Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $37,160.00 - $46,450.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Professional Development
Employee assistance program
Life insurance
Job Description
Randolph Community College (RCC) is a well-established educational institution committed to providing exceptional academic, career, intellectual, and social development opportunities for all students. RCC fosters a welcoming campus environment that prioritizes trust, integrity, belonging, diversity, mutual respect, a strong work ethic, and service to others. Within this vibrant and inclusive community, the college places a high emphasis on maintaining safety, compliance, and excellence in all operational areas. RCC's Food Services division plays a crucial role in delivering quality food experiences on campus, aligning with the college's Radical Hospitality standard which ensures superior customer service and satisfaction across all food service... Show More
Job Requirements
- High school or GED graduate
- Minimum two years directly related food service experience
- Successful management and supervision experience
- Knowledge of current food trends
- Proficient in Microsoft Word, Excel, POS systems, and office skills
- Knowledge of proper operation of commercial kitchen equipment
- Ability to manage multiple Food Services locations
- Commitment to campus culture of trust, integrity, diversity, and respect
- Ability to work collaboratively with faculty, staff, and students
- Compliance with all safety regulations and procedures
- Willingness to serve on institutional committees
- Ability to perform other duties as assigned
Job Qualifications
- High school or GED graduate
- Successful management and supervision experience
- Minimum of two years directly related food service experience
- Knowledge of current food trends
- Proficient in Microsoft Word, Excel, POS systems, and office skills
- Knowledge of proper operation of commercial equipment in a kitchen setting
- Ability to manage multiple work sites within Food Services
- Associate degree from a regionally accredited institution (preferred)
- Course work and/or training in business and accounting principles (preferred)
- ServSafe certification (preferred)
- Experience in a higher education or multi-unit food service setting (preferred)
Job Duties
- Demonstrate and model excellent customer service and Radical Hospitality while working with all customers, employees, and coworkers
- Maintain consistent, high-quality standards in all food products while keeping expenses within reason
- Complete all tasks under the standards of the Health Department for food handling, cleaning, and safety in all Food Services locations
- Ensure required food handling processes are in place and practiced by all employees
- Maintain an "A" sanitation grade from the Department of Environmental Health
- Oversee the operational activities of the Armadillo Cafe, Armadillo Market, and all catering and event-related food services, ensuring efficient workflow across multiple service areas
- Develop and maintain operational procedures, policies, and standards for all Food Services units
- Responsibilities include food costing, ordering, budgeting, cost analysis, invoicing, digital reporting, and maintaining necessary documentation to ensure efficient operations and minimized loss
- Ensure that all Daily Cash Analysis is completed and deposits are made to the Business Office daily in accordance with college internal controls and procedures
- Responsible for monitoring and tracking day-to-day inventory across all food service locations and ensuring proper rotation and product freshness
- Prepare weekly waste reports and submit to the SDCS
- Provide leadership, supervision, and development to all Food Services staff
- Work to develop staff through continuous training, evaluation, coaching, and development in areas including food prep, storage, customer service, cash handling, sanitation, scheduling, and safety
- Fill staffing needs for Food Services through recruiting, interviewing, hiring, scheduling, and training
- Be able to evaluate, discipline, and, if necessary, terminate staff following college policies and with assistance from the SDCS as needed
- Research food trends related to college food services and maintain up-to-date knowledge of the food service industry
- Attend trade shows and professional development activities, when possible, to identify products or trends that may improve sales or operations
- Evaluate and implement new products and menu offerings across all Food Services areas
- Employ effective marketing techniques to ensure strong sales
- Prepare recommendations for additional menu items (including serving size, pricing, cost, and profitability) and submit recommendations to the SDCS before adding to the menu
- Work to maintain strong relationships with vendors and identify new opportunities, products, and cost-saving strategies
- Ensure purchasing practices comply with RCC and State procurement requirements
- Electronically prepare the fiscal year-end inventory and maintain ongoing cost sheets showing menu items, up-to-date recipes, cost per ingredient, total cost, current selling price, and proposed selling price
- Submit to the SDCS by June 1 of each year
- Administer and maintain Food Services technology systems including point-of-sale platforms, TouchNet integrations, credit card processing compliance, digital scheduling platforms, and related tools in coordination with IT, Finance, and College Services
- Provide operational support for catering including menu development, pricing, scheduling, event coordination, setup, service, and teardown for campus events and functions
- Perform other tasks, including those not readily foreseen or anticipated
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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