NACUFS Career Center

Executive Pastry Sous Chef Three Leaf Catering

Notre Dame, IN, United States

Full-time

VP-UOES-Hospitality & Dining

M1

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

Job Description

The Executive Pastry Sous Chef plays a key leadership role in the pastry team, responsible for designing and executing high-quality, seasonal and custom menus under the guidance of the Executive Pastry Chef. This role involves oversight of menu tastings, sourcing premium ingredients, food preparation, team supervision, and ensuring exceptional presentation that aligns with the highest guest satisfaction standards. The ideal candidate is detail-oriented, creatively driven, and thrives in a dynamic kitchen environment.

Key Responsibilities

Menu Development & Execution - 35%

• Design and execute innovative, seasonal, and event-specific pastry menus, including high-end plated desserts, tiered wedding cakes, miniature confections, and specialty dietary offerings (e.g., gluten-free, vegan, allergen-sensitive).

• Apply advanced pastry techniques such as sugar and chocolate showpiece work, laminated doughs, entremets, pâte à choux, and modernist pastry applications.

• Lead tasting sessions in collaboration with the Executive Chef and Director of Catering, offering culinary insight into flavor pairings, texture balance, and visual composition to align with client expectations and event themes.

• Participate in weekly cross-departmental menu planning meetings to ensure alignment between culinary execution, seasonal ingredient availability, and event logistics.

• Utilize cost analysis tools to ensure all menu items meet profitability targets while maintaining artisanal quality and presentation standards.

• Stay current with global pastry trends and fine dining developments to continuously elevate menu offerings.

Team Management - 35%

• Supervise day-to-day operations of the pastry kitchen, ensuring all team members uphold technical standards in baking, decoration, and presentation.

• Provide hands-on training and mentorship in advanced pastry techniques and kitchen best practices to elevate team performance.

• Work closely with the Assistant Pastry Chef to create efficient staff schedules and detailed production plans tailored to event timelines and complexity.

• Promote a team culture focused on culinary excellence, time management, accountability, and continuous learning through constructive feedback and skills development.

• Lead pre-shift briefings and post-event debriefings to support professional growth and refine production systems.

Food Quality & Event Execution - 15%

• Conduct on-site visits to event venues to oversee dessert setup, final plating, and presentation consistency, ensuring each item reflects the highest culinary standards.

• Troubleshoot production or transportation issues in real-time, using industry experience to adapt while maintaining quality.

• Evaluate workflow and prep systems to optimize quality, consistency, and efficiency across all event scales, from intimate gatherings to large-scale galas.

Sanitation & Kitchen Safety - 10%

• Enforce rigorous sanitation protocols and HACCP procedures in alignment with local health department regulations and internal standards.

• Conduct regular inspections of pastry workstations and equipment to ensure cleanliness, functionality, and compliance.

• Lead kitchen safety training for pastry staff, emphasizing proper handling of food allergens, hot sugar, knives, mixers, and other pastry-specific equipment.

Inventory & Sourcing - 5%

• Collaborate with the Executive Chef, Sourcing Team, and Storeroom Steward to procure high-quality seasonal ingredients, including specialty flours, couverture chocolates, dairy, and fresh produce.

• Maintain detailed par levels and conduct regular inventory audits to ensure availability for production while minimizing waste.

• Research and recommend new vendors or artisan producers to enhance ingredient quality and support sustainability goals.

The University of Notre Dame is proud to be ranked#1 on the Forbes Best Large Employer list, a recognition that reflects our commitment to creating a workplace where you'll feel welcomed, supported, and truly valued as part of our beloved community.

Qualifications

• Minimum of 5 years of experience in pastry arts, preferably in high-volume catering or fine dining.

• Strong skills in custom cake design and advanced pastry techniques.

• Proven ability to lead and manage a team in a fast-paced kitchen environment.

• Knowledge of food safety and sanitation procedures.

• Excellent organizational and communication skills.

• Culinary degree or equivalent professional training preferred.

• Ability to work a flexible schedule, including evenings, weekends, holidays, and peak service times.

• Must be able to stand for extended periods and lift up to 50 lbs.

Additional Information

Salary Range: $82,000/yr Commensurate with experience

Position Closing Date: 10/22/2025

At Notre Dame, we know our impact depends on exceptional people, people like you. We are committed to fostering a vibrant, welcoming community. In keeping with our mission, we encourage applications from all who will help build and strengthen our beloved community. We strive to empower every employee to flourish, knowing your success propels Notre Dame to new heights of impact.

To apply, visit https://apptrkr.com/6593679

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Managing Chef

POSITION SPECIFICS

The Pennsylvania State University Bryce Jordan Center is seeking a Chef - Senior Supervisor. This Managing Chef will work under the supervision of the Director of Retail Operations. Creating an exceptional dining experience by overseeing outstanding food in all areas of the Bryce Jordan Centers Food and Beverage operations. This critical role will lead the multiple kitchen operations, work closely with the Director of Catering Operations and the Director of Catering Sales & Booking, and create custom menus as well as standard menus for all guests of BJC Catering.

Chefs are assigned to dining, catering, banquet, and retail kitchens; responsible for overseeing kitchen operations and personnel; coordinate and ensure quality food production and service; ensure standards and regulatory requirements are met; oversee menu specifications, production schedules, sanitation, and safety; provide hands-on training; monitor customer service; investigate and resolve issues.

• Direct culinary activity for assigned kitchen(s) and operations; maintain high standards of production and quality; ensure safety and sanitation requirements are adhered to

• Demonstrate correct use/care of culinary equipment; instruct on food preparation, cooking techniques, and presentation

• Plan, organize, and implement training programs

• Research and test recipes and menus as directed; participate in menu committees, samplings, and tastings

• Help manage food production costs; seek creative use of leftovers, portion control, proper rotation, etc.

• Inspect, monitor, and report facility, equipment, supply, and staffing issues; coordinate/recommend solutions

• Investigate and resolve customer service, product quality, and personnel performance issues

• Order or requisition supplies; ensure shipments are received and stored properly; address/resolve/report product quality/quantity issues; may oversee inventory management

• Participate in budget management activities; estimate food costs

• Assist with event planning and management; interact with staff, customers, and guests

• Participate in departmental and University meetings and professional development opportunities; keep abreast of culinary trends and regulatory requirements

• Adhere to Collective Bargaining Agreement provisions; participate in grievance and arbitration proceedings

• Hire, coach, supervise, schedule, and evaluate assigned staff; ensure staffing meets business demands/fluctuations

MINIMUM EDUCATION, WORK EXPERIENCE & REQUIRED CERTIFICATIONS

Bachelor's Degree

6+ years of relevant experience; or an equivalent combination of education and experience accepted

Required Certifications:

None

BACKGROUND CHECKS/CLEARANCES

Employment with the University will require successful completion of background check(s) in accordance with University policies.

Penn State does not sponsor or take over sponsorship of a staff employment Visa. Applicants must be authorized to work in the U.S.

SALARY & BENEFITS

The salary range for this position, including all possible grades, is $56,200.00 - $81,500.00.

https://hr.psu.edu/current-employee/compensation/staff-salary-grades-and-leveling-matrix - Information on Penn State's salary structure

Penn State provides a competitive benefits package for full-time employees designed to support both personal and professional well-being. In addition to comprehensive medical, dental, and vision coverage, employees enjoy robust retirement plans and substantial paid time off which includes holidays, vacation and sick time. One of the standout benefits is the generous 75% tuition discount, available to employees as well as eligible spouses and children. For more detailed information, please visit our https://hr.psu.edu/current-employee/benefits

EEO IS THE LAW

Penn State is an equal opportunity employer and is committed to providing employment opportunities to all qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. If you are unable to use our online application process due to an impairment or disability, please contact 814-865-1473.

