The Dining Service Leader supports the management team with operations across campus dining locations. This position plays a key role in training new employees, promoting teamwork, ensuring high-quality food service, and creating a positive dining experience for students, faculty, staff, and guests. A strong focus on food production, Hazard Analysis Critical Control Point (HACCP), food & workplace safety, and sanitation is essential. This role offers the opportunity to build leadership skills and grow in a fast-paced, team-oriented environment.

Schedule: Sunday and Monday off, Tuesday and Wednesday from 1:00 p.m. to 9:00 p.m., Thursday from 12:30 p.m. to 8:30 p.m., Friday from 6:30 a.m. to 2:30 p.m., and Saturday from 8:00 a.m. to 4:00 p.m. No shift differential or weekend bonus is provided.

Full-time employees enjoy a range of benefits, including:

• Medical, dental, and life insurance
• Retirement plan options with generous College contributions
• Paid leave and holidays
• Tuition benefits and educational support

EDUCATION

• High School diploma or equivalent. Required
• Associate's Degree In Food and Hospitality Management, Culinary Arts or related discipline OR equivalent combination of work experience and education that qualifies the person to perform the functions of the position. Preferred

LICENSES AND CERTIFICATIONS

• ServSafe Certification or be willing to obtain certification within 6 months of employment. Required
• Driver License, Valid and in State Possession of a valid driver’s license is not required but is desired. Candidates possessing a valid driver’s license may be required to drive a college vehicle on or about campus in performing the functions of the position. Those candidates possessing a valid driver’s license would be subject to a motor vehicle background check. Preferred

EXPERIENCE

• Minimum of one year of foodservice experience, including at least six months of cooking experience, preferably in a fast-paced, high-volume setting. Required
• Supervisory experience in food service, retail, or similar environment. Preferred
• Knowledge of inventory control, food production, and service operations. Required

ABILITIES AND SKILLS

• Ability to provide clear directions to all employees. Required
• Ability to operate independently in a fast-paced environment while coordinating, prioritizing, and monitoring activities across multiple work areas. Required
• Consistently bring a positive attitude and friendly, respectful approach to the workplace, maintaining professionalism in all interactions. Required
• Experience supervising and training cooks and dining service workers while ensuring adherence to portion control standards. Required
• Ability to read, write, and perform basic math; communicating effectively and executing tasks accurately by following verbal and written instructions. Required
• Understanding of food safety and sanitation, food production and equipment layout, with hands-on proficiency in restaurant and institutional food service equipment and the ability to supervise staff in its proper use. Required
• Familiarity with, or ability to be training on, state guidelines related to childcare meal programs. Preferred
• Familiarity with or ability to be trained in Microsoft Office or similar software and computerized register systems. Required

• Operations
  • Support dining operations including staffing, food production, service, delivery, and food safety & sanitation.
  • Assist with opening and closing procedures, ensuring tasks are followed accurately, efficiently, and consistently.
  • In the absence of management, monitor customer flow and adjust staffing and workflow to meet demand.
  • Operate a computerized point-of-sale (POS) system and assist customers with self-service kiosks.
• Production
  • Prepare and serve food following standardized recipes and portioning guidelines, ensuring high quality and product consistency.
  • Monitor quantities, batch cooking, and product rotation to maintain availability and minimize waste.
  • Stock front of the house, including retail items, to ensure product availability.
  • Support the menu planning process.
• Staffing and Training
  • Training and retraining employees, reinforcing operational and service standards.
  • Participate in hiring and provide input on employee performance.
  • Share ongoing feedback with supervisors to support performance management.
• Administration
  • Maintain communication with supervisors on operational needs, staffing, and issues.
  • Complete assigned administrative tasks in a timely and accurate manner.
• Customer Service
  • Model and reinforce customer service standards; addressing customer concerns and supporting continuous service improvements.
  • Monitor proper use of dining/meal plans; identify and report concerns or irregularities.
• Safety and Sanitation
  • Ensure compliance with established standards in food safety & sanitation, HACCP, uniforms & appearance expectations, use of Personal Protective Equipment (PPE) and workplace safety, including proper equipment use and care.
• Department and Campus
  • Support special events and campus-wide initiatives.
  • Assist with food pantry operations, as applicable.

ADDITIONAL RESPONSIBILITIES

• May be required to work snow closure days that fall on scheduled work shifts.

• Ability to lift items up to 40 lbs. 
• Must have neat and clean grooming and hygiene habits. 
• Able to stand/walk for long periods of time. Exposure to high temperature kitchen equipment.
• Exposure to fluctuations in temperatures (i.e.: coolers/ freezers). 
• Carts may at times carry loads of up to 200 lbs.; employees are expected to follow safe lifting and handling practices.

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

Penn College is committed to equal opportunity and the diversity of its workforce.

#LI-Onsite