NACUFS Career Center

Position Title

Chef, Assistant Director Culinary Operations

Department

Dining Services

Location

Western Michigan University

Position Overview

Chef, Assistant Director Culinary Operations

Position Details
Posting Summary
College VP Student Affairs-DIV
Executive Area VP Student Affairs
Department Valley Dining Center
Link to Website https://www.wmujobs.org/postings/4974
Posting Detail Information
Posting Number S1444P
Job Type Full Time, Regular
Pay Type Exempt/Salaried
Pay Grade F
Campus Location WMU-Kalamazoo - Main Campus
Salary Range Pay is commensurate with qualifications and experience, combined with an excellent benefits package.

General Summary

Leads the culinary program for an assigned dining center, ensuring food quality, safety, and presentation standards are met. Oversees staff training, recipe adherence, and menu offerings while collaborating with leadership on planning and implementation of unit events. Manage food ordering and inventory processes and directs daily culinary operations to maintain efficiency and excellence.

Major Duties

Oversee culinary onboarding and communicate culinary standards to staff to ensure compliance with policies and procedures. Provides performance feedback to dining center management and culinary leadership.
Leads menu management processes to update, modify, or create recipes in collaboration with culinary leadership. Analyzes historical service data to forecast product needs and manage ordering. Oversee storage, labeling of ingredients, monitor inventory levels, and establish production schedules for kitchen and venue food preparation.
Oversee food preparation, food temperature control, food presentation, and overall customer experience to achieve maximum satisfaction of students and guests at the University.
Ensures compliance with federal, state, local, and University regulations related to food safety, sanitation, and environmental standards. Plans and provides appropriate services during emergencies or special situations and responds to institutional needs as an essential service.
Assesses need and initiates maintenance or other appropriate actions, to achieve the upkeep of facilities and equipment.
Participates in professional development and continuing education to enhance culinary methods and skills. Mentor sous chefs and culinary team members to support their professional growth.
Develops recipes and ensures proper use of weights, volumes, and accurate scaling to maintain consistency and quality standards.
Participates in menu committee, planning for special events, conferences, and demonstrations.
Supports operations in other locations on an as-needed basis.

Minimum Qualifications

Associate’s degree in related field from an accredited institution.
Two years’ relevant experience.
Experience leading culinary teams, training culinary staff, working collaboratively with culinary team members.
Serve-Safe Manager certified, Serve-Safe Allergen certified or equivalent or able to obtain within one year.
Ability to work irregular shifts and extended hours, including weekends and holidays.

Desired Qualifications

Associate’s degree in culinary arts or hospitality management from an accredited institution.
Supervisory and leadership experience in a large commercial dining operation.
Leads training and supervision of staff and student employees, ensuring adherence to collective bargaining agreements and University policies and procedures.

Special Instructions to Applicants

External applicants should use the WMU – Application.
Internal applicants should use the WMU – Internal Application.
Finalists will be required to conduct a cooking demonstration.

Additional Position Information

Staff Compensation System pay grades and rates are available at: https://wmich.edu/hr/staffcompensation.
Western Michigan University offers generous benefits to its employees including health, dental, vision, life and disability insurance, retirement, and tuition discount for the employee and tuition remission for eligible dependents. To access information about the specific benefits available for this position, go to: https://www.wmich.edu/hr/enrollment-staff.

Physical requirements and working conditions

Moderate work occasionally working in difficult positions or with physical demands such as continuously lifting or moving materials from 25 to 50 pounds and occasionally lifting or moving materials greater than 50 pounds.
Work is performed with exposure to any number of elements which may occasionally require some precautions such as safety glasses, protective clothing, ear protection, etc.

Documents Needed to Apply

Required Documents
Cover Letter
Resume
List of References

Posting Expiration Date

2/24/2026 12:00:00 AM

Institution/Company Name

Western Michigan University

Website

https://www.wmujobs.org/postings/4974

Position Title

Server (FSW) #26-025

Department

Retail Dining & Hospitality

Location

Annapolis, MD

Start Date

Salary

$17.97/hour

Position Overview

Job Announcement Number: 26-025

POSITION DETAILS
Server, NA-7408-02
Part Time (20-34 hours weekly, Benefited)
$17.97/Hour
Positions Available: 3

Benefits & Perks include: Medical, Dental, Life; 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. Possible Shift Differential Pay, Sunday Premium Pay, Daily or Weekly OT, Holiday Pay, Pay/Step Increases
We are seeking friendly, hardworking individuals to join our hospitality team. There may be opportunity for cross-training with the barista position, enabling you to acquire new skills and experiences in a dynamic environment.

Scheduling 6-hour to 8-hour shifts, 3 to 5 days per week. Shifts in Mornings (starting at 6:00am) and/or Evenings, Monday – Friday. Occasional Weekends and holidays in support of special events. Looking for applicants with year-round availability.

JOB SUMMARY
The Server (FSW – Food Service Worker) position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining Naval Academy Club and other satellite locations, Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress. The Server position provides the knowledge, skills, and adaptability, necessary to multitask effectively in diverse restaurant, catering, and cafe environments.

DUTIES & RESPONSIBILITIES
• Deliver a refined guest experience by anticipating needs and providing personalized attention for both daily dining and Private Events.
• Act as a dedicated host for catering clients, ensuring event timelines are met and guest requests are handled with a "yes-first" attitude.
• Accurately record orders and process payments efficiently via the POS system.
• To learn morae about the responsibilities and qualifications for this role, please visit our website and review the official vacancy announcement.

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 possess a minimum of 6 months of customer service experience working in a food service role. Experience as a server preferred.
2. Experience functioning in a fast-paced restaurant, catering, or cafe environment, managing tasks efficiently
under short time constraints and maintaining sanitation standards.
3. Experience using a POS (Point of Sale) system or Cash resister in a food service role. Experience as a server or barista preferred.
4. Experience explaining menu offerings, ingredients, and pairing for guest satisfaction and for allergen concerns.

Posting Expiration Date

2/25/2026 12:00:00 AM

Institution/Company Name

Naval Academy Business Services Division (NABSD)

Website

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

How to Apply

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.

Resumes must not exceed 2 pages.

Apply Here: https://www.usnabsd.com/about/careers/application-for-federal-employment-of-612/

Position Title

Residential Dining Manager II

Department

Beachside Dining Hall

Location

Long Beach, CA

Start Date

4/1/2026 12:00:00 AM

Salary

$71,000 - $97,000

Position Overview

JOB SUMMARY

Under the direction of the Residential Dining Division Director and Associate Director, the Dining Manager II is responsible for ensuring an exceptional level of customer service and product quality, demonstrating leadership and good judgment, administering sound personnel and financial management practices to ensure profitability, providing training and development, and ensuring a positive and productive working environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Must be present and engaging in the front of the house during peak hours of each meal service

Responsible for the safeguarding of payments, inventory and company equipment, including reconciliation

Understands and ensures unit compliance with all university policies and procedures and with all applicable local, state, and federal laws and regulations.

Demonstrates superior knowledge and acts in adherence of Residential Dining and Housing agreements, company contracts, vendors & licensing

Assists Director and Associate Director with budget, planning and operations. Primarily responsible for the financial management and profitability of the operation.

Develops and implements security related procedures such as office opening and closing routines, recognition of duress signals and key controls.

Administers and ensures dissemination of safety, activities, needs, or issues of the department to Director, Associate Director, and other necessary staff.

Maintain and supervises food storage, production and service programs.

Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.

Attends department head, safety, quality assurance, and other facility, campus or corporate meetings as directed.

Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.

Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services.

Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the food service department.

Facilitates meetings, training sessions, presentations, and in-services with campus partners, colleagues, and staff. Maintains records accordingly.

