Campus Dining Director — Menu & Operations Lead

Chartwells Higher Education Dining Services; Vallejo (CA); On-site; USD 72,000 - 80,000; 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 Education Dining Services in Vallejo, CA is hiring a Director of Dining Services to oversee day-to-day operations for a campus dining account, lead a team of associates, and maintain strong client relations while delivering superior food quality. You will work with the Chef and management to create menus, oversee all P&L and budgeting, and roll out new culinary programs.

Preferred BS in Hospitality or Culinary, 3–5 years of foodservice operation experience, and proven budget

Qualifications

• BS, Hospitality or Culinary degree preferred.
• Three to five years of foodservice operation experience.
• High volume production and catering experience is essential.
• Previous experience managing a budget.

Responsibilities

• Maintain excellent relationships with customers, guests and client as well as other departments
• Work with the Chef and management team in creating menus and providing top quality food
• Oversee all P&L and budgeting as it pertains to the account
• Roll out new culinary programs

Education

BS, Hospitality or Culinary degree preferred

Job description

Chartwells Higher Education Dining Services in Vallejo, CA is hiring a Director of Dining Services to oversee day-to-day operations for a campus dining account, lead a team of associates, and maintain strong client relations while delivering superior food quality. You will work with the Chef and management to create menus, oversee all P&L and budgeting, and roll out new culinary programs.

Preferred BS in Hospitality or Culinary, 3–5 years of foodservice operation experience, and proven budget