The Pennsylvania State University is committed to and accountable for advancing equity, respect, and belonging. We embrace individual uniqueness, as well as a culture of belonging that supports equity initiatives, leverages the educational and institutional benefits of inclusion in society, and provides opportunities for engagement intended to help all members of the community thrive. We value belonging as a core strength and an essential element of the university's teaching, research, and service mission.

Apply online at https://apptrkr.com/6587733

CAMPUS SECURITY CRIME STATISTICS: For more about safety at Penn State, and to review the Annual Security Report which contains information about crime statistics and other safety and security matters, please go to http://www.police.psu.edu/clery/, which will also provide you with detail on how to request a hard copy of the Annual Security Report.

Penn State is an equal opportunity, affirmative action employer, and is committed to providing employment opportunities to all qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Copyright 2025 Jobelephant.com Inc. All rights reserved.

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Job Ad Title
Head Chef

Location 
Georgia

Position 
Chef

Expertise 
Kitchen

Salary Range 
$40,000 - $60,000

Duration 
30 days

Season Available 
Fall

Year Available 
2025

Description
The Head Chef for the Armstrong Campus supports the Assistant Director of the Armstrong Campus in leading kitchen operations to ensure high-quality food preparation and service. This role supervises daily culinary functions for all dining areas on the Armstrong Campus, coordinates staff, and upholds dining standards for presentation, sanitation, and customer service.

• Work directly with the Assistant Director of the Armstrong Campus on scheduling and oversight of culinary staff in all dining locations including catering spaces
• Monitor food production and staffing levels during peak service times to ensure consistent quality
• Train and support staff in food handling, safety, sanitation, and exceptional customer service
• Lead and participate in deep cleaning and upkeep of facilities according to the Master Cleaning list
• Serve as a visible leader during service, engaging with customers and addressing questions or concerns
• Manage inventory, ordering, and receiving to minimize waste and ensure readiness for service
• Suggest menu enhancements, new concepts, and operational improvements that strengthen the Armstrong dining program
• Use university-approved technology for forecasting, menu planning, ordering, and inventory tracking

Institution Name 
Georgia Southern University

Department 
Eagle Dining Services

Website 
https://georgiasouthern.edu/dining

University of Michigan - Senior General Manager

https://careers.umich.edu/job_detail/268638/senior-general-manager

How to Apply
A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Job Summary

Department Summary:
Michigan Dining comprises nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 500 full-time and 1,300 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations. Michigan Dining is actively growing and will open a new operation in the fall of 2026; new positions may be located in the new facility or existing locations, as business needs evolve.

Position Summary:
Leads a team of professional, bargained-for, and student staff in providing an exceptional dining experience for students and other guests in a large residential dining facility serving more than 25,000 meals per week. Provides operational and strategic direction to all back-of-house and front-of-house staff.

Responsibilities*
 
Management and Leadership (45%)
•    Supervises approximately 12+ professional staff, 75+ bargained-for staff, and 125+ student staff.

•    Provides operational and strategic guidance to all unit staff.

•    Hold self and team accountable for expectations and standards as well as department goals and objectives.

•    Clearly articulates expectations; provides ongoing performance assessment and feedback.

•    Directs managers and chefs in the development of appropriate staffing schedules.

•    Represents Campus Dining to students, faculty, staff, and guests in a positive and professional manner.

•    Support departmental initiatives, including student engagement and inclusive excellence.

•    Leads staff in continuous improvement of dining experience; recommends new food concepts, programs, and services.

•    Clearly articulates expectations; conducts unit-level trainings, meetings, and orientation sessions; provides ongoing performance assessment and feedback. Works with the General Managers and Executive Chefs to implement Dining's program efforts. Builds morale and emphasizes teamwork and engagement

•    Oversees that the unit's management team maintains the Patterns of Management as their focus to ensure:

•    A high-quality guest experience

•    Visible training for AFSCME staff that focuses on technique and quality assurance

•    Exhibits desired behaviors in customer service and guest engagement

Administration (20%)
•    Ensures consistency, quality, and appealing presentation of food.

•    Oversees staff responsible for nutrition signage and consultations with students with special diets.

•    Anticipates, addresses, and resolves customer service issues.

•    Collects feedback from students and guests; meets with Residence Education staff and student groups.

•    Oversees staff engaged in administrative duties, including HR, management, and financial reporting.

•    Ensures that kitchen equipment and facilities are in working order.

•    Recommends new and/or revised policies, procedures, and standards.

•    Oversees hiring processes, including interviewing applicants and recommending candidates for hire.

•    Evaluates and recommends capital improvements, maintenance projects, and equipment purchases.

•    Trains and supports the unit team to ensure that:

•    A variety of service styles are used to maximize efficiency for labor

•    Trains and supports the unit teams to ensure that customer service and guest engagement are at the forefront of operational focus

Sanitation & Safety (5%)
•    Enforces proper sanitation standards in compliance with regulations, OSEH, and HACCP policies and U-M standards; maintains HACCP records.

•    Ensures that all employees are compliant with mandatory health and educational requirements.

•    Ensures that all employees are uniform compliant

•    Ensures a safe work environment that includes education on proper safety and ergonomic techniques, as well as provides supplies to ensure employee safety as required.

Financial Oversight (20%)
•    Develops and oversees a budget of at least $17 million.

•    Monitors budgeted food and labor costs; regularly reviews budget status with staff; reviews and analyzes financial reports and creates an appropriate plan in response to changes; and ensures staff know their roles and expectations.

•    Forecast and project current year models

Human Resource Management (10%)
•    Participate in, and lead out, the recruitment, selection, training, development, evaluation, and discipline of food service management, supervisory, and support staff.

•    Maintain positive working relationships with AFSCME leadership and employees.

•    Has a working knowledge of bargaining agreements and ensures management decisions at all levels comply with the agreed-upon policies and procedures.

•    Special projects and other duties as assigned.

Required Qualifications*
•    Bachelor's degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field, or equivalent combination of education and experience.

•    Minimum of five to seven years of management experience

•    Experience managing a bargained-for workforce

•    Knowledge of culinary budget management.

•    Knowledge of basic computer applications such as word processing, spreadsheets, e-mail, and the internet, and the ability to use menu management systems.

•    Ability to communicate effectively in both written and verbal form; excellent customer service skills.

•    ServSafe certified within 60 days from the date of hire as a condition of employment. If the certification is not acquired within 60 days, employment will be terminated. Certification must be maintained as a condition of employment.

Desired Qualifications*
•    Management experience in college/university food service or other high- volume food service.

•    Two years of culinary experience.

•    3+ years managing revenue above $10M

•    Competencies include:

•    Drive for Excellence

•    Innovation

•    Business and Industry Knowledge

•    Strategic Planning & Leadership

•    Operational Management

•    Fiscal Stewardship

•    Customer Satisfaction and Communication

•    Human Resource Management & Development

•    Working with Diverse Constituencies

•    Sustainability

•    Technology

Modes of Work
Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

Additional Information
Working conditions:

•    Able to work a flexible schedule, including evenings and weekends throughout the year.

•    This position is classified as a critical employee and will be expected to be on site during any emergency closure of the University.

Physical requirements

•    Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 - 30 pounds.

Direct reports

•    Unit management team

Additional Information

This role may have reporting obligations under Title IX and Clery.

Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.

Salary may vary depending on qualifications, experience, and education of the selected candidate.

Relocation will not be offered for this role. #studentlife

Application Deadline
Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.

U-M EEO Statement
The University of Michigan is an equal employment opportunity employer.
 

Job Detail

JOB OPENING ID
268638
WORKING TITLE
Senior General Manager
JOB TITLE
Dining Hall Senior Manager
WORK LOCATION
Ann Arbor Campus
Ann Arbor, MI
MODES OF WORK
Onsite
FULL/PART TIME
Full-Time
REGULAR/TEMPORARY
Regular
FLSA STATUS
Exempt
ORGANIZATIONAL GROUP
Dsa Housing Services
DEPARTMENT
MI Dining - Administration
POSTING BEGIN/END DATE
9/15/2025 - 9/29/2025
SALARY
$68,450.00 - $78,750.00
CAREER INTEREST
Hospitality

University of Michigan - Assistant Director - Residential Dining

https://careers.umich.edu/job_detail/268327/assistant-director-residential-dining

How to Apply

A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Job Summary

Department Summary:

Michigan Dining comprises nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 500 full-time and 1,300 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.