Ensures compliance with all health and safety regulations of the Health Department and OSHA.

Other duties as assigned, reasonably within the scope of the job.

SUPERVISORY RESPONSIBILITIES This position supervises and renders guidance to all staff within their department, under their immediate direction. Acts as a coach and mentor to all employees in their division. Provides constructive and timely performance evaluations. Carries out the disciplinary process of employees in accordance with company policy. Carries out supervisory responsibilities in accordance with company policies and procedures.

Directly or indirectly supervises all assigned subordinate staff, usually through supervisors.

Interviews applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; administers disciplinary actions and terminates employees according to standard procedures as required.

Handle discipline of employees as needed, in accordance with organizational policy

Evaluates employee performance and provides guidance and feedback to assigned staff.

Ensures all staff follow appropriate safety procedures and communicates safety expectations effectively with staff

Provide training and professional development opportunities for staff and student employees

CONDITIONS OF POSITION The conditions of this position are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Schedule

Work will typically be assigned Monday through Friday, from 9:00AM to 6:00PM. Occasional evening and weekend support is required for projects, special events, and other programming. Some campus closure dates, holidays, and overnight travel are required. The employee is expected to work a full-time schedule.

Physical Demands

The employee must frequently be able to stand and exert well-paced mobility throughout the entire shift. The employee must frequently be able to use manual dexterity and eye-hand coordination (for use of food service equipment). The employee must frequently be able to lift and/or move a minimum of 40 - 50 pounds. There will be long periods of time standing on their feet and moving around and the employee will be occasionally required to sit, climb, balance, bend at the waist, push or pull, reach above shoulder level, stoop, and kneel.

Work Environment

The employee is regularly in a traditional dining services and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area. Cold temperatures are exposed in refrigeration area. The employee occasionally works at a computer in an office area. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Works with chemicals used in cleaning and sanitizing equipment and all kitchen areas.

MINIMUM QUALIFICATIONS

Education and/or experience

The employee must be 18 years of age or older. The employee must possess a high school diploma or high school equivalent; a Bachelor’s degree or combination of experience and education is preferred. Three years minimum of management experience is required; Preferably in a restaurant or campus dining. The employee must have excellent experience and knowledge of PC and Microsoft Office; Word/Excel/Outlook and PowerPoint.

Certificates, Licenses, Registrations

The employee must have the Manager Serve Safe certification OR the ability to obtain the Manager Serve Safe Card within the first 30 days of employment. A Registered Dietician credential is preferred but not required.

Knowledge and Abilities

The employee must have knowledge of relevant State and Federal regulations, including familiarity with Title IX. The employee must demonstrate proficiency in both written and verbal communication in English. Strong interpersonal and communication skills are essential, along with a commitment to providing excellent customer service. The employee must be capable of developing and maintaining effective working relationships at all times and demonstrate cooperative behavior with a diverse population of staff, students, and co-workers. The employee must possess strong leadership abilities and problem-solving skills. The employee must be proficient in financial forecasting, budgeting and reporting. The employee must demonstrate professional growth and career progression. The ability to understand and comply with University and Beach Shops policies and procedures is required.

BACKGROUND CHECK A background check (including criminal records) must be completed satisfactorily before any candidate can be offered a position with the Beach Shops at the CSU. The Beach Shops will make a conditional offer of employment, which may be rescinded if the background check reveals disqualifying information, and/or it is discovered that the candidate knowingly withheld or falsified information. Failure to satisfactorily complete the background check may affect the application status of applicants or continued employment of current employees who apply for this position.

MANDATED REPORTER The person holding this position is considered a 'mandated reporter' under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in CSU Executive Order 1083 as a condition of employment.

Posting Expiration Date

3/31/2026 12:00:00 AM

Institution/Company Name

Beach Shops

Website

https://www.csulb.edu/beach-shops/residential-dining

How to Apply

Please apply online at: https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=354c5317-250f-48b6-9cdc-fba106d1e6f9&ccId=19000101_000001&jobId=549132&lang=en_US

Position Title

Restaurant & Catering FOH Supervisor #26-023

Department

Retail Dining & Hospitality

Location

Annapolis, MD

Start Date

Salary

$23.00 - $26.00/Hour

Position Overview

Job Announcement Number: 26-023

POSITION DETAILS
Restaurant & Catering FOH Supervisor, NF-1101-03
Part Time (20-34 hours weekly, Benefited)
$23.00 - $26.00/Hour
Positions Available: 3
Benefits & Perks include: Medical, Dental, Life; 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.

Are you the ultimate TEAM player who is ready to lead a team? Join Naval Academy Hospitality and work with an outstanding group of professionals to support our varied catering events. From weddings, to retirements, class reunions, Midshipmen Events, and conferences, we cover it all! Our Retail Dining FOH Supervisors get to work in a variety of locations spanning from Catering, to our signature coffee shop 1845, the Alley Restaurant and our outdoor bars for various USNA sporting events. We are looking for highly professional individuals that love to keep moving and provide a welcoming atmosphere for our guests while making their experience on the Yard one to remember. Scheduling 6-hour to 8-hour shifts, 3 to 5 days per week. Availability needed to support Morning, evening, weekday, weekend, and holiday shifts in support of events.

JOB SUMMARY
The Retail Dining FOH (Front of the House) Supervisor position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD), Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress. The FOH Supervisor supervises day-of a la carte operations, which includes on-site FOH staff, set-up, execution, and tear down of the operation/event. The Retail Dining FOH Supervisor stays in contact with the host (on-site contact) and/or member/guest to ensure the highest guest satisfaction possible. All duties are to be performed in accordance with applicable laws and regulations, as well as NABSD Retail Dining and Hospitality policies, practices and procedures.

DUTIES & RESPONSIBILITIES
• Execute day-to-day operations for designated la carte locations according to Manager specification, and location specific SOPs. Execute banquet events according to Banquet Event Order specifications.
• Oversee/prepare staff assignments to include set-up, service, tear-down and side work. Confirms all FOH service staff are in proper uniform, presenting a clean and professional image.
• Communicate with Managers, kitchen, logistics, and inventory staff to coordinate execution according to specifications. Confirms reservations for The Alley restaurant and Member featured events as needed; Communicates floor plans (setup of tables, chairs, linens, table settings, etc.) and ensures room preparation is accurate. Maintains safe, secure, legal, and healthy work environment, enforcing sanitation, quality of food preparation, service standards and procedures; conforming to the regulations of the alcoholic beverage commission.
• To learn more about the responsibilities and qualifications for this role, please visit our website and review the official vacancy announcement.

Posting Expiration Date

2/24/2026 12:00:00 AM

Institution/Company Name

Naval Academy Business Services Division

Website

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

How to Apply

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.

Resumes must not exceed 2 pages.

Apply Here: https://www.usnabsd.com/about/careers/application-for-federal-employment-of-612/

Position Title

Marketing Coordinator I

Location

Tuscaloosa, AL

Salary

Minimum: $44,200 - Midpoint: $55,300 (Salaried E6)

Position Overview

Job Summary: The Marketing Coordinator I oversees marketing, promotion, and publicity functions for a department, college, or division under general supervision. Creates and implements marketing strategies using advertising, media, direct mail, etc. Coordinates production of materials specified in marketing plans and calendars. Consults with product and/or program development.

Additional Department Summary: Regularly reviews locations to ensure all signage is up to date and in good shape. Evaluates operations for additional directional and instructional signage. Monitors social media pages for feedback and questions to relay to the appropriate manager. Assists the Marketing Coordinator III in the upkeep of the University Dining Services and Action Cards websites and other digital platforms. Assists in the planning and execution of various University Dining Services and Action Card events. Develops comprehensive event plans, follows the designated budget, and ensures metrics are in place to measure the event's success. Works flexible hours, including nights and weekends, to support University Dining Services and Action Card events.

