Collegiate Foodservice Opportunities

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Job Detail

Fall 2022
Associate Director for Dining Services
Virginia Tech
Dining Services-Administration
Full Time
Assistant Director
$90,000 - $99,999

Job Description

The vision of Virginia Tech Dining Service is to be the leader of college and university food service by providing innovative and exceptional food, venues, programs and services while fostering student development and a sense of community. Towards that end, VT Dining Services is a nationally acclaimed, trend setting, and award winning dining program. There are 10 dining venues (self op. board operations, retail operations, and national brands contracts) with 47 concepts, two mobile food trucks, and warehouse operations. This $65 million operation employees 340 salaried staff, 1,500 student staff, and 300400 wage employees who serve over 7.5 million meals annually. The department has been ranked in the Top 4 (reaching number one three separate times) of university food services the past eleven consecutive years, according to the Princeton Review for ""Best Food on Campus."" Notable awards include the prestigious Ivy Award, Silver Plate Award 2017, #1 rating on the Niche twice and numerous Horton Grand Prize and Gold Awards for special event programs from the National Association of College and University Food Services (NACUFS) and Food Management Magazine. Serves on the Dining Services Leadership Team to develop and implement the strategic plan, annual goals, organizational policies, procedures, operations, and programs that meet the department vision and aspirations. Provides leadership and oversight of dining centers and units, to include recruiting, staffing, ongoing training and development, managing budget performance and achieving fiscal goals, and successfully implementing of food safety (ServSafe and HACCP). Supervises Assistant Directors who manage the dining centers and units to assure high levels of quality and customer service as well as the areas of marketing and sustainability for the department. Provides oversight regarding facility management, equipment maintenance and replacement, building renovations and enhancements. Seek out, assess, and recommend franchises, implementing terms of the contracts, where relevant. Develops, promotes and supports sustainability initiatives and marketing for the department. Maintains and improves products and services by continuously emphasizing restaurant quality food and outstanding services. Develops programs to promote student learning, life skills and personal growth through a strong focus on holistic student development and collaborative partnerships that deliver superior service to and care for, students in the spirit of Ut Prosim (University motto: That I Might Serve). Provides leadership and support to Southgate Food Center to include commissary, bakeshop and pre-prep. Preparing bakery items, fresh produce, package items for grab and go production, product development and services, Owens Hall to include Owens Food Court, Hokie Grill including national brands of Dunkin', Chick-Fil-A, and Pizza Hut and Perry Place at HITT Hall. Guide and direct Marketing segment for the entire department. Provide direction and planning for culinary development of team and offerings. Provides support to the sustainability manager that oversees the department's sustainability initiatives and programs including management of Homefield Farm. Oversees culinary brand management for the entire department. Assist in staff training and development programs.

Required Qualifications

Bachelor's degree in Hotel, Restaurant, and Institutional Management; Hospitality; Business; Culinary Arts; and/or significant related managerial experience and training. Extensive experience managing institutional or commercial foodservice with demonstrated progressive advancement; providing direction to a successful multiple unit dining program, project management including renovations, controlling costs, and managing annual budgets and facilities; renovations, and merchandising; marketing; personnel management; budget management; sustainability initiatives, and facilities management. Demonstrated success with forging collaborative partnerships to accomplish goals such as, effective marketing, programming, extension of services, etc. Demonstrated experience and ability in successfully controlling costs while managing significant annual budgets, ie., exceeding $15 million. Experience and/or training in a Hazard Analysis and Critical Control Points Program (HACCP); ServSafe certification, or equivalent.

Preferred Qualifications

Experience in high volume institutional or commercial food service, experience with FoodPro Inventory Management System or similar system; and Banner software. Experience in areas of sustainability initiatives, social media, marketing and renovation projects.

Appointment Type


Salary Information

$90,000 - $105,000

Review Date


Kathy Radford
151 New Hall W
190 W Campus Dr
Blacksburg VA, 24061
NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.