NACUFS Career Center

EXECUTIVE CHEF

BROCKPORT AUXILIARY SERVICE CORPORATION (BASC)

The Brockport Auxiliary Service Corporation (BASC) is the nonprofit 501 (c)(3) corporation responsible for operating the dining facilities, University bookstore, and other activities and services on behalf of SUNY Brockport. The Dining Service program serves students, faculty, staff, and campus guests, providing services to 6,931 students, 575 faculty, and 710 staff, and approximately 2,800 meal plan holders.

GENERAL DESCRIPTION

BASC seeks an Executive Chef to lead the culinary development of its Dining Services program.

The Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners.

KEY AREAS OF RESPONSIBILITIES INCLUDE

·       Dining Culinary Operations

·       Menu Planning and Development

·       Leadership, Training, and Communication

·       Financial Oversight

QUALIFICATIONS

·       Associate or bachelor’s degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution, Bachelor’s degree preferred.

·       Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations.

·       Experience with development of culinary programs for multi-unit operations that reflect:

o   culinary depth and breadth in concept, recipe and facility development

o   menu management, equipment specification

o   food and labor cost controls

o   plating and presentation

• Strong administrative and service management skills required.
• Extensive experience in high volume and superior quality operations required.
• Executive Chef Certification from an accredited organization, preferred
• ServSafe certification.
• Certification of Allergen Awareness, preferred.
• Valid driver’s license in good standing.
• Any combination of education and experience that demonstrates an ability to do the job will be considered.

SALARY AND BENEFITS

$85,000 - $100,000

Excellent benefit package including health, dental, life insurance, 403b contributions, paid holidays and time off, free employee meals, and more!

View full job description and apply at basc1.org/jobs

DINING SERVICE DIRECTOR

BROCKPORT AUXILIARY SERVICE CORPORATION (BASC)

The Brockport Auxiliary Service Corporation (BASC) is the nonprofit 501 (c)(3) corporation responsible for operating the dining facilities, University bookstore, and other activities and services on behalf of SUNY Brockport. The Dining Service program serves students, faculty, staff, and campus guests, providing services to 6,931 students, 575 faculty, and 710 staff, and approximately 2,800 meal plan holders.

GENERAL DESCRIPTION

BASC seeks a seasoned and entrepreneurial leader to serve as its next Dining Service Director. The Dining Service Director will have the distinct opportunity to lead the dining department through the implementation of its strategic plan which includes facility renovations and meal plan design changes. This position works as part of the BASC Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community.  This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives.

KEY AREAS OF RESPONSIBILITIES INCLUDE

·       Strategic leadership and staff development

·       Operational oversight

·       Financial oversight

·       Customer relations and community engagement

QUALIFICATIONS

• Bachelor’s degree in hospitality management or business administration, advanced degree preferred.
• Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position.
• Strong leadership, administrative, and service management skills required.
• Extensive experience in high volume and superior quality dining operations required.
• Significant university dining services experience, preferred.
• Valid driver’s license in good standing, preferred.
• ServSafe certification.
• Any combination of education and experience that demonstrates an ability to do the job will be considered.

SALARY AND BENEFITS

$110,000 - $120,000

Excellent benefit package including health, dental, life insurance, 403b contributions, paid holidays and time off, free employee meals, and more!

View full job description and apply at basc1.org/jobs

Job Ad Title

Assistant Manager- Food Catering Service

Expertise

-Assists the Catering Manager in planning, coordinating, and executing all aspects of catered events, from logistics to final delivery -Hire, train, schedule, and supervise catering staff to ensure efficient service and high-quality performance -Provides on-site leadership and oversight during events, ensuring operations run smoothly and according to plan -Monitors and enforce food safety, sanitation, and workplace safety standards in accordance with federal, state, University, and Board of Regents (BOR) policies -Supports menu planning and collaborate with culinary staff to ensure client expectations and dietary needs are met -Serves as a point of contact for clients, delivering excellent customer service and resolving issues promptly -Assists with inventory control processes, including tracking supplies and reducing waste -Continuously review and improve service procedures, event execution, and staff training programs

