Food Service Supervisor

Posting Number: CS00624

Division
Administration and Finance Division

Position
Type
Staff – Classified

General Statement of Duties

To be responsible for the supervision of an
assigned food service staff in dining areas or cafeterias providing table, counter, booth or cafeteria line service; and to do related work
as required.

Supervision Received

Works under the general supervision of a superior from whom general and
specific instructions are received; work is reviewed for conformance to such instructions and for results
obtained.

Supervision Exercised

Trains, supervises, instructs and reviews the work of subordinates engaged in
performing work in a food service program.

Position Overview

Join our College Dining Services team as a Food
Service Supervisor and help create an exceptional dining experience for our campus community. We are seeking a customer-focused leader who
thrives in a fast-paced environment and enjoys mentoring and supporting a team.

The Food Service Supervisor oversees daily dining
operations, supervises and trains food service staff, coordinates work assignments, and ensures high standards of food safety, cleanliness,
and customer service. This role plays a key part in maintaining an efficient, welcoming dining environment for students, faculty, staff, and
guests.

The ideal candidate is an organized, hands-on professional with strong communication and leadership skills who enjoys working
collaboratively and leading by example.

We offer stable employment, opportunities for professional growth, and an excellent State of
Rhode Island benefits package.

Illustrative Examples of Work Performed

• To be responsible for the supervision
  of a food service program in dining areas or cafeterias providing table, counter, booth or cafeteria line service.
• To be
  responsible for training, supervising and instructing employees in work routines and for making assignments to specific work schedules.
• To supervise personnel engaged in setting tables, serving meals, reheating meals, cleaning and maintaining dining area or cafeteria
  equipment and facilities.
• To be responsible for making frequent inspections to assure compliance with established State Sanitary
  Standards.
• To assist a dietitian or other superior in the application of established standards for food preparation and
  service.
• To assist a superior in the instruction of subordinates in the operation and maintenance of food service equipment
• To apply general and modified diets as established by a dietitian.
  As required, to be responsible for food storage, handling and
  refrigeration.
• To be responsible for food requisitioning and the keeping of food inventory records.
• To prepare and submit
  reoccurring and special reports.
• To attend dietary department and multi-discipline committee meetings, as required.
• To be
  responsible for scheduling and assigning subordinates to specific work areas.
• To assist dietitian in establishing and implementing
  selective and non-selective recurring menu programs.
• To do related work as required.

Education

Such as may have been gained through the completion of twelve school
grades.

Experience

Such as may have been gained through employment in a food service program in the public or
private sector.

Or Combination of Education and Experience

Or, any combination of education and experience
that shall be substantially equivalent to the above education and experience.

Knowledges Skills and
Capacities

A working knowledge of the methods and practices of food service utilized in dining areas or cafeterias; a
working knowledge of health hazards in food service and the necessary precautionary measures to avoid or eliminate such hazards; the ability
to assist a dietitian or other superior in the application of established standards for food preparation and service; the ability to
supervise, instruct and review the work of subordinates engaged in providing a food service program and in the use and care of food service
implements and equipment; the ability to make inspections of food preparation and service areas to assure compliance with established
sanitary standards; the ability to prepare and submit reoccurring and special reports; the ability to deal with the public in a courteous
and tactful manner; and related capacities and abilities.

Preferred Qualifications

Prior supervisory
experiences in restaurant or food service environment.

Work Schedule

40 hours/week
Tuesday –
Saturday
12:00PM – 8:30PM

Benefits

Full-time employees enjoy an array of benefits
including:

• Health and Wellness – Medical, Dental & Vision
• Wellness Incentives and Rewards
• Paid time Off –
  Vacation, Sick & Holiday
• Retirement Benefits
• Disability and Insurance Benefits
• Education Benefits – Tuition
  waivers for RIC, CCRI & URI

For a complete listing, visit Employee Benefits.

Reports
To (Title)
Assistant Director, Dining Procurement & Resources

Civil Service List:
No

Union Code
classified

Salary Grade: 314CA

Minimum Salary for
Grade
46305

Maximum Salary for Grade
50299

Collective Bargaining
Unit
Council 94 Local 2878

Anticipated Start Date
06/04/2026

Special
Instructions

At the time of appointment must be physically qualified to perform assigned duties as evidenced by a
physician’s certificate.

EEO Statement

Rhode Island College is an equal opportunity employer. The institution
does not discriminate on the basis of race, color, national origin, sex, disability religion, age, veteran status, or any other protected
status under applicable law. Rhode Island College is committed to maintain a workplace and educational environment that supports equal
opportunity, professionalism and respectful engagement for all community members.

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