Posting Expiration Date

2/28/2026 12:00:00 AM

Institution/Company Name

University of Alabama

Website

https://bamadining.ua.edu/

How to Apply

Apply at https://careers.ua.edu/jobs/marketing-coordinator-i-528507-tuscaloosa-alabama-united-states

Position Title

Dietitian

Location

Tuscaloosa, AL

Salary

Minimum: $56,600 - Midpoint: $73,600 (Salaried E9)

Position Overview

Job Summary: The Dietitian conducts student consults for those with food allergies or other dietary concerns. Oversees the allergen programming, menus, and educational components of the University Dining Services program. Ensures compliance with ADA through documentation and continuous process improvement.

Additional Department Summary: Provides campus dining tours, one on one meetings, and group sessions with students to educate and ensure access to campus dining facilities. In collaboration with the University Dining Services contractor and University Dining Services marketing team, plans and executes nutrition related events and education sessions throughout the academic year. Assists marketing in ensuring that other dining related events include allergen aware menu items and options. Provides ongoing training to dining staff. Maintains an active presence in the dining halls during key business hours.

Required Minimum Qualifications: Dietitian License in the State of Alabama in good standing; OR a temporary license and ability to obtain full license within six (6) months of hire.

Posting Expiration Date

2/28/2026 12:00:00 AM

Institution/Company Name

University of Alabama

Website

https://bamadining.ua.edu/

How to Apply

Apply at https://careers.ua.edu/jobs/dietitian-528506-tuscaloosa-alabama-united-states

Position Title

Senior Associate (Procurement & Contracts)

Department

Dining Advisory Practice Group

Position Overview

Brailsford & Dunlavey (B&D) is seeking a Senior Associate to join our Dining Advisory Practice Group. This is a role for a professional who thrives at the intersection of strategy, procurement, and client advisory work, and who is energized by shaping high-impact outcomes for colleges and universities nationwide.

At B&D, we lead the planning, development, and management of the places that shape and strengthen communities. Our Dining Advisory Practice Group advises higher education clients across the country on the planning, procurement, and long-term success of campus dining services and food service operating partnerships.

This role is uniquely positioned within the firm and plays a critical role in advancing B&D’s management advisory work. Dining advisory assignments often integrate with broader firmwide planning efforts. In this role, the Senior Associate works closely with colleagues across B&D to develop coordinated strategies and comprehensive deliverables that align dining services with each institution’s long-term mission and vision.

We are seeking a confident, highly client-facing professional who has spent time in contract-heavy environments—such as foodservice operations, consulting, procurement, or legal-adjacent roles—and is seeking more meaningful client engagement, broader strategic influence, and a healthier balance without sacrificing complexity or impact.

This is a remote position within the continental United States, with the expectation that candidates reside near a major airport due to regular business travel. Preference will be given to applicants located near one of B&D’s regional offices: Washington, DC; New York City, NY; Atlanta, GA; Chicago, IL; Austin, TX; Costa Mesa or San Jose, CA.

Posting Expiration Date

4/30/2026 12:00:00 AM

Institution/Company Name

Brailsford & Dunlavey

Website

https://bdconnect.com/

How to Apply

Our quick application process requires a resume, a cover letter (optional), and a few values-based questions. We’re excited to learn more about you, beyond just your resume!
Apply Here: https://bdconnect.com/careers/?jobId=9a015d42-35a3-c05f-97cc-3e0e8f011601

Position Title

Senior Analyst- Dining Advisory

Department

Dining Advisory Practice Group

Position Overview

Here at B&D, we lead the planning, development, and management of the places that shape and strengthen our communities. Our Dining Advisory Practice Group advises colleges and universities across the country on the planning and development of campus dining assets and the optimization of food service operating partnerships.

We are seeking a Senior Analyst who is energized by complex analysis, thoughtful synthesis, and the opportunity to shape strategic recommendations for institutions nationwide. This role is ideal for someone with a strong analytical foundation. Someone who is naturally curious, values the purpose and impact of food and dining advisory services, and wants to develop into a client-facing leader over time.

This is a remote position within the continental U.S., with the expectation that candidates reside near a major airport due to monthly business travel. Preference will be given to applicants located near our regional offices (Washington, DC; New York City; Atlanta; Chicago; Austin; Costa Mesa or San Jose, CA).

Posting Expiration Date

4/30/2026 12:00:00 AM

Institution/Company Name

Brailsford & Dunlavey

Website

https://bdconnect.com/

How to Apply

Our quick application process requires a resume, a cover letter (optional), and a few values-based questions. We’re excited to learn more about you, beyond just your resume!
Apply Here: https://bdconnect.com/careers/?jobId=1f9a48c0-aeec-4950-161b-b537c0fa74a6

Position Title

Event Staff (Bartender/Server) #26-003a

Department

Retail Dining & Hospitality

Location

Annapolis, MD

Start Date

Salary

$20.55/Hour + Tips

Position Overview

Job Announcement Number: 26-003a

POSITION DETAILS
Event Staff (Bartender/Server) NA-7405-05
Flexible (0-40 hours weekly)
$20.55/Hour + Tips
Positions Available: 3

Perks: Possible Shift Differential Pay, Sunday Premium Pay, Daily or Weekly OT, Holiday Pay, Pay/Step Increases
We're seeking enthusiastic and skilled bartenders/servers ready to contribute their talents and become a vital part of the Academy experience. If the thought of blending your bartending/severing skills with the unique atmosphere and traditions of this iconic institution excites you, and you're ready for a bartending role that's anything but ordinary, take the plunge and apply! Scheduling varies in support of events, morning and evening shifts, weekdays and weekends, and occasional holidays.

JOB SUMMARY
The Event Staff Bartender/Server is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD), Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress.

The Event Staff Bartender/Server is responsible for providing food and beverage service to event patrons at the Naval Academy Club, the Club at Greenbury Point, and various other locations as part of the Retail Dining and Hospitality Team.

DUTIES & RESPONSIBILITIES
• Answers patron questions regarding food and service.
• Responds to guests with sensitivity with regard to their needs and requests.
• Assures that all food and beverages are served in a timely manner.
• To learn more about the responsibilities and qualifications for this role, please visit our website and review the official vacancy announcement.

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 a minimum of two-year’s experience as a server and/or bartender in a food or beverage establishment. Restaurant or Catering Bartending experience preferred.
2. Incumbent must be skilled in mixing basic drinks, such as a Blood Mary, Margarita, etc.
3. Incumbent must be able to lift objects weighing up to 50 pounds.
4. Incumbent must have strong communication skills to promote a team mentality, and the ability to operate in a professional, sanitary, service-oriented, friendly manner.
5. Experience working in a fast-paced environment, under short time constraints, and within established deadlines.

Posting Expiration Date

2/19/2026 12:00:00 AM

Institution/Company Name

Naval Academy Business Services Division

Website

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

How to Apply

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.

Resumes must not exceed 2 pages.

Apply Here: https://www.usnabsd.com/about/careers/application-for-federal-employment-of-612/

Position Title

Bartender #26-022

Department

Retail Dining & Hospitality

Location

Annapolis, MD

Start Date

Salary

$20.55/Hour + Tips

Position Overview

Job Announcement Number: 26-022

POSITION DETAILS
Bartender, NA-7405-05
Part Time (20-34 hours weekly, Benefited)
$20.55/Hour + Tips
Positions Available: 3
Benefits & Perks include: Medical, Dental, Life; 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. Possible Shift Differential Pay, Sunday Premium Pay, Daily or Weekly OT, Holiday Pay, Pay/Step Increases

We are hiring Bartenders for multiple areas of the Retail Dining team. Bartenders may be scheduled for year-round support of the Naval Academy Alley Club and Restaurant; or for seasonal support of the Naval Academy Golf Course 19th Hole hosting Golf Tournaments and daily Member groups. Additional Bartending areas include Navy Baseball, Rugby and Ice Hockey.