Why Work at Michigan?

Benefits:

In addition to a career filled with purpose and opportunity, The University of Michigan offers a comprehensive benefits package to help you stay well, protect yourself and your family and plan for a secure future. Benefits include:

•         Generous time off
•         A retirement plan that provides two-for-one matching contributions after one year of employment with immediate vesting
•         Many choices for comprehensive health insurance
•         Life insurance
•        Long-term disability coverage
•        Flexible spending accounts for healthcare and dependent care expenses
•         Dental and vision insurance

We are an equal opportunity employer.

Responsibilities*

What you will do:

Leads a team of professional, bargained-for, and student staff in providing an exceptional dining experience for students and other guests in multiple units, serving approximately 15,000-40,000 meals/week. Provides operational and strategic direction to all back-of-house and front-of-house staff. For a full job description, please click here.

•        Supervise and direct approximately 12-20 professional staff, 50-100 bargained-for staff, and 100-400 student staff. Provide operational and strategic guidance to all unit staff to support dining's vision and goals.
•         Articulate expectations; conduct unit-level trainings, meetings, and orientation sessions; provide ongoing performance assessment and feedback, holding self and team accountable for expectations and standards as well as department goals and objectives; works with the General Managers and Executive Chefs to implement Dining's program efforts. Build morale and emphasize teamwork and engagement
•         Oversee hiring processes, including interviewing applicants and recommending candidates for hire.
•         Represent Campus Dining to students, faculty, staff, and guests positively.
•         Establish an environment of team and individual accountability.
•         Maintains service and culinary concept standards and procedures through training and daily formal and informal inspections; ensures consistency, quality, and appealing presentation of food through random inspections
•         Leads staff in continuous improvement of dining experience, recommends new food concepts, programs, and services.
•         Oversees that the unit's management team maintains the Patterns of Management as their focus to ensure:

o   A high-quality guest experience

o   Visible training for AFSCME staff that focuses on technique and quality assurance

o   Exhibits desired behaviors in customer service and guest engagement

Required Qualifications*

•         Bachelor's degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field, or equivalent of 5 years of food service management experience.
•         Five to ten years of management experience in a high-volume food service operation.
•         ServSafe certified within 60 days from the date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment.

Modes of Work

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

Additional Information

Financial/Budgetary Responsibility:

•         Develops and oversees a budget of approximately $15 to $30 million.
•         Monitors budgeted food and labor costs; regularly reviews budget status with staff; reviews and analyzes financial reports. Directs managers and chefs in the development of appropriate staffing schedules using a zero- based scheduling process
•         Manages cash handling and inventory control procedures.
•         Forecast and project current year models
•         Ensure that kitchen equipment and facilities are in working order. Evaluate and recommend capital improvements, maintenance projects, and equipment purchases. Manage the replacement cycle of equipment for the current and future state.

Working Conditions:

•         Work onsite, variable weekday hours, some weekends and holidays required.
•         The Assistant Director is classified as a "critical employee" and is expected to be on site during any emergency closure of the University.
•         This position will report to the Senior Associate Director of Residential Dining
•         Must have a current Driver's License issued within the United States, Canada or an International License that is translated into English and complete the Motor Vehicle Record Check following the University of Michigan policy.

Additional Information

This role may have reporting obligations under Title IX and Clery.

Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.

Salary may vary depending on qualifications, experience, and education of the selected candidate.

Relocation will not be offered for this role. #studentlife

Application Deadline

Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.

U-M EEO Statement

The University of Michigan is an equal employment opportunity employer.

Job Detail

JOB OPENING ID

268327

WORKING TITLE

Assistant Director - Residential Dining

JOB TITLE

Food Services Assoc Director

WORK LOCATION

Ann Arbor Campus

Ann Arbor, MI

MODES OF WORK

Onsite

FULL/PART TIME

Full-Time

REGULAR/TEMPORARY

Regular

FLSA STATUS

Exempt

ORGANIZATIONAL GROUP

Dsa Housing Services

DEPARTMENT

MI Dining - Administration

POSTING BEGIN/END DATE

9/08/2025 - 9/22/2025

SALARY

$77,100.00 - $88,650.00

CAREER INTEREST

Hospitality

University of Michigan - Senior Executive Chef

https://careers.umich.edu/job_detail/268616/senior-executive-chef

How to Apply

A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Job Summary

Department Summary:

Michigan Dining comprises nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 500 full-time and 1,300 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations. Michigan Dining is actively growing and will open a new operation in the fall of 2026; new positions may be located in the new facility or existing locations, as business needs evolve.

Position Summary:

Manages and oversees all culinary operations for one or more facilities or programs and serving more than 25,000 meals per week. Leads the unit culinary team to provide culinary excellence, training, recipe review, and overall menu management. Functions as a lead contributor to the development and execution of new and seasonal menus in collaboration with culinary leadership across all units. Provides day-to-day direction and supervision of culinary staff and culinary operations, and coordinates efforts to successfully deliver services to a diverse clientele. Provides training and development for the staff, keeping them current with culinary skills and procedures to meet and exceed expectations. Manages and oversees large-scale special events for Residential Dining guests, in addition to daily operations.

Responsibilities*

Food Quality & Guest Experience (40%)

·       Establishes and accelerates changes to menus, recipes, and cooking methods, and consistently leads to improving food quality, attractiveness, and efficient preparation.

·       Oversees menu, food preparation, presentation, portioning, and plating design.

·       Ensures overall consistency and quality; develops and oversees adherence to standards, policies, and procedures in order to provide quality food products and services.

·       Works in conjunction with the Campus Executive Chef to improve and standardize recipes, as well as to develop new recipes, projects, and strategies to enhance the dining experience for guests.

·       Is current, fluent, and ensures use of current menu management and event management software to manage inventory, purchasing, production, service records, recipes, menus, and food cost, to ensure the most efficient use of labor and goods, and to manage operational production and events for billing accuracy.

·       Remains current with industry trends and participates in the development of new concepts; demonstrates a high level of knowledge in regional, international, and ethnic cuisines.

·       Supports the culinary team with meeting guests to ensure that their dining requirements and expectations are met or exceeded, and responds to questions, comments, and suggestions from students, faculty, and staff regarding the menu and food quality.

·       Plans and coordinates food preparation for Residential Dining, Catering, and special events.

·       Assists in cooking and preparing food as necessary.

Operational Leadership (30%)

·       Exercises administrative supervision over the Operations Manager, Sous Chefs, chef assistants, cooks, and other food service staff, including student employees engaged in culinary operations. Enforces all appearance and uniform guidelines.

·       Serves as a leader for employees while fostering teamwork, employee morale, motivation, and open communication.

·       Coaches and develops employees using a consistent and approachable demeanor while clearly articulating expectations to establish an environment of team and individual accountability.

·       Makes recommendations regarding personnel matters, including hiring, training, performance feedback, promotions, and disciplinary action up to and including termination. Participates in hiring and promoting culinary staff, including evaluation and testing for culinary hiring and promotional opportunities.

·       Ensures all recipes, guidelines, and relevant facts to employees during pre-shift/event meetings and training are consistently communicated.

·       Manages, schedules, and trains culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner.

·       Ensures that an efficient level of labor is used to perform the required level of service without affecting service standards.

·       In collaboration with the Campus Executive Chef, trains the culinary staff in cooking and serving methods, presentation, and portion control; exhibits a hands-on approach to training and development, working alongside employees while demonstrating a commitment to their individual growth.

