Culinary Services Division (CSD), a division of Auxiliary Services, provides meals and specialty beverages for over 18,000 customers daily and is an integral part of campus life and the overall college experience. CSD proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, a commissary kitchen, several retail operations including 4 coffee shops, Chick-fil-A, the Union Market and Bobcat Grill, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In-House Bakery, and the Farm to Campus Program.

• Over-site of the dining hall front of house and back of house operations and their activities with the primary goal focused on providing a welcoming atmosphere and nutritious meals for students and other guests.
  • Regularly interact with students and Residence Life staff to network and gather feedback about the operations. Respond to escalated student concerns as needed.
  • Collaborate with the Auxiliary Marketing Manager on marketing plans, website and printed marketing/menu materials.
  • Collaborate with Culinary Dietitian to provide healthy choice programming and ensure dietary needs are being met.

   

• Oversee and administer a variety of fiscal and administrative functions to ensure successful and compliant operations: maintenance and use of the food service management software systems, billing for non-residential customers, compliance with money handling and reconciling, purchasing of goods and services, contract management, menu review, etc.
• Direct supervision of 3 Operations Managers (hiring, training, evaluating, professional development, payroll, etc).
  • Senior-level supervision of department’s human resources (70-75 FOH and BOH staff and up to 200 student/temporary employees).
  • Lead and direct hiring efforts, staffing levels, scheduling, training, performance management, etc for full-time and student/temporary staff.
• Guide and regularly evaluate the operation’s standard operating procedures, administrative processes, and operational strategies and goals. Course corrects as needed throughout the year.
• Ensure that inventory tracking and usage systems are in place to meet budgetary goals and purchasing compliance is being maintained per established policies and guidelines.
• Ensure operational compliance with FDA codes, and as directed by MSU’s Registered Sanitarian for sanitation guidelines and food handling and storage.
• Ensure the proper maintenance and upkeep of the facilities and equipment. Act as project manager for large and small projects related to general maintenance and renovations. Work closely with University Facilities Management to ensure timely and quality execution of trade-related work in the dining halls.
• Liaison with a wide variety of campus offices such as University Student Housing, Conference and Event Services, Facilities Management, Admissions and New Student Services, Athletics, Procurement Services, Fiscal Shared Services, and other campus partners.
• As part of the Culinary Services’ management team, contribute to identifying, setting and assessing short and long term production, budgetary, sustainability, and Farm to Campus strategies and goals.
• Assist in day to day activities on the floor as needed.
• And actively contributes to the team by performing other duties as needed in support of the department’s mission.