Assistant Dining Director - Residential Campus Dining

Chartwells Higher Ed; Boise, Northern (ID, KY); Hybrid; USD 55,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Chartwells Higher Ed seeks an Assistant Dining Director for Residential Dining at Boise State University. You will assist in day-to-day food service operations, oversee a multidisciplinary team, and drive profitability and client relationships in a medium-to-large high-volume setting.

The role emphasizes talent development, financial goals alignment, and strategic program implementation in collaboration with the Chef and dining leadership.

Qualifications

• 1 to 3 years of food service management experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Strong leadership and communication skills.
• Financial experience and business acumen skills.
• Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
• Associate’s degree is preferred.

Responsibilities

• Works with the Chef and management team in creating nutritious and top quality food.
• Implements new culinary programs in conjunction with the marketing and culinary teams.
• Maintains excellent relationships with the client.
• Manages, trains, and develops associates.
• Performs other duties as assigned.

Skills

Leadership

Communication

Financial acumen

MS Office

Education

Associate degree preferred

Tools

MS Office

Job description

Chartwells Higher Ed seeks an Assistant Dining Director for Residential Dining at Boise State University. You will assist in day-to-day food service operations, oversee a multidisciplinary team, and drive profitability and client relationships in a medium-to-large high-volume setting.

The role emphasizes talent development, financial goals alignment, and strategic program implementation in collaboration with the Chef and dining leadership.