Director of Food Services

Responsible for general oversight of Food Service-related operations at the College. The Director will administer new and ongoing efforts to support the development of comprehensive, student-focused, sustainable food services.

POSITION DESCRIPTION:

• Participate in the development of student-focused menus in collaboration with various College offices and any external food service partners as well as event-based menus.
• Hold food service vendors accountable for terms stated within food services contract.
• Find opportunities for pop-up events and special promotions to increase satisfaction and drive revenue growth.
• Oversee dining facility renovation projects in collaboration with Facilities division.
• Collaborate with the Office of External Affairs, President’s office and others to sustain current food-related partnerships and develop new ones.
• Ensure smooth coordination between any food service vendor(s) and a lab-based student program being overseen by hospitality and restaurant management faculty. Coordinate internship opportunities for students.
• Partner with academic programs to train staff and student employees regarding food allergies, healthy eating, special diets, and others.
• Monitor food costs /  labor costs and maintain compliance within the budget.
• Additional tasks or duties as assigned.

SALARY AND BENEFITS:

• Annual salary is $90,000 – $105,000.
• NJ Educators Health Plan with free Vision and Dental. NJ State Pension plan.
• 23 vacation days, 16 sick days, 5 personal days, 2 floating holidays, all designated holidays and 5 non-designated holidays a year. 5 Partial Sick Days.
• Tuition reimbursement opportunities for staff and their family 6 months after hire.

Qualifications:

Education: Bachelor’s degree in a relevant field is required, Master’s degree is preferred and can be substituted for one year of work experience.

Experience: Minimum of five years of progressively relevant experience which has included three years of supervisory / managerial experience.

In addition, the ideal candidate also possesses:

• Experience supervising within a large, comprehensive dining facility or operation. Multi-unit food operation preferred.
• Strong communication skills, customer and student focus, building relationships, organizing and planning.
• Proficient in common office desktop software and ability to produce reports, presentations, and spreadsheets relevant to the operations.
• Experience with facility renovation projects and creative culinary concepts.
• Demonstrated experience and sensitivity working with a diverse or multicultural population.

Contact:

All interested candidates should send a letter of intent (including the job code BC-DFS), resume, salary requirements and three professional references with current contact information. To ensure full consideration, all requested application materials must be received by November 11th , 2022. Send materials by email with the appropriate job code in the subject line to [email protected]