Scheduling 6-hour to 8-hour shifts, 3 to 5 days per week. Availability needed to support Morning, evening, weekday, weekend, and holiday shifts in support of events.

JOB SUMMARY
The Bartender provides both the flexibility and the knowledge to multitask in a restaurant and/or catering atmosphere as a bartender. This 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.

DUTIES & RESPONSIBILITIES
• Employee prepares and serves all types of alcoholic and nonalcoholic beverages from a full-service bar.
• Receives payment or charges to member's account.
• Assists in taking inventory and maintaining records.
• To learn more about the responsibilities and qualifications for this role, please visit our website and review the official vacancy announcement.

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 possess a minimum of one-year experience working with alcoholic and non-alcoholic beverages. Restaurant or Catering Bartending experience preferred.
2. Ability to lift objects weighing up to 50 pounds.
3. Incumbent must be skilled in mixing basic drinks, such as a Blood Mary, Margarita, etc.
4. Incumbent must have strong communication skills to promote a team mentality, and the ability to operate in a professional, sanitary, service-oriented, friendly manner.
5. Experience working in a fast-paced environment, under short time constraints, and within established deadlines.

Posting Expiration Date

2/23/2026 12:00:00 AM

Institution/Company Name

Naval Academy Business Services Division

Website

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

How to Apply

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.

Resumes must not exceed 2 pages.

Apply Here: https://www.usnabsd.com/about/careers/application-for-federal-employment-of-612/

Position Title

Registered Dietitician

Department

Dining Services

Location

Richmond, Virginia

Start Date

4/1/2026 12:00:00 AM

Salary

$46,114.00 to $61,110.00

Position Overview

As a member of the Dining Services team, the Registered Dietitian collaborates with the Senior Registered Dietitian, Director of Health Promotion, and café Chef/Manager to provide outreach programs to the university community on topics related to food, nutrition, and wellness.

The Registered Dietitian manages all aspects of the demonstration kitchen, including teaching, purchasing, event planning, executing, and oversight of participants. Also, assists the Senior Registered Dietitian with assigned confidential nutrition counseling, projects, and initiatives.

WORKING CONDITIONS/PHYSICAL EFFORT:

This position is designated as non-essential personnel.

This position requires periods of standing, walking, stooping, bending, and reaching, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment

QUALIFICATIONS:

Ability to communicate effectively, both orally and in writing, and work with a wide range of constituencies in a diverse community.
Ability to foster a cooperative work environment, while providing a high level of service.
High level of time management, organizational, and problem solving skills.
General knowledge of food production principles and techniques, and ability to instruct interactively while preparing food.
Significant knowledge of food allergies, related diets, and dietary controls.
General knowledge of medical conditions as well as specific dietary recommendations for each condition.
Proficiency in Microsoft Office suite, and the ability to learn software programs.

EDUCATION & EXPERIENCE:

Registered Dietitian with the Academy for Nutrition and Dietetics, or RD eligible within 3 month of hire; culinary concentration required.
One year’s experience in culinary/foodservice setting preferred; management experience highly desirable.
One year’s experience in nutrition counseling preferred.
AllerTrain and ServSafe certification required (or obtained within a year of hire).

WORK HOURS:

Full Time, Exempt

7.75 hours daily/38.75 hours weekly

SALARY STRUCTURE:

Pay Grade 6 (Hiring Range $46,114.00 to $61,110.00 annually)

Posting Expiration Date

3/31/2026 12:00:00 AM

Institution/Company Name

University of Richmond

Website

https://www.richmond.edu/

How to Apply

Please apply online by completing an application on the University of Richmond careers page at the below link:

https://richmond.wd5.myworkdayjobs.com/en-US/staff_faculty/details/Registered-Dietitian_JR101000?q=registered

Position Title

Concessions Manager

Department

University of Maryland Dining Services

Location

College Park, MD

Start Date

2/5/2026 12:00:00 AM

Salary

$64,800 - $77,760

Position Overview

JOB DESCRIPTION SUMMARY:

Reporting to the Concessions General Manager, responsible for all shift management for multiple food service operations of facilities and to assist the General Manager in all aspects of the management of the unit.

-This position is responsible for shift management for multiple food service operations and facilities.
-Assists in all aspects of management of the unit.
-Ensures adherence to health and safety standards.
-Develops work schedules and assigns staff.
-Assists with various operational aspects of the units.
-Ensures quality customer service and attention to detail.
-Manages a team of professional and support staff.
-Other duties as assigned.


MINIMUM QUALIFICATIONS:

Education: Bachelor’s degree from an accredited college or university.
Experience: Three (3) years of experience in restaurants, concessions, catering or food service management.
One (1) year leading or supervising professional staff.
Other: Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education.


KNOWLEDGE, SKILLS, & ABILITIES: 

Knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends.
Knowledge of human resources policies and procedures, and federal, state, and other applicable human resources related laws, rules, regulations, and ordinances.
Skill in oral and written communication.
Skill in the use of Microsoft Office and Google Workspace products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service.


PREFERENCES:

-Special event food and beverage (including alcoholic and non alcoholic) experience, preferably in a public university with a Division 1 Athletic Program.
-Experience working with NPO and groups in a concessions environment.
-CCM or UCMT Certification preferred.
-Experience driving a truck of over 10,001 pounds but less than 26,000 pounds preferred.
-Strong knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends.
-Outstanding leadership, guest service, hospitality, and oral and written communication skills.
-Ability to lead and motivate a diverse work team with a range of skills at multiple locations.
-Skills and knowledge of food production and service, ordering food, beverages and supplies inventory control, food safety and cost controls, through knowledge of Department, University, State and Federal HR policies, procedures and laws.
-Ability to operate a variety of computers and use food production inventory, and HR software and POS Systems.
-Must have outstanding interpersonal skills, the ability to motivate special event staff and non profit groups, outstanding verbal and written communication skills, ability to recruit Non Profit Groups, ability to perform basic food service and safety training.
-Thorough knowledge of staff scheduling, cost control and inventory control.
-Strong knowledge of the principles of food production, cooking and preparation; of food and food service marketing, of food products; of food service environmental best practices.
-Strong knowledge and skill in both “front of house” and “back of house” operations.
-Successful candidates will have a proven track record in providing OUTSTANDING GUEST SERVICE.


LICENSES/CERTIFICATIONS:

-Must have or obtain a driver’s license valid in Maryland with less than 5 points.
-Must have or obtain a Prince George’s County Maryland Health Department Food Service Manager Certification and TIPS (or equivalent certification) and State of Maryland Fire Marshall approved crowd management certification. All must be obtained within 90 days of hire and maintained throughout employment.
-After the job offer, but before hire, must pass a DOT physical and Drug Test arranged by the University and be able to maintain the DOT physical certification and pass random drug testing throughout employment.
-Must become a certified TIPS (or other alcoholic beverage server awareness class) Trainer approved by the Comptroller of Maryland) within 180 days of hire.


PHYSICAL DEMANDS:

This is an essential position and the incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Football Weekends, Maryland Day, Family Weekend or special events including but not limited to OM. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking campus.

Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Posting Expiration Date

3/2/2026 12:00:00 AM

Institution/Company Name

University of Maryland

Website

https://umd.wd1.myworkdayjobs.com/en-US/UMCP/details/Concessions-Manager_JR103266?q=concessions

How to Apply

Please apply at: https://umd.wd1.myworkdayjobs.com/en-US/UMCP/details/Concessions-Manager_JR103266?q=concessions

Make sure to attach your resume and cover letter.

Position Title

Chef de Cuisine

Department

IU Dining and Hospitality

Location

Bloomington, Indiana

Salary

$55,000 to $60,000 annually based on education and experience

Position Overview

Department Information
IU Dining and Hospitality embraces and expands Indiana University's core values of education, innovation, and tradition which embody the true spirit of Hoosier hospitality.

IU Dining supports the IU community and our guests by serving fresh, delicious, sustainably sourced cuisine in welcoming dining halls and eateries.

Residential dining staff strive to enhance the customer experience through innovative recipes created in-house by IU chefs; new and ongoing partnerships with local and regional producers; and a commitment to nourishing the IU community, all in a service-oriented, collaborative culture characterized by creativity.

Residential dining staff work closely with the teams in retail and Indiana Memorial Unions (IMU) dining to ensure consistent procurement of products that match student preferences and dietary needs.

Job Summary

Department Specific Responsibilities
Works closely with the unit leadership to direct the culinary vision across multiple platforms in the dining hall, ensure the operation's " identity" remains consistent in quality, taste, and presentation, with the rest of our dining locations on campus.
Leads and trains the culinary team to manage the logistics of large-scale meal periods, overseeing preparation and small batch production to minimize waster while maximizing food freshness.
Leads the process for the development of scalable, standardized recipes and seasonal menus designed for mass production. These recipes should enhance our brand and meet guest expectations.
Standardize skills and safety protocols for the culinary team to ensure that staff can deliver consistent results in a high pressure, high volume environment.
Assists with the implementation of inclusive culinary programs- including Halal, Kosher, and top-allergen-free stations- ensuring these specialized platforms are integrated into the broader residential dining experience.
Serves as the primary steward of on-site culinary execution, balancing rigorous food safety standards and food cost goals with the creative demand for a modern, restaurant-style residential experience.

General Responsibilities
Establishes and accelerates changes to menus, recipes, and cooking methods and consistently leads to improve food quality, attractiveness and efficient preparation.
Oversees food menu, preparation, presentation, portioning, and artistic 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 Executive Chef to improve and standardize recipes, as well as to develop new recipes. Examines food making supplies received to assure quality, freshness, and appearance.
Meets with guests to ensure that their food requirements and expectations are met or exceeded. Responds to questions, comments, and suggestions from students, faculty, staff, and clients regarding menu and food quality. Assists the Executive Chef and managers in developing projects and strategies to enhance the dining experience for guests.
Plans and coordinates food preparation for catering and special events. Assists in cooking and preparing food as necessary.
Exercises administrative supervision over other food services staff including student employees engaged in food preparation operations.
Assists in the budget projections for food operations, supplies, and labor cost. Monitors the ingredient supplies budget and makes necessary adjustments consistent with attaining unit goals.
Contributes directly to the departmental financial goals through effective use of forecast data, proper scheduling, and responding to volume and market price fluctuations.

Qualifications
Combinations of related education and experience may be considered. Education beyond the minimum required may be substituted for work experience. Work experience beyond the minimum required may be substituted for education.

EDUCATION

Required
Bachelor's degree in culinary, hospitality, or related field

WORK EXPERIENCE

Required
2 years food service experience

Preferred
3 years of culinary leadership in a high-volume food service operation or related field
1 year of management experience in relevant field

LICENSES AND CERTIFICATES

Required
Food Safety (ServSafe) certification within 180 Days From Date of Hire

SKILLS
Required
Ability to lead/manage others
Demonstrates customer service skills
Demonstrates time management and priority setting skills
Ability to influence internal and/or external constituents
Ability to inspire staff and deliver constructive feedback
Knowledge of professional cooking principles
Ability to learn and use point-of-sale systems, and other university software such as TIME and FIS
Knowledge of current applicable food codes and other relevant safety regulations

Working Conditions / Demands
This position requires tasks typically associated with back-of-the-house food service work. It involves periods of both sedentary work and times of frequent movement about the workspace. Using commercial kitchen equipment and tools, moving supplies anywhere from 20-50 pounds, and effective communication skills are necessary. This role also will work around both hot and cold temperatures and loud noises. This role involves handling meat and plant-based food products as well as a variety of ingredients that may include some or all of the top 9 allergens in the preparation of menu items. The person in this role must be able to perform the essential functions with or without an accommodation.

Equal Employment Opportunity
Indiana University is an equal opportunity employer and provider of ADA services and prohibits discrimination in hiring. See Indiana University Notice of Non-Discrimination here which includes contact information.

Posting Expiration Date

3/8/2026 12:00:00 AM

Institution/Company Name

Indiana University

Website

https://bloomington.iu.edu

How to Apply

Please apply for this position via Jobs at IU using this link: https://go.iu.edu/8x0e

Position Title

Marketing Coordinator III

Department

Dining Services

Location

Tuscaloosa, AL

Salary

Minimum: $53,500 - Midpoint: $66,900 (Salaried E8)

Position Overview

Job Summary: The Marketing Coordinator III oversees marketing, promotion, and publicity functions for a college, division, or the University under minimal supervision. Creates and implements marketing strategies using advertising, media, direct mail, etc. Coordinates production of materials specified in marketing plans and calendars. Consults with product and/or program development.

Additional Department Summary: Develops and implements the University Dining Services and Bama Cash marketing plan and communication strategy. Adheres to University brand standards. Works closely with unit managers to ensure marketing activities enhance their dining operations and with the Action Card management team to enhance Bama Cash usage and implementation opportunities. Plans and executes Dining and Action Card events and promotions throughout the year. Ensures marketing information is ADA compliant and meets the informational needs of students, parents, faculty/staff, and the community. Serves as a key liaison for University Dining Services and Action Card to the University community. Works flexible hours, including nights and weekends, for Dining and Action Card related events.

https://careers.ua.edu/jobs/marketing-coordinator-iii-528463-tuscaloosa-alabama-united-states

Posting Expiration Date

2/21/2026 12:00:00 AM

Institution/Company Name

University of Alabama

Website

https://bamadining.ua.edu/

How to Apply

Apply at https://careers.ua.edu/jobs/marketing-coordinator-iii-528463-tuscaloosa-alabama-united-states

Position Title

Executive Chef

Department

Collegiate Hospitality Dining Services

Location

Gambier, OH

Start Date

4/9/2026 12:00:00 AM

Salary

$90k-100k

Position Overview

Executive Chef – Lead with Passion at Harvest Table Culinary Group

Join our growing team of Culinary Enthusiasts and leaders at Harvest Table Culinary Group!

We are seeking an experienced and inspired Executive Chef to oversee our culinary program and elevate the dining experience for our community. If you are a creative, people-focused, and operations‑savvy culinary professional, this is a wonderful opportunity to make a meaningful impact.

As the Executive Chef, you will set the tone for excellence in our kitchens—leading culinary innovation, inspiring teams, and ensuring every plate reflects our commitment to fresh, seasonal, and memorable food. You will collaborate closely with leadership to shape menus, drive operational success, and deliver an exceptional guest experience every day.

Essential Duties & Responsibilities

Culinary Leadership & Menu Innovation
Oversee all kitchen operations and daily workflow across the culinary program.
Design and update innovative, seasonal, and profitable menus.
Create new recipes, ensuring consistency in taste, quality, and presentation.
Maintain high culinary standards while adapting to dietary needs and current food trends.