·       Supports departmental initiatives, including student engagement and learning and development events.

·       Strives to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes, and program effectiveness/value, and makes recommendations for change as appropriate.

·       Participates in professional organizations, conferences, and training activities, representing the department as required or assigned.

Financial Leadership (15%)

·       Assist in the budget projections for the operational unit, with particular oversight of food and labor costs.

·       Responsible for the food budget and makes necessary adjustments consistent with attaining unit goals.

·       Manages food, kitchen supplies, equipment purchases, and inventory using the approved management system.

·       Contributes directly to the departmental financial goals through effective use of forecast data, proper scheduling, and responding to volume and market price fluctuations.

·       Utilize financial data and statistics to aid informed decision-making.

·       Provides information to departmental leadership in the preparation for short and long-term equipment purchases and modifications to labor budgets/ food costs/ trends.

Sanitation & Safety (15%)

·       In partnership with the Safety Representative, continually maintains and trains the staff in safety and sanitary practices and procedures.

·       Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority.

·       Demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving, and other front/back of the house areas.

·       Conducts routine inspection of preparation, storage, and service areas, ensuring proper sanitation is maintained as well as the health and safety of dining guests and employees.

·       Ensures that all service equipment is operational and handled safely, reporting mechanical issues promptly through the appropriate channels.

·       Other duties as assigned.

Required Qualifications*

·       Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/or equivalent experience.

·       Minimum of seven years of progressively responsible experience as a chef in a high-volume, high-quality operation with a variety of concepts and/or catering and banquet experience.

·       Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel.

·       ServSafe certified within 60 days from the date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment

·       American Culinary Federation certification at the Certified Executive Chef (CEC) level must be obtained within two years of the date of hire. If the certification is not acquired within two years, employment will be terminated. Certification must be maintained as a condition of continued employment.

·       Knowledge of computer applications such as word processing, spreadsheets, email, and the Internet, and ability to use menu management and production systems.

Modes of Work

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

Additional Information

Position Responsibilities Criteria (leadership and behavioral qualities expected in this position):

·       Excellent communication, interpersonal, and organizational skills, including strong oral and written communication skills

·       Demonstrated knowledge and application of customer service skills.

·       Demonstrated ability to problem solve and be adaptable in a fast-paced environment.

·       Demonstrated ability to manage multiple priorities and navigate change effectively.

·       Demonstrated knowledge of regional, international, and ethnic cuisines.

·       Strong organizational and logistical skills coupled with the ability to work effectively and collaboratively with a diverse team.

Financial/Budgetary Responsibility:

·       Oversight for fiscal/budgetary areas includes monitoring menus, food and non-food purchases, assisting with inventory reconciliation, approving and monitoring payroll, and assisting with the budgeting process for future fiscal years. Manages oversight for waste reduction to conform with the University and MDining initiatives focused on sustainability and reducing food waste in food preparation.

Working Conditions:

·       This position requires working on campus.

·       The Sr. Executive Chef is classified as a critical employee and will be expected to be on site during any emergency closure of the University.

·       Able to work a flexible schedule, including evenings and weekends throughout the year.

·       Must have a current Driver's License issued within the United States, Canada, or an International License that is translated into English, and complete the Motor Vehicle Record Check in accordance with the University of Michigan policy.

Physical Requirements:

·       Ability to move and transport objects weighing 25 - 30 pounds, twist and bend frequently, climb stairs, and work in a static position for extended periods.

Direct Reports: Professional Staff:

·       Sous Chef, Operations Manager

Bargained-for Staff:

·       Chef Assistant

Additional Information

This role may have reporting obligations under Title IX and Clery.

Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.

Salary may vary depending on qualifications, experience, and education of the selected candidate.

Relocation will not be offered for this role. #studentlife

Application Deadline

Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.

U-M EEO Statement

The University of Michigan is an equal employment opportunity employer.

Job Detail

 JOB OPENING ID

268616

WORKING TITLE

Senior Executive Chef

JOB TITLE

Culinary Manager Senior

WORK LOCATION

Ann Arbor Campus

Ann Arbor, MI

MODES OF WORK

Onsite

FULL/PART TIME

Full-Time

REGULAR/TEMPORARY

Regular

FLSA STATUS

Exempt

ORGANIZATIONAL GROUP

Dsa Housing Services

DEPARTMENT

MI Dining - Administration

POSTING BEGIN/END DATE

9/12/2025 - 10/10/2025

SALARY

$68,450.00 - $78,750.00

CAREER INTEREST

Hospitality

Director of Retail Dining

Salary $100,000+

Director or Associate Director Level

University of Rochester

Job Description:

GENERAL PURPOSE
Oversees ongoing day-to-day operations and procedures for multiple retail locations serving the River Campus and Eastman School of Music University community. Develops programming, scheduling, and planning for the operational success of the retail locations of the University dining program. Responsible for ensuring quality products and retail services are provided on a daily basis in a welcoming setting by ensuring facilities are maintained in a clean, safe, and sanitary manner. Establishes policies and ensures procedures are followed. Ensures product standards, operating efficiency levels, financial performance standards, timetables, and metrics are met and adhered to for success. Works with team members to identify operational improvement opportunities.

ESSENTIAL FUNCTIONS

• Provides the day-to-day vision, planning, and direction for multiple retail operations located on the River Campus and the Eastman School of Music.
• Manages and supports the respective retail operational management teams, consisting of leaders who are responsible for overseeing staff consisting mostly of student employees.
• Ensures smooth processes and achieves business goals by managing staff, inventory, and unit performance while maintaining a focus on student engagement, customer satisfaction, quality products, service, and compliance.
• Develops and implements operational strategies and procedures.
• Develops and executes strategic plans that include innovative retail concepts, service-delivery and product selection strategies, financial priorities, facility renovations, and improvements to support the University’s strategic plan.
• Collaborates with marketing to develop and implement residential marketing initiatives.
• Oversees the creation, management, and execution of the academic and summer operations calendar for residential services, ensuring that website content and digital media are accurate and up to date.
• Partners with leadership to analyze enrollment trends and evolving food preferences, including healthy and allergen-free options, to enable the creation and growth of the retail outlets.
• Ensures daily operations, including store openings and closings, the Point of Sale (POS) system, and inventory management of each retail location, are operating efficiently and smoothly.
• Monitors and analyzes operational performance to identify areas for improvement.
• Develops key performance indicators (KPIs) and metrics accordingly.
• Reports performance results on a regular basis.
• Develops and implements improvement plans, setting performance expectations for a culture of continuous growth and development, and aligning performance results with university-wide goals and objectives.
• Supports and communicates University initiatives to the team.
• Forecasts and develops operating budgets, including revenue projections of more than $15M, food, beverage, and product costs, labor expenses, safety, certifications, equipment, capital expenditures, and facilities maintenance.
• Works closely with divisional directors, administrators, and Finance teams to develop departmental capital plans.
• Ensures efficient allocation of resources and budgets assigned to the retail dining services to ensure activities are successfully met.
• Reviews and assesses progress and current operational and financial situations with departmental leadership regularly.
• Prepares and analyzes monthly, quarterly, and annual reports for trends and to ensure financial controls are in place.
• Designs and executes revenue-driving programs for retail outlets and ensures they meet University standards and practices.
• Provides leadership for annual price negotiations and develops product vendor Requests for Proposals (RFPs) as needed.
• Ensures labor and food cost targets as set by the University are met.
• Hires, supervises, trains, directs, and manages the performance of direct reports.
• Sets high expectations for customer service, operational knowledge, and education among all staff.
• Provides direct supervision, guidance, and coaching to ensure staff are working efficiently and collaboratively as a cohesive and effective team.
• Fosters teamwork and open communication.
• Collaborates to develop performance expectations for leaders assigned to retail outlets across both campuses.
• Enhances performance quality by setting clear standards, monitoring progress, providing feedback, and identifying training needs for direct reports, lower-level leadership, and a large population of student employees and agency labor.
• Implements improvement plans, developing performance expectations for a culture of continuous growth and development, and aligning performance results with department-wide goals and objectives.
• Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the locations.
• Assesses current skills, levels of accreditation, and training needs of departmental employees. 
• In conjunction with other dining leaders, coordinates the development of training programs that simultaneously strengthen employee performance and enhance potential career advancement.
• Works with leadership to ensure departmental consistency in the application of policies, procedures, and required food safety certifications per the University Sanitarian, NYS, and Monroe County Department of Health protocols.
• Ensures adherence to policies and procedures, as well as relevant regulations and industry standards.
• Maintains a clean, organized, and safe work environment. 
• Audits dining facilities from a food safety and facilities standpoint.
• Maintains knowledge of current industry practices through association membership, training sessions, continuing education, and industry activities. 
• Supports leadership in other projects and initiatives, as needed.
• Responds and assists in student and parent service issues.
• Works in partnership with student groups throughout campus, i.e., student advisory committees, sustainability groups, campus dining advisory committee, and student government. 