Salary Range

$40,000 - $60,000

Duration

30 days

Season Available

Winter

Year Available

2025

Description

The Assistant Manager - Catering plays a vital leadership role in supporting the Catering Manager with the daily operations and execution of catered events. This position is responsible for planning and coordinating events, supervising staff, maintaining high standards of service and safety, and ensuring client satisfaction. The ideal candidate will demonstrate strong organizational skills, a hands-on leadership style, and a commitment to excellence in hospitality. You can view and apply for this job at: https://careers.hprod.onehcm.usg.edu/psp/careers/CAREERS/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&Action=U&FOCUS=Applicant&SiteId=39000&JobOpeningId=292241&PostingSeq=1

Institution Name

Georgia Southern University

Department

Eagle Dining Services

Website

https://georgiasouthern.edu/dining

Job Ad Title

Associate Director Dining Services

Duration

30 days

Season Available

Winter

Year Available

2025

Description

The Associate Director of Residential Dining provides strategic leadership and operational excellence for the university’s residential dining program. This role ensures an exceptional dining experience for students, faculty, staff, and guests by upholding the highest standards of food quality, service, and hospitality, while maintaining fiscal responsibility within established budgets. The Associate Director guides the residential dining management team using industry best practices, fostering a culture of teamwork, accountability, and innovation. A strong commitment to culinary excellence, safety, sanitation, and presentation, along with effective marketing, point-of-sale management, communication, and drives the success of this key campus program . In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire. This position does not support visa sponsorship for continued employment. For a complete job listing and to apply, visit the University of department of Human Resources and Payroll Services: https://careers.und.edu/jobs/search

Institution Name

University of North Dakota

Department

Dining Services

Website

https://careers.und.edu/jobs/search

Job Ad Title

Cook - Full Time

Position

Cook

Expertise

1. Incumbent must possess a minimum of 6 months in a culinary role. Line cook experience is preferred. 2. Incumbent must have knowledge of food service equipment and proper storage techniques like “FIFO”. 3. Must possess the ability to follow procedures and standardized recipes. 4. Experience as a short order, banquet cook, and/or prep cook.

Salary Range

$40,000 - $60,000

Duration

30 days

Season Available

Winter

Year Available

2025

Description

Exciting Career Opportunities with the Naval Academy Hospitality Team are waiting for you. This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are seeking skilled and dedicated culinarians to become part of our growing organization. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation. We are seeking skilled and dedicated Line Cooks with open availability, to include Day, Evening, Weekend, and Holiday shifts to support a 7 day a week operation. The position has a set schedule, with flexible scheduling available. Benefits Eligible: Medical Insurance, Dental Insurance, Life Insurance, Long Term Disability, Health Savings Account, Flexible Spending Account, Retirement, 401K, 401K Roth, 401K Loan, Vacation and Sick Leave Accrual, Possible Shift Pay, Sunday Premium Pay, Daily or Weekly OT, Pay Step Increases JOB SUMMARY The Cook position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining and Hospitality, Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress. This position assists in the preparation of food products, obtains necessary ingredients and cleans food-preparation equipment, utensils, and work areas. DUTIES & RESPONSIBILITIES • Assists cooks in their tasks • Obtains necessary products and small equipment items required for food preparation • Carefully follows standard recipes while preparing all assigned items • Follows manufacturers’ instructions when operating food production and serving equipment • Consistently uses safe and sanitary food handling practices, including those related to personal hygiene • Returns soiled food preparation utensils and other small wares to the proper areas • Maintains a clean work station, including equipment used for food preparation tasks • Collects food and beverage products and small wares required for item preparation • Carefully follows standard recipes while preparing assigned items for banquet service • Assists in plating food items for service • Use correct measuring devices, and follow recipes • Handles leftover food items as instructed by the sous chef • Cleans banquet preparation and serving equipment • Cleans assigned work station areas • Maintain accurate records of food supplies, and freezer / fridge temperatures • Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries, spending and check and value stocks as required by the Garde Manager Chef or Sous Chef • Performs other appropriate tasks assigned by the Garde Manager Chef or Sous Chef. Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted, and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers. APPLICATION INSTRUCTIONS A complete online application must be submitted no later than NOON on the closing date to be considered for a USNA NAF/NABSD position. Please visit the employment website: https://www.usnabsd.com/about/careers/ Resumes may not exceed 2 pages. Applicants may email nabsdjobs@usna.edu if unable to complete the online application.

