Residential Dining Director & Chef

Mansfield Hall; Madison (WI); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Health, vision, dental insurance

401(k) plus match

Paid time off

Wellness funds

Volunteer time off

Job summary

Mansfield Hall is seeking a Food Service Director/Chef to lead residential dining, including continental breakfast, lunch and dinner, snacks, and special events. You will design weekly menus, order and receive provisions, and ensure safe food preparation while fostering community for students and staff.

You will manage inventory and budgeting, maintain health and safety standards, educate students through group cooking sessions, and provide inclusive meals accommodating dietary needs and

Qualifications

• 3+ years in a food service environment.
• Food safety certification is required (may be obtained after hire).
• Procurement, meal planning, and cooking for up to 40 individuals.
• Executive Chef experience preferred.
• Culinary degree/certification preferred.
• Proven ability to work independently as well as in a team.

Responsibilities

• Collaborate with staff and students to design a weekly menu that aligns with dietary needs and preferences.
• Execute delicious meals in a timely manner; prepare meals for staff to heat and serve on weekends.
• Interact daily with staff and students providing excellent customer service.
• Maintain inventory and create ordering systems within a monthly budget.
• Maintain cleanliness per health regulations and safe kitchen practices.
• Provide group-style culinary instruction and host orientation around food preparation and independence.

Skills

Meal planning

Food safety

Customer service

Team leadership

Independent work

Education

Culinary degree/certification

Job description

Mansfield Hall is seeking a Food Service Director/Chef to lead residential dining, including continental breakfast, lunch and dinner, snacks, and special events. You will design weekly menus, order and receive provisions, and ensure safe food preparation while fostering community for students and staff.

You will manage inventory and budgeting, maintain health and safety standards, educate students through group cooking sessions, and provide inclusive meals accommodating dietary needs and