Other duties as assigned.

EDUCATION & EXPERIENCE

• Associate's degree in hospitality, business, or related field and 5 years of experience in a leadership role required.
• Or equivalent combination of education and experience required.
• Bachelor's degree preferred.
• Experience working in a retail or dining operations role required.
• Experience working with represented staff preferred.

Website Link for Applying:  https://rochester.wd5.myworkdayjobs.com/en-US/UR_Staff/job/Assistant-Director--Retail_R263976

Job ID: 80768

Location: Merced

Full/Part Time: Full Time

Hiring Range

The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The salary or hourly range the University reasonably expects to pay for this position is $71,300 - $76,300/yr.

Job Closing Date

Initial applicant review will begin on or around September 11, 2025. Posting will remain open until filled.

Remote/Hybrid eligibility: This position is fully on-site.

About UC Merced

The University of California, Merced, is the newest of the University of California system's 10 campuses and one of the youngest universities to be designated an R1 research university. With approximately 9,100 undergraduate and graduate students, UC Merced is a smaller, more intimate campus compared to its sister campuses, while equipped and staffed as a cutting edge, 21st century research institution. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships and a growing community in the heart of the San Joaquin Valley, the UC Merced campus is continually evolving and requires talented, knowledgeable and dynamic educators, researchers, management and staff.

Ranked in the top 30 among the best public universities in the nation by U.S. News and World Report and #1 for social mobility by the Wall Street Journal, UC Merced is uniquely equipped to provide world class educational opportunities to dynamic and enterprising students in the Valley and throughout the state. In partnership with UC San Francisco, UC Merced has launched a rigorous medical education program that will supply the Valley with culturally competent providers dedicated to improving local access to quality care. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and is accelerating the continued economic development of the region.

About the Job

The Food Service Supervisor 2 will be responsible for supervising the day-to-day operations of the Dining Department in areas for which they are assigned. This includes but is not limited to; supervision and leadership, culinary production, customer service support, vehicle maintenance, food safety and sanitation, cost controls, purchasing, food and material storage, maintenance and repair of food service production equipment and facilities, service systems, and quality control. The incumbent will have the skills necessary to provide support to the dining operations to ensure quality of service. Incumbent will also provide department-wide support for auxiliary services for large campus events or whenever needed. Working under strict deadlines and budgetary expectations, all Food Services Supervisors within the operation will work together to ensure the success of the operation. All Food Services Supervisors serve as key members of Dining Services Management and are responsible for all Dining operations as assigned.

KEY RESPONSIBILITIES

General Supervision, Administration, and Customer Service:

• Closely supervise, coach, motivate & effectively direct the staff and student Dining workforce. Tasks include, but are not limited to; assigning work, training & development, performance management (including completing annual performance evaluations), ensure that policies and guidelines are followed, resolving complaints and grievances, scheduling, hiring, time tracking, and approval.

• Organize and implement training of new staff and students assigned to the dining operations based on operational guidelines. Develop and maintain training manuals for each work location and follow up with all employees to ensure that standards are being upheld. Ensure standards of customer service are being upheld by all staff and students assigned to the dining operations. Responsible for the implementation of personnel policies & procedures. Ensure standards for policies and procedures are being upheld. Provides direction to employees according to established policies and management guidance. Administers policies that directly affect subordinate employees. Recommends changes to unit or sub-unit policies and practices. Identifies risks and responds accordingly. Participate in hiring committees for the department and the campus. Assess job safety and tasks to prevent injuries on a continuous basis. Ensure customers receive the best quality service and products at all times. Maintain all customer relations via email and in person as necessary. Facilitate tour groups dining in the facility with the Visitor's Center to ensure quality of service for all customers. Coordinate summer conference groups. Maintain menus and signage in the facility to best inform customers.

Food Safety & Sanitation:

• Ensure staff and students are consistently following food safety standards at all times. Provide backup in recording holding temperatures of food on the service line. Be knowledgeable of food safety standards and hold self and others accountable.

Cash Handling/Operations Supervision:

• Supervising operations by assuring that service & product offerings meet needs and cost efficiency.

• Responsible for the adherence to campus and Dining Services accounting and cash handling policies and procedures. Responsible for the adherence to policy & goals of purchasing activity of Dining Services. Assist in long-range strategic and /or operational planning and goal setting through comprehensive operational and financial analysis of existing contract operations and the identification and analysis of new business opportunities. Ensure the Dining operation cash float is accurate on a daily basis. Coordinate with Managers to ensure all cashiering staff are trained on the appropriate cash handling policies outlined by the University and Dining Services. Assist with the reporting of cash for all revenue centers and the reconciliation of cashier/revenue center reports and deposits.

• Provide schedules for front house cashier to provide quick and efficient service to all customers.

• Ensure POS is functioning at all times and that all staff are knowledgeable of systems and any related emergency procedures.

Facility Maintenance:

• Ensure the upkeep of all food service equipment and the facility to maintain full operational ability.

• Ensure maintenance is scheduled, as needed. Assist with the maintenance and organization of all areas within the operation. Maintains and coordinates upkeep and repair of Dining operations for Facilities as assigned. Manage both on-site and off-site storage of equipment and supplies. Provide training and support for cases of emergency in which food provisions are needed to the campus until outside assistance is available. Establish preventative maintenance procedures to ensure that all equipment and Facilities are upheld and provide a safe working environment. Uphold Pest Control Services as needed and as a preventative measure. Within the Zero Waste goals for the campus, participate in projects to reduce waste. Maintain all Dining Services vehicles and ensure all employees are abiding by campus and state-regulated policies.

Cost Control:

• Enforce the budget outlined and specified to provide the best cost for value and service of food products to customers. Analyze cost savings and efficiencies utilizing customer count reports, profit/loss reports, velocity and sales reports, and adjust menus based on season pricing issues. Maintain programs to monitor food production and keep food waste to a minimum.

Culinary and Production Support:

• Ensure that all food prepared meets strict standards for freshness and quality. Monitor production in each station/work area to ensure standards are consistently met and to keep food costs down.

• Ensure food quality and safety standards are maintained to fall within public health standards, working in cooperation with campus Environmental Health & Safety. Oversee food production and maintain recipe catalog to assist with training and maintain consistency and quality of service. Assist in testing new recipes and cooperate in menu planning and development under the supervision of the Executive Chef. Ensure all equipment is maintained to meet quality and health and safety standards. Meet with vendors to ensure unit is keeping up to date on trends and to get the best pricing possible.

General Management:

• Works as a team member with other departments and campus managers to effectively achieve the goals and objectives of Dining Services. Participate in campus-wide programs for staff development and in industry-related organizations. Work with an ethnically diverse student body and staff and ensure understanding, respect, and value of diversity in the workforce, with customers, and other constituents of Dining. Develop, promote, and adhere to safety rules, standards, and techniques as an integral part of the business. Work as a team player to ensure that all Dining and Auxiliary operations are successful. Affirms and implements the departmental strategic plan by designing goals and objectives that relate to the vision statements.

