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Associate Director of Culinary Services
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $80,000.00
Work Schedule
Standard Hours
Job Description
Saint John’s University, in partnership with the College of Saint Benedict, is a renowned liberal arts institution dedicated to providing an inclusive and enriching educational environment. Situated in a supportive and values-driven community, the university is committed to fostering safety, diversity, and moral respect for all its members. Saint John’s University, along with its partner institution, College of Saint Benedict, embraces a culture of equity, inclusivity, and service, making it an ideal place for professionals who seek meaningful work in higher education settings. The university offers a comprehensive benefits package for full-time employees, including health, dental, and vision insurance, paid... Show More
Job Requirements
- Bachelor’s degree in hospitality management, culinary arts, business administration or related field
- Minimum of five years of experience in culinary services or food service operations
- Proven leadership skills
- Strong knowledge of food safety regulations and culinary standards
- Experience in budget management and financial reporting
- Ability to supervise and develop staff
- Excellent communication skills
- Commitment to inclusivity and diversity
- Ability to work collaboratively with campus partners
- Proficiency with management software
- Willingness to participate in professional organizations
- Ability to handle multiple responsibilities and adapt to changing priorities
Job Qualifications
- Bachelor’s degree in hospitality management, culinary arts, business administration or related field
- Minimum of five years of progressive management experience in culinary services or food service operations
- Proven leadership and team management skills
- Strong understanding of culinary standards, menu development, and food safety regulations
- Experience with budgeting, financial analysis, and cost control
- Knowledge of sustainability practices in food service
- Excellent communication and interpersonal skills
- Ability to foster inclusive and collaborative work environments
- Experience working in higher education or similar institutional settings preferred
- Proficiency with computerized management systems and inventory control software
- Active participation or membership in professional food service organizations desirable
Job Duties
- Provide leadership and operational oversight for culinary managers and all campus dining, catering and retail operations
- Serve as acting lead in the absence of the Executive Director
- Maintain comprehensive understanding of department workflows, vendor relationships, menu planning, inventory systems, and operational challenges
- Ensure consistent execution of culinary standards across all venues including quality, presentation, taste, and safety while maintaining cost control and minimizing waste
- Develop menu concepts and recipes to meet the needs of students and campus community
- Assist with mission, goals, and long-term strategic objectives for the department
- Develop and administer departmental policies and procedures for efficient and consistent operations
- Oversee use of computerized management systems
- Address facility and equipment needs including participation in capital planning
- Design and implement dining programs to appeal to a diverse customer base
- Collaborate on annual marketing plan for Culinary Services initiatives
- Participate in professional food service organizations to stay informed of trends and best practices
- Ensure fiscal management aligns with policies, goals, and objectives
- Assist in budget development, monitor expenses and revenues, provide financial reporting and analysis
- Provide data-driven recommendations on enhancements, cost-saving, and process improvements
- Identify financial discrepancies and opportunities for efficiency
- Promote financial sustainability adhering to budget constraints
- Oversee food-related sustainability initiatives including waste reduction and local sourcing
- Provide supervision to culinary management staff
- Set performance expectations and conduct evaluations
- Foster culture of accountability, innovation, and inclusivity
- Provide professional development and cross-training opportunities
- Supervise selection, training, discipline, and evaluation of Culinary staff
- Lead student staff operations involving selection, training, scheduling, and program development
- Enforce compliance with food safety, labor laws, and workplace standards
- Establish regular meetings with student groups to gather feedback
- Survey and analyze satisfaction of students, faculty, staff, and guests
- Implement suggestion system for ongoing feedback
- Plan and execute special events reflecting campus interests and needs
- Build collaborative relationships with campus partners to align dining programs with institutional priorities
- Serve as ambassador for Culinary Services through campus engagement
- Champion an inclusive, service-oriented culture
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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