Operational Excellence
Direct and supervise food preparation and plating to uphold quality expectations.
Monitor food inventory levels, control costs, and minimize waste.
Order supplies and ingredients from approved vendors.
Manage kitchen budgets, food costs, and labor scheduling.
Ensure full compliance with health, safety, and sanitation standards (including ServSafe).
Maintain clean, organized, efficient kitchen environments.

Team Development
Hire, train, mentor, and supervise kitchen staff—including sous chefs and line cooks.
Set performance standards, cultivate a positive work environment, and ensure consistent execution.

Collaboration & Guest Experience
Partner with management on pricing strategies, operational planning, and menu direction.
Coordinate seamlessly with front‑of‑house and management teams to deliver exceptional service.
Address and resolve guest concerns related to food quality with professionalism and care.
Prepare and deliver reports on food costs, labor, and inventory as needed.

Qualifications
3–5 years of experience in a culinary management role.
2‑year Culinary Associate Degree or equivalent experience required; Bachelor’s degree preferred.
Strong personal values, integrity, and active listening skills.
Excellent communication and interpersonal skills.
A passion for hospitality, teamwork, and culinary excellence.


Visit us at: harvesttableculinary.com

Harvest Table Culinary Group is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer.
Minority/Female/Disability/Veteran

Posting Expiration Date

4/30/2026 12:00:00 AM

Institution/Company Name

Harvest Table Culinary Group

Website

https://harvesttableculinary.com/

Position Title

Account Lead

Department

Collegiate Hospitality Dining Service

Start Date

4/9/2026 12:00:00 AM

Salary

115k-125k

Position Overview

Harvest Table Culinary Group is seeking an accomplished and guest‑focused Executive Director of Hospitality Services to lead a high‑profile, multi‑location dining program with a managed volume of $18 million. This strategic leadership role is responsible for driving operational excellence, delivering an exceptional guest experience, and strengthening our partnership with the campus community. As the senior leader of the account, the Executive Director sets the vision for service, culinary innovation, and operational performance across residential dining, retail operations, and catering. This role ensures a culture of hospitality, financial stewardship, and team engagement that both meets and exceeds client expectations.

Key Responsibilities
Operational Leadership

Provide on‑site leadership and presence during peak service times to ensure operational precision and elevated hospitality.
Model service excellence by working side-by-side with front-line teams and coaching leaders to deliver consistent, high-quality guest experiences.
Support frontline food preparation, restocking, and cleaning during periods of high demand.
Conduct regular campus-wide walk-throughs to assess operational quality, team engagement, and guest satisfaction.

Strategic & Culinary Excellence

Oversee the implementation, execution, and ongoing enhancement of Harvest Table’s culinary, marketing, and sustainability programs across all dining locations.
Champion and uphold Harvest Table’s food philosophy—ensuring fresh, locally inspired, guest‑centered offerings.

Client Partnership & Relationship Management

Build and maintain strong, transparent, and collaborative relationships with campus partners, demonstrating responsiveness and a shared commitment to community.
Serve as a trusted advisor to client leadership and a visible ambassador of Harvest Table values.

Financial & Administrative Oversight

Partner closely with support teams to achieve financial excellence, including budget management, labor optimization, and cost controls.
Use company systems to complete operational and financial reporting, including inventory, cash handling, production records, and payroll/timekeeping.
Continuously assess business performance and implement proactive improvements.

People Leadership & Culture

Lead, inspire, and develop a diverse team of managers and frontline employees, fostering a culture of hospitality, accountability, and growth.
Promote service excellence through clear communication, team engagement, and constructive feedback.


Qualifications

Bachelor’s degree in Hospitality, Business Administration, or related field preferred.
5+ years of progressive leadership experience in high‑volume foodservice operations.
Proven ability to communicate effectively across all levels of an organization, including navigating complex topics related to risk or liability.
Demonstrated success in building strong client partnerships and delivering innovative, guest‑focused solutions.
Strong interpersonal, verbal, and written communication skills.
Collaborative team player aligned with Harvest Table’s core values and commitment to exceptional hospitality.

Explore our story and see what makes Harvest Table unique at www.harvesttableculinary.com

EOE – Minority/Female/Disability/Veteran

Posting Expiration Date

4/30/2026 12:00:00 AM

Institution/Company Name

Harvest Table Culinary Group

Website

https://harvesttableculinary.com/

Position Title

Culinary Production Supervisor

Department

Dining

Salary

Salary Grade 825NE https://hr.risd.edu/compensation-and-benefits/compensation-program/salary-administration-process/salary-grade-structure/

Position Overview

Job Summary


Rhode Island School of Design (RISD) Dining is actively seeking a Culinary Production Supervisor to join its in-house dining and catering program. Be a part of the group that delivers exceptional hospitality by supporting local farms through seasonally-inspired menus, and utilizing the strengths of its staff to provide the absolute best in culinary artistry to the greater community.

While RISD Dining welcomes all applicants who meet the minimum qualifications for this role, we are especially interested in candidates who have advanced culinary education, as well as prior experience working in a commissary production kitchen and/or catering environment; creating, writing, and executing seasonal menus and using Menu Management systems; recipe testing and writing; and experience with authentic cookery of international cuisines, especially Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, and Latino.

Culinary Production Supervisors work with the Executive Chef to develop a wide variety of recipes and menus. Supervise the production of all recipes and ingredients needed for daily operation. Provide direction, supervision and leadership to culinary staff and utility personnel. Are an intrinsic part of the training program for new employee training and assists with on-going training in Dining venues. Maintain cleanliness of kitchen, including all preparation and serving areas, with strict attention to sanitation procedures. Actively participate in a team setting, with keen attention to customer service, culinary methods, ingredients, and presentation in support of Dining’s mission and core values.

Essential Functions:

In support of Dining and Catering’s mission and values, the incumbent may be called upon to perform any one or a combination of the following functions listed below:

Responsible for pre-preparation work necessary to facilitate production in a timely manner for meal periods and catering. Responsible for hands-on production work and for efficiently coordinating the work of others, including obtaining recipes, preparing specific items, assuring that all necessary items have been ordered and are on hand. Ensure culinary staff use and follow recipes for production needs. Ensure recipes are accurate as to ingredients, quantities, and methods; make necessary changes per associated SOP.

Assign daily duties to culinary staff to ensure timely preparation of items, anticipating customer volume and service requirements. Ensure all health code procedures are followed including but not limited to: temperature management, personal hygiene and sanitation. Routinely evaluates menu offerings with Executive Chef and others on the RISD dining team, evaluating quality, overall appearance/presentation, seasoning, flavor, nutrition and customer response. Glean customer and unit satisfaction relevant menu offerings, merchandizing, station setup, menu mix, presentation and service standards for all foods prepared in unit.

Actively engage in the purchasing of food items, ingredients and supplies; maintain accurate inventories and pars. Test new products and make recommendations to Executive Chef and culinary team. Stays current on trends in the industry, understands the importance of cultural sensitivity as to international dishes, has strong working knowledge of international cuisines, cookery and flavor profiles.

Actively provide over-site of maintenance and repair of equipment within the kitchen and back of house. Enforces safety and sanitation standards; develops and implements cleaning schedules, daily checklists and SOP’s. Maintain daily cleanliness of all cooking areas, equipment, refrigerators and freezers. Responsible for day-to-day maintenance of daily log books; temperature, production, cleaning and GRU’s.

Serve as an intrinsic part of the training program for new employees. Reviews all kitchen and production protocol. Reports any short-comings in training to Managers. Provides on-going training, inspiration and feedback for culinary staff. Conduct daily pre-meal meetings to ensure all members of staff are familiar with what is being served across all stations and communicated with as to upcoming events, changes, feedback, successes and challenges.

