College Dining Services Leader: Build Teams & Growth

Upper Crust Food Service, LLC; Macon (MO); On-site; USD 60,000 - 62,000; Full time

Job summary

Upper Crust Food Service, LLC is seeking a dynamic on-site leader to manage dining operations for a local college. You will own client satisfaction, financial performance, and team leadership while ensuring from-scratch food quality and excellent student and partner experiences aligned with Upper Crust standards.

Responsibilities include managing budgeting, leading culinary and service teams, and maintaining strong campus relationships, with a focus on safety, compliance, and program delivery.

Qualifications

• 3-5+ years of foodservice or hospitality leadership experience.
• Strong financial and operational management skills.
• Proven ability to lead teams and manage client relationships.
• Excellent communication and problem-solving skills.
• ServSafe certification (or ability to obtain).
• Must be a trained Chef with experience in high-volume catering and leading staff of 20+.

Responsibilities

• Own P&L performance, including budgeting, cost control, and financial results.
• Lead, coach, and develop on-site culinary and service teams.
• Build and maintain strong relationships with campus partners and stakeholders.
• Oversee menu execution to ensure quality, variety, and adherence to standards.
• Ensure food safety, cleanliness, and operational compliance.
• Partner with leadership to implement new programs and drive performance.

Skills

Financial management

Operational leadership

Team leadership

Client relationship management

Communication

Problem-solving

ServSafe certification

Education

Chef training

Job description

Upper Crust Food Service, LLC is seeking a dynamic on-site leader to manage dining operations for a local college. You will own client satisfaction, financial performance, and team leadership while ensuring from-scratch food quality and excellent student and partner experiences aligned with Upper Crust standards.

Responsibilities include managing budgeting, leading culinary and service teams, and maintaining strong campus relationships, with a focus on safety, compliance, and program delivery.