Catering Operations Lead - University Dining

Kent State; Kent (OH); On-site; CAD 67,000 - 79,000; Full time

Job summary

Kent State University is seeking a General Manager for University Culinary Services (Catering) in Kent, OH. This role oversees dining service operations, ensures quality customer service, and partners with senior management on budgeting and menu development.

The candidate should have an associate degree or culinary degree and multiple years of food service management experience. The position requires leadership, adherence to health regulations, and a flexible schedule tied to events.

Qualifications

• Associate’s degree in Management, Business, or culinary field with 4 years in food service management.
• Eight years comparable related professional experience in food service management.

Responsibilities

• Manage or assist Senior Manager in managing assigned dining service operation; provide and ensure quality customer service.
• Supervise assigned area personnel to include hiring, training, scheduling, evaluating, etc.
• Monitor inventory; order products, supplies, and equipment as necessary.
• Oversee budget for assigned area; develop reports.
• Ensure compliance with local, state, and federal health, safety, and sanitation laws and regulations; monitor food preparation procedures.
• Assist in development and implementation of production standards; ensure compliance with standards.
• Develop and cost menus and new recipes.
• Provide leadership of a small department, unit or major function and/or direct supervision over administrative/professional employees.
• Perform related duties as assigned

Skills

Budgeting

Menu management

Inventory control

Written communication

Interpersonal communication

Leadership

Education

Associate’s degree in Management/Business or culinary

Culinary degree or related field

Job description

Kent State University is seeking a General Manager for University Culinary Services (Catering) in Kent, OH. This role oversees dining service operations, ensures quality customer service, and partners with senior management on budgeting and menu development.

The candidate should have an associate degree or culinary degree and multiple years of food service management experience. The position requires leadership, adherence to health regulations, and a flexible schedule tied to events.