Institution Name

Naval Academy Business Services Division (NABSD)

Department

Retail Dining & Hospitality

Website

https://www.usnabsd.com/about/careers/

Job Ad Title

Executive Director, Swarthmore Dining

Duration

30 days

Season Available

Winter

Year Available

2025

Description

Swarthmore College is a highly selective liberal arts college located in the suburbs of Philadelphia, whose mission combines academic rigor with social responsibility. Swarthmore has a strong institutional commitment to inclusive excellence and nondiscrimination in its educational program and employment practices and encourages candidates who will further advance the goal of fostering a diverse and inclusive community. As one of the nation’s finest institutions of higher learning, Swarthmore College is global in outlook and draws students from around the nation and world. The 425‐acre campus is a designated arboretum, complete with gardens, rolling lawns, a creek, wooded hills, and hiking trails in the Crum Woods. Who We Are: Swarthmore Dining is dedicated to serving our community with nutritious and satisfying food in a welcoming environment every day. Our mission is to offer a diverse menu that features high-quality ingredients, emphasizing locally grown and sustainably produced products whenever possible. We are committed to inclusive dining by ensuring vegetarian, vegan, and accommodations for dietary restrictions are always available. As a self-operated dining program encompassing Residential Dining, we pride ourselves on providing a work-life balance that is often difficult to find in the restaurant industry. Join us at Swarthmore Dining to be a part of a vibrant community committed to quality, sustainability, and exceptional service in a state-of-the-art kitchen setting. The opportunity: Under the general direction of the Associate Vice President of Campus Services, the Executive Director of Swarthmore Dining oversees and manages all Swarthmore Dining operations. These include Residential Dining, Retail, Catering, Student-run, and any other programs and initiatives led by Swarthmore Dining. The role involves contributing to the vision, direction, and leadership while implementing creative solutions to meet the needs of our diverse and growing customer base. The Executive Director is responsible for long-term strategic planning in financial, operational, marketing, and facilities areas, while also managing these functions daily. Key duties include researching and launching new opportunities and strategies, developing operational plans, business and marketing plans, and leveraging technology and modern culinary techniques to enhance services and offerings for the campus community. Additionally, the Executive Director manages a budget exceeding $6 million and oversees over $15 million in annual sales. Responsibilities include policy development and enforcement, resource management, maintaining health, sanitation, and safety standards, preparing annual budgets, ensuring financial accountability and cost controls, maintaining food quality and customer service, and managing computer systems. In partnership with facilities, they ensure the upkeep and maintenance of all equipment and systems necessary for continuous dining, catering, and retail operations. The role also involves supervising associate directors, the business office, marketing staff, managers, supervisors, and other dining staff, as well as handling staff recruitment, training, development, and evaluation. The Executive Director must be adaptable and responsive to the evolving needs of the campus. Essential Responsibilities Operational Oversight Oversee Swarthmore Dining, including residential dining, catering, retail outlets, bakeries, and student programs, with responsibilities including staffing, customer service, inventory, marketing, allergen management, and facility upkeep. Ensure strict adherence to nutritional, health, and sanitation regulations while maintaining high operational standards in safety, food quality, and service. Knowledge of dining software systems to support operations, staff, and customers. Promote sustainable practices, respond to special requests, and continuously improve offerings based on trends and feedback to enhance the overall dining experience. Strategic Planning and Projects Improve operational efficiency, customer service, food quality, and offerings by leveraging data insights and developing actionable strategies. Stay informed about new concepts, food technologies, trends, and issues within the food service industry and higher education. Develop and implement policies in areas such as meal plans, pricing, food safety, waste reduction, cash handling, selecting menus, establishing service hours and locations, and quality assurance to maintain operational standards. Drive sales growth by developing and implementing impactful marketing strategies to enhance the experience for the campus community and its visitors. Oversee major dining events and catering logistics. Optimize kitchen and service area designs for workflow efficiency and enhanced customer experience, which includes product set-ups and capital improvements. Develop programs, including but not limited to nutritional programs, internships, teaching kitchen options, pop-up retail opportunities, etc., that encourage student interaction and social engagement with students, faculty, and staff. Fiscal Stewardship Develop and implement financial plans for dining services, including annual budgets, long-range capital planning, establishment and management of pricing structures, and deployment of resources to ensure that dining services are managed as efficiently and effectively as possible. Oversee vendor and contract management, including vendor negotiations and service delivery improvement. Leadership & Team Support Build and maintain positive relationships within the department, uphold high professional standards, and resolve conflicts effectively. Ensure that the dining work environment promotes accountability and productivity. Partner with Human Resources to recruit, develop, train, and retain a team of qualified and productive dining service employees. Provide guidance on departmental goal development and implementation, and timely feedback regarding performance on meeting goals. Community Collaboration Establish and oversee effective communication channels to ensure transparency, foster collaboration, and build trust among all campus stakeholders and/or external stakeholders. Build relationships and broaden networks to include local organizations, peer institutions, and other associations that could be a resource to the dining operations. Guide and support sustainability initiatives within the Swarthmore Dining Department, ensuring