Supervisor II, Residential Dining

The University of St. Thomas invites qualified candidates to apply for a Supervisor II, Residential Dining position within the Northsider in Dining Services. 

The University of St. Thomas embraces belonging and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion an inclusive environment.  The University is an Equal Employment Opportunity Employer (EEO).  All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, status as a protected veteran, or other protected characteristic.  This commitment to inclusion and equal opportunity is consistent with our mission: Inspired by Catholic intellectual tradition, the University of St. Thomas educates students to be morally responsible leaders who think critically, act wisely, and work skillfully to advance the common good.  A successful candidate will possess a commitment to the ideals of this mission.

JOIN OUR COMMUNITY

The University of St. Thomas offers a competitive and comprehensive benefits program, which includes:

• Up to 100% tuition remission for employees and dependents upon eligibility
• Up to 50% tuition remission for spouses upon eligibility
• A generous Employer retirement contribution of 9.4% of annual salary upon eligibility
• Medical, dental, and vision options
• Employer-paid disability, life, and AD&D benefits

Salary Range: $25.00 to $27.00 an hour

The University of St. Thomas has provided a salary range that represents its good faith estimate of what the University may pay for the position at the time of posting. The specific salary offered will be determined based on factors such as the qualifications of the selected candidate, departmental budget, internal salary equity considerations, and available market information.

JOB SUMMARY

The Supervisor II in residential dining is responsible for all logistics for the front-of-house service and oversight of the dish room and the FTE’s (FSW dish room employees) and student employees in both the FOH and dish room. The primary responsibility of this position is to manage the floor during meal periods by directing student employees and FOH culinary staff when needed. Duties include student employee hiring, student employee scheduling and dish room FTE scheduling (W2W), student employee and dish room FTE payroll approval and ongoing training of FTE’s and student employees.

This position reports to the location Production Chef and works closely with the dining team to ensure a quality dining experience.

This position works a variety of hours rotating their schedules based on business need, including nights and weekends. This position designated as Emergency Essential. Emergency Essential employees are expected to remain at work if campus closes during their regular work schedule or to report to work if the campus closing announcement is made before their regular work schedule begins.

ESSENTIAL FUNCTIONS

• Ensures that there is sufficient coverage and oversees all logistics in the FOH service and the efficient operation of the dish room
  • Provides a continuous management presence throughout operating hours; particularly at peak dining times
  • Develops and posts student schedules and dish room FTE schedules for appropriate shifts that manage labor costs efficiently while providing excellent customer service and a quality student dining experience
  • Train and supervise student employees and dish room FSW’s according to standard operating procedures and other written expectations of Dining Services
  • Assist with the monitoring of food and supplies, front-of-house equipment, and other tasks to ensure service runs smoothly
  • Responsible for overseeing the opening and closing procedures of the cash registers as assigned to the Supervisor I and related financial transactions/tasks
  • Responsible for adhering to the Department of Health codes and Safe Serv protocol and proper food handling by all FOH staff
•  Other duties as assigned

Minimum Qualifications

• Knowledge of:

  • food preparation techniques

  • the use of kitchen equipment

  • basic measurements

  • food safety techniques

  • food service operations

• A minimum of five years of food service or restaurant experience to include at least two years of experience supervising employees

• Must be ServSafe certified or able to acquire certification with the state of Minnesota within six months of employment

Preferred Qualifications

• Experience working in a hotel, restaurant, or a college/university dining services

• Supervisory experience

HOW TO APPLY

All interested candidates must apply online at https://www.stthomas.edu/jobs/. Follow the instructions to complete an online application which includes creating or updating an applicant profile, uploading a resume, and completing a job specific application.

In light of its commitment to create and maintain a safe learning and working environment, employment with the University of St. Thomas requires consent and successful completion of a background screening.

Official job posting is available at www.stthomas.edu/jobs.