Dining Shift Supervisor, Marketplace

Responsibilities

• Supervise General Services and Utility staff during shifts and coordinate with kitchen management to ensure operational excellence.
• Enforce Dining Services protocols and university/departmental policies, including uniform dress code.
• Lead each shift by delegating duties, assigning specific tasks, and preparing team members for the day.
• Maintain cash registers, handle cash, credit card, and university ID transactions; train staff on register functions.
• Maintain cleanliness and organization throughout the dining facility; set up and break down dining rooms and serving stations, including beverage and self‑serve food stations.
• Train new employees on proper procedures and assist with ongoing staff development.
• Assist the Marketplace Manager with schedule creation, time‑card entry, menu/allergen signage, and daily checklists.
• Complete regular walk‑through checks of service areas and dining rooms, addressing deficiencies promptly.
• Provide excellent customer service and perform duties safely, protecting self and others.
• Perform additional duties as assigned, such as training, cashiering, setting up and running stations, creating menu signage, restocking supplies, and supporting catered events.

Minimum Qualifications

• High school diploma or GED preferred, with three or more years of experience in a commercial kitchen environment, or an equivalent combination of education and experience.
• Excellent customer service skills and professional communication abilities with coworkers, management, customers, and the university community.
• Ability to follow verbal and written directions and provide written responses.
• Proficiency with basic computer applications, email, and the ability to read and respond to electronic communications.
• ServSafe certification or willingness to obtain it within one year of employment.
• Ability to multitask in a fast‑paced work environment.

Physical Requirements

• Fine motor manipulation: picking, pinching, typing, or other finger‑dominant tasks.
• Grasping: applying pressure with fingers and palm.
• Repetitive motions of wrists, hands, and/or fingers.
• Stooping, kneeling, crouching, and bending at the waist.
• Standing for sustained periods.
• Walking long distances or between work sites.
• Pushing and pulling with steady force.
• Lifting objects up to 50 lb occasionally, up to 20 lb frequently, and up to 10 lb constantly.

Working Conditions

• Work performed both inside and outside the dining facility.
• Exposure to physical hazards such as moving mechanical parts, vehicles, electrical currents, scaffolding, high places, high heat, and chemicals.
• Potential exposure to oils and cutting fluids on skin or in the air.
• Medium work level: exerting up to 50 lb of force occasionally, up to 20 lb frequently, and up to 10 lb constantly.

Work Schedule

Hours range from 6:30 am to 9:00 pm. Employees are typically scheduled for an 8‑hour shift, rotating between AM and PM shifts (e.g., 6:30 am–3:00 pm, 12:30 pm–9:00 pm). This is a full‑time, 40‑hour‑per‑week, 12‑month position.

Compensation

The expected hourly pay rate is $23.67 – $27.46, based on qualifications, experience, internal equity, and market considerations.

Benefits

Washington and Lee University offers a generous, comprehensive benefits package designed to support the well‑being of employees and their families. Details are available at the university’s employment website.