Food Service Evening/Weekend Supervisor

IWCC is seeking a motivated Evening & Weekend Supervisor to help lead our food service operations! If you thrive in a fast-paced environment and enjoy leading a team, this is your opportunity to make a real impact on the dining experience of our campus community.

In this role, you’ll take charge of evening and weekend meal service—ensuring everything runs seamlessly from prep to close. You’ll coordinate and support staff, oversee food production, manage closing procedures, and help maintain high standards of quality and service. You’ll also play a key role in bringing campus events to life by assisting with catering setup, service, and cleanup.

Schedule

• Tuesday–Friday: 11:00 AM – 7:30 PM
• Saturday: 9:00 AM – 6:30 PM
• Enjoy Sundays & Mondays off!
  
  

Benefits

At IWCC, we invest in your well-being and your future. We offer affordable medical insurance, generous paid time off and sick leave to support work-life balance and tuition reimbursement opportunities for you, your spouse & dependents.

• Enforce policies and guidelines set forth by the food service department
• Work in a professional manner with students and patrons to ensure a positive dining experience
• Responsible for the CBORD operations during evening and weekend shifts
• Responsible for the evening/weekend business duties including placement of staffing, food production, service and closing tasks
• Responsible for the evening/weekend safety and sanitation in the Food Service Department
• Ensure that staff members are using FIFO at all times when labeling and storing food items
• In charge of the cashier duties including cash sales, charges, and meal plans
• Responsible for small-scale evening caterings drop-offs and pick ups
• Communicate with the catering manager on a regular basis for information regarding groups using the Galley for food and beverage through catering, and assist with catering delivery/pickup
• Accountable for communicating with the Food Service management any problems, concerns, or suggestions that pertain to the department
• Liable for cost controls including portion size as well as the quantity and quality of production
• Responsible for managing, training and supervising a student staff in a professional manner
• Responsible for theme nights for the residence hall students
• Maintain equipment used as assigned by the food service management
• Work in a professional manner with the Culinary Arts Department
• Responsible for the completion of the evening/weekend production sheets
• Maintain equipment used as assigned by the food service management, reporting any breakage
• High school diploma or GED required
• Minimum of three years as a Kitchen manager or Lead cook.
• Formal culinary experience or food service.
• Experience in management at a busy restaurant or hotel kitchen.
• Ability to pass a background check.
• Self-starter with the ability to perform with little or no supervision.
• Knowledge of various cooking methods, ingredients, and procedures.
• Management skills
• Familiarity with industry’s best practices.
• Leadership, creativity & decision making
• Ability to work under pressure
• Ability to stand for extended periods
• Ability to drive company owned or personal vehicle.
• Ability to lift 30-50lbs
  
  

Cognitive Requirements: (as presently performed to accomplish essential functions)

• Reading, Writing, Calculating
• Social Interaction Skills
• Reasoning/Analysis
• Works with Minimal Supervision