Food Service Supervisor

Food Service Supervisor

The Food Service Supervisor supports the Director of Dining Services in the daily operation of a designated food service unit, including board operations and catered events. This role helps lead a diverse team, maintains a positive and collaborative work environment, and ensures that service, safety, and quality standards are consistently met. The Food Service Supervisor provides day-to-day guidance to staff, assists with scheduling, training, budgeting, and menu planning, and shares accountability for the overall success of the account.

Responsibilities

• Assist the Director and other team members with daily board operations and catered events at the assigned unit.
• Establish and maintain proactive, positive communication and working relationships among employees.
• Assist the Director in completing unit-specific paperwork accurately and on time.
• Assist the Director in developing and maintaining employee work schedules to meet operational needs.
• Support the training and onboarding of new employees to ensure they understand policies, procedures, and service standards.
• Assist in establishing, communicating, and maintaining company policies and procedures within the unit.
• Report workplace injuries and safety violations promptly to the Director.
• Assist the Director with implementing and supporting safety and training programs at the assigned account.
• Report employee behavior issues or policy violations to the Director in a timely and professional manner.
• Assist the Director in selecting and pricing menu items within established food cost budgets.
• Support the Director in managing budget and labor costs to meet financial targets.
• Provide day-to-day guidance and direction to team members to help them achieve operational goals and performance expectations.
• Work proactively and cooperatively with management, chefs, unit staff, and guests to foster a positive team atmosphere.
• Perform other related duties as assigned to support the smooth operation of the unit.

Essential Skills

• Prior supervisory or leadership experience, preferably in the food service industry.
• Demonstrated effective leadership and organizational skills.
• Ability to work independently and exercise sound problem-solving skills.
• Strong customer service orientation with the ability to respond effectively to changing demands.
• Mathematical ability sufficient to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Excellent verbal and written communication skills.
• Proficiency with technology, especially Microsoft Office Suite.
• A minimum of three (3) years of progressive food production experience.
• Ability to provide guidance to subordinates and direct team members toward achieving set goals.
• Capability to stand, walk, and sit for extended periods and frequently use hands to grasp, handle, or feel.
• Ability to reach with hands and arms, stoop, kneel, crouch, or crawl as needed for job tasks.
• Ability to frequently lift and/or move up to 25 pounds.

Additional Skills & Qualifications

• High school diploma or GED equivalent required.
• Serve Safe certification expected to be acquired within six (6) months of employment.
• Food Handlers Certification, if required by local law.
• Experience working collaboratively with management, chefs, unit staff, and guests.
• Experience supporting safety and training programs in a food service environment.
• Strong innovation skills with the ability to improve processes and support continuous improvement.
• Comfort working in a fast-paced environment with varying demands and priorities.

Why Work Here?

This opportunity offers the chance to play a key role in a collaborative dining operation where teamwork, safety, and quality service are highly valued. You will work in an environment that supports professional growth through hands-on leadership experience, structured safety and training programs, and exposure to budgeting and menu planning. The schedule provides predictable hours, and the culture encourages proactive communication, mutual respect, and a positive team atmosphere.

Work Environment

The role is based in a food service setting that includes both kitchen and dining areas. While performing duties, you will frequently stand, walk, sit, use your hands to grasp and handle items, and reach with hands and arms. You may stoop, kneel, crouch, or crawl as needed and will regularly lift and move up to 25 pounds. The environment includes exposure to moving mechanical parts, potentially slick or wet floors, hot water, hot surfaces, and cleaning supplies. Noise levels are usually moderate. The regular work schedule is Thursday and Friday from 3:00 p.m. to 12:30 a.m., and Saturday and Sunday from 9:00 a.m. to 6:30 p.m., with Monday, Tuesday, and Wednesday as scheduled days off. No specific dress code is stated, but appropriate attire for a commercial kitchen and food service environment is expected.

Job Type & Location

This is a Contract position based out of New Ulm, MN.

Pay and Benefits

The pay range for this position is $18.00 - $20.00/hr.

Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to specific elections, plan, or program terms. If eligible, the benefits available for this temporary role may include the following: Medical, dental & vision Critical Illness, Accident, and Hospital 401(k) Retirement Plan Pre-tax and Roth post-tax contributions available Life Insurance (Voluntary Life & AD&D for the employee and dependents) Short and long-term disability Health Spending Account (HSA) Transportation benefits Employee Assistance Program Time Off/Leave (PTO, Vacation or Sick Leave)

Workplace Type

This is a fully onsite position in New Ulm, MN.

Application Deadline

This position is anticipated to close on Jul 29, 2026.