Purchasing and Merchandising:

• Maintain par levels and keep items stocked on a daily basis to maintain quality of service. Oversee weekly inventory of food and supplies, including dishware for service and production. Train and oversee staff to ensure that quality of service, portion control, food presentation, and health and safety standards are being upheld. Coordinate and schedule deliveries with vendors, working with campus Transportation and Parking Services and ensuring that product is delivered in a timely manner.

Qualifications

EDUCATION and REQUIREMENTS

• Bachelor's degree in related area.

• 3 years of directly related experience, or 7 years of related experience if no degree.

• ServSafe Certification or equivalent certification. Preferred

CRITICAL KNOWLEDGE AND SKILLS

• Two years university food service lead or supervisory experience or equivalent. (Preferred)

• Working knowledge of safety and sanitation in food preparation in accordance with HAACP standards.

• Demonstrated skills in marketing, merchandising and inventory management. (Preferred)

• Experience with Excel, Word, PowerPoint and Outlook.

• Ability to perform basic mathematical equations.

• Ability to successfully communicate in English - read, write and follow oral and written instructions.

• Accuracy in handling money; knowledge of handling checks and credit cards.

• Ability to communicate effectively with a diverse group of people.

• Bilingual in Spanish. (Preferred)

• Expert knowledge of dining operations is required for both front of the house and back of the house operations.

• Experience in or solid knowledge of safety and sanitation in food preparation in accordance with HAACP standards.

• Experience in supervising and scheduling staff, including professional staff and students.

Background Check

Background check required.

Policy Statement

How to Apply:

An online application is required for each position to apply. The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact mailto:ucmjobs@ucmerced.edu.

As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer.

Equal Employment Opportunity:

The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC Anti-Discrimination Policy.

Smoke and Tobacco Free Policy:

The University of California, Merced is a smoke and tobacco free workplace. Information and the Smoke and Tobacco Free policy is available at http://smokefree.ucmerced.edu.

E-Verify:

All employers who receive Federal contracts and grants are required to comply with E-Verify, an Internet-based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA). E-Verify electronically verifies employment eligibility by comparing information provided on the I-9 form to records in the DHS and SSA databases. Certain positions funded by federal contracts/subcontracts requires UC Merced to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check.

Pay, Benefits & Work Schedule:

For information on the comprehensive benefits package offered by the University of California visit: http://ucnet.universityofcalifornia.edu/compensation-and-benefits/

To apply, please visit: https://apptrkr.com/6546739

Copyright 2025 Jobelephant.com Inc. All rights reserved.

https://www.jobelephant.com/

About SUNY Cobleskill:

SUNY Cobleskill Auxiliary Services, Inc. (CAS) is a not-for-profit corporation committed to delivering quality services at competitive prices to the SUNY Cobleskill campus community. CAS strives to provide a quality dining services program, a convenient vending and laundry program located throughout campus, and student ID cards. We constantly try to improve the delivery of our services by talking to you, our customers, through surveys, focus groups and Tiger Talk comments. We appreciate the opportunity to serve you!

Job Description:

Job Title:

General Manager, Residential Dining Reports to: Director of Dining Services Location: Champlin Dining Hall FLSA Status: Exempt, Salaried, full-time, 52-weeks per year

Position Summary:

The General Manager of Residential Dining provides leadership to the union and managerial staff for all facets of dining. This is an on-site position that requires attention to detail, discretion, and a high level of organization to ensure smooth daily operations in a fast-paced environment.

Responsibilities:

• Directs and implements company and regulatory standards, policies and procedures for the day-to-day operations for the following locations; Champlin Dining Hall, Coby's, and Catering.
• Oversees all aspects of procurement, inventory, on-line scheduling and supervision within these locations, including any special events, meal planning, and customer service.
• Health and safety of our customers and employees must be at the forefront of your responsibilities.
• All food safety regulations must be adhered to 24/7.
• Assist the HR department in recruiting, hiring, training, and evaluating all employees within those locations, as stated above.
• Responsible for the overall operations of the front- and back-of-the-house. This includes, but is not limited to, supervising, location managers, shift supervisors, union and non-union employees.
• Efficient utilization of personnel, equipment and supplies and maintaining a high standard of customer service. Report to the Director of Dining any pertinent matters regarding progress or deficiencies.

Goals:

• In order to maintain high customer satisfaction, the GM will oversee our new customer contact cards and ensure that customer interaction happens frequently during dining services.
• Create a CAS team-oriented, cohesive work environment between Coby's, Dining, and Catering.
•  Attendance is required at all senior level meetings when attendance is requested.
• Manage labor, purchasing, inventory, and other initiatives to enhance fiscal efficiency.
• Ensure health and safety protocols are enforced by using the following safety tools: waste log, temp log, incident report, and any other safety protocols that maintain a safe and healthy environment.
• Forward thinking and look to initiate, implement, and improve operational efficiencies.
• Formulate and document all policies and procedures for regulatory analysis. This includes dress code and cell phone usage and any other policy gaps (union contract). Plan and submit employee payroll reports.
• Innovation is at the core of the dining world. Therefore, you will be expected to attend seminars and conferences to maintain an up-to-date food trend.

Tasks:

• Institute a concise training program for all staff and student employees.
• Collaborate with the culinary staff to enhance cycle menu, create pop-ups, administer allergen offerings and deliver exceptional food and service
• Adhere to a huddle schedule and its guidelines to enhance organizational communication.
• Reinforce the concept of responsibilities, accountability, and consequences with defined responsibilities for each employee.
• Assign and help administer the Babylon Grow Cabinet for sustainable use.
• Create a work flow system for Receivers to better coordinate their responsibilities regarding support for catering and retail. This includes assistance in deliveries and product transfers.

Qualifications:

• Supervisory/Food Service Experience, 2-5 years and/or degree, preferred
• ServSafe Certification and Allertrain Certificate are required.
• Must have a valid NYS Driver's License Knowledge/Skills
• Technology adept, especially with Excel
• Excellent communication skills
• Ability to learn and navigate EATEC
• Demonstrate critical thinking and problem-solving skills
• Able to manage multiple projects and priorities
• Able to manage time effectively working from remote locations and/or a home office
• Must possess managerial skills
• Customer-service oriented approach to all services, as well as excellent written and oral communication skills.

Physical Demands

• Use of Computer screens and keyboards
• Use of kitchen equipment
• May be standing and/or sitting for long periods of time.
• Occasionally may lift in excess of 50 lbs. 

Requirements:

Qualifications: 

• Supervisory/Food Service Experience, 2-5 years and/or Culinary degree, preferred 
• ServSafe Certification and Allertrain Certificate are required. 
• Must have a valid NYS Driver's License 

Additional Information:

Terms of employment:

Fifty-two weeks per year, 40 hours per week with some weekend and evening work (Accepted Student Days, Commencement and Special Events.) Some overnight travel may be required. Many fantastic benefits.

Benefits:

Medical

Dental

Vision

Discount Program

Parking available

EAP 403(b)

Retirement with bi-weekly employer match upon eligibility

Annual Retirement Employer discretionary Contribution

Annual Increase - based upon evaluations

Holiday Pay (12 holidays)

Tuition Reimbursement

Sick Leave

Paid Time Off

PTO and Sick Leave Carryover

Salary Range:

$68,000 - $80,000

Office Hours:

Monday - Friday, 8:00 am - 4:30 pm. Schedule will be as determined by mutual agreement and may be subject to change to meet the needs of the operation.

Deadline to Apply: Position is available until filled. This job description is not all inclusive. Other duties and responsibilities may be required. In support of the Americans with Disabilities Act, this job description lists only those responsibilities and qualifications deemed essential to the position. CAS is an Equal Opportunity Employer.

