Food Service Supervisor — Lead the Team & Operations

Aramark; Chapel Hill (NC); On-site; USD 21,000 - 28,000; Full time

Job summary

Aramark is seeking a full‑time Hourly Supervisor for UNC Chase Dining to lead food service operations at the campus facility. You will work with a manager to coordinate staff, oversee daily activities, ensure safety and quality, and train team members to meet menus and standards.

The role requires strong organization, adherence to safety policies, and effective communication with kitchen and front‑of‑house staff.

Qualifications

• Must read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during first year.
• Must be knowledgeable in operating an efficient cost‑effective program.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Ability to resolve interpersonal situations.
• Strong organizational skills.

Responsibilities

• Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
• Direct daily activities.
• Maintains food production that ensures safety and quality according to policies.
• Ensure safe storage of food items; follow menu specifications.
• Maintain serving schedules; ensure meals are served per specifications.
• Maintain sanitary department per health codes and regulations.
• Maintain inventory weekly; assist with orders as needed.
• Supervise and evaluate employees; mentor growth and teamwork.
• Maintain safe working environment; train staff.
• Maintain maintenance logs on equipment; perform preventative checks.
• Recommend equipment replacements as needed for facility.

Skills

Read/Write Instructions

Sanitation Training

Cost‑Effective Program Knowledge

Basic Arithmetic

Emotional Control Under Stress

Interpersonal Skills

Strong Organizational Skills

Job description

Aramark is seeking a full‑time Hourly Supervisor for UNC Chase Dining to lead food service operations at the campus facility. You will work with a manager to coordinate staff, oversee daily activities, ensure safety and quality, and train team members to meet menus and standards.

The role requires strong organization, adherence to safety policies, and effective communication with kitchen and front‑of‑house staff.