NACUFS Career Center

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

Position Title

Cook #26-010a

Department

Retail Dining & Hospitality

Salary

$20.55/hour

Position Overview

POSITION DETAILS
Line Cook – NA-7404-05
Full Time (35-40 hours weekly, Benefited)
$20.55/Hour (Possible Shift Pay, Sunday Premium Pay, Daily or Weekly OT, Pay Step Increases)
Positions Available: 4
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

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.

JOB SUMMARY
The Line 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
• To learn more about the responsibilities and qualifications for this role, please visit our website and review the official vacancy announcement.

Posting Expiration Date

2/5/2026 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/

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

Manager Food Services III- Residential

Department

Residential Dining

Location

Seasons Marketplace

Salary

65,000-90,000

Position Overview

Required Minimum Qualifications:
High school diploma or equivalent and 7 years of related experience
Preferred Qualifications:
Experience in food service management, including food production, sanitation, service, scheduling, and personnel management.

Experience working in a high-volume residential dining and/or restaurant environment.

Demonstrated leadership experience with a proven ability to cultivate positive working relationships.

Creative initiative and demonstrated ability to drive business growth and attract customers.

Experience with budgeting, cost control, inventory management, and financial reporting.
Summary

The Seasons Dining Team is seeking a Manager Food Services III to provide proactive, results-driven leadership that fosters a motivated, cohesive, and empowered team.

This role provides leadership and strategic direction across multiple university dining services and/or units. The Manager oversees daily operations, including food production, facilities, and personnel management. Responsibilities include assigning and prioritizing work, scheduling staff, establishing and maintaining quality standards, and ensuring operational excellence across all areas of service.


Example of Duties
• Oversees and directs the day-to-day operations of multiple dining facilities.
• Works with campus partners to improve the campus dining experience.
• Manages service delivery, training, safety, sanitation, facilities maintenance, marketing, and cash handling in order to meet departmental goals.
• Develops operational pricing and budgets while meeting sales, budgetary, and financial targets.
• Manages and participates in food production, including forecasting food ordering, food preparation, and food sanitation.
• Develops fiscal and management controls, which protects university assets and ensures compliance with internal and external stakeholders.
• Authorizes purchases and monitors inventory control procedures.
• Leads in the planning and execution of dining programs and participates in short and long-term strategic planning.
• Establishes, updates, and reviews policies and procedures used by the department in order to assure compliance with university policies and State and Federal laws.
• Serves as a resource person and/or recommends solutions to specific problems for students, administrators, and university offices or departments.
• Markets the department and acts as the liaison for the department with various units, committees, or task forces.
• Evaluates the effectiveness of specific functional operations, recommends organizational changes, and determines equipment needs in order to achieve departmental goals.
• Researches, facilitates, and develops trainings and orientations for new staff.

Level Guidelines
• Provides input into annual departmental objectives and action plans
• Accountable for achievement of key annual objectives for a department
• May provide input into institution policy within area of functional expertise
• Responsible for functional output of a department or work team
• Manages subordinate staff
• Has full management responsibility for direct reports, specifically the authority to hire, fire, and counsel
• May provide input to the budgeting process
• Requests approval for financial actions beyond a limited scope
• May provide input into financial decisions that impact department or work area

Nights and weekends will be required based on operational needs.

Posting Expiration Date

2/1/2026 12:00:00 AM

Institution/Company Name

Iowa State University

Website

https://isu.wd1.myworkdayjobs.com/IowaStateJobs/job/Ames-IA/Manager-Food-Services-III-Residential_R18485

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

Position Title

Sous Chef

Department

Retail Dining & Hospitality

Salary

$25.00-$28.00/hour

Position Overview

Job Announcement Number: 26-008a

POSITION DETAILS
Sous Chef, NF-1101-03
Full Time (35-40 hours weekly, Benefited)
$25.00-$28.00/hour
Positions Available: 1
Benefits include: Medical, Dental, Life, and Long-Term Disability; Health Savings Account (HSA); Flexible Spending Account (FSA); Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan; Paid Vacation and Sick Leave Accrual.

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 Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining & Hospitality Team, Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress.
The Sous Chef will prepare 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.
• To learn more about the responsibilities and qualifications for this role, please visit our website and review the official vacancy announcement.

Posting Expiration Date

2/5/2026 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

Restaurant & Catering FOH Supervisor, #26-007a

Department

Retail Dining & Hospitality

Salary

$23.00-$26.00/hour

Position Overview

Job Announcement Number: 26-007a

POSITION DETAILS
Restaurant & Catering FOH Supervisor, NF-1101-03
Flexible (0-40 hours weekly)
$23.00-$26.00/hour
Positions Available: 5

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

2/2/2026 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/

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

Position Title

Sous Chef

Department

University Culinary Services

Location

Kent Campus - Kent, OH

Start Date

3/2/2026 12:00:00 AM

Salary

$21.29 per hour

Position Overview

Responsible for design and preparation of all food items in a unit; supervises employees in the unit engaged in specialty cooking and food preparation.

