food service supervisor

Stanford Health Care

<div>1.0 FTE Full time Rotating - 08 Hour R2657755 Onsite 108340001 Dietary Facilities &amp; Hospitality PALO ALTO, 500 Pasteur Dr, California
If you're ready to be part of our legacy of hope and innovation, we encourage you to take the first step and explore our current job openings. Your best is waiting to be discovered. 

Rotating - 08 Hour (United States of America)<div>
Lead a team that transforms everyday meals into moments of care and connection. As a Patient Dining Supervisor, you&rsquo;ll play a direct role in enhancing the healing experience by delivering service that feels personalized, responsive, and compassionate to every patient.</div><div> 
This full-time, onsite role based at Stanford Health Care in Palo Alto leads front-line food service operations across a dynamic hospital environment with hours spanning 5:00am&ndash;10:00pm (primarily Sunday&ndash;Thursday). You&rsquo;ll supervise daily operations, manage staff performance, and ensure seamless coordination across shifts while fostering a culture of accountability and service excellence. Success in this role includes coaching and leading union staff, navigating service recovery with confidence, and maintaining high-quality patient interactions. Ideal candidates bring strong people leadership and scheduling experience, comfort in a healthcare or hospitality setting, and the ability to lead with both firmness and empathy.</div><div><ul><li>
Lead and develop frontline staff while managing daily service execution</li></ul></div><div><ul><li>
Oversee scheduling, shift coverage, and operational flow</li></ul></div><div><ul><li>
Partner with teams to resolve service issues and improve patient satisfaction</li></ul></div><div><ul><li>
Foster a culture of teamwork, communication, and continuous improvement</li></ul></div><div> 
The Facilities Services division enhances health through leadership, collaboration, and innovation. Our team offers essential non-clinical support 24/7, ensuring safe operations and planning for future needs. We represent the intersection of planning, construction, general services, and facilities operations. Learn more about Facilities Services at: Facilities Services | Stanford Health Care</div><div> 
The Hospitality Services business unit enhances patient, staff, and visitor experience through exceptional service. This team includes food services, environmental services, facility management, and patient transport &amp; equipment management, all focused on creating a safe and welcoming environment that promotes healing and well-being.</div><div> 
Food Services is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced sustainable food to support healing and wellness. Our &ldquo;Food as Medicine&rdquo; philosophy brings awareness to the critical link between eating healthy and living well.</div><div> 
If you are interested in joining Stanford Health Care, please read the job description below and apply online.</div> 
This is a Stanford Health Care job. 
 
A Brief Overview 
Under the direction of Food Service Managers, the Food Services Supervisor provides direct supervision of specific work groups and has accountability for front-line staff of the Food Service team. The Food Service Supervisor ensures adherence to high quality standards and sanitation procedures, and models exemplary behaviors for the members of the staff. 
 
