Dining Shift Supervisor, Fieldside

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 the Fieldside 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.

Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Essential 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 daily 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.

Work Schedule: Fieldside restaurants operate 7 days a week.  The supervisor is typically scheduled for 5, 8.5-hour shifts per week, including one or more weekend days.  Typical schedules would include shifts such as 3 p.m. to 11:30 p.m., 9 a.m. to 5:30 p.m., and 10:30 a.m. to 7 p.m. The work schedule will consist of a minimum of 40 hours per week.

Minimum Qualifications:

• 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.
• Must possess a valid Virginia driver’s license and a good driving history.
• Must be able to pass an extensive background check.

Application Instructions:

Review of applications will begin immediately and continue until the position is filled. You will be asked to provide names and contact information for three professional references.

Physical Requirements

• 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.

• Stooping: Bending body downward and forward by bending spine at the waist. This factor is importa