Dining Services Assistant Director: Lead Ops & Culinary

Compass Group USA; Boise (ID); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental & Vision insurance

401K

PTO

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

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Chartwells Higher Education, part of Compass Group USA, is seeking an Assistant Director of Dining Services I to oversee day-to-day food service operations at a medium to large location. You will lead a team, develop talent, manage client relationships, and support profitability and financial goals in your assigned area.

Collaborate with the Chef and management to create nutritious offerings, implement culinary programs with the marketing and culinary teams, and maintain strong client

Qualifications

• 1 to 3 years of food service management experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Strong leadership and communication skills.
• Financial experience and business acumen skills.
• Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
• Associate’s degree is preferred.

Responsibilities

• Works with the Chef and management team in creating nutritious and top quality food.
• Implements new culinary programs in conjunction with the marketing and culinary teams.
• Maintains excellent relationships with the client.
• Manages, trains, and develops associates.
• Performs other duties as assigned.

Skills

Leadership

Communication

Financial acumen

MS Office

Education

Associate’s degree preferred

Tools

MS Office Suite

Job description

Chartwells Higher Education, part of Compass Group USA, is seeking an Assistant Director of Dining Services I to oversee day-to-day food service operations at a medium to large location. You will lead a team, develop talent, manage client relationships, and support profitability and financial goals in your assigned area.

Collaborate with the Chef and management to create nutritious offerings, implement culinary programs with the marketing and culinary teams, and maintain strong client