Locations 
Stanford Health Care 
 
What you will do<ul><li>
Food Handling/Sanitation Compliance: Ensures high standards of quality and sanitation by utilizing established tools and quality monitors. Ensures compliance with laws, regulations and standards regarding food service activities and sanitation and safety standards. Ensures compliance with departmental sanitation procedures, initiating corrective action for sanitation discrepancies. Monitors the safe storage and handling of food items. Maintains safety standards that conform with Federal and State regulations.</li><li>
Food Service Operations: Participates with management in planning and preparing menus; checks daily menus for possible changes to recipes; makes recipe changes and informs staff; informs staff of new recipe adjustments makes sure all menu items are ready for distribution at prearranged times; updates and evaluates recipes; ensures that the staff serves food at proper temperatures; observes food to be sure it is visually appealing and served in adequate portions; plans and directs the preparation of new food items or new service activities for increased customer satisfaction; obtains feedback from customers concerning the quality of the food served and the service provided; maintains the general operation and efficiency of the commercial kitchen equipment; accommodates special diet needs of customers who have specific religious or medical; recommends to management improved methods of food preparation, service, and personnel practices. Notifies management of any food shortages, menu changes, equipment breakdowns; takes corrective action as needed to determine appropriate utilization, storage or disposal of food items. Prepare and maintain unit for daily operations including merchandising, setting up cash drawers, point of sales terminals, reconciling cash, pricing items, monitor and re-stock supplies.</li><li>
Personnel Management: Supervises and participates in a variety of activities of a food service unit to include food preparation, distribution, service, and record maintenance in an acute care setting. Maintain and submit accurate information for payroll reporting (timecards, tardiness, and absenteeism). Maintain accurate reports of daily and monthly financial and production records. Plans, assigns, and reviews work of assigned staff; adjusts work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; evaluates employee performance and prepares performance appraisals; assesses training needs of staff and arranges for or provides appropriate instruction; provides initial orientation to new employees; reviews applicant's credentials, participates in the interview process, and hires or effectively recommends hiring of staff; resolves personnel problems, complaints, and formal grievances at the first level; disciplines and rewards employees; counsels employees in work-related activities, personal growth, and career development.</li><li>
Demonstrates proper operation and maintenance of kitchen equipment, cash handling methods, food handling and storage, workplace safety, infection prevention, and sanitary procedures.</li><li>
Budget and Inventory: Typical tasks: determines food items to order based upon the food on hand; some employees in this class may obtain cost quotes or bids from vendors or food suppliers.</li><li>
Initiates requisition purchase orders for produce, baked goods, meat, dairy products, cooking and serving equipment and supplies from procurement.</li><li>
Ensures procedures are followed by the staff for receiving, storing, and issuing food and supplies; inventories food supplies needed before each order by counting food items, recording totals, and reporting findings to superior; recommends purchases of commercial kitchen equipment to superior.</li><li>
Contributes to cost containment by managing time and supplies so that commitment to cost containment through management of labor, supplies, and waste reduction efforts are completed as scheduled and resources are not wasted. Evaluates the needs of the unit in terms of staff, supplies, and equipment; provides information to management concerning long-range planning, goal setting, and policy and procedure development; contributes new ideas and creative ways of preparing and distributing foods; assists staff by performing some of the food service activities such as preparing, serving, and distributing food. Models exemplary behaviors for the members of the staff.</li></ul> 
Education Qualifications<ul><li>
High School Diploma or GED equivalent.</li></ul> 
Experience Qualifications<ul><li>
Five (5) years of progressively responsible and directly related work experience.</li></ul> 
Required Knowledge, Skills and Abilities<ul><li>
Ability to communicate effectively, both orally and in writing.</li><li>
Ability to establish and maintain effective relationships with widely diverse groups, including individuals at all levels both within and outside the organization and gain their cooperation.</li><li>
Ability to plan, organize, prioritize, work independently and meet deadlines Knowledge of commercial kitchen equipment, food service policies and procedures Knowledge of food values and nutrition.</li><li>
Knowledge of health, safety, and sanitation regulations and procedures as they pertain to operations of a volume dining or food service facility.</li><li>
Knowledge of menu planning.</li><li>
Knowledge of methods, materials, and equipment used in a volume dining or food service facility Knowledge of principles and practices of volume food management.</li><li>
Excellent customer service skills.</li><li>
Physical requirements as needed to perform the job functions</li></ul> 
Licenses and Certifications<ul><li>
None .</li></ul> 
These principles apply to ALL employees: 
 
SHC Commitment to Providing an Exceptional Patient &amp; Family Experience 
 
Stanford Health Care sets a high standard for delivering value and an exceptional experience for our patients and families. Candidates for employment and existing employees must adopt and execute C-I-CARE standards for all of patients, families and towards each other. C-I-CARE is the foundation of Stanford&rsquo;s patient-experience and represents a framework for patient-centered interactions. Simply put, we do what it takes to enable and empower patients and families to focus on health, healing and recovery. 
 
You will do this by executing against our three experience pillars, from the patient and family&rsquo;s perspective:
<ul><li>Know Me: Anticipate my needs and status to deliver effective care</li><li>
Show Me the Way: Guide and prompt my actions to arrive at better outcomes and better health</li><li>
Coordinate for Me: Own the complexity of my care through coordination</li></ul>
#LI-MH2
Equal Opportunity Employer Stanford Health Care (SHC) strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, SHC does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity and/or expression, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements.
Base Pay Scale: Generally starting at $37.82 - $49.15 per hour
The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty and training. This pay scale is not a promise of a particular wage.</div>

Supervisor, Food Services - Patient Dining

Coury Hospitality

Why Work at Hotel Carmichael?
 At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
 
Hotel Carmichael - Restaurant Supervisor
 DEPARTMENT: Food and Beverage
 REPORTS TO: Restaurant Manager
 STATUS: Non-Exempt
 
