Executive On-Campus Dining Leader

Chartwells Higher Education Dining Services; Pocatello (ID); On-site; USD 75,000 - 83,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401K

PTO

Job summary

Chartwells Higher Education Dining Services in Pocatello, Idaho, seeks a Director of Dining Services II to lead and optimize all foodservice operations, including retail, cafeteria, and catering, with focus on service quality, cost control, and client satisfaction.

The role requires strategic leadership, budget management, and hands-on supervision of managers and staff; safe food handling, HACCP, OSHA standards; strong communication with clients and team; salary range $75k–$83k plus benefits.

Qualifications

• Five to seven years of direct foodservice operations management experience.
• Budgeting and cost control experience.
• Strong knowledge of food trends, quality, and presentation.
• Previous P&L accountability or contract-managed service experience is desirable.
• Excellent communication and leadership skills.

Responsibilities

• Manages salaried managers and hourly associates in the Food Service Department.
• Oversees the overall direction, coordination, and evaluation of the account.
• Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance.
• Prepares and manages annual budget.
• Utilize company systems for reports (inventory, payroll, etc.).
• Oversees and participates in preparation and service of food/beverage per standards.
• Other duties as assigned.

Skills

Leadership & supervision

Budget management

Foodservice operations

HACCP & OSHA knowledge

Staff recruitment & training

Education

B.S. Degree in Food Services Technology/Management or related field

A.A. Degree plus four years related experience

Job description

Chartwells Higher Education Dining Services in Pocatello, Idaho, seeks a Director of Dining Services II to lead and optimize all foodservice operations, including retail, cafeteria, and catering, with focus on service quality, cost control, and client satisfaction.

The role requires strategic leadership, budget management, and hands-on supervision of managers and staff; safe food handling, HACCP, OSHA standards; strong communication with clients and team; salary range $75k–$83k plus benefits.