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Application Deadline: 06/30/2020
Organization: St Paul's School
Location: Concord, New Hampshire
email resumes to:
St. Paul’s School a co-educational, fully residential high school founded in 1856 located in Concord, New Hampshire with access to Manchester, Portsmouth, Boston and NYC. We are an Episcopal school, made up of approximately 525 students from all over the world. We are a community of students and teachers and families, who live and learn together. We try to live by our School Prayer, which urges kindness and an eagerness to “bear the burdens of others.”
Distinguished by a reputation for welcoming all faiths, and academic rigorous, and exceptional alumni loyalty, St Paul’s is committed to building and supporting a diverse learning community where enduring friendships are made. For more information, please visit: https://www.sps.edu/about-sps/welcome-to-sps
The Foodservice Director is the lead steward of a self-operated food service enterprise that is guided by principles of quality, community, diversity, sustainability, and fiscal stewardship. Reporting directly to the Chief Operating and Financial Officer, the Director will be an experienced, student-centered visionary with substantial professional experience in all aspects of running a self -operated foodservice.
The Director will have skills that understand volume food production that utilizes software systems such as CBORD Foodservices Suites, Odyssey and or Micros POS.
The Director will lead a self-operated program with an operating budget of over $2 million, a support staff of approximately 38 full and part-time team members and an administrative Leadership team of four. St Paul’s School is seeking a leader who has the ability to mentor this team effectively to achieve even greater results in the coming years in the areas of culinary creativity, local/sustainable food procurement, waste reduction strategies and sound fiscal stewardship.
St Paul’s Foodservice provides daily meals and catering for students, faculty and staff during the academic year, and Conferences over the summer.
The primary responsibilities of the position include, but are not limited to:
Leading the Foodservices staff and operations in all aspects of providing high-quality food and service for the School community;
Takes primary responsibility for developing and managing the Foodservices budget; analyzing and interpreting financial data including forecasting, benchmarking, and regular financial reports;
Leading the ongoing evolution of building the Foodservices program with an emphasis on quality, community, diversity, sustainability, and food safety;
Establishes and oversees the department’s purchasing and procurement guidelines;
Exhibits exceptional customer service;
Takes primary responsibility for adhering to all appropriate USDA Food Code regulations, State and Local Health Code regulations and HACCP compliances;
Endures the highest level of quality assurance through continuous training and staff development.
Bachelor's degree in hospitality, food and nutrition, business, or an equivalent combination of experience and credentialing. Minimum of six years of experience in a food service enterprise with increasing levels of management responsibility.
Bachelor's Degree in a relevant field.
Experience leading an academic self-operated or contracted foodservice operation. ServSafe Certified.
Successful candidates must possess the following:
Demonstrated successful supervisory, leadership, management, and team-building skills. Strong decision-making ability, organizational, budgetary, and fiscal management skills. Experience working with a food management software system such as CBORD, Odyssey, Micros POS.
Possess excellent interpersonal skills including oral and written communication and presentation skills. Demonstrated ability to establish and maintain effective working relationships with staff, customers and individuals from diverse backgrounds.
St Paul’s is committed to enriching its educational experience and its culture through the diversity of its faculty and staff.