RESPONSIBILITIES: 
<ul>
<li>Fulfills duties as assigned by management.</li>
<li>Supervises and directs the prompt, efficient and friendly services of all food and beverage.</li>
<li>Ensures all opening, closing and running side work is completed on a daily basis in accordance with standard checklist.</li>
<li>Acts as a liaison between kitchen and front of the house employees and operations.</li>
<li>Assists in the training and development of team members. Ensures employees are trained on the restaurant menu, daily specials, job knowledge, daily operations, guest service and cash-handling and tip policies.</li>
<li>Ensures staff members are maintaining a clean, safe, and sanitary work environment.</li>
<li>Works quickly and independently to resolve operational and/or guest issues when necessary, ensuring proper follow-through with management.</li>
<li>Provides helpful counsel to those who need assistance.</li>
<li>Provides management with updates regarding employee performance.</li>
<li>Performs additional duties as directed by management.</li>
</ul>
Qualifications: 
<ul>
<li>Must be age 21 or older</li>
<li>Must be able to obtain and Indiana Employee Liquor Permit</li>
<li>Ability to demonstrate leadership through maintaining a high level of responsibility, trust, and heart for service.</li>
<li>Ability to think and communicate clearly in high pressure situations.</li>
<li>Ability to move quickly and gracefully throughout the dining room and event space.</li>
<li>Demonstrate basic math skills with excellent reading, writing and verbal communication skills.</li>
<li>Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing.</li>
<li>Ability to confidently make food and beverage pairing recommendations.</li>
<li>Ability to execute professional wine service.</li>
<li>Knowledgeable of pre-check register operation.</li>
<li>Knowledgeable of computer operations and ordering procedures.</li>
<li>Knowledgeable of basic sanitation.</li>
<li>Ability to effectively communicate effectively with customers, co-workers and supervisors.</li>
<li>Ability to maintain excellent attendance and punctuality.</li>
<li>Ability to perform and understand all outlet operations.</li>
</ul>
EXPERIENCE: 
<ul>
<li>Previous bartending, serving and/or customer service experience.</li>
<li>Previous Event Operations experience preferred.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>Ability to stand and exert fact paced mobility for periods of 4 hours or more with a high energy level.</li>
<li>Ability to lift, balance and carry large oval dining room service trays.</li>
<li>Ability to lift 15-30 pounds, and exert fast-paced mobility between the dining room and kitchen for periods of up to 4 hours in length.</li>
</ul>
REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 
<ul>
<li>Closed toe, non-canvas and non-skid soled shoes</li>
</ul>

Hotel Carmichael - Restaurant Supervisor

Grand City

Job Title: Food &amp; Beverage (F&amp;B) SupervisorLocation: Islamabad (Le French Club, G-5)Job OverviewLe French Club is seeking an experienced and service-oriented Food &amp; Beverage (F&amp;B) Supervisor to oversee the daily operations of the restaurant, caf&eacute;, and beverage service. The ideal candidate will ensure exceptional guest experiences, supervise service staff, maintain quality standards, and support efficient day-to-day operations.Key Responsibilities<ul><li>Supervise the daily operations of the restaurant, caf&eacute;, and beverage service.</li><li>Lead, train, and motivate waiters, bartenders, hostesses, and other F&amp;B staff.</li><li>Prepare staff duty rosters and allocate daily responsibilities.</li><li>Ensure exceptional customer service and guest satisfaction at all times.</li><li>Monitor food and beverage quality, presentation, and service standards.</li><li>Coordinate with the kitchen and bar to ensure timely preparation and delivery of orders.</li><li>Handle guest complaints professionally and resolve service-related issues promptly.</li><li>Monitor staff grooming, hygiene, attendance, and overall performance.</li><li>Ensure compliance with food safety, hygiene, HACCP, and sanitation standards.</li><li>Conduct pre-shift briefings and communicate daily priorities to the team.</li><li>Monitor inventory levels and coordinate with procurement for timely replenishment of food, beverages, and service supplies.</li><li>Minimize wastage and control operational costs.</li><li>Supervise cash handling, billing, POS transactions, and daily sales reconciliation.</li><li>Prepare daily, weekly, and monthly operational and sales reports.</li><li>Assist in planning promotions, special events, and seasonal menus.</li><li>Ensure restaurant, bar, and dining areas remain clean, organized, and fully operational.</li><li>Coordinate with housekeeping, security, and other departments to ensure smooth operations.</li><li>Ensure compliance with company policies, SOPs, and hospitality standards.</li><li>Perform any other duties assigned by management.</li></ul>Requirements<ul><li>Minimum 3&ndash;5 years of experience in Food &amp; Beverage operations, with at least 2 years in a supervisory role.</li><li>Experience in a hotel, restaurant, club, resort, or hospitality environment is preferred.</li><li>Excellent English communication skills are mandatory.</li><li>Strong leadership, team management, and customer service skills.</li><li>Knowledge of restaurant operations, POS systems, inventory management, and food safety standards.</li><li>Ability to work under pressure and manage multiple tasks effectively.</li><li>Strong problem-solving and decision-making abilities.</li></ul>Qualifications<ul><li>Bachelor's degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related field.</li><li>Food Safety or HACCP certification will be an added advantage.</li></ul>Working Hours10 Hours per DayWorking DaysMonday to SaturdayJob LocationLe French Club Diplomatic Enclave, G-5, IslamabadWork Location: In person

