Front of House Coordinator

About the role

The Front of House Coordinator (FOH Coordinator) ensures the efficient and effective operation of the assigned servery. Under the direction of the Dining Manager, this role serves as the primary supervisor for front-of-house dining assistants and operations.

Responsibilities

• Greet guests and scan student ID cards to verify meal plans.
• Set and distribute schedules for dining assistants and ensure all end-of-shift documentation is completed.
• Serve as an administrative and operational lead, overseeing the entire front-of-house (FOH).
• Oversee restocking, preparation, and cleaning of different stations.
• Prepare a variety of foods in accordance with menu instructions and standardized recipes while maintaining food quality and appearance standards.
• Work independently or as part of a team in a high-pressure environment, demonstrating exceptional ability in knife skills, mise en place, and station management.
• Ensure compliance with university policies and food safety requirements, providing direction and assistance to visitors.
• Perform all other duties as assigned.

Requirements

• High school diploma or equivalent in lieu of education requirement, with 1-2+ years of experience in a professional kitchen environment.
• Certified Food Handler’s Permit (Houston) or equivalent (e.g., ServSafe).
• Able to read and write in English, and read and understand standard recipes and production sheets.
• Proven experience in a professional kitchen environment.
• Strong foundational knowledge of cooking techniques and food safety standards (ServSafe certification preferred).
• A commitment to cleanliness and high-quality food presentation.

Qualifications

• Must be able to detect scents and discern flavors.
• Physical Demands: LIGHT WORK, Exert up to 25 lbs. of force occasionally, Walking or standing for up to 8 hours per day, Manual dexterity, Ability to see, hear, reach, climb, and balance.
• Work Environment: Commercial kitchen, Exposure to extreme temperatures, Exposure to chemicals, Wet floors, Dangerous equipment (fryers, stoves, ovens, knives, slicers, etc.), Hot oil, Steam, Water.
• On-Campus Position: Exclusive on-site, necessitating all duties to be performed in person at their assigned location at Rice University.

Benefits

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