Washington and Lee University

The Dining Shift Marketplace Supervisor works as a member of the leadership team for the Marketplace, a large university board dining center. The supervisor is responsible for providing supervision of General Services and Utility staff during their shift and coordinating with kitchen management staff to ensure operational excellence. The supervisor also ensures that staff understand and follow Dining Services protocol and guidelines. Other duties include training, cashiering, setting up and running stations as needed, creation of menu signage, completion of daily checklists, restocking supplies, general cleaning assignments, and cashiering/setting up catered events.

Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Essential Functions:

• Enforces all University and Departmental policies by communicating professionally and tactfully with co-workers as well as supervisors. Adheres to and enforces the uniform dress code.
• Leads each shift by delegating duties, assigning specific tasks, and ensuring team members are prepared for each day.
• Maintains cash register, cash handling, credit card, and university ID transactions. Trains staff on cash register functions.
• Maintains cleanliness and organization throughout dining facility and ensures proper setup and breakdown of the dining room and serving stations, including beverage and self-serve food stations.
• Assist in training new employees and ensuring they learn proper procedures.
• Assist Marketplace Manager in creation of schedules, time card entry, menu/allergen signage, and daily checklists.
• Completes regular walk-through checks of dining center service areas and dining rooms. Address deficient areas promptly.
• Provides excellent customer service.
• Performs job duties safely and cautiously, remembering the safety of self and others.
• Other duties as assigned.

Work Schedule: Hours range from 6:00am-9:00pm. Will typically be scheduled for an 8-hour shift with the understanding it would be a mixture of AM/PM shifts. 6:00am-2:30pm, 12:30pm-9:00pm, etc.

Minimum Qualifications:

• High school diploma or GED preferred with three of more years of work experience in a commercial kitchen environment or a combination of education and experience that provides a similar background.
• Must have excellent customer service skills and have the ability to communicate professionally with co-workers, management, customers, and the University community.
• Must be able to follow verbal and written directions and provide responses in writing. Ability to use computers to read and respond to emails and to use basic applications is also required.
• ServSafe certification or willingness to acquire within a year of employment date.
• Ability to multitask in a fast-paced work environment.
• ServSafe certification or willingness to acquire within a year of employment date.
• Ability to multitask in a fast paced work environment.

Application Instructions:

Review of applications will begin immediately and continue until the positions are filled. A resume and cover letter are opitonal. Upload both required documents to the Resume/CV upload section of the application. You will be asked to provide names and contact information for three professional references.

Physical Requirements

• Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.
• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
• Crouching: Bending the body downward and forward by bending leg and spine.
• Standing: Remaining upright on the feet, particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

Working Conditions:

• The worker is subject to both environmental conditions: Activities occur inside and outside.
• The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
• The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.

Type of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Position Type:

Non-Exempt, Full Time, Benefit Eligible

Minimum Pay:

$23.05 - Pay Commensurate with Experience

Washington and Lee is an Equal Opportunity Employer seeking candidates committed to high standards of scholarship, performance, professionalism, and to a welcoming campus community. Job description requirements are representative, but not all‐inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.