Application Instructions:

Cover letter, resume and letters of reference may be submitted through the SUNY Cobleskill website at https://www.cobleskill.edu/about/offices-services/human-resources/index.aspx under Current Openings.

https://cobleskill.interviewexchange.com/jobofferdetails.jsp?JOBID=192336

About UMass Amherst

The flagship of the Commonwealth, the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access, fuel innovation and creativity, and share and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse, equitable, and inclusive community where everyone feels connected and valued—and thrives, and offers a full range of undergraduate, graduate and professional degrees across 10 schools and colleges, and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world.

Job Summary

Under the direct supervision of the Executive Director of Dining Services (EDS), responsible for the overall success of Retail Dining Services (RDS) and oversight of the day-to-day operations of Residential Dining Services (RDS). The Director of Dining Operations provides leadership in developing and executing strategies to deliver high quality dining experiences and excellent customer service to University students, faculty, staff, campus visitors, and guests, while achieving operational and financial goals and ensuring safety and sanitation standards are maintained. Specific areas of responsibility include the oversight of the University's self-operated dining operations, maintenance, and janitorial.

Essential Functions

Planning

• Assists the Executive Director in the planning and administration of a multi-faceted dining program with financial responsibility for an annual budget of $120 million, including shared responsibility for all aspects of customer service, quality control, food, labor and operating costs.
• Develops a vision for the future of the department, pursues new avenues of growth, and prepares strategic plans accordingly.
• Analyzes the state of the Dining operations internally to determine actions and policies that will enhance collaboration, improve employee morale, and add benefit to Dining’s customers.
• Participate in administrative staff meetings; serve on committees as requested; conduct training and development programs for assigned personnel.
• Cultivate and maintain a respectful, cooperative work environment for a diverse and unionized workforce.
• Understands, is committed to and supports affirmative action and non-discrimination goals and customer focused quality services.
• Financial Oversight: Manage multi-million-dollar budgets across dining operations. Develop revenue generation as well as cost control measures and ensure financial responsibility in purchasing, labor and waste reduction.
• Recruit, train, mentor, and retain a high-performing, diverse workforce.

Operations

• Regularly visits all Dining operation units to monitor customer service, food preparation methods, portion sizes and presentation of food to ensure that food is prepared and presented per UMASS dining’s established food service standards. Assure product quality, staffing levels, equipment maintenance and wear, as well as Dining Common management visibility. Consults with unit Associate Directors and Exec. Director of Residential Dining and Retail Services when changes are necessary.
• Maintains and enhances communications and working relationships with customers, student organizations, campus departments, vendors, and summer conference groups. Resolves any and all problems and customer complaints in a professional manner.
• Oversee logistics coordination of large campus events.
• Maintains highest levels of safety and sanitation to comply with all University, county, state, and federal standards and regulations.
• Coordinate the preparation and delivery of food services for all special functions, maintain an effective quality assurance program, establish and maintain food service standards.
• Promote program enhancements, sustainability efforts, team accomplishments and UMass Dining vision alignment to staff, customers and students.
• Assess Dining Services performance in relation to established goals; recommend new approaches, menus, policies or procedures to effect continued improvement of efficiency and effectiveness.
• Oversee the maintenance and repair of buildings and equipment of Dining Services. Assist the Exec. Director, Residential Dining and Retail Services to ensure that the facilities are properly maintained.
• Ensure that University Policies are adhered to in the delivery of food services; set and approve uniform policies for RDS. Maintain metrics, reports, process documentation, customer service logs, training and safety records.
• Identify reporting and data processes that are inefficient and drive change that will lead to measurable gains in data quality and processing time

Other Functions

• Performs other duties as assigned. 

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

• Bachelor’s degree preferably in hospitality management, business, culinary arts, or relevant field.
• A minimum of eight years of progressive management experience in a large volume residential dining environment with multiple dining centers or relevant management in other large and multi-unit dynamic restaurant environments.
• Microsoft Office proficiency.
• Excellent interpersonal and communication skills.
• Ability to make decisions and act in a dynamic working environment to achieve organizational goals.
• Strong ability to establish and maintain effective and collaborative working relationships with multiple constituents.

Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

ServSafe Certification preferred upon hire, or obtainable within 90 days of hire.

Physical Demands/Working Conditions

Typical office environment, driving and some travel to other campuses.

Work Schedule

• Monday - Friday, 8:30am – 5:00pm.
• Flexible unrestricted schedule to ensuring high visibility and availability.

Salary Information

Level 32

Exempt Hiring Ranges

Special Instructions to Applicants

Please complete online application and provide cover letter, resume, and contact information for (3) three professional references.

Link to apply: https://careers.umass.edu/en-us/job/528130/director-of-dining-operations  

The University of Massachusetts Amherst welcomes all qualified applicants and complies with all state and federal anti-discrimination laws.

Position

Executive Chef

Salary Range

$100,000+

Duration

30 days

Season Available

Fall

Year Available

2025

Description

https://www.schooljobs.com/careers/siue/jobs/5052674/director-of-dining-services-ap26-026

To build on a strong foundation of achievement and contribute to the realization of its ambitious institutional goals, Southern Illinois University Edwardsville (SIUE) invites applications for the position of Director of Dining Services (AP26-026). As a premier metropolitan university, SIUE is committed to advancing social and economic mobility while shaping the workforce of the future. Grounded in a comprehensive, broad-based education and enriched by hands-on research opportunities, SIUE equips its students with the knowledge and skills needed to succeed in a global marketplace and positively impact their communities. What You Will Do The Director of Dining Services provides primary leadership in the areas of staff supervision, food and beverage operations, catering and hospitality, including implementation of new programs and services. The Director of Dining Services develops a cohesive and effective dining staff, provides strategic leadership, innovates the operation to enhance quality, operational efficiency, and the guest experience. Additionally, the Director of Dining Services maintains strong vendor relationships and compliance with regulatory requirements. FLSA: Exempt Minimum Acceptable Qualifications Bachelor's Degree in a field related to institutional food service management (such as but not limited to food and beverage management, food service management, restaurant management, hospitality management, business administration) 7 years of related food service management experience in culinary arts, catering, restaurant management, dietetics, Residence Hall Food Services OR High school diploma or equivalent. Certification, diploma or associates degree from a culinary school and 12 years experience in Food Service Management At least 5 years mid-level to senior-level leadership in Food Service Management. (Can be concurrent with above) Experience supervising High volume production and catering operations Knowledge of food safety regulations, labor laws, and industry best practice Strong financial acumen with experience in budgeting, forecasting, and cost control. Supplemental Information Application Materials and Information: To be eligible for the role, ensure that your application includes a complete and detailed employment history that highlights your relevant full-time and part-time work experience, including start and end dates of employment, and at least three professional references. You are strongly encouraged to submit a resume and/or cover letter to provide additional context and showcase your qualifications. Applicants who feel their credentials and prior experience align with the listed minimum qualifications are encouraged to apply. In the application or within the cover letter and resume clearly describe how your credentials and relevant work experience align with the specified minimum requirements of the position. Applications must be submitted by the specified closing date no later than 11:59 p.m. CST. Pre- Employment Screening: All external candidates who receive a job offer will be required to undergo pre-employment screening for this position. The screening process will encompass a criminal background check and, where applicable, other background checks such as a drug screen, verification of employment and education or licensure/certification, reference checks, and/or checks with relevant government registries. Please note that all job offers are contingent upon successful completion of the required screening process. Additional Information: SIUE will only employ those who are legally authorized to work in the United States and visa sponsorship for this position will not be provided. International students at SIUE on F-1 or J-1 visas are not eligible for full-time or part-time civil service positions with permanent status. Accommodation: If you are unable to utilize our online application system and need to request an accommodation, please reach out to us at 618-650-2190 or via email at careerinfo@siue.edu.

