The Role at a glance:

Plans, directs, organizes, and coordinates the activities of the Food Service Department to provide outstanding dining options to our contracted client, establishes policies and procedures to provide administrative direction for menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety practices, staffing, and staff development. Assures compliance with standards of practice and regulatory requirements.  This role supports our professional dining division and supports local corporate dining accounts.  Monday- Friday position.

What you'll be doing:

  • Full culinary management of food service operation to include inventory, purchasing and receiving.
  • Knowledge of P&L accountability and contract-managed service experience is preferred.
  • Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production is maintained
  • Proficient in menu development, cost controls and purchasing.
  • Responsible for daily menu planning; catering menu construction.
  • Provides leadership and direction to all staff members; including hiring, training and coaching.
  • Strong focus on team member growth and development.

What we're looking for:


  • High school diploma or equivalent. 
  • At least two years’ experience in a supervisory role. 
  • At least two years’ foodservice experience. 
  • Proven track record of financial responsibility. 
  • Strong written and verbal communication skills. 
  • Strong customer service skills. 


  • ServSafe Manager certification. 
  • Associate’s degree or Bachelor’s degree.

Our Benefits:

  • Medical (FT Employees)
  • Dental
  • Vision
  • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
  • Discount Program
  • Commuter Benefits (Parking and Transit) 
  • EAP
  • 401k
  • Sick Time
  • Holiday Pay (9 paid holidays)
  • Tuition Reimbursement (FT Employees)
  • Paid Time Off 




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