Food Service Supervisor

Wiley University; Marshall (TX); On-site; USD 42,000 - 54,000; Full time

Job summary

Wiley College in Marshall, TX is seeking a Food Service Supervisor to oversee daily dining operations, ensuring top-notch food quality, safety, and service for students, faculty, and visitors.

The candidate will supervise cooks, servers, and assistants, develop nutritious menus, manage budgets, and maintain equipment with a focus on continual improvement. Evening and weekend hours may be required to meet operational needs.

Qualifications

• Requires high school diploma or equivalent; hospitality management degree preferred.
• At least 3 years of food service management or supervision experience.
• Experience in inventory management and cost control within a food service setting.

Responsibilities

• Supervise and coordinate activities of food service staff, including cooks, servers, and kitchen assistants.
• Ensure compliance with health and sanitation regulations and standards.
• Manage inventory and ordering of food, supplies, and equipment to ensure efficient operation.
• Develop and implement menus that meet nutritional guidelines and accommodate dietary restrictions.
• Train and evaluate staff performance, providing feedback and guidance for improvement.
• Monitor and maintain quality control standards in food preparation and presentation.
• Address customer inquiries and resolve complaints in a professional manner.
• Collaborate with college administration to align food service operations with institutional goals and budgets.
• Ensure the maintenance of kitchen equipment and facilities, coordinating repairs and upgrades as necessary.

Skills

Leadership

Communication

Multitasking

Food safety

Problem solving

Staff training

Education

High School Diploma

Hospitality management degree preferred

Tools

POS systems

Basic computer apps

Job description

Job Details

Job Location: MARSHALL, TX 75670

Position Type: Full Time

Job Purpose

The Food Service Supervisor at Wiley College is responsible for overseeing the daily operations of the college's food service facilities. This role involves ensuring high-quality food preparation and service, maintaining health and safety standards, and managing staff to provide a positive dining experience for students, faculty, and visitors.

Key Responsibilities

• Supervise and coordinate activities of food service staff, including cooks, servers, and kitchen assistants.
• Ensure compliance with health and sanitation regulations and standards.
• Manage inventory and ordering of food, supplies, and equipment to ensure efficient operation.
• Develop and implement menus that meet nutritional guidelines and accommodate dietary restrictions.
• Train and evaluate staff performance, providing feedback and guidance for improvement.
• Monitor and maintain quality control standards in food preparation and presentation.
• Address customer inquiries and resolve complaints in a professional manner.
• Collaborate with college administration to align food service operations with institutional goals and budgets.
• Ensure the maintenance of kitchen equipment and facilities, coordinating repairs and upgrades as necessary.

Qualifications

Required Education: High school diploma or equivalent; a degree in hospitality management or a related field is preferred.

Required Experience:

• Minimum of 3 years of experience in food service management or supervision.
• Proven track record of successfully managing a team in a fast-paced food service environment.
• Experience in inventory management and cost control within a food service setting.

Required Skills and Abilities:

• Strong leadership and team management skills, with the ability to motivate and develop staff.
• Excellent communication skills, both verbal and written, for effective interaction with team members and customers.
• Ability to manage multiple tasks efficiently and prioritize workload in a dynamic environment.
• Proficiency in food safety and sanitation standards, ensuring compliance with health regulations.
• Strong problem-solving skills and the ability to make decisions under pressure.
• Familiarity with point-of-sale systems and basic computer applications.
• Ability to work flexible hours, including evenings and weekends, as required by the operational needs.