DINING SERVICES SUPERVISOR - SPENCER

DINING SERVICES SUPERVISOR - SPENCER

GENERAL

JOB SUMMARY

This is a full-time position located on the Spencer Campus. The Dining Services Supervisor is a hands-on, dual-role position responsible for overseeing daily dining operations while actively preparing and serving meals for a small, student-athlete population. Responsibilities include supervising staff, coordinating food production, maintaining sanitation standards, and ensuring accurate documentation, while building positive relationships with students and campus staff. This position requires flexibility, strong organizational skills, and a commitment to professionalism, teamwork, and service. May include occasional evening or weekend work. This is an "essential" personnel position and may require the employee to work during college closures.

Position:

Dining Services Supervisor

Classification:

Professional Support B

Department:

Dining Services Report to: Executive Dean of Students

ESSENTIAL DUTIES & RESPONSIBILITIES

(% OF TIME): Constant (67-100%) Provide hands-on leadership by directing daily workflow, assigning tasks, and supporting staff to ensure efficient, organized, and productive operations. Plan, prepare, and cook menu items in appropriate quantities while maintaining food quality, consistency, and timely service. Ensure all kitchen, service, storage, and dining areas meet established sanitation, organization, and food safety standards at all times. Oversee food production, service flow, and overall dining experience to ensure a smooth, student-centered operation. Track product levels, ensure proper storage and stock rotation, and communicate inventory needs to maintain consistent availability. Provide professional, friendly service and build positive relationships with students, faculty, and staff. Frequent (34-66%) Assist in service areas as needed, including food line, point-of-sale, and other operational tasks to ensure continuity. Develop staff schedules, assign duties, and adjust coverage to meet operational needs, including covering absences when necessary. Address staff concerns, provide guidance, and promote a positive, team-oriented work environment. Assist in menu planning and adjustments, incorporating student preferences, variety, and operational efficiency. Plan, prepare, and execute food service for special events or banquets. Review and process employee time, ensuring accuracy and timely submission. Assist with ordering, receiving, and managing inventory to ensure product availability and cost control. Manage purchasing card transactions, billing processes, and maintain accurate financial records. Provide hands-on instruction and guidance to student workers to support skill development and learning. Ensure ongoing compliance with food safety regulations, health codes, and institutional policies. Respond to emails, calls, and event inquiries; coordinate details with campus partners or clients. Generate and review reports to monitor operations and support decision-making. Occasional (10-33%) Train new employees and support onboarding to ensure successful integration. Identify and report equipment issues and coordinate repairs as needed. Report to work and support dining services operations during emergencies or adverse conditions to ensure continuity of service. Perform other duties as assigned to support the overall success of Dining Services.

KNOWLEDGE, SKILLS & ABILITIES

Ability to represent the College in a positive, professional manner when interacting with students, staff, and the public. Demonstrate strong customer service skills, with the ability to communicate courteously and effectively in a student-centered environment. Ability to build positive relationships and respond to questions or concerns in a timely and respectful manner. Ability to lead, motivate, and supervise staff in a positive and effective manner. Demonstrate strong interpersonal skills and the ability to work collaboratively with diverse groups. Ability to train, mentor, and support staff and student employees with varying levels of experience. Exercise sound judgment, take initiative, and effectively resolve problems in a fast-paced environment. Knowledge of food preparation, production, and service in a high-volume or institutional setting. Understanding of food and labor cost control, inventory management, purchasing, and menu pricing. Ability to assist with menu planning, incorporating nutritional needs, variety, seasonal items, and operational efficiency. Knowledge of sanitation, food safety standards, and regulatory compliance, with the ability to implement and maintain these practices. Ability to read, understand, and follow written and verbal instructions, and clearly communicate directions to others. Strong organizational, multitasking, and time management skills, with the ability to manage competing priorities. Ability to collaborate effectively with students, faculty, staff, and external partners. Basic computer skills, including word processing, spreadsheets, and data entry. Ability to complete administrative tasks such as scheduling, payroll, and record-keeping accurately and efficiently. Ability to input, track, and retrieve operational and financial information. Ability to safely operate standard foodservice equipment, including ovens, grills, mixers, refrigeration units, and other kitchen tools. Ability to work independently, assume responsibility, and adapt to changing priorities and operational needs.

SPECIAL DEMANDS

This position requires light to medium physical work, including the ability to lift, carry, push, and pull up to 50 pounds regularly and up to 100 pounds with assistance. The role involves standing for extended periods and frequently performing activities such as bending, reaching, handling, kneeling, and repetitive motion, with occasional balancing, climbing, and fine motor tasks. The work environment includes exposure to typical kitchen conditions such as heat, humidity, noise, food-related odors, and the use of cleaning chemicals. The ability to safely operate in a fast-paced kitchen environment is essential. May be required to travel using personal vehicle. Must have valid driver's license, good driving record, and provide proof of insurance. Employment with Iowa Lakes Community College is dependent upon successful passage of a criminal background check. Must be legally eligible to work in the United States without employer sponsorship. Iowa Lakes Community College participates in the federal E-Verify program. We will verify your employment eligibility in the United States as required by law. The statements contained herein reflect general details as necessary to describe the essential functions, job duties/responsibilities, and performance expectations of the job, which should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned.

MINIMUM QUALIFICATIONS

Associate's Degree and/or three or more years of experience in a related area preferred. (Bachelors' Degree in a related area will receive added consideration.) Personal computer software knowledge and culinary experience are required. Experience with Microsoft Office Suite and Datatel is beneficial. ServSafe Manager Certification preferred, additional training provided as needed.

Salary:

$52,333

Fringe Benefits:

Paid sick leave, vacation, and holidays. Employee health, dental, and vision insurance. Partially funded family insurance available. Employee life and disability insurance. Employee retirement plan.

APPLICATION PROCESS

The following items must be included in your application packet before it will be considered a complete application: Employment Application form Applicant Confidential Information form (This data is used to comply with government required affirmative action record keeping only and is not used for applicant screening purposes.) A letter addressing your qualifications for the position A resume A copy of transcripts, with originals due upon hiring Only complete application packets will be considered for the position vacancy. Position open until filled. Review of applications will begin June 1, 2026.