The Dining Shift Supervisor oversees fellow kitchen and dining staff members, delegates tasks, maintains food quality, and ensures compliance with procedures and policies for that shift. Performs food service related duties within dining unit. Duties include food preparation, station set up, customer service, restocking of supplies, general cleaning assignments, cashiering. Ensures that Dining Services protocol and guidelines are followed. This individual will serve as a supervisor for the University's high-volume Fieldside units.
STATUS: Full-Time, 12 Month, With Benefits WORK HOURS: Variable hours depending on required needs of unit. Evening and weekend hours required. FLSA: Non-Exempt MINIMUM PAY: $17.62 / hour
ESSENTIAL AND RELATED FUNCTIONS:
Enforces all University and Departmental policies by communicating professionally and tactfully with co-workers as well as supervisors. Adheres and enforces uniform dress code.
Ensures that food preparation is done according to unit recipe standards. Coaches coworkers on “Serve Safe guidelines” in regards to food preparation and service. Ensures that co-workers are trained and follow all pertinent food production protocol.
Inventories food, paper and cleaning supplies on a monthly basis. Ensures that supplies are properly stored and organized in work station areas.
Leads each shift by delegating duties, assigning specific tasks and ensuring team members are prepared for each day.
Provides set up, service and breakdown of assigned work areas and catered events.
Follows inventory control procedures and guidelines. Rotates food FIFO so as to reduce waste.
Maintains working knowledge of each area of dining services in order to assist where ever needed.
Maintains cash register, handling cash, credit cards and University ID transactions. Trains staff on Cash register.
Maintains cleanliness and organization throughout dining facilities and ensures proper setup and breakdown of the kitchen, dining areas, and prep areas. Pays particular attention to cleanliness of counters and floors.
Checks food quality and food temperatures throughout the day to ensure quality of production.
Assists in training new employees and ensuring they learn proper procedures.
Provides excellent customer service.
Performs job duties in a safe and cautious manner remembering the safety of self and others.
Performs other duties as needed or assigned by manager
Plan and Coordinate - Sets clear goals, prioritizes work plans and monitors progress regularly with an eye for detail. Organizes situations or events with the aim of efficiently and effectively using the University's resources (e.g., workspace, equipment, tools, etc.). Makes an effort to involve others in planning and decision-making (i.e., seeks their input and commitment).
Technical Skills - Demonstrates knowledge of professional-level concepts, applies skills over a broad scope of work and is adept at handling complex tasks and problems independently. Understands how functions and services across the University are interdependent and how they impact goals. Encourages continuous improvement of work methods and techniques by sharing success stories and lessons learned. Actively reviews development opportunities and seeks to learn about relevant tools, systems or technologies.
Results Focused - Adapts to other people's approach (e.g., work habits, learning styles, etc.). Keeps focused on goals despite challenges and helps others achieve their own by removing obstacles. Demonstrates initiative to accept new challenges and learn new procedures. Consistently thinks ahead, prepares and is able to implement contingency plans to avoid problems.
Communication and Relations - Able to effectively adapt communication style, method and level of detail to the needs of others. Consistently treats others in a manner that demonstrates a keen awareness and understanding of their needs. Acts as a role model by being able to work comfortably with people of differing work-styles, backgrounds, cultures, ages and gender.
Teamwork/Team Development - Clarifies expected performance, results and work objectives with work group. Provides useful feedback to work group in a timely and constructive way. Sets an example, by proactively cooperating with others (in other functions/departments) as part of a larger team. Motivates and encourages work group members to support everyone's development efforts.
High school diploma or equivalent preferred with three of more years of work experience in a hospitality kitchen environment or a combination of education and experience that provides a similar background. Previous supervisory experience is preferred. Must be able to work evenings, weekends, some late nights, and some holidays and adhere to a flexible schedule based on unit requirements. Occasional overtime may be required. Understanding of VA Dept. of Health Sanitation and ABC requirements is necessary. Must have excellent customer service skills and have the ability to communicate professionally with co-workers, management, customers, and the University community. Must be able to follow verbal and written directions and provide responses in writing. Ability to use computers to read and respond to emails and to use basic applications is also required. ServSafe certification or willingness to acquire within a year of employment date. Ability to multitask in a fast paced work environment.
Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
Grasping: Applying pressure to an object with the fingers and palm.
Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Standing: Remaining upright on the feet, particularly for sustained periods of time.
Reaching: Extending hand(s) and arm(s) in any direction.
Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
Types of Work:
Light work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for Sedentary Work and the worker sits most of the time, the job is rated for Light Work.
The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dusts, mists, gases or poor ventilation.
The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
Washington and Lee is an Equal Opportunity Employer. As such, we are interested in candidates who are committed to high standards of scholarship, performance and professionalism and to the development of a campus climate that supports equality and diversity in our faculty, staff and student body. Job description requirements are representative, but not all?inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.
Statement of Commitment to Diversity
Washington and Lee affirms that diverse perspectives and backgrounds enhance our community. We are committed to the recruitment, enrichment, and retention of students, faculty, and staff who embody many experiences, cultures, points of view, interests, and identities. As engaged citizens in a global and diverse society, we seek to advance a positive learning and working environment for all through open and substantive dialogue.
About Washington and Lee University
Washington and Lee University is an independent liberal arts university founded in 1749, named for an early benefactor (George Washington) and an innovative president (Robert E. Lee). The campus is a national historical landmark, the city offers small-town charm, and the Allegheny and Blue Ridge Mountains provide unparalleled surroundings. Students govern themselves in a community based on trust and honor. The faculty of teacher-scholars pursues a student-oriented approach to scholarship and nurtures lifelong relationships with the pupils. The curriculum blends traditional liberal arts and sciences with pre-professional programs in business, journalism and law. W&L prepares graduates for a life of learning, achievement, leadership, service and engaged citizenship in a global society.