Supervisor

The Halal Shack UVM; Burlington (VT); On-site; USD 42,000 - 58,000; Full time

Job summary

The Halal Shack UVM is seeking a Unit Supervisor to lead both kitchen and Front of House teams on a campus dining operation. You will uphold quality, manage prep, and ensure smooth daily service within a student-centric environment.

Ideal candidates demonstrate supervisory experience, strong organization, and passion for handmade, customizable cuisine. This role offers a collaborative atmosphere with opportunities for career advancement in a growing campus restaurant group.

Qualifications

• Proven supervisory experience in a kitchen environment.
• Excellent organizational skills and attention to detail.
• Strong communication and leadership skills to foster teamwork.
• Enthusiasm for hand-made, made-to-order food and creative new ideas.

Responsibilities

• Lead and motivate the kitchen and Front of House teams to high performance.
• Maintain food quality and presentation standards.
• Manage kitchen operations to optimize productivity and workflows.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Organization

Teamwork

Cuisine passion

Job description

Unit Supervisor

Campus Restaurant Operations

This is not just a job; it's the opportunity you've been waiting for! Apply now to become part of an exciting, rewarding, and supportive work environment where your skills and dedication are highly valued. Your dream role is just an application away!

Why This Job is Amazing:

• Flexible Schedule: Enjoy working 32 weeks during the school term with 20 weeks off when school is closed or choose to work up to our corporate training team and help us with new store openings over the summer!

• Top‑Tier Pay: Earn a competitive salary with lucrative bonuses.

• Engaging Environment: Lead in a vibrant, student‑focused atmosphere at our authentic fusion Middle Eastern and Mediterranean restaurant.

• Career Advancement: Grow your career with opportunities to advance to Assistant General Manager (AGM), General Manager (GM), or Corporate Trainer.

Your Role:

• Leadership: Supervise and motivate the kitchen team and Front of House team to ensure high performance.

• Quality Control: Maintain food quality and presentation standards.

• Efficiency: Manage kitchen operations to optimize productivity and streamline workflows.

• Safety Standards: Ensure compliance with health and safety regulations.

• Training and Development: Mentor and train staff to uphold restaurant standards and identify potential candidates for leadership roles.

• Hospitality: Oversee Front of House team to ensure guest experience and customer service is awesome.

• Prep Scheduling: Create and manage prep schedules to ensure optimal coverage for pars and usage.

What We’re Looking For:

• Experienced Leader: Proven supervisory experience in a kitchen environment.

• Organized and Efficient: Excellent organizational skills and attention to detail.

• Team Player: Strong communication and leadership skills to foster teamwork.

• Passion for Cuisine: Enthusiasm for hand‑made, made‑to‑order food and creative new ideas.

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