Assistant Director, Culinary Ops — High-Volume Dining

Brown University; Rhode Island; On-site; USD 60,000 - 90,000; Full time

Job summary

Brown University is seeking an Assistant Director of Culinary Operations to oversee daily administrative, operational, and culinary tasks for the Residential and Retail Dining production, serving thousands of meals daily. The role leads staff, ensures sanitation and safety, and directs catering for events.

The position develops menus and recipes, manages food presentation and production for special events, and reports to the Director of Culinary Operations.

Qualifications

• Degree from accredited culinary school or equivalent.
• 3-5 years leading a culinary staff in high-volume or union environments.
• RI Food Safety Certification is required; willingness to obtain within one year of hire.
• Strong customer service orientation and leadership skills.
• Experience with menu and recipe management and production for events is preferred.

Responsibilities

• Oversee daily administrative, operational, and culinary tasks for Residential and Retail Dining and Catering, serving ~3,500 meals daily and $6M in catering sales.
• Lead and develop culinary staff, emphasizing safety, sanitation, and high service standards.
• Develop menus and recipes, ensure attractive food presentation, and manage production for special events and catering.

Skills

Culinary leadership

Customer service

Communication

Budgeting

Teamwork

Sustainability

MS Office

Time management

Education

Culinary degree or equivalent

Tools

MS Word

MS Excel

Web ordering systems

Job description

Brown University is seeking an Assistant Director of Culinary Operations to oversee daily administrative, operational, and culinary tasks for the Residential and Retail Dining production, serving thousands of meals daily. The role leads staff, ensures sanitation and safety, and directs catering for events.

The position develops menus and recipes, manages food presentation and production for special events, and reports to the Director of Culinary Operations.