Food & Beverage (F&B) Supervisor- Islamabad

Genuine Foods

<div>ABOUT GENUINE FOODS
At Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients. We are a growing social enterprise that uses food to enhance health, productivity and happiness. We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate.
Mon-Fri Schedule
ABOUT THIS POSITION
The Site Lead is a critical role in the company. As a fundamental member of our team, the Site Lead is in charge at an elementary, middle school, or high school site. This person will be responsible for executing the daily menu to company recipe specifications and the operations of a school site to company standards. Main responsibilities will be: preparing exciting and engaging meals, leading a team of cooks and preps, managing daily prep and administration of each meal. The ideal candidate enjoys working in a fast-paced environment, has the desire to work with students and educators, and has a superior customer service orientation.
ESSENTIAL RESPONSIBILITIES<ul><li>
Leads the daily preparation and service for breakfast, snack, and/or lunch</li><li>
Executing meals in accordance with the daily menu and recipe standards.</li><li>
On-time service in accordance with the minute-by-minute school schedule for the location.</li><li>
Manages food service associates as direct reports and ensures they are following procedures, clocking in on time and providing excellent customer service.</li><li>
Completes accurate National School Lunch-compliant production records that tracks what was served for each meal and documents daily meal components, presentation, etc.</li><li>
Accountable for their school&rsquo;s financial performance e.g., effective inventory management, food waste management etc.</li><li>
Receives deliveries and diligently checks all deliveries of products for quality and accuracy before signing to accept, alerts appropriate parties of any discrepancies.</li><li>
Ensures all food safety practices are being followed including proper rotation, food waste, and inventory management protocols.</li><li>
Takes daily physical inventory &amp; place orders accordingly.</li><li>
Maintains standards as outlined by the Department of Health &amp; Mental Hygiene for a food safe environment and reports immediately any issues such as equipment or facilitates related.</li><li>
Serves as the face of Genuine Foods. Warmly and respectfully greets and interacts with students, teachers and parents. Encourages students to try new foods.</li><li>
Reports to the field manager and culinary and operations directors and performs other related duties as assigned</li></ul>
QUALIFICATIONS<ul><li>
Minimum 2 years of food or customer service supervisor experience/training in a mid-high volume food service facility or restaurant.</li><li>
Creative problem-solver who brings passion, enthusiasm and fresh ideas.</li><li>
Proven track record of being organized, dependable and self-motivated.</li><li>
Team builder and ability to successfully manage and develop a team.</li><li>
Able to work independently and have the capacity to manage up and down.</li><li>
Able to climb stairs and lift up 50 lbs.</li><li>
Interest in and committed to Genuine Foods&rsquo; mission to use food to help students enhance their minds, bodies and happiness.</li><li>
Must be able to work in a school environment amongst kids grades K-12.</li></ul>
Benefits and Perks:<ul><li>
Paid Time Off</li><li>
Holiday pay</li><li>
Medical, dental and vision benefits</li><li>
Career Growth</li></ul>
GENUINE VALUES
Trustworthiness: Integrity. Transparency. Reliability. Consistency. Best quality possible. Delivery excellence.
Personal accountability: Ownership in solving problems. No excuses. Never compromising. Learn from mistakes. Financial stewardship of the bottom line (ours and customers&rsquo;), without sacrificing quality.
People first: Human centered solutions/approach. Whole person. Teamwork. Hospitality. Every single person matters. Humanity. Empathy. Meeting people where they are. Culturally responsive.
Entrepreneurial: Adaptable. Nimble. Go the extra mile. Responsive. Encouraged to try new things.
Genuine: Real, tasty, scratch-cooked healthy food. Strive for the highest quality, freshest and tastiest product at the price customers can afford. Authentic interactions. Honest. Positive. Proven. Professional.</div>

Site Lead - K12

Fresh Ideas Management

<div><ul><li>We are hiring immediately for full time SHIFT SUPERVISOR positions.</li><li>
Location: Fort Lewis College - 1000 Rim Drive, Durango, CO 81301. Note: online applications accepted only.</li><li>
Schedule: Full time schedule; days and hours may vary. Open availability. More details upon interview.</li><li>
Requirement: Prior supervisory experience is required.</li><li>
Pay Range: $21.00 per hour to $24.00 per hour.</li></ul> 
Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories.
Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. 
Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member!
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg<div><div><div><h2 class="jobSectionHeader">
Job Summary</h2>
</div><div>
Summary: Direct the activities of associates during a specific shift and oversee that assigned job expectations are completed while policy and procedure is maintained.
 
