Associate Director of Residential Dining / Associate Director of Culinary Services
Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee wellness programs
Tuition Assistance
Job Description
Michigan State University (MSU), located in East Lansing, Michigan, is a nationally recognized public research university known for its commitment to diversity, inclusion, and excellence in education and community engagement. Among its many departments, Residential and Hospitality Services (RHS) offers exceptional culinary experiences across its campus dining facilities, focused on enhancing student life and supporting a vibrant campus community. RHS embodies a mission that empowers all Spartans to succeed by creating holistic and engaging residential, culinary, recreational, and hospitality experiences that significantly shape life outside the classroom and beyond graduation. The department's core values emphasize belonging, partnership, stewardship, learning and development, and safety, ensuring a community-oriented and innovative approach to service provision. The culinary services division, under RHS, is at the forefront of operational excellence, providing fresh, delicious, and varied dining options to meet the diverse needs of the campus community. For more details, visit eatatstate.msu.edu.
The Associate Director of Residential Dining at MSU plays a critical leadership role within Culinary Services, leading a diverse team of culinary professionals, hospitality experts, frontline associates, and student employees. This full-time position offers a salary commensurate with experience and is a vital part of the Residential and Hospitality Services leadership team. The Associate Director is responsible for overseeing the daily operations of seven All You Care to Eat (AYCE) Residential Dining Halls and four Grab and Go/Grub Hub Mobile Ordering Retail Units, serving approximately 42,000 meals daily. This role demands strategic planning, innovative leadership, and a passion for fostering a positive organizational culture. The ideal candidate will support MSU’s vision of a student, guest, and community-centered model of hospitality, ensuring operational excellence and continuously enhancing the overall dining experience.
Key responsibilities of the Associate Director include leading strategic planning and implementation efforts, managing complex operational challenges, and maintaining cutting-edge food and service standards aligned with emerging industry trends. Developing and sustaining winning teams through a focus on positive organizational climate, diversity, inclusion, and professional development is paramount to success. The Associate Director is also tasked with financial stewardship, managing budgets, labor, and resources to ensure sustainability and compliance while driving high service standards. Collaboration and partnership with various MSU departments enhance campus-wide events and services, further strengthening the role’s impact. This position requires a blend of visionary leadership, operational management, and a commitment to community-building values, making it essential to the campus dining ecosystem. Candidates should be prepared for a dynamic work schedule primarily Monday to Friday, with occasional evening and weekend commitments as business needs dictate, and must be ready to report during university emergencies due to the critical status of the role.
The Associate Director of Residential Dining at MSU plays a critical leadership role within Culinary Services, leading a diverse team of culinary professionals, hospitality experts, frontline associates, and student employees. This full-time position offers a salary commensurate with experience and is a vital part of the Residential and Hospitality Services leadership team. The Associate Director is responsible for overseeing the daily operations of seven All You Care to Eat (AYCE) Residential Dining Halls and four Grab and Go/Grub Hub Mobile Ordering Retail Units, serving approximately 42,000 meals daily. This role demands strategic planning, innovative leadership, and a passion for fostering a positive organizational culture. The ideal candidate will support MSU’s vision of a student, guest, and community-centered model of hospitality, ensuring operational excellence and continuously enhancing the overall dining experience.
Key responsibilities of the Associate Director include leading strategic planning and implementation efforts, managing complex operational challenges, and maintaining cutting-edge food and service standards aligned with emerging industry trends. Developing and sustaining winning teams through a focus on positive organizational climate, diversity, inclusion, and professional development is paramount to success. The Associate Director is also tasked with financial stewardship, managing budgets, labor, and resources to ensure sustainability and compliance while driving high service standards. Collaboration and partnership with various MSU departments enhance campus-wide events and services, further strengthening the role’s impact. This position requires a blend of visionary leadership, operational management, and a commitment to community-building values, making it essential to the campus dining ecosystem. Candidates should be prepared for a dynamic work schedule primarily Monday to Friday, with occasional evening and weekend commitments as business needs dictate, and must be ready to report during university emergencies due to the critical status of the role.
Job Requirements
- Knowledge equivalent to completing a four-year college degree program in hotel, restaurant and institutional management
- Five to eight years of related and progressively expansive work experience in complex, multi-unit food service management including financial control, production, and food service standards
- Demonstrated expertise with state and federal food and health regulations, food service information systems, menu and recipe development and training
- Strong interpersonal, oral, and written communication skills
- Will require a valid vehicle operator’s license depending on operational needs
- Ability to use basic personal computer applications including email and internet-based systems
Job Qualifications
- Bachelor's degree in hotel, restaurant, or institutional management or related field
- Five to eight years of progressively responsible experience in multi-unit food service management
- Expertise in state and federal food and health regulations
- Proficiency with food service information systems, menu and recipe development
- Strong interpersonal, oral, and written communication skills
- Valid vehicle operator’s license depending on operational needs
- Competency in basic personal computer applications including email and internet-based systems
- Experience in higher education food service, especially high-volume AYCE locations, preferred
- Membership in professional organizations such as NACUFS, ACF, or MHODSA is a plus
- Recent professional development related to cultural competency and inclusive excellence
Job Duties
- Manage daily operations of 7 AYCE Residential Dining Halls and 4 Grab and Go/Grub Hub Mobile Ordering Units across campus
- Provide senior leadership in resolving complex food service and guest satisfaction issues
- Assist in strategic planning and development of Culinary Services goals and objectives
- Partner with Director of Culinary Services to implement a student and community-centered service model
- Oversee major projects and administrative support within the division
- Stay informed on emerging food and beverage trends to innovate service offerings
- Assist in maintaining a positive organizational culture by fostering cross-cultural relationships and addressing diversity and inclusion initiatives
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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