Food Service Lead

Position Announcement

This role offers an opportunity to build hands‑on leadership and operations experience in a fast‑paced, customer‑focused environment at Utah Valley University. Working under the direction of the Manager of Branded Restaurants and Retail Operations, the position plays a key role in the daily success of campus dining by supporting retail operations, ensuring high standards of customer service, coordinating schedules, and maintaining welcoming, well‑kept facilities.

The role provides meaningful exposure to operational decision‑making while contributing to a vibrant campus experience for students, employees, and guests.

Applicants will gain valuable supervisory and business experience by helping lead a diverse team of approximately 35 student employees and supporting units that operate throughout much of the year with significant annual food sales. This position is well‑suited for individuals who enjoy mentoring others, managing multiple priorities, and developing skills in leadership, communication, and retail operations within a collaborative university setting.

• Manages daily operations of retail fast‑food restaurants in accordance with operations manual guidelines. Screens operational issues for management attention.
• Trains employees on proper procedures for customer service and cash handling according to operational standards. Assists in developing work schedules for all cash operations personnel. Enforces adherence to schedules. Hires and schedules employees to perform functions of cash operations. Audits cash receipts and follows cash handling procedures by tracking for overages/shortages and takes appropriate action as necessary.
• Responds to customer problems that arise and focuses on client satisfaction and service. Inspects food handling and safety standards and ensures that all established standards are followed. Maintains appropriate/cost effective staffing to insure smooth workflow.
• Performs other job related duties as assigned.

Graduation from an accredited institution with an associate's degree; OR any combination of education and or experience related to the position classification summary totaling a minimum of two years.

Customer service experience.

Food Handler's Permit

• Knowledge of local Health Department requirements pertaining to sanitation and food safety.
• Knowledge of kitchen equipment.
• Knowledge of cooking and food service methods.
• Knowledgeable with Microsoft Excel and Work computer software programs.

• Skill in recipe cost management, cost controls, and record keeping.
• Interpersonal, problem‑solving, and decision‑making skills.
• Skill in interpersonal communication.

• Ability to plan, create, and compute menus.
• Ability to supervise twelve to eighteen employees.
• Ability to communicate verbally and in writing.
• Must be able to lift 45 lbs to waist height.
• Must be able to work on feet in standing positions for up to seventy percent of work time.
• Must be able to handle the mental pressure and stress of a multi‑unit food service operation in a fast paced and temperately warm environment.