experience in food service, retail, or similar environment. Preferred
• Knowledge of inventory control, food production, and service operations. Required

ABILITIES AND SKILLS

• Ability to provide clear directions to all employees. Required
• Abilitytooperateindependently in a fast-paced environment while coordinating, prioritizing, and monitoring activities across multiple work areas. Required
• Consistentlybring a positive attitude and friendly, respectful approach to the workplace,maintainingprofessionalism in all interactions. Required
• Experiencesupervising and training cooks and dining service workers while ensuring adherence toportioncontrol standards. Required
• Abilityto read, write, and perform basic math; communicating effectively andexecutingtasksaccuratelyby following verbal and written instructions. Required
• Understandingoffood safety and sanitation,foodproductionand equipment layout, with hands-onproficiencyin restaurant and institutional food service equipment and the ability to supervise staff in its proper use. Required
• Familiarity with, or ability to be training on, state guidelines related to childcare meal programs. Preferred
• Familiarity with or ability to be trained in Microsoft Office or similar software and computerized register systems. Required

Responsibilities

• Operations Support dining operations including staffing, food production, service, delivery, and food safety & sanitation. Assist with opening and closing procedures, ensuring tasks are followed accurately, efficiently, and consistently. In the absence of management, monitor customer flow and adjust staffing and workflow to meet demand. Operate a computerized point-of-sale (POS) system and assist customers with self-service kiosks.
• Production Prepare and serve food following standardized recipes and portioning guidelines, ensuring high quality and product consistency. Monitor quantities, batch cooking, and product rotation to maintain availability and minimize waste. Stock front of the house, including retail items, to ensure product availability. Support the menu planning process.
• Staffing and Training Training and retraining employees, reinforcing operational and service standards. Participate in hiring and provide input on employee performance. Share ongoing feedback with supervisors to support performance management.
• Administration Maintain communication with supervisors on operational needs, staffing, and issues. Complete assigned administrative tasks in a timely and accurate manner.
• Customer Service Model and reinforce customer service standards; addressing customer concerns and supporting continuous service improvements. Monitor proper use of dining/meal plans; identify and report concerns or irregularities.
• Safety and Sanitation Ensure compliance with established standards in food safety & sanitation, HACCP, uniforms & appearance expectations, use of Personal Protective Equipment (PPE) and workplace safety, including proper equipment use and care.
• Department and Campus Support special events and campus-wide initiatives. Assist with food pantry operations, as applicable.

ADDITIONAL RESPONSIBILITIES

• May be required to work snow closure days that fall on scheduled work shifts.

Physical Standards and Special Job Features

• Abilitytoliftitemsupto40lbs.
• Musthaveneatandcleangroomingandhygienehabits.
• Abletostand/walkforlongperiodsoftime.Exposuretohightemperaturekitchenequipment.
• Exposuretofluctuationsintemperatures(i.e.:coolers/freezers).
• Cartsmayattimescarryloadsofupto200lbs.;employeesareexpectedtofollowsafeliftingandhandlingpractices.

Pay Transparency

Based on minimum education and experience qualifications the hourly range is $22.27 - $25.49.

College Statement

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

EEO Statement

Penn College is committed to equal opportunity and the diversity of its workforce.

#LI-Onsite

Job Code

L2174