Summary: The Dining Services Supervisor understands and fully participates in the Ross Café’s concept of a healthy team environment. Prioritizing communication is a means to meet the daily production and service standards put forth to the Ross School community.
The Dining Services Supervisor works alongside and oversees the work of the Front-of-the-House PM/Saturday staff and interfaces directly with the Executive Chef, Lead Chef, Residential Line Chef and Production Supervisor to coordinate the services of the Café as a whole. They also act as the liaison between the Cafe and Residential Life Team regarding evening and weekend meals.
In the role of Café Administrator, this employee works as directed by the Executive Chef; assisting in payroll administration, interdepartmental billing, all personnel interface needs with Human Resources, scheduling with regards to training, special events and maintains the department calendar, keeping staff and management informed of all dates pertaining to school calendar, guests, and events.
Essential Duties and Responsibilities: Other duties may be assigned.
Customer Service: This position is a key representative of the Ross Café in the dining room. The Dining Services Supervisor must be able to interact with all guests in a professional manner, radiating the goals of the Ross Café mission. Places the guest’s (students, faculty and staff) needs and requests as the number one priority.
Leadership: Maintains harmonious working relationships with Front of House Team, Upper and Lower Kitchens as well as other Ross School employees. Provides staff with positive work conditions, conducive to professional and healthy achievement. Trains and develops a quality Front-of-House staff capable of independent fulfillment of their job responsibilities. Radiates professional objectives and attitudes to inspire dining room employees to work at maximum efficiency and with the utmost sense of professionalism. Responsible for staff scheduling in accordance with projected and actual business levels. Adheres to all opening and closing procedures and is responsible for following and enforcing any and all policies, rules, regulations and procedures in the handbook. Is in proper and clean uniform, keeping the highest of personal, hygiene standards in mind. Maintains proper sanitation and cleanliness standards required by the Suffolk County Department of Health and by Ross School Cafe standards and is able to train staff about sanitation and assure these standards are maintained by all staff at all times. Understands, complies with, enforces and practices proper lifting procedures within the team. Is responsible for reporting to the supervisor any occurrences of an unusual or critical nature within the staff or the Ross Community. Pays attention to school schedules, activities and events that affect the dining room population. Able to assist upper level kitchen, lower level kitchen or lower school dining room as needed.
Maintaining Dining Room: Responsible for reporting to Executive Chef/supervisors any problem with equipment, supplies, food quality or other issues in question. Handles all equipment carefully and performs job duties in a safe manner to minimize the probability of accidents. Required to follow the designated instructions for cleaning and maintaining each work area and equipment in that area and teaching all staff the same cleaning and maintenance procedures. .
Fiscal Responsibilities: Is responsible for the highest level of quality and cost effectiveness of all Front-of-House services provided by the Ross School. As assigned the Dining Services Supervisor assists the Executive Chef in any organizational duties with regard to ordering products or maintaining pars for the Front of House. Notifies supervisor before throwing away any food, beverage or equipment or if staff takes food home.
Cafe Administration: As assigned, the Dining Services Supervisor assists the Executive Chef in any organizational duties with regard to maintaining the flow of services for the Café. Maintains and posts Front of House schedule. Maintains daily time clock records and interfaces with Accounting Department regarding payroll services. Maintains any pertinent in-house personnel records. Maintains departmental calendar and informs staff of pertinent dates, as they might affect the attendance and business of the department. Pays attention to school schedules, activities and events; is aware of, attends and reports on all school-wide staff meetings.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. An individual must be able to accept and assume assigned responsibilities and make responsible decisions when required.
Education and/or Experience: 4 years experience in professional restaurant and or large scale catering services environment required. Suffolk County Food Manager’s Certificate required or can be updated or obtained within the first six weeks of hire.
Physical Demands Applicant should be able to perform all tasks required in a professional kitchen environment, including the ability to lift up to 50 lbs.
Skills/Knowledge/Abilities Required: Proficient computer skills to include, Google Docs and Microsoft Word. Experience with food service specific software a plus. Ability to problem-solve. Ability to manage projects from initiation to completion. Ability to comprehend, create, and carry out instructions furnished in written and/or oral form. Ability to problem solve/troubleshoot. Ability to relocate from one physical space to another throughout the course of the day as well as attend off site meetings. Ability to read, analyze, develop and interpret documents in English. Ability to speak effectively before groups and/or employees of the organization. Ability to engage in team work and work cooperatively with others.
*Duties and responsibilities of staff members may be modified from time to time by management.
About Ross School
Ross School’s mission is to change the way education meets the future; to foster interdisciplinary, integrated thinking and innovative leadership; to engage fully in the global community; and to facilitate lifelong learning. Ross School was founded in 1991 by Courtney Ross and Steven J. Ross. They recognized that preparing students to meet the challenges of the 21st century requires new paradigms to transform education. Aided by the research of educational pioneers and leading thinkers, they expanded upon some of the best practices in K–12 education, combining them with the notion that leadership in an increasingly connected and rapidly changing world demands a global perspective and an openness to technology and innovation.
Located in East Hampton, New York, Ross School serves 375 students pre-nursery to grade 12. Beginning in grade 7, the school hosts a growing number of domestic and international boarding students on the Upper School campus. The nonprofit Ross Institute, founded by Courtney Sale Ross in 1996, promotes understanding of globalization’s implications for precollegiate education and develops and provides curriculum resources and mentoring to schools around the wor...ld interested in adopting the Ross model. Ross School operates as Ross Institute’s lab school. www.ross.org
Positions for boarding house parents who live in boarding houses and supervise students are also available and may be combined with any position.