Job Description: Campus Title: Dining Supervisor State Job Title: DiningSupervisor Department: Dining Job Code: H11X05 FLSA Status: Non-ExemptFunding: 7115-6014 Bargaining Unit: AFSCME Job Type: Full-Time PermanentTimeframe: 52 Weeks Shift: Monday- Friday 8:00 a.m. - 4:00 p.m. RegularDays Off: Saturday and Sunday Supervision Received: Receives supervisionfrom Assistant Manager of Dining Services who assigns work and reviewsperformance. Supervision Exercised: The Dining Supervisor exercisesdirect supervision over dining services personnel and student employeeson their shift. Salary: \$1,681.51 Bi-Weekly General Statement ofDuties: Supervises the preparation of the set-up and serving of themeals or displays. Continually inspects the food for quality during themeal hours. Trains new employees and performs related work as required.Duties and Responsibilities: Duties include but not limited to:Essential: Supervises the preparation and the setting up of the unit andserving areas prior to and during each meal during assigned shifts.Inspects foods during the meal period for taste, appearance andtemperature. Supervises the portioning of food to control and eliminatewaste. Inspects equipment and dining room for cleanliness and conditionof repairs and reports any repair needs and facilitates remedy of areasthat need cleaned. Keeps records of amount of food used and the numberof meals served daily. Trains new employees using department andUniversity training manuals and materials. Assists in recordingattendance for dining room employees using department equipment andestablished procedures. Assists in planning and serving special banquetsand functions. Assigns the work stations and duties to direct reportingstaff. Secures and issues cash, employee meal tickets and prepares bankdeposits. Assists in preparing employee annual performance evaluations.Manges schedule for current and upcoming shifts to fill and cover anyvacancies. Requirements: Qualifications Required at Hire: Ability tounderstand and apply the laws, rules, policies and procedures governingthe department. Ability to judge the proper quality, appearance andcondition of foods by sensory observation. Ability to follow oral andwritten instructions. Ability to give oral and written instructions in aprecise and understandable manner. Ability to supervise, includingassigning work, training and motivating employees. Ability to stand forprolonged periods of time. Ability to lift and carry heavy objects.Ability to work varied shifts and/or irregular hours (i.e. weekends,holidays, nights) Ability to navigate Microsoft Office SuiteSuccessfully Manage online software systems that include foodinformation programs and scheduling software. Qualifications Acquired onJob: Knowledge of the laws, regulations, departmental and universitypolicies, procedures, standards and guidelines governing assigned unitactivities. Knowledge of department procedures for preparation, serviceand storage of food and beverages. Knowledge of a computer menu andpayroll system. Minimum Entrance Requirements: At least 3 years offull-time or equivalent part-time experience in food service managementin a hotel, restaurant, cafeteria, related retail, or catering firm. Adiploma or certificate from a recognized trade, technical or vocationalschool at a high school level or higher with a major in home economics,culinary arts, food service or food trades may be substituted for therequired experience. License and/or Certification Requirements:Incumbents must be certified as food handlers within 90 days of theappointment start date through a recognized program approved by theuniversity (i.e., ServSafe). Remarks: National Restaurant AssociationApplied Food Service Sanitation certification preferred or willingnessto attend the course