Conduct staff performance evaluations for culinary staff in consultation with RISD Dining’s Executive Chef, create weekly schedules, and manage vacation requests.

Required Knowledge/Skills/Experience:

Ability to actively reference classical culinary cooking and preparation techniques, e.g. charcuterie, garde manger, sauce production, meat fabrication, et al.

Strong oral and written communication skills required, including the ability to effectively communicate effectively with diverse and multilingual populations.

Strong ability to work independently and as a member of a team.

Rhode Island sanitation/ServSafe certification is required or must be attained within orientation and review period.

Proficiency in Microsoft Office software and other computer-based systems.

Associates degree in Culinary Arts or equivalent combination of education and experience.

A minimum of three (3) to five (5) years of progressive supervisory kitchen experience in a fast-paced, high-volume environment with rigorous quality standards with the proven ability to effectively guide, mentor, train, and onboard staff.


Valued but not required skills and experience:

Preference for any one of, or a combination of, the following:

Additional culinary education.

Prior experience working in a commissary production kitchen and/or catering environment.

Creating, writing, and executing seasonal menus and using Menu Management systems.

Recipe testing and writing.

Experience with authentic cookery of international cuisines, especially Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, Latino.

A valid driver's license and safe driving record.

Union

No

Work Schedule

Full-time, 40 hours per week. Five days per week, hours vary. Coverage is seven days per week (two days off) while school is in session and can include daytime, evening, and weekend hours.

All dining and catering staff are considered essential personnel to the school and are therefore required to attend work even when the school is closed.

Employment Status (Temp, Term, On-call, etc)

Regular, Full-Time

Grade

825NE

Documents Needed to Apply

Resume (Required)

Cover Letter (Preferred)

Salary Grade Structure: https://hr.risd.edu/compensation-and-benefits/compensation-program/salary-administration-process/salary-grade-structure/

Incomplete applications will not be considered. Please upload all required documents.

The successful candidate will be required to meet our pre-employment background screening requirements.

RISD recognizes diversity and inclusivity as fundamental to its learning community and integral to an art and design education. We welcome candidates whose experience has prepared them to contribute to our commitment to diversity and excellence. RISD is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, age, national origin, disability, veteran status, sexual orientation, gender identity or expression, genetics, or any other protected characteristic as established by law.

Posting Expiration Date

2/23/2026 12:00:00 AM

Institution/Company Name

Rhode Island School of Design

Website

www.risd.edu

How to Apply

Please use this link to apply:

https://risd.wd5.myworkdayjobs.com/en-US/RISD/job/Culinary-Production-Supervisor_R-01832-1

Job Posting Title: Assistant Vice President

Job Posting ID: 61899

Department Name: Office of Business Services

How to Apply:

If qualified and interested in a specific job opening as advertised, apply to Florida State University at https://jobs.fsu.edu. If you are a current FSU employee, apply via myFSU > Self Service.

Applicants are required to complete the online application with all applicable information. Applications must include all work history up to ten years, and education details even if attaching a resume.

EEOC: An Equal Opportunity/Access/Affirmative Action/Pro Disabled & Veteran Employer. FSU's Equal Opportunity Statement can be accessed at: https://hr.fsu.edu/sites/g/files/upcbnu2186/files/PDF/Publications/diversity/EEO_Statement.pdf.

About: The Assistant Vice President oversees a broad portfolio of contracted and internal campus operations, including Dining, Pouring Rights, Vending, Bookstore, Golf Course, Civic Center, FSU ID Card Services, Postal Services, Copiers, and Transportation/Parking. This role provides strategic leadership for the Office of Business Services through effective planning, budgeting, staffing, and operational management. Responsibilities include developing and implementing new services and operational strategies, guiding complex business and technology problem‑solving, and ensuring the successful execution of departmental initiatives. The position directs all contract negotiations and procurement efforts to deliver high‑quality, efficient services to the University community, while also collaborating with internal and external partners to advance divisional and departmental goals. The Assistant Vice President establishes and maintains policies, programs, and procedures that support the financial and administrative needs of a dynamic campus environment, ensuring legal compliance and safeguarding the University’s financial integrity. Additionally, the role provides support to the Associate Vice President for Finance and Administration on related projects.

Qualifications:

Master's degree and six years experience or a Bachelor's degree and eight years of related experience. Four years experience at the Director level or above. Additional education may substitute for experience.

Closing Date: 2/27/26

Position Title

Senior Catering VIP Event Manager

Position Overview

ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:

Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford’s mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought – preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus.

Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet—one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners—Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing.

“Students (Customers) First” is R&DE’s mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE’s belief is “students are never an interruption in our day; they are the reason we are here.”

R&DE’s dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive.

This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.

JOB PURPOSE:

Lead and manage event teams charged with producing high-quality events. Serve as project leader on complex, large-scale events, including responsibility for financial management. Provide training and guidance to colleagues.


CORE DUTIES*:

Serve as project manager of multiple activities, scope out project tasks/team assignments and guide team to create work plans and schedules, monitor progress, and meet milestones.
Oversee the management of event teams and/or production consultants to produce quality, multi-faceted events and productions.
Establish and maintain relationships with internal and external university partners.
Act as department representative at cross-departmental project meetings.
Operate as account manager on deliverables, program metrics, and status reports.
Work cross-departmentally to prepare and manage complex program budgets.
Recommend and schedule events into appropriate off-campus and on-campus venues.
Oversee registration strategy and logistics.
May hire and oversee support staff, students and contingent event staff.
Train and supervise junior event planners in proper execution and implementation of events.
* - Other duties may also be assigned

MINIMUM REQUIREMENTS:

Education & Experience:

Bachelor’s degree and five years of relevant experience or combination of education and relevant experience.

Knowledge, Skills and Abilities:

Superior project and event management skills.
Ability to manage a diverse team of staff and contingent labor, holding them to deadlines and the highest quality output.
Demonstrated experience with financial management of complex event budgets requiring excellent analytical skills.
Extreme attention to detail and deadlines; ability to prioritize and manage complex workflows.
Excellent communication, time management, and customer service skills. Must be well organized and detailed oriented.
Ability to accomplish goals working through formal and informal channels, with diplomacy and tactfulness.
Demonstrated high level of confidence in making strategic decisions, good judgment, and innovative and creative problem solving skills.
Certifications and Licenses:

Valid Non-Commercial Class California Driver’s License.

PHYSICAL REQUIREMENTS*:

Frequently stand/walk, sit, perform desk-based computer tasks, and use a telephone.
Occasionally kneel/crawl, twist/bend/stoop/squat, grasp lightly/fine manipulation, and grasp forcefully, lift/carry/push/pull objects that weigh 21-40 pounds.
Ability to obtain and maintain a California Non-commercial Class license and drive day or night.
* - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job.


WORKING CONDITIONS:

May require some travel and working evenings and weekends.
WORK STANDARDS:

When conducting university business, must comply with the California Vehicle Code and Stanford University driving requirements.
Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.
Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.
Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University’s Administrative Guide, http://adminguide.stanford.edu.
The expected pay range for this position is $80k-100k per annum.

Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs

Why is Stanford for You:

Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with:

● Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak.

● A caring culture. We provide superb retirement plans, generous time-off, and family care resources.

● A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits.

● Discovery and fun. Stroll through historic sculptures, trails, and museums.

● Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more.

The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned.

Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job.

Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.