alignment with broader campus sustainability goals. Implement practices that reduce environmental impact and promote responsible resource use. Supervisory Responsibilities Directly supervise the work of two Associate Directors, support the administrative manager, and oversee a team consisting of managers, supervisors/leads, all other dining staff, and student-managed programs and initiatives. Effectively perform the following: Organize workflow and ensure staff understand their duties or delegated tasks. Ensure that staff have a professional development plan in place. Provide and develop training opportunities. Create and conduct staff performance evaluations. Communicate key issues and information to staff. Provide fair, constructive, and timely feedback. In partnership with Human Resources, follow disciplinary procedures as established in accordance with the employee handbook. Participate in supervisory training opportunities. Maintain a safe, diverse, and inclusive work environment. Who you are: The ideal candidate for Executive Director of Swarthmore Dining is a dynamic, inspiring, and forward-thinking leader with significant operational, financial, and strategic experience managing college or high-volume food service programs. This individual is skilled at overseeing diverse dining operations, including residential dining, retail, catering, and student-run programs, while expertly handling large budgets and developing innovative long-term strategies for growth and sustainability. Above all, the ideal candidate is collaborative, solutions-oriented, and passionate about fostering sustainability, wellness, and community engagement. You excel in staff recruitment, development, and retention, nurturing a positive, inclusive team culture and guiding teams through periods of change, which is especially vital as Swarthmore transitions following the retirement of a director who served for over 30 years. You are highly tech-savvy and data-driven, leverage modern food service technologies, analyze trends, and apply customer feedback to enhance both efficiency and the quality of campus dining experiences. You have an unwavering commitment to exceptional customer service, and you are responsive to the evolving needs of a diverse campus, setting high standards in nutrition, food safety, and hospitality. You are adaptable and resilient, you thrive in fast-paced, complex environments, proactively addressing operational challenges and emergencies with flexibility and composure. You possess the vision and interpersonal skills necessary to navigate established traditions, lead cultural and organizational change, build strong partnerships, and position Swarthmore Dining for future success, while upholding the College’s mission and values. What you bring: Required Qualifications Bachelor's degree with at least seven years of progressively responsible experience in a leadership role. Certifications in ServSafe or other culinary food safety programs and/or allergen awareness. Proven expertise in production requirements, human resources, and fiscal management, especially in managing food and labor costs. Experience in hiring, selecting, retaining, training, supervising, and evaluating staff. Experience in budget development, financial systems, and operational budget management. Demonstrated leadership in developing vision and strategic planning. Strong problem-solving skills and a commitment to customer service within a diverse community. Must be intuitive, flexible, and readily available to address needs as they arise. Exceptional communication skills, including interpersonal, written, public speaking, teaching, and instruction. Proven track record of teamwork, collaboration, and partnerships with various operations, services, colleagues, and programs. Proficiency in Microsoft Office, email, CBORD (or similar systems), recipe software, inventory and timekeeping systems, and catering software. Knowledge of residential and retail food service programs in a college or university setting. Valid driver's license. Preferred Qualifications Master's degree in food service administration, institutional management, nutrition, dietetics, or a related field. At least ten years of progressively responsible supervisory and administrative experience in a high-volume food service operation with a diverse daily menu. Familiarity with restorative practices and approaches to student interactions. Physical Demands Physically capable of lifting and carrying up to 50 lbs, including transporting heavy items on stairs and through tight spaces. Able to perform prolonged physical tasks such as standing, bending, squatting, kneeling, shoveling, and using vibrating hand tools. Requires sustained hand, arm, and back strength, with the ability to maintain accurate work records throughout physically demanding tasks. Working Conditions This role requires a versatile skill set, adaptability, and the ability to work both independently and collaboratively with a diverse team. Responsibilities demand physical stamina, attention to safety, particularly when operating equipment or performing physically demanding tasks, and the ability to work outdoors in all weather conditions. As an essential employee, availability for emergency response, including storm-related duties, is required and may involve 24/7 support. The position includes scheduled weekend shifts and may require working outside of regular hours depending on operational needs. What You Will Get: You’ll work at one of the world's most renowned liberal arts Colleges, with incredible benefits, a stunning 420-acre campus, and a collaborative work environment. Join a team of passionate, creative people who work hard and have fun supporting the College students, faculty, and staff. We want to hear from you if you are excited about this role! For full consideration, submit applications with an uploaded resume, including a cover letter, by December 1, 2025. Applications received after this date may be reviewed on a rolling basis until the job has been filled. A cover letter indicating how your qualifications and experience have prepared you for this position. If you have experience that meets any of the preferred qualifications, please include a detailed explanation of any such experience in your cover letter and how it meets the preferred qualification(s). The market range for this position is $148,000 - $168,000 per year, which represents the College’s good faith and reasonable estimate of the range at the time of posting. The salary offered is determined based on factors including, but not limited to, experience and education of the final selected candidate, departmental budget availability, internal salary equity considerations, and available market information.

