<p>Position Status & Special Application Instructions</p> <p>Posting Number CS00578 RIC Position Number 5550-40100-168 Benefits Eligible? Yes Section Number of Positions Available 1 Anticipated Start Date or Semester Posting Date 07/29/2025 Position Status Permanent - C End of Restricted or Limited Position Civil Service List No Closing Date Open Until Filled Yes Special Instructions/Information for Applicants</p> <p>At time of appointment, applicant must be physically qualified to perform assigned duties as evidenced by a physician's certificate.</p> <p>Upon hire, candidate may be required to arrange for an official transcript of highest degree earned to be mailed/transmitted directly from the institution to RIC.</p> <p>General Information to Applicants</p> <p>Posting Details</p> <p>Classification Information</p> <p>Salary Grade 314CA Min Salary 46305 Max Salary 50299 Added Salary For this Position $2.00/hour shift differential FLSA Non-Exempt Branch of Service classified Labor Code Council 94 Local 2878 AA/EEO/ADA Statement</p> <p>As an Affirmative Action/Equal Opportunity institution that values and is committed to inclusion and expanding the diversity of its faculty and staff, the College invites members of protected classes, including minorities and persons with disabilities, to identify themselves as such at the time of application.</p> <p>Position Information</p> <p>Position Title Food Service Supervisor Department Name College Dining Services Full Time / Part Time Full-time General Statement of Duties</p> <p>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.</p> <p>Supervision Received</p> <p>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.</p> <p>Supervision Exercised</p> <p>Trains, supervises, instructs and reviews the work of subordinates engaged in performing work in a food service program.</p> <p>Scheduled Work Week / Hours / Area</p> <p>40 hours/week</p> <p>Tuesday - Saturday</p> <p>12:00PM - 8:30PM</p> <p>Hours may change during summer period to meet operational needs.</p> <p>Position Overview</p> <p>The dining services at Rhode Island College serve faculty, staff, commuter students, visitors and residential students. Located in the center of Campus is our full-service Donovan Dining Center (DDC). DDC is an integral part of student life on campus as it serves breakfast, lunch, and dinner daily. Dining Services also provides catered services and numerous vending throughout campus.</p> <p>RIC College Dining Services is seeking an experienced frontline supervisor to assist in overseeing our campus dining center. This position will monitor our primary foodservice location and ensure service and quality standards are maintained.</p> <p>If you enjoy a fast-paced, team atmosphere in a fun and upbeat work environment where you are recognized for your efforts and valued for contributions, this is a great opportunity for you!</p> <p>Reports To Interim Director of Dining and Retail Services Illustrative Examples of Work Performed</p> <p>To be responsible for the supervision of a food service program in dining areas or cafeterias providing table, counter, booth or cafeteria line service.</p> <p>To be responsible for training, supervising and instructing employees in work routines and for making assignments to specific work schedules.</p> <p>To supervise personnel engaged in setting tables, serving meals, reheating meals, cleaning and maintaining dining area or cafeteria equipment and facilities.</p> <p>To be responsible for making frequent inspections to assure compliance with established State Sanitary Standards.</p> <p>To assist a dietitian or other superior in the application of established standards for food preparation and service.</p> <p>To assist a superior in the instruction of subordinates in the operation and maintenance of food service equipment. T</p> <p>o apply general and modified diets as established by a dietitian.</p> <p>As required, to be responsible for food storage, handling and refrigeration.</p> <p>To be responsible for food requisitioning and the keeping of food inventory records.</p> <p>To prepare and submit reoccurring and special reports.</p> <p>To attend dietary department and multi-discipline committee meetings, as required.</p> <p>To be responsible for scheduling and assigning subordinates to specific work areas.</p> <p>To assist dietitian in establishing and implementing selective and non-selective recurring menu programs.</p> <p>To do related work as required.</p> <p>Education</p> <p>Such as may have been gained through: completion of twelve school grades; and</p> <p>Experience</p> <p>Such as may have been gained through: employment in a food service program in the public or private sector.</p> <p>Or Combination of Education and Experience</p> <p>Or, any combination of education and experience that shall be substantially equivalent to the above education and experience.</p> <p>Or Combination of Education and Experience Additional Required Qualifications Knowledges Skills and Capacities</p> <p>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.</p> <p>Preferred Qualifications</p> <p>Prior supervisory experiences in restaurant or food service environment.</p> <p>Number of Employees Supervised 15-19</p>