Apply at:
https://jobs.kent.edu/homepage

Posting Expiration Date

1/25/2026 12:00:00 AM

Institution/Company Name

Kent State University

Website

https://jobs.kent.edu/homepage

Job Ad Title

Residential Dining Chef

Position Title

Residential Dining Chef

Department

University Culinary Services

Location

Kent Campus - Kent, OH

Start Date

3/2/2026 12:00:00 AM

Salary

$53,015 - $62,693

Position Overview

To manage culinary meals in residential dining facilities on Kent Campus. Residential dining encompasses two location feeding approximately 7,200 meals daily.

Posting Expiration Date

1/25/2026 12:00:00 AM

Institution/Company Name

Kent State University

Website

https://jobs.kent.edu/homepage

Job Ad Title

Senior Manager, University Culinary Services

Position Title

Senior Manager, University Culinary Services

Department

University Culinary Services

Location

Kent Campus - Kent, OH

Start Date

3/2/2026 12:00:00 AM

Salary

$53,015 - $62,693

Position Overview

To manage a large multi-unit dining service operation (e.g., Eastway, Second Floor Cafeteria and lower level).

Apply to:
https://jobs.kent.edu/homepage

Posting Expiration Date

1/25/2026 12:00:00 AM

Institution/Company Name

Kent State University

Website

https://jobs.kent.edu/homepage

Job Ad Title

Manager, University Culinary Services

Position Title

Manager, University Culinary Services

Department

University Culinary Services

Location

Kent Campus - Kent, OH

Start Date

3/2/2026 12:00:00 AM

Salary

$42,357 - $46,732

Position Overview

Manage a retail unit or component of a large dining service operation.

Apply at:
https://jobs.kent.edu/homepage

Posting Expiration Date

1/25/2026 12:00:00 AM

Institution/Company Name

Kent State University

Website

https://jobs.kent.edu/homepage

Job Ad Title

General Manager, University Culinary Services

Position Title

General Manager, University Culinary Services

Department

University Culinary Services

Location

Kent Campus - Kent, OH

Start Date

3/2/2026 12:00:00 AM

Salary

$46,977 - $54,236

Position Overview

To manage a moderately complex dining service operation or assist a Senior Manager in running a large multi-unit dining service operation (e.g., Tri Towers, Eastway, Second Floor Cafeteria). Reports to designated supervisor.

Apply at: https://jobs.kent.edu/homepage

Posting Expiration Date

1/25/2026 12:00:00 AM

Institution/Company Name

Kent State University

Website

https://jobs.kent.edu/homepage

Job Ad Title

Washington & Lee University - Assistant Director of The Marketplace Dining Hall

Position

Assistant Director

Expertise

Minimum Qualifications:
• Associates degree required, Bachelor’s degree and/or culinary training preferred.
• Five or more years of experience in food service, including supervisory responsibilities, or an equivalent combination of training and experience.
• Proven supervisory experience required. Ability to supervise a large staff off full time, part time, and student employees.
• Culinary or operations management experience in a college or university setting preferred.
• ServSafe Certification required. Instructor/Proctor status preferred.
• Enterprise system experience, with preference for Workday and Blackboard Transact familiarity.

Salary Range

$60,000 - $100,000

Duration

30 days

Season Available

Winter

Year Available

2026

Description

Reporting to the Associate Director of Dining Services, the Assistant Director provides direct strategic, operational and administrative leadership for The Marketplace, Washington and Lee’s all-you-care-to-eat dining hall. The Marketplace serves breakfast, lunch, and dinner seven days a week and hosts a variety of culinary platforms featuring classic American cuisine, fresh-made pasta, daily grill specials, and the Global Kitchen with its rotating offering of authentic international menus. The Assistant Director assists the Dining Services executive leadership team with providing leadership and vision for venue programming, with a particular emphasis on growth, customer service, and daily operations.

Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.
Learn more about what makes Washington and Lee University a great place to work and live at jobs.wlu.edu.
Essential Functions:

• Provides strategic conceptualization, planning, and supervision for the Marketplace dining hall. Consistently seeks opportunities for growth and improvement in service and advances programmatic initiatives to improve the dining experience. Stays informed of foodservice industry trends and incorporates new and innovative ideas for Marketplace service and products.
• Provides clear leadership, training and management to The Marketplace staff. Ensures that all Marketplace staff are educated about the structure and functionality of all meal periods.
• Leads The Marketplace supervisors in oversight and assignment of work schedules for all utility food service workers and supporting front-of-the-house personnel. Creates schedules in coordination with Marketplace Executive Chef to ensure Marketplace staffing needs are met.
• Monitors employee relations within the department to ensure that all personnel are performing to their potential. Conducts routine staff meetings to ensure all personnel are informed and understand department standards, policies, and directives.
• Provides hands-on coaching, role modeling, coordinated trainings, and mentoring to foster team engagement in The Marketplace. Provides consistent feedback and completes team member reviews thoroughly and in a timely manner.
• Strategizes and implements menu formats, operating programs, and service concepts under collaborative direction of the Marketplace Executive Chef and Associate Director of Dining Services. Assists with operational aspects of developing new service areas, menus, and concepts.
• Monitors the overall daily upkeep, cleaning, and maintenance of The Marketplace facilities.
• Provides regular guidance to supervisors and other team members to ensure that Marketplace staff are on the leading edge of the college/university market; all food service staff should have the technical skill levels and resources necessary to operate a contemporary dining service program. Empowers and assists supervisors in implementing and enforcing departmental policies and standards of operation.
• Oversees the hiring process for vacant FOH positions in The Marketplace according to university and dining recruitment protocol. Reviews applications, conducts interviews, and works with the dining team to recruit and select candidates.
• Partners with Events and Conferences Coordinator to provide outstanding dining experience for summer groups and pre-season athletes returning before school starts. Coordinates hosting for special groups and visitors throughout each year.
• Plans the special events calendar for each year and executes a vision for each of many themed events, collaborating with the Executive Chef, Executive Pastry Chef, and sponsoring campus departments. Oversees a décor budget and purchases and maintains décor for both recurring and one-off events.
• Champions and spearheads sustainability initiatives, including compost and waste collection, waste reduction, energy reduction, and reusable to-go box program. Trains staff on proper related procedures.
• Uses approved procedures to monitor operational expenditures at The Marketplace. Reviews all financial reports with Associate Director of Dining on a regular basis.
• Suggests, presents, and eventually implements Marketplace capital improvement projects with Associate Director of Dining.
• Participates in Dining Executive Leadership meetings, contributing to overall vision and progress of Washington and Lee Dining Services. Approaches issues in the Marketplace within the context of W&L's overall dining landscape. Assists dining leadership in implementing and maintaining broadly applicable Dining programs.
• Works with Associate Director of Dining to establish standards for quality and service and develop short- and long-term training programs.
• Gathers regular feedback from The Marketplace Chefs, students, faculty, staff, and public customers to assess the quality of food and service.
• Liaises with the Marketplace Executive Chef and back of house staff to provide operational and personnel support as needed.
• This position is required to be available on the floor during peak meal times and special events to ensure operational success.
• Other duties as assigned.

Institution/Company Name

Washington & Lee University

Department

Dining Services

Website

https://my.wlu.edu/dining-services

Job Ad Title

Assistant Manager

 

Salary Range

$40,000 - $60,000

Duration

30 days

Season Available

Spring

Year Available

2026

Description

Iowa State University Dining is seeking an Assistant Manager to supervise and support food service operations. You’ll manage daily tasks, ensure food safety, and oversee production while also working alongside your team and jumping in as needed. This hands-on role includes supervising staff, ordering supplies, maintaining inventory, and ensuring quality control in food production and service.

You’ll assist with scheduling, training, and closing operations, helping ensure smooth transitions between meal periods. If you have prior kitchen experience, you’ll quickly learn the tasks your team performs and be ready to jump in when needed, as well as train others on these procedures.

Schedule
Days and hours are based on operational needs; nights and weekends are required. Schedules are reevaluated each semester.

What You’ll Do

Supervise daily food service operations to support quality, safety, and efficiency

Work alongside staff during production and service, stepping in as needed

Support scheduling, training, and closing activities to keep operations running smoothly

Oversee inventory and ordering to support consistent service and production

Communicate with the team to ensure smooth transitions between meal periods

What You’ll Get

Insurance benefits beginning on your first day, with timely enrollment

Competitive retirement options with substantial university contributions

Paid vacation, sick leave, and holiday pay

Tuition reimbursement available after one year of employment

A collaborative, service-oriented workplace dedicated to supporting students

More About ISU Dining
Iowa State University Dining plays an important role in campus life, serving thousands of students, faculty, staff, and guests each day. The team focuses on quality food, strong service, and a supportive work environment where employees are encouraged to contribute and grow.

Example of Duties

Supervises service delivery, training, safety, sanitation, facilities maintenance, marketing, and cash handling in order to meet departmental goals.

Assists with the development of operational pricing and budgets to meet sales, budgetary, and financial targets.

