Creameries Operations Supervisor - Fresh Foods

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As the flagship higher education institution of The Church of Jesus Christ of Latter-day Saints, Brigham Young University (BYU) strives to be among the exceptional universities in the world. At BYU, we are devoted to our faith and to our students. We take an active role in the University's Mission: "To assist individuals in their quest for perfection and eternal life.” 

Our unique mission, deeply rooted in the Gospel of Jesus Christ, provides countless ways to serve and make an impact. This, along with our remarkable culture of belonging, weekly devotionals, and endless opportunities for learning and growth—all situated within a beautiful and historic campus—make it hard to imagine a more inspiring place to work. 

Brigham Young University strongly prefers to hire faithful members of The Church of Jesus Christ of Latter-day Saints.

Job Title: Creameries Operations Supervisor - Fresh Foods

Job Summary:

The Fresh Foods Manager is responsible for the daily operations and strategic oversight of the fresh food—including produce, dairy, bakery, delicatessen, meat, and floral products—within the Creamery on Ninth East and Creamery Outlets. This role ensures all fresh food areas are run efficiently, safely, and profitably while maintaining the highest standards of quality, food safety, product presentation, and customer satisfaction. The Fresh Foods Manager supervises inventory, manages department personnel, oversees merchandising and visual standards, and ensures seamless coordination between vendors, staff, and administration.

What you'll do in this role:

Manage Daily Creamery Operations

• Manage and direct daily operations of all fresh food sections, ensuring optimal product freshness and availability.
• Monitor food safety, cleanliness, and sanitation standards in compliance with federal, state, and local regulations.
• Maintain proper inventory levels, product rotation, and waste control through forecasting and vendor coordination.
• Supervise equipment functionality, product storage, and workspace organization in all fresh food areas.
• Implement visual merchandising strategies to ensure attractive displays and full, well-organized product cases.

Improve Customer Experience

• Ensure exceptional service by training staff to meet customer expectations with accuracy, efficiency, and care.
• Resolve customer concerns professionally and quickly.
• Monitor customer preferences and sales trends, adjusting product offerings and layouts accordingly.
• Promote a customer-centric environment that supports loyalty and repeat business.

Management of Student Employees

• Recruit, hire, train, and evaluate student and full-time employees within all fresh food departments.
• Facilitate regular team meetings, goal-setting sessions, and hands-on training to maintain high performance and morale.
• Support internal promotion by identifying and developing leadership among staff.
• Coordinate staffing schedules to ensure consistent leadership coverage across operating hours.

What qualifies you for this role:

Minimum:

• A firm commitment to the Mission of BYU
• Bachelor's Degree or equivalent combination of education/experience
• 5 years of food service experience with at least 3 years of supervisory experience

Preferred:

• Bachelor's Degree in a related field or equivalent combination of education/experience
• 7+ years of food service experience with at least 3 years of supervisory experience and 2 years of collegiate dining experience

A physical exam and lift test will be conducted as a part of the hiring process for this position.

Physical Effort:

• Moderate: – Physical effort represented by frequent handling of medium weight objects (approx. 20-50 lbs.) and materials, or use of medium weight hand tools. May require climbing and working from ladders or in awkward positions.

Environment:

• Periodic exposure to unfavorable conditions because of unavoidable need to be in variable temperatures or wet environments, etc.

Hazards:

• Moderate existing or potential hazards such as exposure to extreme temperatures in grill and freezer areas as well as dock and warehouse areas.

Typical Physical Efforts, Environmental Factors, and Hazards:

• Access product in freezers and coolers (5-30 minutes, daily)
• Move product weighing up to 50 lbs (30-90 min, daily)
• Extreme seasonal temperatures in warehouse/dock (constant, daily)
• Extr