Production Supervisor

Bring your leadership skills to Dining Services at the University of Dayton!

As a working supervisor, you’ll be hands-on with food production while guiding and supporting a diverse team of BU, part-time, and student employees.

Help create quality food, keep operations running efficiently, and make a difference in the campus dining experience.

Join a team that values its employees and offers excellent benefits and opportunities to grow with the University.

Apply to our Production Supervisor opening today!

Under the direction of the General Manager and Assistant Production Chef, this working supervisor is responsible for supporting the food production/preparation, planning, serving, panning, and packaging of food items.

They will assist in supervising all BU, part time and student employees while maintaining high standards of quality, sanitation, and overall efficiency of the operation.

*High school diploma or equivalent. *Minimum of two (2) years experience in food service preparation position. *Must be willing to work varied work schedule including days, nights, weekends and holidays. *Must have experience working with food processing equipment including, but not limited to fryers, grills, slicers, steamers, combi ovens, woks, and choppers. *Must be able to read, write, speak and understand English. *Must possess the ability to work independently, supervise and direct others, without constant supervision. *Must be able to follow written and verbal instruction. *Must be self motivated and have a sense of urgency to meet the changing demands of a fast paced, high volume operation. *Must have the ability to lift forty (40 ) pounds and the ability to stand for periods of time up to four hours. *Must be able to exert well pace mobility for periods of up to four (4) hours. *Must be able to stoop, bend, push and pull. *Must be able to visually differentiate colors for the purpose of food safety. *Must have basic math skills to calculate production requirements. *Must enjoy working with students and a diverse, multi cultural staff. *Personal skills should include integrity, attention to detail, good judgement, and proven ability to promote teamwork. *Managerial ServSafe certification or willing to become certified within one year.

While not everyone may possess all of the preferred qualifications, the ideal candidate will bring many of the following:

*Associate's degree in Culinary, Business or Restaurant and Hospitality Management. *Two years of supervisory experience. *Working knowledge of Microsoft Word based software. *Work experience with Cbord. *Previous work experience with food production in a high volume institution such as a university, hospital, hotel or high volume restaurant. *Experience in a union workplace. *Valid driver's license with low risk driving record.