About Us

We have been providing Higher Education dining programs for over 40 years with more than 150 client partners across the country. Students are the main inspiration for our chef-crafted programs. Paying attention to the campus dining details is what we do. It’s what we’re passionate about.

With more than 50 years of industry experience and 15,000 team members our family of companies is united in our passion for food, service and excellence. We share an appetite for growth which drives all of us to continually re-imagine our customers’ experience

Location: Minneapolis, MN

Role:

• Interview applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required.
• Provide orientation and job specific training to employees.
• Prepare work schedules, vacation schedules, etc.  Maintains records of tardiness and absenteeism.
• Maintain facility specific staffing patterns to include:  appropriate levels, replacement procedures, and assignments appropriate to qualifications.
• Plan and implement special promotions and activities.  
• Oversee the retail operations to ensure all stations are operating efficiently and maintaining customer service standards.
• Supervise food storage, preparation, production, and service programs.
• Maintain inventory system for food and supplies.
• Check food for flavor, temperature, and appearance on a regular basis.
• Maintain department within facility specific budget.
• Attend department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
• Make frequent inspections and of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed.
• Plan and/or conducts and retains records of monthly staff meetings, employee training and/or in services.
• Review department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the Foodservice Department.

Requirements:

• Demonstrated significant relevant experience in a quality high volume marketplace, food court, retail food establishment or restaurant with a focus on outstanding customer service, a keen appreciation of quality and detail in preparation and presentation and the ability to work effectively with minimal supervision.
•  Demonstrated commitment to total quality management and supervisory experience, excellent oral and written communication skills and some culinary knowledge are required.
• Experience with using computers (using a menu management system) electronic access/point of sales system
• Knowledge of Microsoft products (Word, Excel, PowerPoint) is preferred.
  

Benefits:

• $55,000-$65,000
• Medical, dental, and vision benefits (for full-time employees)
• Paid time off and holiday pay
• Tuition reimbursement
• 401k retirement plan

Apply Today!