 
Essential Duties and Responsibilities:
<ul><li>Responsible for providing training and creating work schedules.</li><li>
Evaluating the performance of workers, rewarding high performers and disciplining employees who fail to meet reasonable standards of work performance.</li><li>
Prepare production or sales reports for management and ensure their unit meets the expectations for quality, productivity and safety.</li><li>
Acts as the contact person for employees with complaints or requests for time off.</li><li>
May act as a mentor, develop employees and encourage workers to set goals and strive for advancement within the organization.</li><li>
Perform other duties as assigned.</li></ul></div></div></div><div>
Associates at Fresh Ideas are offered many fantastic benefits: 
<ul><li>Medical</li><li>Dental</li><li>Vision</li><li>Life Insurance/ AD</li><li>Disability Insurance</li><li>Retirement Plan</li><li>Paid Time Off (FT)</li><li>Holiday Time Off (varies by site/state)(FT)</li><li>Associate Shopping Program</li><li>Health and Wellness Programs</li><li>Discount Marketplace</li><li>Identity Theft Protection</li><li>Pet Insurance</li><li>Commuter Benefits</li><li>Employee Assistance Program</li><li>Flexible Spending Accounts (FSAs)</li></ul></div><ul><li>Colorado Paid Sick Leave</li></ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_FreshIdeas.pdf
About Compass Group: Achieving leadership in the foodservice industry 
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. 
 
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/
Applications are accepted on an ongoing basis.
Fresh Ideas maintains a drug-free workplace.</div>

SHIFT SUPERVISOR (FULL TIME)

<div>ABOUT GENUINE FOODS
At Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients. We are a growing social enterprise that uses food to enhance health, productivity and happiness. We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate.
Mon-Fri Schedule
ABOUT THIS POSITION
The Site Lead is a critical role in the company. This person will be responsible for executing the daily menu to company recipe specifications and the operations of a school site to company standards. Main responsibilities will be: preparing exciting and engaging meals, leading a team of cooks and preps, managing daily prep and administration of each meal. The ideal candidate enjoys working in a fast-paced environment, has the desire to work with students and educators, and has a superior customer service orientation.
ESSENTIAL RESPONSIBILITIES<ul><li>
Leads the daily preparation and service for breakfast, snack, and/or lunch</li><li>
Executing meals in accordance with the daily menu and recipe standards.</li><li>
On-time service in accordance with the minute-by-minute school schedule for the location.</li><li>
Manages food service associates as direct reports and ensures they are following procedures, clocking in on time and providing excellent customer service.</li><li>
Completes accurate National School Lunch-compliant production records that tracks what was served for each meal and documents daily meal components, presentation, etc.</li><li>
Accountable for their school&rsquo;s financial performance e.g., effective inventory management, food waste management etc.</li><li>
Receives deliveries and diligently checks all deliveries of products for quality and accuracy before signing to accept, alerts appropriate parties of any discrepancies.</li><li>
Ensures all food safety practices are being followed including proper rotation, food waste, and inventory management protocols.</li><li>
Takes daily physical inventory &amp; place orders accordingly.</li><li>
Maintains standards as outlined by the Department of Health &amp; Mental Hygiene for a food safe environment and reports immediately any issues such as equipment or facilitates related.</li><li>
Serves as the face of Genuine Foods. Warmly and respectfully greets and interacts with students, teachers and parents. Encourages students to try new foods.</li><li>
Reports to the field manager and culinary and operations directors and performs other related duties as assigned</li></ul><h2 class="jobSectionHeader">
QUALIFICATIONS</h2><ul><li>
Minimum 2 years of food or customer service supervisor experience/training in a mid-high volume food service facility or restaurant.</li><li>
Creative problem-solver who brings passion, enthusiasm and fresh ideas.</li><li>
Proven track record of being organized, dependable and self-motivated.</li><li>
Team builder and ability to successfully manage and develop a team.</li><li>
Able to work independently and have the capacity to manage up and down.</li><li>
Able to climb stairs and lift up 50 lbs.</li><li>
Interest in and committed to Genuine Foods&rsquo; mission to use food to help students enhance their minds, bodies and happiness.</li><li>
Must be able to work in a college university.</li></ul>
Benefits and Perks:<ul><li>
Paid Time Off</li><li>
Holiday pay</li><li>
Medical, dental and vision benefits</li><li>
Career Growth</li></ul>
GENUINE VALUES
Trustworthiness: Integrity. Transparency. Reliability. Consistency. Best quality possible. Delivery excellence.
Personal accountability: Ownership in solving problems. No excuses. Never compromising. Learn from mistakes. Financial stewardship of the bottom line (ours and customers&rsquo;), without sacrificing quality.
People first: Human centered solutions/approach. Whole person. Teamwork. Hospitality. Every single person matters. Humanity. Empathy. Meeting people where they are. Culturally responsive.
Entrepreneurial: Adaptable. Nimble. Go the extra mile. Responsive. Encouraged to try new things.
Genuine: Real, tasty, scratch-cooked healthy food. Strive for the highest quality, freshest and tastiest product at the price customers can afford. Authentic interactions. Honest. Positive. Proven. Professional.</div>