Institution Name

Swarthmore College

Department

Swarthmore Dining

Website

swarthmore.edu

Job Ad Title

Sous Chef #25-053a

Position

Sous Chef

Expertise

KNOWLEDGE, SKILLS and ABILITIES (KSAs) requirements for this position are as follows: ** Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience. 1. Incumbent must have completed five years of education beyond high school; or have four years of equivalent culinary experience in a restaurant, catering or hospitality industry; or 1 year equivalent to a GS-5/NF3 level. Education in Culinary Arts or related focus preferred. 2. Incumbent must have experience in leading junior kitchen personnel. 3. Demonstrated experience maintaining a clean and sanitary kitchen environment while adhering to safe food handling and storage practices, including FIFO; with experience operating and maintaining a variety of food service equipment. Current ServSafe certification preferred. 4. Incumbent must have the ability to analyze and correct production problems independently and coordinate the cooking process for food items assigned to them. 5. Demonstrated proficiency in executing standardized recipes and procedures. Experience with recipe and menu development is preferred.

Duration

30 days

Season Available

Winter

Year Available

2025

Description

POSITION DETAILS Full Time (35-40 hours weekly) $25.00-$28.00/hour Exciting Career Opportunities with the Naval Academy Hospitality Team! This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are seeking skilled and dedicated culinarians to become part of our growing organization. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation. JOB SUMMARY This position is located in the U.S. Naval Academy’s Business Services Division (NABSD), Naval Academy Club, at the U.S Naval Academy, Annapolis, MD. The incumbent will function in the position of preparing food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. DUTIES & RESPONSIBILITIES • Obtains necessary products and small equipment items required for food preparation. • Operates food production equipment according to manufacturers' instructions. • Prepares food in accordance with standard club and banquet recipes. • Prepares meats, seafood, vegetables and other items required for line and special function purposes. • Prepares all sauces, stocks and soups. • Assists with preparation of other food products on serving line as needed. • Assists cooks in their tasks. • Sets-up plating line for banquets and assists with plating duties. • Carves food on buffet line. • Sets up, maintains, and breaks down work station. • Maintains items on steam table; checks par levels of the same. • Consistently uses safe and sanitary food handling practices, including those related to personal hygiene. • Maintains security and safety in work areas. • Adheres to state and local health and safety regulations. • Serves items in accordance with established portion and presentation standards. • Maintains a clean work station, including equipment used for food preparation and serving tasks. • Covers, dates and properly stores all leftover products that are re-usable. • Returns soiled food preparation utensils and small wares to the proper areas. • Keeps walk-ins clean and organized. • Ensures that the storage room is neat and that all products are stored properly. • Ensures that all food products are used on a timely basis. • Notifies executive chef in advance of expected shortages. • Acts as supervisor of kitchen personnel in absence of executive chef. • Attends staff meetings. • Performs other appropriate tasks as assigned by the Executive chef. • Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs.

Institution Name

Naval Academy Business Services Division (NABSD)

Department

Retail Dining and Hospitality

Website

https://www.usnabsd.com/about/careers/

