Collegiate Dining Director - Lead Culinary & Operations

Elior Group; Pearl (MS); On-site; USD 59,000 - 73,000; Full time

Benefits offered by this job

Medical

Vision

Voluntary UNUM offering for Accident,

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior Collegiate Dining is seeking a motivated Food Service Director to lead the Collegiate Dining team at Pearl River Community College in Pearl, MS. You will oversee all aspects of the dining operation, manage staff, and ensure service quality for students, faculty, and guests.

Responsibilities include budgeting, procurement, and adherence to safety and sanitation standards, while collaborating with district leadership to optimize dining programs and outcomes.

Qualifications

• At least two years of experience coordinating food service operations.
• Previous experience with industrial cooking.
• Excellent communication skills with hourly staff and executives.
• Ability to manage in a diverse environment with a focus on client and customer satisfaction.
• Experience with Microsoft Office applications.

Responsibilities

• Manage all functions of the food service department and its resources.
• Lead a team of associates, including hiring and training new employees.
• Ensure staff meet culinary, safety, and sanitation standards and regulations.
• Budget for the department, including procuring ingredients and meeting targets.
• Coordinate with district manager and other departments on dining service matters.

Skills

Food service coordination

Industrial cooking

Communication skills

Diversity & customer service

MS Office proficiency

Job description

Elior Collegiate Dining is seeking a motivated Food Service Director to lead the Collegiate Dining team at Pearl River Community College in Pearl, MS. You will oversee all aspects of the dining operation, manage staff, and ensure service quality for students, faculty, and guests.

Responsibilities include budgeting, procurement, and adherence to safety and sanitation standards, while collaborating with district leadership to optimize dining programs and outcomes.