KU Dining Supervisor III

KU Dining Supervisor III

Lawrence, KS 66045

Overview

Salary Range $23.00 - $24.59 Hourly Position Type Full Time

Description

Reports To: General Manager

FLSA Status: Non-Exempt

Pay Rate: The anticipated pay for this position starts at $23.00. The final rate will be determined based on qualifications, experience, education, and years within the job or industry.

Schedule: This is a full-time position, averaging 40 hours per week. Days and hours of work will vary based on the needs of the position. There is open availability, but preference will be given to those who can work the closing shift. Early morning, evening, and weekend work may be required.

Why You'll Love Working Here

At KU Dining, our mission is to create an unparalleled dining experience for our guests, foster a culture of excellence among our well-trained and empowered staff, and provide inviting spaces that reflect the warmth of the KU community. We strive to set a standard where every meal becomes a highlight of the KU experience.

We employ both full-time and part-time team members to support the diverse dining needs of the University of Kansas. From residential dining halls and retail locations to catering and campus events, every employee plays a meaningful role in creating exceptional experiences for our students, faculty, staff, and guests.

At KU Dining, we strive to provide a strong work-life balance and usually dothough certain busy periods may call for additional hours or longer days. Even so, our team members enjoy reliable schedules, meaningful time off, and a collaborative atmosphere. You'll take pride in creating great food for KU students and have opportunities to grow your skills and career.

The Supervisor is responsible for overseeing daily operations at a KU Dining facility on campus, including food service, production, sanitation, and inventory. This role involves supervising staff, ensuring adherence to departmental policies, and maintaining high standards of guest satisfaction and product quality. The Supervisor opens and closes the facility, provides ongoing training to staff, and assumes management responsibilities in the absence of the Manager.

Position Summary: The Supervisor III provides advanced frontline leadership for KU Dining residential operations, independently overseeing front-of-house and back-of-house functions during assigned shifts. This position ensures excellence in food quality, customer service, operational consistency, and compliance with food safety and sanitation standards. The Supervisor III manages ordering, inventory, receiving, stock rotation, scheduling, and payroll accuracy while supporting cost control and operational efficiency through the use of financial and reporting tools. This role also supports employee development through training, coaching, performance feedback, and day-to-day leadership, serving as a trusted operational resource within KU Dining.

Essential Functions

• Leads daily staff in food service operations, ensuring adherence to KU Dining policies and quality standards.
• Assists in opening or closing procedures, following detailed checklist requirements for either the BOH or FOH, ensuring full and accurate communication between shifts.
• Maintains communication with management and staff to ensure smooth service workflow.
• Enforces health and safety requirements, including but not limited to: cleanliness, safe food handling, and sanitation policies and procedures.
• Provides guidance and support to employees; monitors production and service for accuracy and timeliness.
• Administers staff shift assignments, timecards, and attendance communications.
• Assists in inventory control, ordering, and documentation as directed.
• Demonstrates strong customer service by resolving basic guest concerns on shift, and follows escalation procedures when necessary.
• Validates completion of key operational logs (temperature, cleaning, cooling) and food safety actions.
• Leads staff assignment at multiple stations and maintains compliance with brand standards.
• Conducts shift line checks, SLW reviews, and projection verification.
• Uses ordering and prep systems, including ordering through approved vendors (Hiland, Sysco, etc.) and verifying deliveries.
• Assists with new hire onboarding activities and provides shift training to new employees while supporting employee performance feedback as necessary.
• Other duties as assigned by the General Manager or their designee.

Minimum Qualifications

• High School diploma or GED equivalent; or an equivalent combination of education and experience.
• A minimum of two (2) years of experience in food service, customer services, or related professional work experience; or demonstrated ability to perform all Supervisor II duties at a consistent and independent level.
• Knowledge of materials, methods, and equipment used in food production and service.
• Knowledge of food safety, sanitation, and quality assurance standards.
• Ability to supervise, train, and mentor employees in food service operations.
• Strong communication, active listening, and conflict resolution skills.
• Ability to understand basic financial metrics related to inventory, cost of goods, and waste.
• Proficiency with computer systems including Teams, Paycom, and vendor portals, or similar.
• Ability to work flexible schedules including opening, mid, and closing shifts as needed.
• Capacity to assume full operational responsibility in the absence of management.

Preferred Qualifications

• Previous food service experience at a college, institutional, or high-volume dining operation.
• Previous supervisory experience and ability to effectively supervise a diverse staff.
• ServSafe certification.

Benefits

Eligible full-time employees enjoy a comprehensive benefits package, including:

• Medical, dental, and vision insurance
• Life insurance
• Paid vacation, sick leave, and holidays
• Retirement plan with a 7.5% employer contribution after eligibility requirements are met
• Two months of paid parental leave
• Employee Assistance Program (EAP)
• Employee meal benefits and additional KU employee perks
• Professional development and advancement opportunities

Duties & Responsibilities of All KU Memorial Union Positions

1. Adhere to University and KU Memorial Union policies and procedures.
2. Demonstrate the organization's core values and apply the seven Team Principles in your role by aligning your work with our Lines of Effort: Our People, Engaging Programs, Outstanding Service, Collaborative Partnerships, Inviting Spaces, and Budget Management.
3. Support the KU Memorial Unions End State as described by the Executive Director, and work to achieve and uphold the department's mission and core values: community, dignity, empowerment, excellence, innovation, and safety.
4. Follow the 7 Team Principles: competence, creating a cohesive team through mutual trust, creating shared understanding, setting clear leader intent, written/verbal communication, disciplined initiative, and risk management.
5. Demonstrate a positive, solution-oriented attitude in performing job responsibilities and collaborating with colleagues to foster a respectful and productive work environment.
6. Always exhibit professional decorum while representing the KU Memorial Unions and the University, including routine events and meetings that occur outside of the office, around campus, and out in the community.

Working Conditions

Physical Demands

This position involves prolonged standingup to 8 hours or more per shiftand frequent repetitive motions such as mixing, kneading, shaping, and packaging products. Supervisors must be capable of lifting up to 50 pounds regularly and raising up to 30 pounds overhead when loading ingredients or equipment. The role also demands good hand-eye coordination, manual dexterity, and stamina to manage physically intensive tasks in a high-output environment.

Environment

Work is performed in an active high-volume kitchen environment with multiple commercial cooking equipment and machinery in operation, including but not limited to: sharp knives and utensils, ovens, stoves, fryers and grills. The environment is loud, warm, and fast-moving, with constant activity from mixers, ovens, and conveyor systems. Team communication is essential amid the noise and bustle. Floors may be slippery or cluttered during production, making attention critical to safety. Temperature fluctuations are commonfrom hot baking areas