Company Name

SIUE-Southern IL University Edwardsville

Department

Dining Services

Website

www.siue.edu

Position

Chef

Expertise

Kitchen

Salary Range

$60,000 - $100,000

Duration

30 days

Season Available

Fall

Year Available

2025

Description

The Role at a glance: Elior Independent School Dining has an exciting opportunity for Chef Managers to learn, grow, and develop into senior unit level managers. Chef Managers are responsible for overseeing the cooking and preparing of all food items, for both daily foodservice and catered events. They are the front line of culinary and service excellence and work collaboratively as mentors to all other team members. They supervise and lead the kitchen team, complete administrative tasks, and are our liaison to the school community. An ideal Chef Manager embraces and cultivates our spirit of farm to table delicious food, genuine hospitality and establish the structure and organization required of a first-class foodservice program. Where you'll be working: Township of Washington, NJ Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off Compensation Range Compensation starts at $75,000 / year and goes up based on experience. What you'll be doing: Coordinate all menu planning, quantities needed, and preparation lists with the Sous/Jr. Sous Chef as needed. Place orders, reconcile invoices, take weekly physical inventory, manage budgeted food, and labor costs Plan, organize and lead food production, service, pack outs and/or deliveries. Ensure food production and service is managed efficiently and effectively. Ensure Galley recipes are communicated to and followed by the kitchen team. Ensure all food is prepared, stored, served, and packaged in accordance with all DOH food and allergen safety guidelines. Manage all dietary needs/allergen restrictions and ensure diners nutritional safety. Ensure all CTY signage and presentation standards are in place and maintained. Train and develop kitchen team in food, allergen, and workplace safety and CTY standards. Manage team member uniform/presentation standards and health and safety protocol. Manage team member daily and weekly time and attendance. Manage weekly payroll process. Manage team member performance documentation and evaluations. Preparation and execution for catering and events. Ensuring all facilities, storage areas, preparation areas and equipment are cleaned and maintained in accordance with DOH and CTY standards. Ensuring any needed equipment and/or refrigeration repairs are communicated and followed up on with the appropriate point persons. Communicate frequently and effectively with key points of contact in the school community including administrators, faculty, and parents. If applicable: Manage pre-orders and communicate with families as needed. Manage POS system, cashiers, and transaction process Manage daily sales- reports, reconciliation, and cash/deposit flow What we're looking for: Competencies Strategic Thinking Effective Communication Skills Business Acumen Thoroughness Proactive and positive; interact professionally with a diverse group of associates, peers, managers, suppliers, clients, and customers A demonstrated ability to identify areas of improvement and implement solutions Must-haves: Degree in Culinary Arts, Hospitality Management or equivalent experience preferred A minimum of 3-5 years progressive culinary management experience Strong leadership and coaching skills and the ability to train others NYC Food Handler’s certification, Serv Safe certification and Allertrain certification Nice to have: Bilingual (English/Spanish) Computer literate (Microsoft suite) Supervisory Responsibility: This position directly supervises kitchen and service team members. Work Environment: The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Ability to lift, move and/or transport up to 50 pounds is required. Position Type/Expected Hours of Work: This position may require long hours and weekend work.

Company Name

Elior North America

Department

Website

Contact Name

Marlene McMillin

Email

marlene.mcmillin@elior-na.com

Phone Number

7608221906

Position

Chef

Expertise

Kitchen

Salary Range

$40,000 - $60,000

Duration

30 days

Season Available

Fall

Year Available

2025

Description

Job Description Assist in the supervision and day to day operations of Owens kitchen under the direction of the Executive Chef and Chef de Cuisine. Responsibilities include assisting with food procurement, execution of menu plan, staff relations, safety and sanitation, and the maintenance of building and equipment. Assist in the supervision of employees to ensure all policies and procedures are followed at a high level of customer service at all times in the dining facility. Assists with food production to ensure recipes and food productions are of the highest standards. Any other job duties as assigned by assistant director, executive chef, and/or chef de cuisine.

Required Qualifications

• Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience. 
• Considerable knowledge of commercial kitchen and food service operations including food preparation. 
• Supervision and management experience in a high-volume food service establishment. 
• Ability to communicate effectively with all levels of personnel and the public. 
• Excellent supervision and leadership abilities. 
• Excellent customer services skills. 
• Ability to handle multiple tasks and serve high volume/quality in a fast paced environment. Preferred Qualifications 
• Demonstrated knowledge of computers including Windows, Microsoft Office, Outlook, and automated food inventory systems. 
• ServSafe certification and HACCP certification desired. 
• Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF. 
• Certified nutrition, sanitation, hospitality management, culinary training, and bakery training preferred. 

Pay Band 4 Overtime Status Exempt: Not eligible for overtime Appointment Type Regular Salary Information Salary $43,888 - $47,000/year and commensurate with experience Hours per week 40 Review Date September 15, 2025 Additional Information The successful candidate will be required to have a criminal conviction check as well as a driving check with a safe driving record. Work Schedule:  Scheduled hours-Evenings, Scheduled days-Flexible but must work one weekend day About Virginia Tech Dedicated to its motto, Ut Prosim (That I May Serve), Virginia Tech pushes the boundaries of knowledge by taking a hands-on, transdisciplinary approach to preparing scholars to be leaders and problem-solvers. A comprehensive land-grant institution that enhances the quality of life in Virginia and throughout the world, Virginia Tech is an inclusive community dedicated to knowledge, discovery, and creativity. The university offers more than 280 majors to a diverse enrollment of more than 36,000 undergraduate, graduate, and professional students in eight undergraduate colleges, a school of medicine, a veterinary medicine college, Graduate School, and Honors College. The university has a significant presence across Virginia, including Blacksburg, the greater Washington, D.C. area, the Health Sciences and Technology Campus in Roanoke, sites in Newport News and Richmond, and numerous Extension offices and research centers. A leading global research institution, Virginia Tech conducts more than $500 million in research annually. Virginia Tech endorses and encourages participation in professional development opportunities and university shared governance.  These valuable contributions to university shared governance provide important representation and perspective, along with opportunities for unique and impactful professional development. Virginia Tech does not discriminate against employees, students, or applicants on the basis of age, color, disability, sex (including pregnancy), gender, gender identity, gender expression, genetic information, ethnicity or national origin, political affiliation, race, religion, sexual orientation, or military status, or otherwise discriminate against employees or applicants who inquire about, discuss, or disclose their compensation or the compensation of other employees or applicants, or on any other basis protected by law. If you are an individual with a disability and desire an accommodation, please contact Kate D'Intino at kdintino@vt.edu during regular business hours at least 10 business days prior to the event. About Student Affairs: Student Affairs at Virginia Tech fosters a community where each student creates a customized experience to meet their goals. Building on our motto of Ut Prosim (that I may serve), Virginia Tech is dedicated to serving in the spirit of community, diversity, and excellence. We seek candidates who adopt and practice our Principles of Community, which are fundamental to our ongoing efforts to increase access and inclusion and to create a community that nurtures learning and growth. We are actively seeking people to join our community and help us prepare leaders for the world. Our people in Student Affairs are committed to student well-being and assuring that all students Experience VT by demonstrating, supporting, and operationalizing our Aspirations for Student Learning. If you are someone dedicated to ensuring student success, then we want you to consider being a part of our team! About Dining Services: Join our dedicated team at Virginia Tech Dining Services! We are committed to providing high-quality food and exceptional service to our university community and beyond. Our dining centers are open to everyone creating a vibrant and inclusive atmosphere. Virginia Tech relies on our ability to serve high-quality food safely and efficiently. Whether it’s breakfast after morning cadet formation or a late-night break at DX- our work keeps VT running!

Company Name

Virginia Tech

Department

Dining Services - Owens Commissary

Website

https://careers.pageuppeople.com/968/cw/en-us/job/533973/sous-chefowens

Contact Name

Kathy Radford

Email

radfordk@vt.edu

Phone Number

(540) 231-2784