Supervises and participates in food production, including forecasting food ordering, food preparation, and food sanitation.

Authorizes purchases and monitors inventory control procedures.

Assists in the planning and execution of dining programs and participates in short and long-term strategic planning.

Assists in creating and updating policies and procedures used by the department in order to assure compliance with university policies and State and Federal laws.

Evaluates product offerings and selection to keep current with the popularity of items offered for sale.

Markets the department and acts as the liaison for the department with various units, committees or task forces.

Establishes and demonstrates a positive working relationship with vendors to develop product ordering, delivery, and stocking schedules.

Researches, facilitates, and develops trainings and orientations for new staff.


Level Guidelines

Aware of key annual objectives of department or work unit

Understands linkage between daily activities and achievement of annual objectives of department/work unit and explains to direct reports

Focus on ISU’s mission and meeting department or work unit goals

Supervises a small department or work team

Often is a working supervisor with direct, previous experience performing work of those supervised

Has full management responsibility for direct reports, specifically the authority to hire, fire, and counsel; may share part of responsibility with higher level management

Requests approval for financial actions beyond a limited scope per policy

Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship. Immigration sponsorship is not available for this position.

Institution/Company Name

Iowa State University

Department

Dining Services

Website

https://www.dining.iastate.edu/

Job Ad Title

Procurement Assistant

Position

Full time

Salary Range

$40,000 - $60,000

Duration

30 days

Season Available

Winter

Year Available

2026

Description

UW–Madison’s Housing Dining and Culinary Services is seeking a detail-oriented, service-driven Procurement Assistant to support our vibrant, high-volume dining operations. In this pivotal role, you’ll serve as the key liaison between dining units and vendors, ensuring timely and accurate purchasing of food and supplies. From resolving invoice issues to maintaining our menu management system, your work will directly impact the quality and efficiency of our student dining experience. If you thrive in a fast-paced environment, value collaboration, and are passionate about exceptional service, we’d love to have you on our team.

The starting hourly wage is $25.00 or higher based on qualifications and includes a competitive retirement and benefits package, and a free meal for every shift! This is a full-time position.

This position includes significant night and weekend shift differentials, paid time off, a free meal for every shift, state employee benefits, and a $1,000 referral bonus for each person hired. Employees in this position can expect to receive benefits such as generous vacation, holidays, and sick leave; competitive insurances and savings accounts; retirement benefits. Benefits information can be found at (https://hr.wisc.edu/benefits/).

Institution Name

University of Wisconsin - Madison Housing

Department

Dining & Culinary Services

Website

https://jobs.wisc.edu/jobs/procurement-assistant-madison-wisconsin-united-states-15bbdb17-ea24-4b4d-ae2f-d3994a812585

Job Ad Title

Assistant Director of Vendor Management (Food Services)

Position

https://morgan.peopleadmin.com/postings/8419

Expertise

Morgan State University (Morgan) is seeking a proven leader as the new Assistant Director of Vendor Management. The Assistant Director will bring an innovative, trendsetting approach, serve as a liaison and point of contact between the University and dining partner to ensure that contractual commitments are fulfilled. The Assistant Director will also oversee a first-class dining experience for the university community. This includes overseeing dining partner service for two dining halls that serve over 11,000 students, including 5,000 residential students and 2,500 faculty and staff.

Responsibilities include ensuring food quality, delivering excellent customer service, and effectively managing assigned operations. The Assistant Director of Vendor Management will play a key role in maintaining customer satisfaction and fostering retention by implementing business practices that align with Morgan’s values and mission, as well as those of its brand partners. Additionally, this position supports revenue growth and profitability by optimizing services and identifying expansion opportunities.

