Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $85,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Disability insurance
Tuition remission
Professional Development
Job Description
Amherst College is a prestigious liberal arts college known for its commitment to academic excellence, diversity, and inclusive community values. Situated in Amherst, Massachusetts, the College takes pride in its leadership role among highly selective liberal arts institutions in diversifying the racial, socio-economic, and geographic profile of its student body. Amherst fosters a rich educational experience by valuing a diverse faculty, staff, and administration, contributing to a vibrant campus culture that embraces equity and innovation.
Amherst College Dining Services is an integral part of the campus community, providing culinary services that nourish approximately 4,000 meals per day during the ... Show More
Amherst College Dining Services is an integral part of the campus community, providing culinary services that nourish approximately 4,000 meals per day during the ... Show More
Job Requirements
- High school diploma or equivalent
- 7 to 10+ years of related experience
- Equivalent combination of education/experience in lieu of minimum education and related experience
- Valid driver’s license and credentialing to operate college vehicles
- Servsafe and Allertrain certification
- Successful completion of required reference and background checks
- Acceptable criminal offender records information (CORI) check
- Successful completion of pre-employment physical and lift test
- Strong interpersonal skills including conflict resolution and motivational leadership
- Technical proficiency in volume hot and cold food production
- Proficiency with Google Suite and menu-management software
- Strong communication and organizational skills
- Ability to scale recipes mathematically
- Exceptional attention to detail
- Commitment to an inclusive community
- Ability to work varied hours including emergency situations
Job Qualifications
- High school diploma or equivalent
- 7 to 10+ years of related experience
- Equivalent combination of education/experience in lieu of minimum education and related experience
- 15+ years culinary management of high volume operations
- A valid driver’s license and successful credentialing for operating college vehicles
- Strong interpersonal skills including conflict resolution, active listening, motivational leadership, transparent communication, dependability, and a solution-oriented approach
- Technical proficiency in volume hot and cold food production and core culinary fundamentals
- Proficiency with Google Suite and experience with menu-management software systems
- Strong written and verbal communication skills including presentation abilities
- Demonstrated customer service excellence, organizational skills, and time-management ability
- Ability to taste and work with all ingredients used in production
- Ability to mathematically scale recipes
- Exceptional attention to detail
- Experience and commitment to working with a welcoming and inclusive community
- Servsafe and Allertrain certified
- Successful completion of required reference and background checks
- An acceptable CORI check
- Successful completion of pre-employment physical and lift test
- Culinary degree or equivalent training (preferred)
- Supervisory or management experience in high-volume or institutional foodservice (preferred)
- Experience training/mentoring culinary staff (preferred)
- Knowledge of allergens, nutrition, and special diets (preferred)
- Experience with sustainability initiatives including waste reduction and local sourcing (preferred)
- ServSafe Manager certification or ability to obtain (preferred)
- Skills in budgeting, purchasing, inventory, and cost control (preferred)
- Familiarity with global cuisines, trends, and scratch cooking (preferred)
- Strong project management skills for large events or multi-station operations (preferred)
- Ability to collaborate with cross-department partners (preferred)
Job Duties
- Oversee daily culinary operations and production across campus dining locations including the Dining Hall, Cold Prep Kitchen, and other outlets
- Maintain a strong daily presence in production areas, actively engaging with staff and leadership to ensure smooth operations
- Direct and participate in station and service area inspections to uphold operational standards and Health Department regulations
- Manage food inventory and the organization of production storage areas
- Communicate proactively with team members and leadership regarding operational needs, concerns, and adjustments
- Create a supportive and respectful environment that encourages open communication and collaboration at all levels
- Supervise, lead, and support culinary teams through training, coaching, scheduling, evaluations, and conflict resolution
- Foster a positive work environment that builds morale, promotes inclusivity, and encourages a sense of belonging
- Develop and coach staff on operational standards, safety procedures, and best practices in food production and service
- Collaborate with the Executive Chefs and Dining Systems Specialist on menu development and implementation
- Ensure consistent execution of recipes and production standards across all locations
- Educate staff on ingredient details, menu portioning, par levels, food storage, and modifications
- Complete and verify production sheets at the end of each meal period
- Coordinate closely with the Dining Systems Specialist to ensure accuracy in production lists, nutritional data, and allergen information
- Maintain and enhance departmental food safety protocols and operational standards
- Lead performance management efforts by setting clear expectations, providing regular feedback, conducting evaluations, and addressing performance concerns constructively
- Foster a strong, inclusive workplace culture by promoting collaboration, mutual respect, and a sense of ownership among culinary team members
- Identify and develop internal talent to support succession planning and long-term staffing stability across all Dining Services locations
- Collaborate with other dining areas to ensure cohesive communication, consistent standards, and aligned operational goals
- Serve as a key communication link between culinary staff, dining leadership, and support teams
- Support strategic staffing decisions by sharing insights on team strengths, skill gaps, and development opportunities with leadership
- Ensure all Dining Services employees understand and implement food safety procedures and allergen prevention protocols
- Support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members
- Apply knowledge and procedures from mandatory training sessions to daily duties, maintaining safety standards
- Oversee cleanliness, sanitation, and maintenance of all culinary equipment and workspaces
- Implement systematic controls to minimize loss and preserve resources
- Manage production changes and labor shortages with adaptability and efficient communication
- Coordinate culinary operations smoothly during emergency closures as required
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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