Job Ad Title

Food Service Assistant Manager

Expertise

Salary Range

Duration

30 days

Season Available

Winter

Year Available

2025

Description

University Housing is now hiring! We are looking for motivated leaders to help lead teams of career and student staff in our Dining & Culinary Services department on the UW-Madison campus. The Assistant Manager helps manage the daily operations of a fully operational on-campus marketplace, oversees and develops staff, and provides exceptional customer service. Be part of the Dining and Culinary Services team that serves the residents of the University Residence Halls, as well as UW-Madison students, faculty, staff, and the general public. Apply today! University Housing Dining and Culinary Services provides affordable meals made from locally sourced ingredients and innovative dining options to residents, guests, and staff. We have market-place style locations in six buildings throughout campus. These marketplaces offer a new variety of selections each day, as well as made-to-order stations. Additionally, there are convenience stores, coffeehouses, and two franchises throughout campus, as well as a Catering, and Central Production and Bakery operation. Within the Eagle Heights Community Garden, Dining and Culinary Services has a 1-acre Campus Farm producing vegetables that are used in menus in marketplaces, as well as in Grab & Go items in convenience stores and on the Electric Eats Food Truck. Compensation: - The starting annual salary for this position is $50,960 or higher based on experience and qualifications and includes a competitive retirement and benefits package, and a free meal for every shift! Benefits information can be found at (https://hr.wisc.edu/benefits/) Required Qualifications: - One (1) year or more of leadership experience in a food service environment - Current ServSafe certification, or the ability to be certified within the first 6 months of appointment Preferred Qualifications: - One (1) year or more of management experience in a food service or retail environment preferred - Some Food Service Assistant Manager positions may have additional requirement(s) including: Valid Driver's License which meets UW Risk Management standards

Institution Name

University of Wisconsin - Madison

Department

Dining & Culinary Services

Website

https://jobs.wisc.edu/jobs/food-service-assistant-manager-madison-wisconsin-united-states-b697e597-f545-4658-94d0-7abd36e9659f

Job Ad Title

Junior Executive Chef #25-058

Position

Junior Executive Chef

Expertise

KNOWLEDGE, SKILLS and ABILITIES (KSAs) requirements for this position are as follows: ** Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience. 1. Incumbent must have four years of equivalent culinary experience (Sous Chef or higher) in a restaurant, catering or hospitality industry; or must have completed five years of education beyond high school; or 1 year equivalent to a GS-5/NF3 level. Education in Culinary Arts or related focus preferred. 2. Incumbent must possess excellent communication and problem-solving skills, with the ability to coordinate effectively across culinary, stewarding, purchasing, and catering teams. Strong ability to lead, motivate, and discipline culinary staff while fostering a culture of accountability and pride. 3. Proficient in organizing workflow, managing par levels, and implementing standard operating procedures that support consistency and efficiency. Experience using food inventory software is preferred. 4. Skilled in menu scaling, recipe standardization, and production flow management for both retail and catering operations. Experience using recipe creation software is preferred. 5. Describe the techniques or practices you use to maintain flavor balance, consistency, and presentation quality in demanding or multi-unit environments.

