Food Services Supervisor

Posting Details

Work experience or education that is NOT included on the application will NOT be considered when screening your application. Please include ALL work experience and education on the application to ensure that you receive the appropriate credit toward qualification for this position.

Position Summary Information


Classification Title
Food Services Supervisor-ASU


Working Title
Food Services Supervisor


Location
Boone, NC


Job Category
8


Position Number
038391


Not Eligible for Visa Sponsorship


VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S

Department
Campus Dining - Park Place Cafe - 170450


Primary Purpose of Position


To be an effective supervisor for Appalachian State University Campus Dining in both All Access units. The primary duties of the person in this role are to manage staff and supervise daily front-of-house operations in a university dining hall. This includes ensuring compliance with relevant codes and regulations. This is an evening position, responsible for the closing of the unit. This role must stay until closing each night to ensure that the unit is shut down properly.Appalachian Campus Dining exists to provide students, staff, faculty, and guests of the university nutritious, high quality meals, excellent services, and reasonable prices in a timely and efficient manner.

Minimum Qualifications


Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience.
Experience in the field of work related to the position's role may be substituted on a year-for-year basis. Degrees must be received from appropriately accredited institutions.


Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA. Examples of competencies are typical of the majority of positions, but not be applicable to all positions.

License/Certification Required

Essential Job Functions

Areas and duties under this employee's purview include, but are not limited to the following:

Front-line service , which means serving food to our guests and providing our student body with an excellent all-access dining experience by providing "unreasonable hospitality."

Housekeeping activities for an entire dining hall service area, including maintaining a clean serving area and dining room

Supervise Food Service Technicians in preparing fresh fruits and vegetables for service on the salad bar, as well as making sure that all dry and pre-made foods are stocked, including desserts, snacks, breakfast foods, etc. Managing service lines to ensure that our customers fast, friendly and efficient customer service.

Managing staff , including time and attendance, breaks any staff disciplinary issues that may arise. Duties also include ensuring uniform compliance and making sure that staff are ready and fit for duty every day. Staffing includes a mixture of full-time employees and part-time student employees. Working with and managing students is an important part of the function of this position. The Front-of-House supervisor will communicate with kitchen personnel, including chefs, sous chefs, and cooks, to ensure timely production and distribution of food.

Managing inventory of food and supplies and placing orders when necessary. This includes management of perishable goods inventory, using first-in/first-out practices, and managing dated products, including "use by", "best by" and "made on" dates.

Managing the proper shutdown of the unit every night. This includes proper cleaning, food storage, equipment breakdown, sanitation and prep for the next day. A nightly walk through will be completed to ensure that the unit is properly closed and ready to open for the next day.

Managing and maintaining the serving area , including stocking serving wares and other accoutrements, and stocking and maintaining drink lines.

Managing our order-ahead queue.

Maintaining proper sanitation standards throughout the servery, dining room, and restrooms. Supervisors need to adhere to proper food handling procedures, as delineated by North Carolina food code. Supervisors will earn and maintain their ServeSafe food manager certification and be responsible for ensuring that food handling practices are compliant with NC food code.

Being available as an allergy resource and answering questions regarding allergen information for menu items and other dietary restrictions. Supervisors will also take allergy training and be able to answer student questions concerning allergen information and dietary restrictions.

This role is that of a floor supervisor, and as such, the supervisor needs to be on the floor and visible at all times. The supervisor should be available to answer questions about dietary needs, handle customer concerns and complaints, and direct staff. This role will supervise and manage all aspects of daily customer service, and as such will have to manage multiple facets of the operation at once. This is a working supervisor position in a fast-paced environment.

This role will require flexibility , including possible schedule changes and even being asked to cover other venues on campus. This is a mandatory position, meaning that the person in this role is required to be here in inclement weather or disasters, even in cases when the university must shut down.

This role is mostly a working supervisor position , but does include a small administrative component, including placing orders when needed, maintaining temperature logs, tracking time and attendance, entering work orders and maintenance requests, technology troubleshooting, running a register when needed, and filing reports, including end-of-shift reports, etc.

Any and all additional duties as directed or assigned by our supervisor.

Knowledge, Skills, & Abilities Required for this Position

• Food service experience required
• Supervision experience
• Ability to direct large groups of employees
• Customer service skills
• Critical thinking, and problem-solving
• Knowledge of personnel management and food production
• Good time management and food safety skills
• Ability to delegate tasks to student and full-time employees
• In depth knowledge of the top 9 food allergens and how to prevent cross contact

Preferred Qualifications


Supervisory experience
Experience in large-scale commercial dining

Required Functional Competencies to Successfully Perform Job Duties.

Knowledge-Technical: Understands preparation of large quantities of food, sanitation, weights, measures, and service techniques. Follows directives on order sheets. Supervises and evaluates the work of an entire full-time and student staff. Secures the unit. Operates equipment according to guidelines. Checks serving lines for eye appeal, adjusts as necessary. Orders food and / or supplies and completes work orders to equipment repairs. Notifies manager of any equipment needs. Training, follow-up, and coaching of all technical aspects of the kitchen, service, or dining area. Follows health laws in the preparation, holding, and storing of food. Provides records maintenance by completing allocation, accident, and exception reports.

Planning and Organizing Work: Takes action to achieve goals beyond what is required by looking ahead and planning accordingly to the needs of the business and the customers both independently and with supervision. Plans work operations, establishes priorities, and sets deadlines over a short range period, within established goal and objectives. Arranges and assigns work.

Customer Service: Greets customers pleasantly with a smile and good eye contact and enthusiastically. Customer service is enhanced by not reading, excessive talking, eating, drinking, or using tobacco products while in the Food Service unit. Handles customer complaints tactfully and pleasantly. Attentive to needs and comments from customers. Provides customers with correct information and or guidance as needed. Knows the mission of the organization and the value and role of customers in the work environment. Presents a positive image for Food Services. Recognizes potential problems in service, addresses, and resolves promptly and respectfully.

Type of Position
Permanent Full-Time


Staff/Non-Faculty
Staff/Non-Faculty


Appointment Type
1.0


Work Schedule/Hours


The hours for this position are 2:30 PM to 11:30 PM during the school year. Days of the week may vary. Summer hours also vary. Primary summer schedule hours for this shift are 11:30 AM to 8:30 PM. Employee may be required to work at least three home football games and/or any other special campus event. Schedules will be adjusted as needed to provide coverage for these events.

Number of Hours Per Week
40


Number of Months Per Year
12


Mandatory Staff
Yes


Physical Demands of Position


Need to be able to lift at least 40 pounds. Be able to be on your feet 99% of the day. Be able to move constantly.

Overall Competency Level
Journey


Salary Grade Equivalency

Salary Range
$24,408-$55,406


Anticipated Hiring Range
$42,177 - $45,000

Pay will be commensurate with applicant competencies, budget, equity and market considerations.


Posting Details Information


Posting Date
08/27/2026


Closing Date
09/20/2026


Competency Level Statement
Management will only consider applicants who meet the required competencies.


Special Instructions to Applicants


Please list a minimum of 3 professional references in the application.

Search Chair Name
Travis Pierce


Search Chair Email
View email address on click.appcast.io


Applicant Pool Preference
External (Post on the Web)

Departmental Information


Quick Link




Posting Number
201503039P