Salary Range

$100,000+

Duration

30 days

Season Available

Spring

Year Available

2026

Description

https://morgan.peopleadmin.com/postings/8419

Institution Name

Morgan State University

Department

Office of Business & Auxiliary Services

Website

https://morgan.peopleadmin.com/postings/8419

Job Ad Title

Operations Manager - Kansas State University

Salary Range

$65,000-$68,000

Duration

30 days

Season Available

Spring

Year Available

2026

Description

Kansas State University Housing and Dining Services
Operations Manager – Van Zile Dining
Full Time Unclassified
About This Role
Van Zile Dining Services is seeking a dynamic Foodservice Operations Manager to lead a fast-paced, customer-focused dining operation. This role is ideal for candidates with experience in high-volume, mobile ordering foodservice environments. The manager will work collaboratively with the Housing and Dining Services’ team to serve students living in Kansas State University residence halls and apartments.
Key Responsibilities
• Operational Leadership: Oversee daily restaurant operations with a focus on speed, accuracy, and quality.
• Digital Order Fulfillment: Manage workflows for mobile orders, ensuring timely and accurate service.
• Team Management: Recruit, train, and lead both student and University Support Staff to deliver exceptional customer service.
• Customer Experience: Ensure consistent, friendly, and efficient service across all customer touchpoints.
• Inventory & Cost Control: Monitor food and supply inventory; requisition items from H&DS Central Food Stores, Derby Dining Center, and external vendors; set and track goals for meal cost and meals per labor hour.
• Menu Development: Collaborate with recipe development/menu management personnel and the Associate Director to design menus that meet customer expectations, align with Van Zile’s equipment and staffing capabilities, and stay within food and labor cost parameters.
• Compliance & Safety: Maintain health, safety, and sanitation standards in accordance with local regulations and departmental policies.
• Performance Metrics: Track and assess order accuracy, ticket times, labor efficiency, and customer satisfaction.
Benefits
• Health insurance
• Retirement plans
• Life Insurance
• Vacation, sick and special leave
• Paid holidays
• Tuition assistance
• Employee discounts on campus and in the community
Qualifications:
• Minimum:
o Bachelor's degree and three years of relevant experience. This position may use an educational equivalency as determined relevant by a hiring manager.
• Preferred:
o Culinary Arts or Hospitality Management degree.
o 3 years of foodservice management experience in a fast-casual or quick-service restaurant setting.
o Experience with POS systems and app based mobile ordering platforms.
o Familiarity with kitchen display systems and real-time order tracking.
o Ability to analyze revenue and expense data and customer feedback to drive service. improvements and meet performance goals.
o Demonstrated success managing operations with mobile/app ordering.
o Strong leadership, communication, and problem-solving skills.

Institution Name

Kansas State University Housing and Dining Services

Department

Dining Services

Additional Information and to apply:

Kansas State University Human Resources. Job number: 520772

Website

https://housing.k-state.edu/

Job Ad Title

Senior Director, Residential Dining

Salary Range

$100,000+

Duration

30 days

Season Available

Winter

Year Available

2025

Description

Working at Yale means contributing to a better tomorrow. Whether you are a current resident of our New Haven-based community- eligible for opportunities through the New Haven Hiring Initiative or a newcomer, interested in exploring all that Yale has to offer, your talents and contributions are welcome. Discover your opportunities at Yale!

Salary Range
$120,000.00 - $225,000.00

Overview
Reporting to the Associate Vice President for Hospitality, the Senior Director of Residential Dining provides strategic and operational leadership for Yale’s renowned Residential Dining program, encompassing 14 residential colleges and associated operations that collectively serve more than 12,000 meals daily. As a cornerstone of the residential life experience, this role ensures an exceptional, inclusive, and mission-aligned dining program that enhances student life, fosters community, and reflects the academic and cultural values of Yale University.

The Senior Director leads a talented management team to drive operational excellence, financial stewardship, and workforce engagement within a complex, highly unionized environment. Key priorities include advancing long-term strategic goals, optimizing budget performance, and cultivating a collaborative and high-performing culture dedicated to continual enhancement of culinary offerings, service quality, and workplace morale.

In close partnership with senior university leadership—including the Yale College Dean’s Office, Heads of College, student leaders, and campus partners—the Senior Director plays a central role in stakeholder engagement and change management. The position also collaborates across Yale Hospitality and university divisions such as Finance, Culinary, HR, IT, and Operational Effectiveness to ensure seamless service delivery, data-driven decision making, and alignment with institutional priorities.

As a member of the Yale Hospitality Senior Leadership Team, this role contributes to strategic initiatives that elevate the residential dining experience, strengthen financial and operational sustainability, and reinforce the university’s commitment to innovation, authenticity, and community. The Senior Director oversees approximately three managing directors who, in turn, lead multi-tiered teams comprising up to 40 managerial and professional staff and 250 union employees.

Serving as an institutional partner across Yale Hospitality and campus leadership, this role advances operational performance, service delivery, and sustainability while fostering engagement and alignment with Yale’s mission and values.

Leadership and Strategic Responsibilities:

Strategic and Operational Leadership

- Provide vision and executive leadership for Yale’s Residential Dining program, ensuring alignment with university priorities and Yale Hospitality’s mission.

- Develop and implement operational strategies that advance food quality, service delivery, student satisfaction, and sustainability across all dining halls.

- Lead performance management and continuous improvement initiatives to strengthen operational outcomes, fiscal accountability, and compliance with health, safety, and sustainability standards.

- Partner with Facilities, Capital Projects, and Planning teams to inform long-range infrastructure investments and guide dining-related capital roadmaps.

- Inspire and motivate multi-layered teams through clear communication of organizational vision, values, and expectations.

