Assistant Director of Culinary Operations

Brown University is a prestigious Ivy League institution located in Providence, Rhode Island, renowned worldwide for its commitment to academic excellence, innovative research, and inclusive community environment. Established in 1764, Brown offers a diverse range of undergraduate, graduate, and professional programs and emphasizes interdisciplinary education and open curriculum philosophy. Beyond its academic prestige, Brown University also boasts a vibrant campus life, fostering a culture of inclusivity, sustainability, and community engagement. The university is committed to promoting diversity and equal opportunity, creating an enriching environment for students, faculty, and staff alike.

Brown's Dining Services is a vital department dedicated to providing exceptional food service to the university community. Catering to a large and diverse population of students, faculty, staff, and visitors, the Dining Services team is responsible for delivering nutritious, high-quality meals while promoting sustainable food practices. The department balances operational efficiency with a commitment to customer satisfaction and sustainability, serving approximately 3,500 meals daily and generating significant revenue through catering services.

The Assistant Director of Culinary Operations is a key leadership role within Brown University’s Dining Services, reporting directly to the Director of Culinary Operations. This full-time, onsite position is classified as Grade 10 with scheduled weekly hours of 40. The Assistant Director plays an essential role in overseeing daily administrative, operational, and culinary tasks within both residential and retail dining production teams. The position includes responsibility for sanitation and safety compliance, staff motivation, training, and development, with a strong emphasis on maintaining high standards of food quality and customer satisfaction. Serving a large-scale operation that includes $6 million in annual catering sales, the role demands an individual who excels in managing high-volume culinary environments and is adept at balancing leadership with hands-on culinary expertise.

Among the primary responsibilities is menu and recipe development, ensuring that food presentation and production consistently meet the university’s standards, particularly for special events and catering services. The Assistant Director must demonstrate a deep understanding of culinary principles and techniques, coupled with strong leadership and communication skills to manage a diverse team effectively. Additionally, the position requires the ability to operate modern web-based ordering and automated time tracking systems, maintain budgetary discipline, and foster a customer service-oriented culture. The role demands flexibility in scheduling, including availability for early mornings, evenings, and weekends, reflecting the dynamic nature of university dining operations.

Brown University emphasizes sustainability and inclusivity not only in its educational programs but also within its auxiliary services such as Dining. The Assistant Director of Culinary Operations must possess a keen interest in sustainable food practices and bring an inclusive mindset to the workplace, fostering a supportive and respectful environment for a diverse population. The position requires Rhode Island Food Safety Certification or the willingness to obtain it within one year of hire, underscoring the university's commitment to food safety and regulatory compliance. Employees of Brown Dining Services enjoy comprehensive benefits and have the opportunity to contribute to a world-class educational institution while advancing their culinary and leadership careers.