Food Service Supervisor - Lead, Train & Elevate Kitchen Ops

Aramark; Tallahassee (FL); On-site; USD 40,000 - 52,000; Full time

Job summary

Aramark is seeking a Food Service Supervisor at Florida State University in Tallahassee to lead the food services team on site. The role involves supervising staff, coordinating daily operations, and ensuring safety and quality in production and service.

You will oversee scheduling, training, and performance, with occasional night/weekend catering events. A manager will assist, and growth opportunities exist within a mission-driven hospitality environment.

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.
• Direct daily activities and supervise staff.
• Maintain food safety and quality per policies and requirements.
• Ensure safe storage of food items.
• Maintain serving schedules and proper adherence to menus.
• Uphold health and safety codes and regulations in the department.
• Manage inventory weekly and assist with orders as needed.
• Coach, mentor, and develop employees; promote teamwork.
• Maintain a safe, hazard-free work environment.
• Train other food service workers and perform routine equipment maintenance checks.
• Suggest equipment replacements to fit facility needs.
• Be able to multitask and cover for absences when required.
• Participate in catering events and ensure timely delivery.
• Attend staff meetings and maintain open communication.

Skills

Staff supervision

Scheduling

Food safety

Multitasking

Communication

Tools

POS systems

Job description

Aramark is seeking a Food Service Supervisor at Florida State University in Tallahassee to lead the food services team on site. The role involves supervising staff, coordinating daily operations, and ensuring safety and quality in production and service.

You will oversee scheduling, training, and performance, with occasional night/weekend catering events. A manager will assist, and growth opportunities exist within a mission-driven hospitality environment.