Financial and Resource Stewardship

- Oversee a large, complex operating budget, ensuring responsible financial management and cost-effective operations while maintaining exceptional quality and service standards.

- Partner with Finance and Procurement to optimize forecasting, budgeting, and cost-control processes through data analytics and performance insights.

- Identify opportunities for innovation, menu enhancement, and strategic partnerships that support financial sustainability and student value.

People and Culture Leadership

- Lead and develop a diverse, unionized workforce, fostering a culture of inclusion, accountability, and engagement.

- Collaborate with Labor Relations and Human Resources to strengthen training, professional growth, and workforce development initiatives.

- Model Yale’s leadership values through transparent communication, recognition, and empowerment of staff at all levels.

Collaboration and Stakeholder Engagement

- Serve as the principal liaison to Heads of Colleges, Deans, and student organizations, ensuring residential dining supports academic, cultural, and community objectives.

- Partner with Finance, Facilities, Procurement, Human Resources, and Communications to align strategic goals and operational practices across the Residential Dining portfolio.

- Build and maintain productive relationships with Local 35 leadership and key university stakeholders to support a collaborative, solutions-oriented environment.

- Engage with students and student organizations to gather feedback and co-create inclusive dining experiences that enhance campus life.

Innovation and Strategic Planning

- Champion innovation in culinary programming, technology, and service models to enhance efficiency and the residential experience.

- Lead and contribute to master planning and capital project initiatives that support facility renewal, modernization, and long-term service design.

- Monitor and integrate national and global best practices to ensure Yale’s continued leadership in collegiate dining.

Culture and Organizational Development

- Foster a workplace culture grounded in Yale Hospitality’s priorities: communication, recognition/appreciation, training and development, and morale.

- Demonstrate proactive leadership and collaboration that promote shared accountability, adaptability, and service excellence across all operations while embracing our values:

- Integrity: “We do the right thing.”

- Welcoming: “We say ‘nice to see you.’”

- Inclusive: “We are radically collaborative.”

- Open: “We ask ‘What do you think?’”

- Compassionate: “We ask ‘how are you?’”

- Knowledgeable: “We stay hungry!"

Preferred Qualifications

Education: Bachelor’s degree in hospitality management, Business Administration, or a related field required; or an equivalent combination of education and experience, MBA Preferred.

Experience: Minimum of 10 years of progressive leadership in large-scale, high-volume dining or hospitality operations—ideally within a university or comparably complex organization.

Operational Leadership: Proven success managing multi-unit operations, budgets exceeding $20M, and large, unionized workforces.

Technical Expertise: Deep knowledge of food service management principles, including menu planning, meal plan design and analytics, financial modeling, cost control, and compliance with food safety and health regulations.

Financial Acumen: Demonstrated ability to analyze and interpret financial statements, develop data-driven solutions, and apply advanced technical skills to optimize cost efficiency and operational performance.

Leadership and People Management: Extensive experience leading diverse, multi-layered teams, fostering engagement, accountability, and a culture of collaboration and inclusion.

Communication and Influence: Exceptional written, verbal, and presentation skills with the ability to engage effectively with a wide range of stakeholders, including senior leadership, faculty, and students.

Strategic and Analytical Thinking: Strong capacity to translate institutional strategy into operational results, balancing long-term vision with day-to-day performance excellence.

Values and Stewardship: Demonstrated commitment to sustainability, equity, inclusion, and continuous improvement as guiding principles in hospitality operations. *Position requires a varied work schedule, including availability on nights and weekends as needed.

Required Skills and Abilities

1.Proven record in supporting organizational change and transition.

2.Proven record of accomplishment in operations, strategic planning and relationship development.

3.Well-developed managerial, leadership, analytical, financial, computer and team-building skills.

4.Well-developed skills in organizing, developing resources, analyzing and solving problems, establishing priorities and making evaluative judgments.

5.Excellent written, interpersonal and communication skills, ability to lead, train and motivate staff, ability to work effectively with a wide range of constituencies in a diverse community.

Institution Name

Yale University

Department

Hospitality

Website

https://hospitality.yale.edu/

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

Chef de Cuisine - University of Georgia

Position

Chef de Cuisine

Expertise

Minimum of 7–10 years of progressive experience in food services management, including leadership roles in large-scale dining operations.
Expertise in food production, menu development, and culinary innovation with an emphasis on nutrition and health-conscious dining.
Strong financial acumen with experience managing budgets, financial forecasting, and cost control strategies.
Proven ability to lead and develop teams, including chefs, managers, and operational staff, in a high-volume food service environment.
Experience implementing training programs for culinary teams, focusing on skill development, compliance, and service excellence.
Knowledge of procurement processes, vendor management, and supply chain logistics in food services.
Familiarity with regulatory compliance related to health codes, food safety standards, and workplace safety protocols.

