Summary: Supervisory position involving coordination of the activities for food service employees within the unit. Meets or exceeds the food and hospitality standards set and expected by the company, the unit, the client, and the guests.

Supervisory Responsibilities: Directly supervises associates. Carries out supervisory responsibilities in accordance with the organization’s policies, procedures and applicable laws. Responsibilities include training associates, planning, assigning, and directing work, addressing complaints, and resolving problems.

Specific Duties and Responsibilities:

• Must be available to work any shift covering all hours of operation.
• Completes all unit video training and reads all unit training materials and demonstrates thorough understanding of all unit standards through daily performance and coaching of all unit associates.
• Monitors and logs all temperatures in hot holding, refrigerated and freezer storage areas.
• Monitors and logs all temperatures in food service areas.
• Executes food quality assurance procedures and regular audits using unit and company standards. Reviews latest reports and, with help of Production Supervisor and management, formulates and implements action plans to resolve any issues.
• Demonstrates ability to operate and troubleshoot all unit-specific equipment.
• Exhibits working knowledge and operational understanding of all unit Specific cooking equipment (fryers, grills, specific cooking methods and preparations).
• Exhibits thorough knowledge of all unit-specific products, recipes, and service standards.
• Demonstrates all unit standard operating procedures (SOPs) to Chef and / or Production Supervisor.
• Trains all unit associates on all unit SOPs.
• Certifies all unit associates on all unit SOPs.
• Adheres to all food company and unit food safety standards, including, but not limited to, food holding time compliance and food temperature danger zone avoidance.
• Follows all company and unit-specific uniform and safety requirements.
• Monitors and enforces all LSU and company hand washing, appearance, and accessory guidelines for all unit associates.
• Performs accurate weekly inventory counts and submits them to management.
• Identifies daily / weekly product order needs and submits them to management.
• Identifies product shortages and concerns and proactively addresses all issues with solutions. Brigs to attention of management when necessary.
• Enforces all department personnel and operational guidelines.
• Reviews all unit schedules and attendance daily; notifies management of any associate attendance or punctuality issues.
• Formulates daily action plan for station coverage for each shift based on daily unit schedule. Communicates this action plan to other unit supervisors and managers.
• Other specific duties and responsibilities may be assigned.

General Duties and Responsibilities:

• Creates and maintains a positive work environment for all unit associates.
• Handles and resolves all associate relations issues with respect for all associates. Informs management of issues immediately. Includes management in resolution process when necessary.
• Oversees and participates in the preparation and service of food and beverage items in adherence to company and brand food standards for presentation, sanitation, and safety while effectively managing controllable costs.
• May assist Director, Chef, and Production Supervisor in the design and implementation of menus.
• Supervises and ensures timely and efficient meal service to all service areas.
• Personally resolves any customer complaints and notifies management immediately.
• Trains employees in methods of performing duties and assigns and coordinates work of employees to promote efficiency of operation and excellence in food and service.
• Assists management team in determining work procedures and preparing work schedules.
• Utilizes computer and manual systems to complete daily, weekly, and monthly reports such as inventory, cash reports, production records, payroll, time keeping, etc.
• Places orders for products and supplies from approved sources.
• Assists Director and Chef in developing and implementing sanitation schedule to all hourly associates.
• Ensures that food service employees adhere to the schedule for cleaning of kitchen and dining area and washing of kitchen utensils and equipment.
• Issues written and oral instructions.
• Participates in unit safety committees.
• Maintains a professional appearance at all times.
• Maintains a clean and safe work environment at all times.
• Treats all co-workers, managers, and guests with respect and courtesy.
• Adheres to all company and unit cash handling procedures.
• Adheres to all company, departmental, and unit-specific operational procedures.
• Adheres to all company and unit sanitation and safety requirements.
• Adheres to all company and unit-specific storage standards.
• Adheres to all company and LSU behavior standards.
• Consistently exhibits the ability to work in our high volume, quick paced business in a calm, efficient and accurate manner.
• May be deemed “essential personnel” in the event of disaster or unit closing.
• Is responsible for all assigned shifts; in the event of a known absence, must have authorized schedule change approved by management.
• Other general duties and responsibilities may be assigned.

Food Safety & Sanitation: Must comply, adhere to and follow all Compass Group Associate Food Safety and Sanitation and Compass Group Quality Assurance guidelines generated by the national Food Code in coalition with following the local Department of Health and Hospital Standards.

Customer Service: Must be committed to consistently delivering superior service in the most efficient way, for the shared benefit of our students, campus community and associates.

Physical Safety: Ensures all corporate safety guidelines are adhered to as per the Associate Safety Pledge and Handbook in addition to following OSHA standards.

Corporate Standards: Adheres to and follows all corporate policies, programs, guidelines and standards as outlines in the Associate Handbook in addition to supporting corporate initiatives as presented.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and / or Experience: High school diploma or general education degree (GED); or one to three months’ related experience and/or training; or equivalent combination of education and experience. Culinary management experience preferred.

Language Skills: Ability to read, understand, or speak basic English to perform essential functions of the job. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.

Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Other Qualifications: Other miscellaneous qualifications may be assigned.

Certificates, Licenses, Registrations: Associates may be required to attend, pass, and maintain the following: ServSafe Food Safety & Sanitation Certificate (renewable every 3 years), ServSafe Responsible Service of Alcohol Certificate (renewable every 3 years), and a valid driver’s license necessary for operating company vehicles. Other certificates, licenses and registrations may be added.

Physical Demands: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand, use hands or fingers to handle or feel, reach with hands and arms, and stoop, kneel, crouch, or crawl. The employee is occasionally required to walk, sit, climb, balance, talk, and hear. The employee must frequently lift or move items of up to 50 pounds. Must possess the ability to observe an area in all directions with eyes fixed on a given point.

Additional Information: Ability to use the following equipment: stoves, ovens, steamers, grills, microwave ovens, slicers, buffalo choppers, mixers, balance scales, kitchen utensils and small hand equipment. Basic knife skills are required. Additional information may be communicated as policies and initiatives change or update.

Work Environment: The work environment characteristics described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment may be very loud.

Job Type: Full-time

Pay: $14.00 - $17.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Shift:

• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

COVID-19 considerations:
All LSU Dining employees must either (1) be fully vaccinated or (2) be approved for an exemption (as determined by Compass Group, N.A.) in order to work on the LSU campus.

Application Question(s):

• Are you available to work weekends?
• Are you willing to undergo a background check, in accordance with local laws and regulations?

Education:

• High school or equivalent (Required)

Experience:

• Food service: 2 years (Required)
• Food service management: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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