You're Viewing 1 Of 95,000+ Jobs On OysterLink
Associate Director of Culinary Services
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $80,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Dental Insurance
Employee assistance program
Disability insurance
Tuition Reimbursement
Vision Insurance
Parental leave
Life insurance
Paid holidays
Health Insurance
AD&D insurance
Retirement Plan
Job Description
Saint John's University, in partnership with the College of Saint Benedict, operates as a distinguished higher education institution committed to fostering academic excellence, cultural inclusivity, and community engagement. Located in Minnesota, CSB/SJU collectively offer a vibrant campus environment where learning extends beyond the classroom through diverse programs and services. Among its various departments, Culinary Services plays a critical role in enhancing campus life by providing nutritious, high-quality dining experiences to students, faculty, staff, and visitors. The university prioritizes safety, sustainability, inclusivity, and innovation in its culinary operations aligning with institutional values.
The Associate Director of Culinary Services is a full-time, ben... Show More
The Associate Director of Culinary Services is a full-time, ben... Show More
Job Requirements
- Bachelor's degree or completion of a Hospitality or Culinary Management program
- Three years managerial experience in high volume restaurant, college or commercial foodservice operation, or equivalent combination of education and experience
- Three or more years supervisory or management experience
- Two or more years experience in assessing menu and station performance with focus on menu item development and cost control
- Strong communication skills including oral, written, and interpersonal skills
- Proficient in Microsoft Office Suite or similar software
- Demonstrated problem-solving skills
- Excellent customer service and leadership skills
- Strong organizational and multitasking skills
- Demonstrated time management skills
- Knowledge and experience in budgeting, financial management, and cost control
- Knowledge of computerized menu management system preferred
- Ability to work a flexible schedule including evening hours and every other weekend
- ServSafe certificate is preferred and must be completed within 6 months of employment
- Ability to lift up to 40 pounds, independently or with assistance
- Ability to navigate various campus facilities
- Ability to stand and walk for extended periods
- Valid driver’s license and successful completion of safety training including defensive driving within one month of hire
- Occasional travel between the campuses of the College of Saint Benedict and Saint John's University.
Job Qualifications
- Bachelor's degree or completion of a Hospitality or Culinary Management program, with three years managerial experience in high volume restaurant, college or commercial foodservice operation, or equivalent combination of education and experience
- Three or more years supervisory or management experience
- experience in food service preferred
- Two or more years experience in assessing menu and station performance with focus on menu item development and cost control
- Strong communication skills including oral, written, and interpersonal skills to foster collaborative and effective working relationships
- Proficient in Microsoft Office Suite or similar software
- Demonstrated problem-solving skills
- Excellent customer service and leadership skills including the ability to visualize and communicate desired outcomes and train and direct a diverse group of people in a highly team-based environment
- Strong organizational and multitasking skills with high attention to detail in a fast-paced environment
- Demonstrated time management skills with the ability to prioritize tasks and meet deadlines
- Knowledge and experience in budgeting, financial management, and cost control
- Knowledge of computerized menu management system preferred
- Ability to work a flexible schedule including evening hours and every other weekend
- ServSafe certificate is preferred. Successful candidate will be required to complete within the first 6 months of employment.
Job Duties
- Provide leadership and operational oversight for culinary managers and all campus dining, catering and retail operations, serving as acting lead in the absence of the Executive Director
- Maintain a comprehensive understanding of department operations, including 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
- Provide leadership and oversight for the development of menu concepts and recipes to support the wants and needs of the student, campus community and visitors for all culinary venues
- Assist with the mission, goals, and long-term strategic objectives for the department
- Develop and administer departmental policies and procedures to align both departments, ensuring efficient and consistent operations
- Oversee the effective use of computerized management systems utilized by Culinary Services
- Ensure facility and equipment needs are addressed, including participation in capital planning processes
- Design and implement dining programs and operational models that appeal to a diverse customer base
- Collaborate with team to facilitate an annual marketing plan to support Culinary Services initiatives and increase engagement
- Actively participate in professional food service organizations
- stay informed of industry trends and ensure Culinary Services remains at the forefront of innovation and best practices
- Ensure that the fiscal management of Culinary Services aligns with established policies, goals, and objectives
- Assist in the development of the operating budget
- monitor expenses and revenues
- and provide standard financial reporting and analysis in line with industry practices
- Provide data-driven recommendations to director on potential enhancements, cost-saving measures, and process improvements
- Identify financial discrepancies, opportunities for efficiency, and strategies to align operations with institutional financial goals
- Promote financial sustainability by adhering to budget constraints and optimizing the effective use of available resources
- Oversee food-related sustainability initiatives, including waste reduction and sourcing local ingredients
- Provide direct supervision to culinary management staff of campus dining, catering and retail operations
- Set clear performance expectations and goals for all management team members
- conduct regular evaluations and performance reviews
- Foster a culture of accountability, innovation, and inclusivity within the culinary team
- Provide professional development opportunities for management staff, including cross-training, leadership development, and continuing education
- Supervise the selection, training, discipline and evaluation of Culinary Services staff
- Provides leadership and direction for student staff operations, encompassing selection, training, scheduling, and program development
- Ensure all managers are enforcing compliance with federal, state, and institutional policies including food safety, labor laws, and workplace standards
- Establish and regularly meet with representative student groups to gather feedback on products, operations, and policies
- Survey and analyze input from students, faculty, staff, and guests to assess satisfaction and identify areas for improvement in Culinary Services
- Implement and promote a user-friendly suggestion system to encourage ongoing feedback and ensure responsiveness to student needs
- Plan and execute special events and programs that reflect the interests, needs, and preferences of the campus community
- Build and maintain collaborative relationships with campus partners, including Saint Benedict's Monastery and Saint John's Abbey, to align dining programs with institutional priorities such as wellness, diversity, and sustainability
- Serve as a visible ambassador for Culinary Services by promoting engagement through campus events, academic partnerships, and experiential learning opportunities in areas such as food service, dietetics, sustainability, and business
- Champion an inclusive, service-oriented culture that supports the College's commitment to a welcoming campus environment
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Don't Stop At One Job - There's More
Create a free profile
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
More Jobs Like This:
View All