Dining Hall Supervisor

Mennonite Central Committee

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Job Synopsis

The Dining Hall Supervisor oversees all aspects of the operation of the MCC Dining Hall, including menu planning, kitchen and food safety issues, inventory of supplies, training and supervising kitchen staff, and organizing food preparation and presentation. This person must be available and willing to work split shifts, evenings and weekends as needed. The position requires significant standing, bending, and lifting up to 30 pounds.



All MCC workers are expected to exhibit a commitment to: a personal Christian faith and discipleship; active participation in a Christian church or Christian community; and nonviolent peacemaking. MCC is an equal opportunity employer, committed to employment equity. MCC values diversity and invites all qualified candidates to apply.

  • ​Invitations to serve with MCC are contingent on the successful outcome of criminal background check(s).
  • Legally authorized to be employed in the U.S. is required.
  • Preferred High School diploma.
  • Safe-Serv Certification, a food-safety certification preferred.
  • At least one-year work experience as a cook preferred.
  • Understanding and appreciation of simple but healthy eating, and of environmental responsibility as it relates to food services
  • Love of foods, nutrition, cooking.
  • Basic computer/email skills


Key Responsibilities      

Technical 45%: attention to nutrition, food presentation and being economical. Keep up on current safety and sanitation practices and guidelines and assure kitchen sanitation practices. Recipe development – food inventory and shopping – operate industrial dishwasher, ovens and other equipment – meal preparation – baking and cooking – maintains supplies in guest house kitchens.

Admin/Coordinate/Supervision 35%: daily menu planning -menu planning for visiting groups, including working with groups on their menu preferences – schedule and supervise kitchen staff, including performance evaluations – train staff in understanding of food safety and food preparation -record keeping (numbers served, recipes used, etc.) – track expenses and budget-work with Maintenance to keep all equipment in good working order

Relationship Building/Public Relations 15%: primary contact for groups renting the Dining Hall – play an important hosting function, welcoming orientees and other groups and making sure their needs are met, since the Dining Hall staff are frequently available evenings and weekends when the office is closed – serve food and interact with guests as they move through the food line

Housekeeping 5%: assist in general kitchen/dining hall cleaning-assist with dishwashing duties-assist with cleaning tables, sweeping floors and overall cleanup after each meal

Interprets MCC, federal, state and local policy and/or regulation as it applies to food preparation and dining services.

Other duties as assigned

Relationships: The Dining Hall Supervisor works with meeting planners and staff hosts across the MCC system, to meet dining needs of those gathering on the Akron campus. Has frequent contacts with constituent and other groups planning to hold meetings at the Welcoming Place, as well as staff who plan/host meetings. Basic knowledge of MCC programs, understanding of cross-cultural issues (such as cross-cultural dietary restrictions) and good customer service skills are required. Meets weekly with Hosting Team to plan for the coming guest-week.

Supervision: This position directly supervises up to five part-time, on-call staff and volunteer staff, including training, scheduling, work assignment detail, problem solving, communicating policies and procedures, and preparing performance appraisals. The supervisor should have a general knowledge of policies and procedures and is usually the first contact for policy-related questions.

Competencies: This position requires creativity and resourcefulness. The position requires development of a variety of creative (tasty and attractive) foods on a small-scale and with a limited budget. The job requires constant learning, and personal commitment to keeping up with new information on nutrition and food safety, including current state orders relating to food service facilities, including limits on dine-in services, sanitization and masking requirements, as well as giving attention to environmental impact of food service. Public relations skills are crucial, as this position interacts directly with the majority of MCCs on-campus guests. Is responsible to explore local outlets to find best food outlets.

Independence: Works independently to carry out all planning for MCCs dining hall, including monthly menu planning and staff scheduling, and long-term planning for nutrition and budget needs. By its nature, cooking involves multi-tasking – starting one task while another is simmering; making notes for records while doing food preparation, etc. Tasks include both standard (preparing a menu item) and highly complex (planning a month’s menu keeping in mind local and guest tastes, nutritional needs, and availability of local ingredients). The staff person is also an educator, who trains a largely untrained staff in food preparation skills.

End Result: Serves Dining needs of guests who come to MCC Welcoming Place, and of MCC staff.

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