Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $31.66 - $47.61
Work Schedule
Standard Hours
Day Shifts
Benefits
Paid holidays
Vacation Time
Sick Time
Paid parental leave
Medical insurance
Dental Insurance
Pension Plan
retirement plans
Pre-tax medical and dental spending accounts
Employer Paid Life Insurance
short term disability
long term disability
Professional Development
Tuition waiver
Job Description
Saint Paul College, established in 1910, is a well-respected institution known for its longstanding commitment to education and community service. Located in St. Paul, Minnesota, the college is a member of the Minnesota State Colleges and Universities system and is recognized as an equal opportunity and affirmative action employer. The college places a strong emphasis on diversity and inclusion, encouraging applicants from diverse backgrounds to apply. Saint Paul College is also proud to be a Beyond the Yellow Ribbon employer, providing support to veteran and military students. This makes it a great place for employees who value an inclusive and supportive work environment dedicated to educational excellence and community engagement.
The Food Service Supervisor role at Saint Paul College is a full-time, classified unlimited position under the Middle Management Association bargaining unit. This exempt position offers an hourly salary ranging from $31.66 to $47.61. The primary focus of this role is to oversee the daily operations and management of the City View Café, the Coffee Shop, and the catering services. These auxiliary services are essential in providing quality food service to students, staff, and community organizations affiliated with the college. The supervisor ensures that these services operate smoothly, maintain high standards of customer service, sanitation, and food quality while complying with federal, state, and local regulations and policies.
Key responsibilities include supervising and directing food service personnel, including hiring, training, motivating, evaluating, and sometimes disciplining staff to maintain a skilled and effective team. The supervisor also manages the financial aspects of food service operations, working to generate adequate revenue that meets or exceeds operational costs. Coordination with the Events Coordinator is vital to oversee facilities rental operations, creating synergy between food services and event management.
This position demands extensive knowledge of large-scale food service management principles, health and safety regulations, financial oversight, and staff administration within a diverse population. The supervisory role requires strong interpersonal skills, leadership abilities, and analytical competencies to develop budgets and implement operational strategies. Experience with food service POS software and equipment maintenance is necessary to ensure efficient workflows.
Saint Paul College supports a culture of diversity, inclusion, and excellent customer service in all interactions, which are core to this supervisory position. Working hours are Monday through Friday from 6:00 AM to 2:30 PM, with possible telework opportunities available. The college promotes a healthy work-life balance and offers comprehensive benefits, detailed separately, which enhance employee satisfaction and wellbeing.
This role offers a unique opportunity for those committed to managing food service operations within an educational setting, blending operational oversight, staff leadership, and community engagement in an environment dedicated to diversity and continuous improvement.
The Food Service Supervisor role at Saint Paul College is a full-time, classified unlimited position under the Middle Management Association bargaining unit. This exempt position offers an hourly salary ranging from $31.66 to $47.61. The primary focus of this role is to oversee the daily operations and management of the City View Café, the Coffee Shop, and the catering services. These auxiliary services are essential in providing quality food service to students, staff, and community organizations affiliated with the college. The supervisor ensures that these services operate smoothly, maintain high standards of customer service, sanitation, and food quality while complying with federal, state, and local regulations and policies.
Key responsibilities include supervising and directing food service personnel, including hiring, training, motivating, evaluating, and sometimes disciplining staff to maintain a skilled and effective team. The supervisor also manages the financial aspects of food service operations, working to generate adequate revenue that meets or exceeds operational costs. Coordination with the Events Coordinator is vital to oversee facilities rental operations, creating synergy between food services and event management.
This position demands extensive knowledge of large-scale food service management principles, health and safety regulations, financial oversight, and staff administration within a diverse population. The supervisory role requires strong interpersonal skills, leadership abilities, and analytical competencies to develop budgets and implement operational strategies. Experience with food service POS software and equipment maintenance is necessary to ensure efficient workflows.
Saint Paul College supports a culture of diversity, inclusion, and excellent customer service in all interactions, which are core to this supervisory position. Working hours are Monday through Friday from 6:00 AM to 2:30 PM, with possible telework opportunities available. The college promotes a healthy work-life balance and offers comprehensive benefits, detailed separately, which enhance employee satisfaction and wellbeing.
This role offers a unique opportunity for those committed to managing food service operations within an educational setting, blending operational oversight, staff leadership, and community engagement in an environment dedicated to diversity and continuous improvement.
Job Requirements
- Experience in food service management
- excellent interpersonal and communication skills
- knowledge of health, sanitation and safety regulations
- proficiency with food service POS software
- ability to manage and supervise staff
- analytical skills for budgeting
- authorized to work in the United States
- must address required qualifications in resume
- availability to work Monday through Friday from 6:00 AM to 2:30 PM
- willing to undergo reference checks
Job Qualifications
- Interpersonal and communication skills to interact with diverse populations
- extensive knowledge of modern principles, practices and financial aspects of large-scale food service management
- experience with staff management and supervision including hiring, work assignments, professional development, performance evaluations and coaching
- analytical and financial skills to develop and monitor budgets
- extensive knowledge of health, sanitation and safety principles involved in large scale food preparation
- knowledge of food service equipment and maintenance
- experience working with food service POS software
- degree in food service or hospitality management preferred
- experience in college food service management preferred
- experience creating policies and procedures related to food service operations preferred
- experience implementing a food service business plan preferred
- ServeSafe Food Manager Certification preferred
Job Duties
- Lead, supervise, and direct cafeteria, coffee shop and catering personnel including hiring and coaching
- manage all functions related to financial operations of the food service departments
- maintain operations of the food service departments
- ensure compliance with health, sanitation and safety standards
- coordinate with the Events Coordinator for facilities rental operations
- monitor staffing levels and employee performance
- perform other duties as assigned to ensure smooth department functioning
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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