Lead Dining Service Associate - Vail Commons

Davidson College; Davidson (NC); On-site; USD 34,000 - 42,000; Full time

Job summary

Davidson College is seeking a Dining Service Lead to oversee front-of-house operations in a designated service area. This hands-on role monitors associates to ensure adherence to policies, health and safety codes, and delivers hospitality in a fast-paced dining location.

The position is a 9-month, 40 hours per week, requiring evenings and weekends. Responsibilities include supervising staff, food prep, service, and sanitation in a dynamic campus dining environment.

Qualifications

• Good guest service and communication skills.
• Ability to work a flexible rotating schedule.
• Food Handler certification within 30 days.
• Allertrain U certification within 30 days.
• Knowledge of safe food handling and sanitation.
• Able to perform physical duties (lifting, bending, standing).
• Food service or guest service experience preferred.
• High school diploma required.

Responsibilities

• Lead and supervise team in assigned service area ensuring efficiency and hospitality.
• Prepare and serve food as needed.
• Perform prep work: wash/peel/cut fruits and vegetables.
• Weigh and measure ingredients.
• Move food between stations following safety standards.
• Store food properly with proper dating and rotation.
• Clean work areas, equipment, and utensils.
• Distribute supplies and equipment.
• Follow recipes and portions for quality.
• Serve guests in a friendly, efficient manner.
• Process orders at POS and handle payments.
• Assist with set-up and break-down of dining area.
• Clean dining facility (sweeping, mopping, restrooms).
• Resolve guest concerns and inform supervisor.
• Ensure compliance with dining standards and sanitation.
• Assist with catered events as scheduled.
• Adhere to uniform policy.
• Perform other duties as assigned.

Skills

Guest service

Communication

Flexible schedule

Food Handler cert

Allertrain U

Food safety

Physical stamina

Food service exp

High school diploma

Education

High school Diploma

Job description

The Dining Service Lead will oversee daily front of the house operations in a specific service area. This is a hands‑on working position that monitors our associates to ensure strict adherence to departmental policies, health and safety codes and delivers excellent hospitality to our guests in a fast paced, excellence focused dining location. Surrounded by fresh ingredients and the best equipment, you will be immersed in a world that goes beyond food preparation – experimenting with different cuisines, flavors, and cooking styles. This is a 9-month, 40 hours per week position and is required to work evenings and weekends.

The work includes preparing and serving food to order. The associate is also responsible for cleaning equipment, serving, and dining areas, washing, and storing dishes and pans used during meal service. During the academic year, the dining locations operate seven days a week for the students, guests, staff, and faculty.

Qualifications

• Good guest service skills and excellent communication and people skills.
• The ability to work a flexible schedule. The dining location is scheduled according to the needs of the students and various events. Work schedules are not fixed as they rotate from week to week.
• Food Handler certified or certification required within 30 days of employment.
• Allertrain U certified or Certification required within 30 days of employment.
• Knowledge of safe food handling and standard sanitation practices preferred.
• This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling, carrying and / or extended walking and standing.
• Food service experience preferred, but not required.
• Guest service experience preferred, but not required.
• High school Diploma

Job Responsibilities

• Lead and supervise team members in an assigned station or designated service area, ensuring operational efficiency, food quality, and excellent guest service.
• Prepares presents and serves food as needed.
• Performs prep work such as washing, peeling, cutting, and seeding fruits and vegetables.
• Weighs and measures designated ingredients.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator in accordance with safety standards.
• Stores food in designated areas following wrapping, dating, food safety and rotation procedures.
• Cleans work areas, equipment, and utensils.
• Distributes supplies, utensils, and portable equipment.
• Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Serves guests in a friendly, efficient manner following the outlined steps of service.
• Prepares and serves food according to guest's specifications.
• Rings order accurately by using the point‑of‑sale system.
• Receives meal plan, cash and credit card payments and issue receipts or change due to guest, responsible for overages and shortages, accuracy, and security.
• Serves food or works dish room during the meal hour.
• Prepares assigned work area for meal service.
• Cleans the dining facility which includes sweeping, mopping, taking trash to dumpster and cleaning restrooms.
• Resolves guest concerns and relays relevant information to supervisor.
• Ensures compliance with Dining service standards and procedures.
• Assures compliance with all sanitation and safety requirements.
• Assist with catered events as scheduled.
• Adhere to the uniform policy.
• Any other duties as assigned by the supervisor or manager.

Working Conditions

Physical Demands

• Balancing
• Carrying
• Pulling / Pushing
• Repetitive Movement
• Standing
• Bending
• Reaching
• Twisting

Environmental Hazards

• Chemicals
• Confined Spaces
• Dust / Fumes
• Indoor Temperature Extremes
• Noise

Lifting Required: twenty‑five pounds.

Seasonal Responsibilities

Lead Dining Services Associates may be assigned to work in a different dining unit and there may be limited work available during school holidays and breaks when classes are not in session. Throughout the academic year there are periods of down time when work is not available. Examples of these include winter break and spring break.

Travel Required: Less than 5 %

Night and Weekend Work Required: Yes.