Salary Range

$60,000 - $100,000

Duration

30 days

Season Available

Winter

Year Available

2026

Description

The Chef de Cuisine will assist in the management and supervision of all culinary operations for the Residential Dining Operation. The Chef de Cuisine reports to the Executive Chef and assists in the maintenance of the department’s culinary quality and safety standards. The Chef de Cuisine is responsible for training, coordinating and evaluating the work of the production staff. This position is responsible for assisting in purchasing, recipe and product development. They will assist in the development of departmental goals. The Chef de Cuisine will provide support for one or more of the following areas: Plan, develop and supervise a production/culinary team using a comprehensive menu software management program. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

Apply for the position here: https://www.ugajobsearch.com/postings/456034

Institution Name

University of Georgia - Dining Services

Department

Dining Services Admin

Website

www.dining.uga.edu

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

Job Ad Title

Executive Chef

Duration

60 days

Season Available

Winter

Year Available

2025

Description

Join Our Campus Community! Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! Why Choose Us? At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include: Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan. Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs. Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure. Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth. Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources. At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW’s Benefits Summary. JOB TITLE: Executive Chef I JOB PURPOSE: Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. This position has been deemed essential as addressed in the University of Wyoming’s Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure. ESSENTIAL DUTIES AND RESPONSIBILITIES Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met. Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment. Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste. Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards. Budget Management: May assist with the department’s budget, controlling costs while maintaining quality. Menu Costing: Calculate food costs, establish pricing, and monitor profitability. Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations. Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events. SUPPLEMENTAL FUNCTIONS: Review and update department training materials. Maintain production records, update computer information on cost of recipes. Other duties as assigned. COMPETENCIES: Attention to Detail Developing Organizational Talent Service Orientation Innovation Adaptability Technical/Professional Knowledge MINIMUM QUALIFICATIONS: Education: Associate's degree in culinary arts Experience: 5 years supervisory experience in large scale dining facility Required licensure, certification, registration, or other requirements: ServSafe certification or the ability to obtain within 6 months Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy. KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of: Food production and quality management for a comparable-sized operation. Supplies, equipment, and/or services ordering and inventory control. Applicable federal, state, and local codes, rules, and regulations. Quantity food preparation, services, procedures, and practices. Nutritional value, adaptabilities, and uses of various foods. Mathematical calculations used to determine the number of servings in a given amount of food. Planning and coordination of food production and service in a retail and/or institutional setting. Menu planning, recipe development, food preparation methods, payroll, event costing, inventory management and food ordering. Catering and banquet service supervision and management. Computerized menu management systems and electronic order entry systems. Alcoholic beverage service management. All cuisines including vegetarian, ethnic, and religious observations. Current culinary market/trends and creative food presentation. General accounting, budgeting, and financial procedures. Skills and Abilities to: Manage budgets and plan price assessments. Manage time to meet project/event deadlines. Lift 50 to 100+ pounds regularly. Plan work schedules and assign duties. Plan a variety of menus. Coordinate quality assurance programs in area of specialty. Cook and prepare a variety of foods. Communicate effectively, both verbally and in writing. Foster a cooperative work environment. Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation. Use personal computers and basic software applications including spreadsheet and word processing applications. Organize and present to a variety of constituencies. WORKING CONDITIONS: Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs. with or without reasonable accommodation. REQUIRED APPLICATION MATERIALS: Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application: Cover letter Resume or C.V. Contact information for four work-related references (references will only be contacted if you are selected as a finalist for the position). This position will remain open until filled. Complete applications received by 11/10/2025 will receive full consideration. **Due to a current system limitation, you may only be prompted to upload your resume/CV and a Cover Letter. To ensure your application is complete, we recommend you put all of your application materials into one file with your cover letter. However, if you're experiencing any issues in doing so, please send any additional application materials to recruit@uwyo.edu, and a recruiter will manually add them to your application packet. To help us process your application more efficiently, please include the 6-digit job ID number (located at the bottom of the job posting) in your email. WORK LOCATION: On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus. WORK AUTHORIZATION REQUIREMENTS: The successful candidate must be eligible to work in the United States. Sponsorship for H-1B work authorization or work visa is not available for this position. HIRING STATEMENT/EEO: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at 307-766-2377 or email jobapps@uwyo.edu. ABOUT LARAMIE: The University of Wyoming is located in Laramie, a charming town of 30,000 residents nestled in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its only 4-year university, helping to make it a leader in academics, research, and outreach with state-of-the-art facilities and strong community ties. We invite you to learn more about Laramie by visiting the About Laramie website. Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado’s Front Range and the metropolitan Denver area. Laramie’s beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit http://visitlaramie.org/