Duration

30 days

Season Available

Winter

Year Available

2025

Description

Our brand-new Central Kitchen is the heartbeat of Naval Academy Hospitality, with passionate team members and state of the art equipment to operate our Drydock Restaurant, Banquet Services, Grab and Go program, and commissary preparation. We’re searching for a Junior Executive Chef ready to jump into a leadership role that blends hands-on culinary excellence with operational precision. You’ll work directly with our Executive Chef to shape systems, mentor cooks, and define what modern high-volume hospitality should look like: chef driven; scratch made menus. If you thrive in fast paced, high-standard environments and want to help build a lasting legacy, then this is your next move. Scheduling five days per week, which may include weekday and weekend shifts, mornings, evenings, and holidays. JOB SUMMARY Under the direction of the Deputy Director of Retail Dining & Hospitality and/or the Senior Executive Chef, the Junior Executive Chef is responsible for assisting in the planning, organizing, and directing of daily food production, functions, including presentation, service, safety and sanitation practices for any of the establishments under the Hospitality purview. DUTIES & RESPONSIBILITIES The Junior Executive Chef supports the Executive Chef in managing all culinary operations within the Central Kitchen, serving as the primary leader in daily production, quality assurance, and team development. This position ensures that food quality, consistency, and safety standards are maintained across multiple outlets including Drydock Restaurant, Grab-n-Go, Catering, and the Commissary Production Program. Assist the Executive Chef in overseeing all Central Kitchen operations and production teams. • Supervise, train, and evaluate sous chefs, line cooks, and stewarding teams to maintain performance standards. • Enforce discipline, consistency, and accountability across all kitchen personnel. • Maintain a professional culture that reflects organization values—Preparation, Execution, Reflection, Accountability, and Excellence. • Direct day-to-day kitchen operations including prep, production, packaging, and distribution to multiple outlets. • Coordinate and schedule staff to meet daily production goals and special event needs. • Ensure all recipes, portion sizes, and plating guidelines are followed consistently across outlets. • Oversee inventory, product rotation, and daily usage to maintain tight cost control and minimize waste. • Verify that all food is prepared, held, and transported within safe temperature ranges. • Conduct daily quality control checks of finished products before release to outlets. To learn more about the responsibilities and qualifications for this role, please visit our website and review the official vacancy announcement. APPLICATION INSTRUCTIONS A complete online application must be submitted no later than NOON on the closing date to be considered for a USNA NAF/NABSD position. Please visit the employment website https://www.usnabsd.com/about/careers/ or email nabsdjobs@usna.edu if you need assistance.

Institution Name

Naval Academy Business Services Division (NABSD)

Department

Retail Dining & Hospitality

Website

usnabsd.com/about/careers/

Job Ad Title

Hospitality General Manager

Position

Hospitality General Manager

Expertise

KNOWLEDGE, SKILLS and ABILITIES (KSAs) requirements for this position are as follows: ** Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience. 1. Incumbent must meet one of the following requirements: possess four (4) years of specialized supervisory experience in the catering or hospitality industry; OR Successfully completed five (5) years of education beyond high school; OR have one (1) year of specialized experience equivalent to the GS-5 or NF-3 level in the Federal service. Education in Hotel and Restaurant Management or a closely related field is preferred. 2. Incumbent must be proficient with Google Suite, MS Office Suite, PowerPoint. With experience in preparing financial plans, budgets, inventories, cost controls, and related records and reports. 3. Incumbent must possess strong communication and social skills, to lead and communicate with effectiveness, as well as to develop positive relations with subordinates, customers, VIP's and visiting dignitaries. 4. Extensive knowledge of logistical, organizational, and management skills to plan, schedule, coordinate, and execute complex Naval Academy Retail Dining and Hospitality catered events. 5. Demonstrated decision-making ability to resolve conflicts and crises as they arise.