School Dining Site Lead

Chartwells Higher Education

<div>Location: Texas Woman's University-Chick-Fil-A<ul><li>
We are hiring immediately for a full time FOOD UNIT LEAD position.</li><li>
Address: 303 Administration Drive, Denton, TX 76204. Note: online applications accepted only.</li><li>
Schedule: Full time schedule; Monday through Friday, 7:30 am to 8:00 pm. Saturday, 11:00 am to 5:00 pm. More details upon interview.</li><li>
Requirement: Prior Chick-Fil-A experience or supervisor/lead in a food service setting is required.</li><li>
Pay Range: $18.00 per hour to $22.00 per hour.</li></ul> 
We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1557190.
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg
Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.
Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today!<div><div><div><h2 class="jobSectionHeader">
Job Summary</h2></div><div> 

Summary: Coordinates activities of other food-service employees. Creates an enjoyable dining experience for customers, staff and visitors.
 
 
Essential Duties and Responsibilities:
<ul><li>Provides quality customer service by providing one-on-one attention to detail.
</li><li>Oversees and participates in the preparation and service of food and beverage items in accordance with company standards for presentation, sanitation, safety and portion control.
</li><li>Helps plan menus.
</li><li>Ensures timely, efficient meal service; supervises serving of meals.
</li><li>Responds to customer complaints in person at the time of the complaint and via email for electronic complaints.
</li><li>Trains employees; assigns and coordinates work of employees to promote efficiency and excellence in food and service.
</li><li>Determines work procedures, prepares work schedules and expedites work flow.
</li><li>Uses proper systems for completion of required daily/weekly/monthly reports such as inventory-cash reports-production records, payroll and time- keeping.
</li><li>Responsible for proper cash handling as established by the Food Accounting Manual (deposits - petty cash - change funds).
</li><li>Orders food and other necessary supplies from approved sources or purveyors.
</li><li>Directs and participates in the overall sanitation and safety of the facility and employees in accordance with company standards and government regulations.
</li><li>Develops sanitation schedule and ensures food-service employees adhere to the schedule for cleaning of kitchen and dining area and washing of kitchen utensils and equipment.
</li><li>Issues written and oral instructions.
</li><li>Help select and orient employees; oversees staff training in areas of responsibility.
</li><li>Performs other duties as assigned.
</li></ul></div></div></div>The Benefits
We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits:<ul><li>
Opportunities for Training and Development</li><li>
Retirement Plan</li><li>
Associate Shopping Program</li><li>
Health and Wellness Programs</li><li>
Discount Marketplace</li><li>
Identity Theft Protection</li><li>
Pet Insurance</li><li>
Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program</li></ul> 
In addition, full-time positions also offer the following benefits to associates:<ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Life Insurance/AD</li><li>
Disability Insurance</li><li>
Commuter Benefits</li><li>
Employee Assistance Program</li><li>
Flexible Spending Accounts (FSAs)</li></ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsHED.pdf
Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company&rsquo;s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year.
Our Commitment to Diversity and Inclusion 
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. 
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/
Applications are accepted on an ongoing basis.
Chartwells Higher Ed maintains a drug-free workplace.</div>

FOOD UNIT LEAD (FULL TIME)

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