Institution Name

University of Wyoming

Department

Dining Services

Website

https://eeik.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1/jobs/preview/253094/?keyword=Executive+Chef+I+-+North+Hall+Dining+Center&mode=location

Job Ad Title

Director of Culinary Operations

Salary Range

$60,000 - $100,000

Duration

60 days

Season Available

Spring

Year Available

2025

Description

The Director of Culinary will provide oversight of all culinary production actions within Residential and work closely in collaboration with the Director of Retail Operations in Retail dining. The Director of Culinary is responsible for the overall success of the food service operation, adhering to Brown Dining Services’ culture and guidelines, the Health Department’s regulations, and Brown Dining Services standards and expectations of food quality, freshness, and presentation. In this position, the Director of Culinary Operations is responsible for overseeing the sanitation and safety of the kitchen facilities while ensuring that all kitchen employees produce pleasant, aesthetically appealing, and nutritious food, while meeting financial budgetary goals. The selected candidate will provide oversight and direction regarding menu planning, food specifications and procurement, culinary staffing, and scheduling. This position is problem-solving professionally, rapidly, and fairly, as well as maintaining and teaching a good work ethic, while supporting the other Directors, and developing a sense of teamwork and cooperation within the team. The Director of Culinary Operations will directly oversee a staff of three, comprised of (2) Assistant Culinary Directors and (1) Bake Shop Manager, as well as indirectly oversee a culinary production staff of approximately 60 union employees represented by USAW-RI. The Director of Culinary Operations will report directly to the Vice President of Dining Programs. Qualifications: Bachelor’s degree in culinary, food service management, or related, or equivalent combination of education and culinary experience 7 to 10 years’ related experience with 5 years of experience effectively managing a culinary staff. RI Food Safety Manager Certification or equivalency required. Certified Executive Chef (CEC) title by the American Culinary Federation (ACF) preferred. Production experience in a higher ed environment preferred. Experience working with union staff preferred. Experience with fine dining and/or high-end catering preferred. Excellent knowledge of BOH systems, ordering, and inventory. Demonstrated culinary flair, sophisticated palate, and knowledge of current culinary trends required. Leadership skills with the ability to develop programs and lead initiatives. Effectiveness as a change agent, with the ability to think strategically, to turn innovative ideas and approaches into executable programs, and to lead a diverse staff through ongoing changes in organization, processes, procedures, and technologies. Demonstrated ability to develop and implement strategies, plans, and budgets in a complex, fast-changing environment. Demonstrate ability to communicate effectively both verbally and in writing, and the ability to establish a cooperative work environment and create strong collaborative relationships with key stakeholders across the university with confidence and diplomacy. Strong interpersonal and communication skills, and the ability to work effectively with a wide range of constituencies in a complex and diverse community. Strong system skills, including Microsoft Office, database, and resource planning systems. Job Competencies: Provide leadership to the Culinary Management Staff in Residential and Retail operations on all culinary production-related actions. Meet departmental standards and assure a high degree of customer satisfaction. Responsible for achieving positive working relationships with all levels of managers, union employees, and student customers. Works with other department team members in implementing departmental goals and objectives. Plays a leadership role in assuring customer satisfaction; actively participates in customer focus groups and regularly interacts with the customer base. Establish and maintain effective working relationships with the campus community and private industry. Works on projects as assigned by the Director of Culinary Operations and Vice President of Dining Programs. Manage culinary production. with a focus on leadership, menu, and service level development. Work in collaboration with the Residential Dining and Catering Directors to establish and review direction and programming. Be proficient in current culinary techniques and trends, and apply the same throughout the menu development process. Monitor post-costs to ensure proper forecasting results. Ensure adherence to all protocols and requirements related to CBORD® FSS (Food Service Software). Develop and implement sanitation and safety training programs based on RI Food Code, OSHA, and ADA regulations. Primary contact for the RI Department of Health inspections Work with culinary managers to ensure employees are trained in proper production techniques that maximize efficiency, minimize waste, and meet all standards of quality and food safety. Work with culinary managers to ensure time and temperature logs are completed accurately and promptly. Monitor and enforce standards of safety and sanitation. Oversee cleaning and maintenance programs. Develop and/or modify cleaning schedules as needed and ensure enforcement. Provide support with the candidate selection of culinary staff for union positions. Provide leadership and oversight of the culinary production operations. Provide support/supervision of the program with respect to the process, planning, staffing, and culinary requirements. Ensure that all training standards are met and documented for new hires and all new training programs implemented. Complete performance appraisals for all direct reports and collaborate on performance appraisals for indirect union culinary staff. This is an on-site position. The offer of employment is contingent on a satisfactory background and education check for Brown University.

Institution Name

Brown University

Department

Dining Services