Food Service Evening/Weekend Supervisor

Location: Council Bluffs, IA

Job Type: Regular,
Full-Time

Division: Management Services

Department: Food Service

Closing
Date: 5/17/2026 11:59 PM Central

Description

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.

Job Duties

• 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

Qualifications

• 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

Physical Demands

• 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

Tagged as: Employment