Duration

30 days

Season Available

Winter

Year Available

2025

Description

Job Announcement Number: 25-059 Full Time (35-40 hours weekly) $30.00-$35.00/hour Positions Available: 1-2 Benefits include: Medical, Dental, Life, and Long-Term Disability Insurance; Health Savings Account (HSA); Flexible Spending Account (FSA); Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan options; and Paid Vacation and Sick Leave Accrual. The General Manager Coordinates Retail Dining and Hospitality operations to include the 19th Hole Restaurant, Grab and Go Restaurant, Golf Tournaments, and Catering. This position requires a proactive experienced individual able to provide excellent advice to the Operations Manager, as well as NABSD senior leadership. Duties & Responsibilities Reporting to the Operations Manager, the General Manager will lead and oversee the daily operations of the 19th Hole Restaurant, Grab and Go Restaurant, Golf Tournaments, and Catering ensuring all events are properly coordinated with the Chef De Cuisine, Bar Manager, Executive Chef, and Operations Manager. This encompasses development and execution of appealing, original, cost effective, and proactive meals in the 19th Hole Restaurant, Grab and Go Restaurant, Golf Tournaments, and Catering. Incumbent ensures all approved events in Retail Dining spaces are executed with minimal interruption to the USNA mission. Prepares financial plan, budgets, inventories, cost controls, and related records and reports. To learn more about the responsibilities and qualifications for this role, please visit our website and review the official vacancy announcement.

Institution Name

Naval Academy Business Services Division (NABSD)

Department

Retail Dining & Hospitality

Website

https://www.usnabsd.com/about/careers/

Job Ad Title

Dining Services Assistant

Position

Dining Services Assistant - University of Pittsburgh

Expertise

The Office of Business, Hospitality and Auxiliary Services (BHAS) leads the University's foundational business services and is one of the many units under Finance and Operations. BHAS performs critical services to ensure our students, staff, faculty, and visitors have an exceptional experience on campus, including: All residence halls and University-owned leased apartments 36 dining concepts across campus Hospitality services, including camps and conferences, the University Club, and Heinz Memorial Chapel University Logistics, including student and campus mail, surplus property, campus printing, and moving services Campus Mobility, including parking lots and garages, campus shuttles, and commuting opportunities Panther Central – the University’s one-stop shop for all campus needs including ID cards Campus retail operations, including three on-campus stores - The University Store on Fifth, Maggie & Stella's Cards & Gifts, and The Pitt Shop We welcome you to BHAS, and invite you to explore our services, get to know our leadership team, and learn about our mission, vision, and values. For more information about BHAS, please visit our website at BHAS.pitt.edu or follow us on LinkedIn. Minimum Education Level Required: High School Diploma/GED Minimum Years of Experience Required: 2 Combination of education and relevant experience will be considered in lieu of education and/ or experience requirement.

Salary Range

$40,000 - $60,000

Duration

60 days

Season Available

Fall

Year Available

2025

Description

Job Summary: Assists in the oversight of all dining service operations and special projects. Complies with all policies, procedures, standards, and guidelines. Monitors customer service and coordinates special projects. Researches and analyzes data to create and improve dining services and sustainability. Essential Functions: • Assists in the oversight of all operations of dining services • Coordinator of special projects, both on and off campus, including Pitt Public Markets • Provides support to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met, including following current applicable federal, state, and local standards. • Maintains and implements current knowledge of Health Department regulations. • Assists with research to identify opportunities for new dining concept offerings. • Maintains quality control by routine dining service area and safety inspections. Helps coordinate corrective and preventative maintenance in dining services areas. • Monitors customer service from contracted dining service providers. • Builds and develops positive relationships with student organizations, clients, and community organizations. • Researches, develops, and further implements sustainable practices. • Interprets and follows department and University policies and procedures. Assists with developing work procedures and guidelines. Physical Effort: sitting, standing, walking, lifting (up to 35 pounds), carrying, reaching, pushing, and pulling

Institution Name

University of Pittsburgh

Department

The Office of Business, Hospitality and Auxiliary Services (BHAS) - Dining Services

Website

Job Description - Dining Services Assistant (25005263): https://cfopitt.taleo.net/careersection/pitt_staff_external/jobdetail.ftl?job=25005263&tz=GMT-04%3A00&tzname=America%2FNew_York

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.

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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