Food Service Supervisor Rhode Island College
2 Providence, RI Job Details Full-time $46,305 a year 8 hours ago Benefits Wellness program Paid holidays Health insurance Dental insurance Tuition reimbursement Paid time off Vision insurance Retirement plan Qualifications Kitchen health and safety standards Customer communication Staff supervision Report writing Food service health code compliance Team supervision Food service cleaning In-person customer service Team training Customer engagement Kitchen staff training Hazard identification and correction Managing kitchen staff Kitchen equipment maintenance Food preparation equipment operation Full Job Description Join our College Dining Services team as a Food Service Supervisor and help create an exceptional dining experience for our campus community. We are seeking a customer-focused leader who thrives in a fast-paced environment and enjoys mentoring and supporting a team. The Food Service Supervisor oversees daily dining operations, supervises and trains food service staff, coordinates work assignments, and ensures high standards of food safety, cleanliness, and customer service. This role plays a key part in maintaining an efficient, welcoming dining environment for students, faculty, staff, and guests. The ideal candidate is an organized, hands-on professional with strong communication and leadership skills who enjoys working collaboratively and leading by example. We offer stable employment, opportunities for professional growth, and an excellent State of Rhode Island benefits package. Illustrative Examples of Work Performed To be responsible for the supervision of a food service program in dining areas or cafeterias providing table, counter, booth or cafeteria line service. To be responsible for training, supervising and instructing employees in work routines and for making assignments to specific work schedules. To supervise personnel engaged in setting tables, serving meals, reheating meals, cleaning and maintaining dining area or cafeteria equipment and facilities. To be responsible for making frequent inspections to assure compliance with established State Sanitary Standards. To assist a dietitian or other superior in the application of established standards for food preparation and service. To assist a superior in the instruction of subordinates in the operation and maintenance of food service equipment To apply general and modified diets as established by a dietitian. As required, to be responsible for food storage, handling and refrigeration. To be responsible for food requisitioning and the keeping of food inventory records. To prepare and submit reoccurring and special reports. To attend dietary department and multi-discipline committee meetings, as required. To be responsible for scheduling and assigning subordinates to specific work areas. To assist dietitian in establishing and implementing selective and non-selective recurring menu programs. To do related work as required. Education Such as may have been gained through the completion of twelve school grades. Experience Such as may have been gained through employment in a food service program in the public or private sector. Or Combination of Education and Experience Or, any combination of education and experience that shall be substantially equivalent to the above education and experience. Additional Required Qualifications Knowledges Skills and Capacities A working knowledge of the methods and practices of food service utilized in dining areas or cafeterias; a working knowledge of health hazards in food service and the necessary precautionary measures to avoid or eliminate such hazards; the ability to assist a dietitian or other superior in the application of established standards for food preparation and service; the ability to supervise, instruct and review the work of subordinates engaged in providing a food service program and in the use and care of food service implements and equipment; the ability to make inspections of food preparation and service areas to assure compliance with established sanitary standards; the ability to prepare and submit reoccurring and special reports; the ability to deal with the public in a courteous and tactful manner; and related capacities and abilities. Preferred Qualifications Prior supervisory experiences in restaurant or food service environment. Position Details FLSA Non-Exempt Full Time / Part Time Full-time Work Schedule 40 hours/week Tuesday
- Saturday 12:00PM
- 8:30PM Academic or Calendar Year Calendar Benefits Full-time employees enjoy an array of benefits including: Health and Wellness
- Medical, Dental & Vision Wellness Incentives and Rewards Paid time Off
- Vacation, Sick & Holiday Retirement Benefits Disability and Insurance Benefits Education Benefits
- Tuition waivers for
RIC, CCRI & URI
For a complete listing, visit Employee Benefits . Reports To (Title) Assistant Director, Dining Procurement & Resources Position Status Permanent
- C End of Restricted or Limited Position Civil Service List No Union Code classified Salary Grade 314CA Minimum Salary for Grade 46305 Maximum Salary for Grade 50299 Added Salary for This Position $2 shift differential Collective Bargaining Unit Council 94 Local 2878 Posting Information Number of Positions Available 1 Anticipated Start Date 06/04/2026 Application Open Date Application Close Date Special Instructions At the time of appointment must be physically qualified to perform assigned duties as evidenced by a physician's certificate.
EEO Statement Rhode Island College is an equal opportunity employer. The institution does not discriminate on the basis of race, color, national origin, sex, disability religion, age, veteran status, or any other protected status under applicable law. Rhode Island College is committed to maintain a workplace and educational environment that supports equal opportunity, professionalism and respectful engagement for all community members.