Posting Expiration Date

2/20/2026 12:00:00 AM

Institution/Company Name

Stanford University R&DE

Overview

Job ID 36929457
Category Food Service Operations
Organization Auxiliary Services
Department Dining Services
Location Main Campus - UCR
Salary $57,700 - $99,300
Date Posted January 12, 2026
Application Deadline Open Until Filled
Schedule 8AM - 5PM
Full/Part Time Full-time(100%)
Level of Supervision General Supervision
Personnel Program Code Professional & Support Staff
Other Information Qualifies for Employee Referral Bonus: No
UC Internal Job: No

Position Information

UC Riverside's Dining Services is recruiting for a Dietitian. The full salary range for the Dietitian is $57,700 - $99,300 annually. However, the expected pay scale for this position is up to $78,500 annually. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs.The Dietitian plays a critical role in upholding the quality, safety, and nutritional integrity of all food services provided by Dining and Hospitality Services. Collaborating closely with culinary, operational, and administrative teams, the Dietitian ensures that menus and meals served across campus align with established dietary guidelines, food safety regulations, and the evolving wellness goals of a diverse student body. Core responsibilities include guiding the development of balanced, inclusive, and allergen-conscious menus; ensuring regulatory compliance with local, state, and federal nutrition standards; and leading initiatives that promote healthy eating habits within the campus community. The Dietitian also oversees nutrition labeling and communication efforts, supports the ongoing training of dining staff on nutrition-related topics, conducts regular audits of dining facilities for compliance and quality assurance, and offers one-on-one consultations for students with special dietary needs, including food allergies, intolerances, medical conditions, and religious or lifestyle-based dietary preferences. By integrating nutrition science with hospitality best practices, this role directly contributes to a safe, satisfying, and health-focused dining experience for all campus patrons.Required to hold valid driver's license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program.Applicants must have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor or take over sponsorship of an employment Visa for staff.As a University employee, you will be required to comply with all applicable University policies and/or collective bargaining agreements, as may be amended from time to time. Federal, state, or local government directives may impose additional requirements.

Requirements

Educational Requirements

Conditions

Experience Requirements

License Requirements

Certification Requirements

Special Conditions

Minimum Requirements

Preferred Qualifications

.

Additional Information

In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.

UC Riverside is recognized as one of the most ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.

·        UC Riverside is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine's 2020 rankings, and among the top 1 percent of universities worldwide, according to the 2019-20 Center for World University rankings.

·        UC Riverside is the top university in the United States for social mobility. - U.S. News 2020

·        UCR is a member of the University Innovation Alliance, the leading national coalition of public research universities committed to improving student success for low-income, first-generation, and students of color.

·        Among top-tier universities, UC Riverside ranks No. 2 in financial aid. - Business Insider 2019

·        Ranked No. 2 in the world for research, UCR's Department of Entomology maintains one of the largest collections of insect specimens the nation. - Center for World University Rankings

·        UCR's distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of Science and Medicine.

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 under state or federal law. It is the policy of the University of California to undertake affirmative action and anti-discrimination efforts, consistent with its obligations as a Federal and State contractor.

For information about our generous employee benefits package, visit: Employee Benefits Overview

Apply Here

PI281422609

Job Ad Title

Sous Chef Production Lead

Position

Sous Chef

Expertise

Position Details: Job duties include but are not limited to:

Lead production efforts in assigned area and prepare product following production sheets and recipes.
Ensure that designated dining services outlets have product required to function in the appropriate quantities at the scheduled time.
Maintain and track physical inventory of food items on a daily and monthly basis.
Exhibit and encourage best practices with team members in serving customers and preparing orders to maximize product sales.
Monitor storage, production, delivery, and service to ensure compliance with all health codes and regulations.
Maintain clean and sanitary working conditions and ensure the daily cleaning schedule is executed.
Maintain a safe and hazard-free working environment.
Continuously strive for more efficient and productive operations.
*Other duties as assigned.

To be considered for this position we will require an application and resume.

*Unofficial transcripts are required for all Adjunct faculty and Faculty positions.

Salary Range

$25,000 - $40,000

Duration

60 days

Season Available

Winter

Year Available

2026

Description

Benefits Category

For Full‑time Employees:

Health insurance with some employer paid options.
Life insurance & AD&D (employer provided)
Retirement plans (403(b), 457(b), and KPERS)
Employer paid 8% contribution into a 403(b) no match required
Paid time off (vacation, sick, personal, and floating holidays)
14 days of paid holidays
Full tuition reduction for JCCC credit courses (for employee and eligible dependents)
Tuition reimbursement / assistance for non‑JCCC courses for employee
And many more!
Additional Incentives:

Free access to the Gym on campus for all employees and dependents
Discount to the Hiersteiner Child Development Center
Snow days
Professional development funding and training opportunities
Mentorship program
Recognition and awards programs
Employee wellness programs

Institution Name

Johnson County Community College

Department

Dining Services

Website

https://careers.jccc.edu/en-us/job/497654/sous-chef-lead-production

Job Ad Title

Executive Chef - Kansas State University

Position

Executive Chef - Catering Services

Expertise

What You'll Need to Succeed Minimum Qualifications: Requires a bachelor's degree or equivalent culinary arts certification and three years of relevant experience. This position may use an educational equivalency as determined relevant by a hiring manager. Preferred Qualifications: Minimum of least 5 years of culinary leadership in high-volume catering, restaurant, or events-focused foodservice. Minimum of 8 years of experience in catering, restaurant, or food service management in a high-volume environment. Proven ability to manage large teams and coordinate multiple events simultaneously. Strong communication, negotiation, and organizational skills. Demonstrated ability to execute a wide range of catering styles, including buffets, plated meals, receptions, and custom experiences. Ability to understand and follow written and oral instructions. Proficiency in using catering management software and event planning tools. Experience working in a university or institutional setting. Familiarity with special dietary needs and cultural food practices. Considerable knowledge of large scale food preparation, equipment, health sanitation, and safety procedures. Preferred licenses / registrations / certifications: Certified Executive Chef (CEC) designation or other industry credentials. ServSafe Food Manager certification or ability to obtain upon hire. Valid driver's license upon employment. Additional Role Information: Physical strength and agility to transport foodservice equipment, food, and beverages. Ability to transfer from location to location quickly and frequently. Sponsorship eligibility: Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship.

Salary Range

$60,000 - $100,000

Duration

60 days

Season Available

Winter

Year Available

2025

Description

About This Role To meet the growing catering needs on campus, this leadership position will be forward-thinking and elevate our full-service catering operations. The Executive Chef will serve as the principal culinary leader for all catering and special event dining across campus—serving internal university clients, student groups, external partners, and the broader K-State Community. Ideal for a creative and strategic culinary professional with a passion for hospitality, exceptional presentation, and customer experience the Executive Chef will oversee menu development, food production, assist with service execution and client collaboration, delivering premium catering services aligned with the university’s commitment to excellence and community. This culinary leadership position will offer a unique opportunity within the hospitality industry for a seasoned culinary professional to find a great work and life balance that is atypical of the foodservice industry. K-State’s catering services are growing, and we’re looking for a leader who can take them to the next level. As Executive Chef, you’ll be the creative force behind our catering and special event dining—working with campus groups, university partners, and the wider K-State community to make every event memorable. This role is perfect for someone who loves food, hospitality, and creating great experiences. You’ll lead menu planning, food preparation, and assist with service, while collaborating closely with clients to bring their ideas to life. Along the way, you’ll ensure every detail reflects the quality and care K-State is known for. This position is part of the K-State Housing and Dining Services Retail Operations team and reports to the Assistant Director, Catering and Hospitality.

Institution Name

Kansas State University - Housing and Dining Services

Department

Retail Operations

Website

https://careers.k-state.edu/jobs/executive-chef-manhattan-kansas-united-states