KU Catering Supervisor

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 that goes beyond nourishment - creating an environment where every meal becomes a highlight of the KU experience.

We employ both full-time and part-time team members to serve the University of Kansas’ diverse dining needs. While our operations are large and fast-paced, every role and every employee makes a meaningful impact.

At KU Dining, we strive to provide a strong work-life balance and usually do - though 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.

Department: KU Dining Services – KU Catering

FLSA Status: Non-Exempt; Hourly

Pay Rate: The anticipated pay for this position starts at $21.86. The final rate will be determined based on qualifications, experience, education, and years within the job or industry.

Schedule: Full-time · Average 40 hours per week · Days and hours will vary based on operational needs · Includes early morning, evening, and weekend work

What We’re Looking For

We are hiring a full-time Supervisor III to provide advanced frontline leadership for our KU Dining Catering Production operations. This role independently oversees back-of-house (BOH) functions during assigned shifts to ensure peak operational efficiency.

The Supervisor III ensures absolute excellence in food quality, operational consistency, and strict compliance with food safety and sanitation standards. This role manages ordering, inventory, receiving, stock rotation, scheduling, and payroll accuracy while supporting critical cost controls.

This fast-paced, team-oriented environment is ideal for an experienced culinary leader who thrives on operational execution, team mentorship, and BOH systems management.

Successful candidates demonstrate strong culinary knowledge, quality control, teamwork, communication, and sound decision-making.

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.

What You’ll Do

• Lead daily staff in the Catering Production Kitchens, ensuring strict adherence to KU Dining policies and quality standards.
• Independently execute opening and closing shifts for the BOH, completing detailed checklist requirements and ensuring seamless communication between shifts.
• Manage staff work assignments across multiple stations, monitor timecards, coordinate shift scheduling, and ensure Paycom accuracy.
• Provide performance feedback, training, on-the-floor coaching, and formal written communication to employees.
• Assume full operational responsibility for total catering production operations in the absence of management.

• Enforce cleanliness, safe food handling, and rigorous sanitation policies across all production spaces.
• Validate the completion of key operational logs (including temperature, cleaning, and cooling logs) and critical food safety actions.
• Manage BOH systems for cleaning, food safety documentation, and preventive equipment maintenance.

• Independently manage product ordering through approved vendors (e.g., Hiland, Sysco) and verify all incoming deliveries.
• Maintain complete oversight of cooler organization, product receiving, and strict FIFO stock rotation.
• Monitor inventory accuracy, lead monthly physical inventory processes, and utilize financial awareness tools (FSS, PNL) to monitor waste and drive cost control.

What’s Required to Be Considered

• High school diploma or GED equivalent.
• Previous food service experience in a fast-paced, high-volume operation.
• Previous supervisory experience with a proven ability to effectively manage a diverse staff.
• Previous customer service or front-facing experience.
• Solid knowledge of materials, methods, and equipment used in high-volume food production.
• Deep understanding of food safety, sanitation, and quality assurance standards.
• Strong communication, active listening, and conflict resolution skills.
• Basic understanding of financial metrics related to inventory, cost of goods sold (COGS), and waste.
• Proficiency with digital tools and computer systems, including Microsoft Teams, Paycom, and food service/vendor portals.
• Flexibility to work various shifts, including opening, mid, and closing shifts as needed.

The Ideal Candidate

• Current ServSafe certification at time of hire.
• 5 years of experience or more in the food service industry.
• Proven ability to pass a practical knife skills demonstration.

Physical Requirements

This position involves prolonged standing—up to 8 hours or more per shift—and frequent repetitive motions such as mixing, kneading, chopping, shaping, and packaging products. Must be capable of lifting up to 50 pounds regularly and raising up to 30 pounds overhead when loading ingredients or equipment. Requires good hand-eye coordination, manual dexterity, and stamina to manage physically intensive tasks in a high-output environment.

Working Conditions & Environment

The kitchen environment is loud, warm, and fast-moving, with constant activity from commercial mixers, ovens, and catering equipment. Continuous, clear team communication is essential amid the noise and bustle. Floors may be slippery or cluttered during active production, making sharp attention critical to safety. Temperature fluctuations are common—moving from hot cooking/baking areas to cooler storage zones—requiring adaptability and safety awareness throughout the shift.

We’ve Got You Covered

KU Dining offers excellent benefits for full-time team members, including:

• Generous paid sick leave, vacation, and holidays
• Health, dental, vision, and life insurance
• Highly competitive retirement plan with 7.5% employer match
• Two months of paid parental leave
• Employee Assistance Program
• Meal benefits… and more!

Ready to Apply?

Apply online at www.union.ku.edu/jobs and include your resume and cover letter. Full-time employment with the Union Corporation is contingent upon satisfactory completion of a background check before starting work.

Questions? Reach out to unionhr@ku.edu for assistance.

PREFERRED QUALIFICATIONS:  

1. ServSafe certification
2. 5 years of experience or more 
3. adequate knife skills / can pass a knife skill test 
4. has experience leading team of people in a kitchen enviroment 

Salary : $22 - $25