Director of Culinary and Campus Store Services

POSITION TITLE:  Director of Culinary and Campus Store Services
DEPARTMENT: Student Affairs
CLASSIFICATION: Exempt, Full time, 12-month
SUPERVISION RECEIVED: Vice President of Academic and Student Affairs
SUPERVISION EXERCISED: Assistant Director, Part time employees, Student Employees, Work Study Students

SUMMARY:

The Director of Culinary and Campus Store Services will provide the College with a vision of affordable and innovative campus store, coffee shop and dining options to students, employees and guests. Under general direction of the Vice President of Academic and Student Affairs, this position will assist in leading the department to the goal of creating an exceptional customer service experience with extraordinary food, hot and cold beverages, and campus store offerings. To achieve these goals, the primary responsibility will be to effectively oversee daily floor operations in the café in addition to providing supervision and development of the Assistant Director, frontline staff in the campus store and coffee shop, and student workers. Working with the Assistant Director, the Director will also give strategic and operational guidance for catering and special events.

This position will be responsible for knowing the functions and responsibilities of the campus store, coffee shop and food service to serve in each of these areas as needed. Evening and weekend work will be required.

EMPLOYMENT WITH DAWSON COMMUNITY COLLEGE:

Employees at Dawson Community College must demonstrate kindness, respect, integrity, professionalism, and caring regard. We adhere to the highest ethical standards in fulfilling our jobs, to honor the College and college policies and procedures and to promote the educational objectives of the institution. Respect creates an atmosphere conducive to learning. Respect, in this sense, is a minimum threshold for our interactions with each other. A higher threshold is a “caring regard” for the people with whom we work.

Professionalism at DCC includes being mindful of our actions when working with students, colleagues, co-workers and our community members. Respect and “caring regard” for those with whom we share the common purpose of serving students is a paramount value. Professionalism and respect for others is an expected part of DCC job performance.

SUMMARY OF DUTIES

The below list of duties is not all-inclusive. Position will be responsible for overseeing and operating in all areas of food service, coffee shop and campus store to improve services and provide efficiency.

  • Work with staff, manage the budget for operations, including labor estimates, capital requests and materials/supplies. This includes, but is not limited to, reviewing financial transactions in order to ensure that expenditures are authorized and budgeted for supplies, materials, consumables, etc. to increase profit margins.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in food service, coffee shop and campus store.
  • Coordinate with Assistant Director to schedule staff hours and assign duties.
  • Establish standards for customer service and investigate and resolve complaints regarding quality, service, or accommodations.
  • Monitor compliance with health and fire regulations regarding food preparation and serving.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Review and revise work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
  • Perform food preparation and service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Work with Director of Physical Plant to arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
  • Manage relationships with various vendors/suppliers to ensure the best price and service/delivery is received to meet the high standards for operating successful culinary and campus store service operations.\Work with workforce development to develop and teach non-credit training programs and educational programming.
  • Estimate food and beverage consumption in order to anticipate amounts to be purchased or requisitioned.
  • Schedule and receive food, beverage and campus store deliveries, checking inventory delivery contents in order to verify product quality and quantity.
  • Analyze the number, type, and cost of items consumed and/or purchased in order to determine which items may be unpopular or less profitable.
  • Establish and enforce nutritional standards based on accepted industry standards. Work with a nutritionist if necessary.
  • Test cooked food and coffee shop beverages by tasting and smelling it in order to ensure palatability and flavor conformity.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
  • Perform other duties as assigned for the good of the College.

Catering

  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Creates specialty dishes and develop recipes to be used in dining facilities.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

CORE COMPETENCIES:

  • Adaptability – Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal effectively with frequent change, delays, or unexpected events.
  • Attendance – Is consistently at work and on time.
  • Business Acumen – Understands basic business practices and reporting hierarchy.
  • Change Management – Communicates changes effectively.
  • Oral Communication – Speaks persuasively in positive or negative situations; listens and gets clarification; Responds well to questions; Participates in meetings.
  • Written Communication – Writes informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
  • Cost Consciousness – Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
  • Customer Service – Manages difficult or emotional customer situations; Responds promptly to customer needs; Meets commitments.
  • Delegation – Delegates work assignments; Matches the responsibility to the person; Sets expectations and monitors delegated activities.
  • Dependability – Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments.
  • Initiative – Seeks increased responsibilities; Takes independent action.
  • Judgment – Displays willingness to decide; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
  • Managing People – Includes staff planning, decision-making, facilitating and process improvement; Makes self-available to staff; Provides regular performance feedback; Develops subordinates’ skills and encourages growth; Improves processes, product and services.
  • Organizational Support – Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization’s goals and values.
  • Planning/Organizing – Prioritizes and plans work activities; Uses time efficiently; Organizes or schedules other people and their tasks.
  • Problem Solving – Identifies and resolves problems promptly; Gathers and analyzes information skillfully; Develops alternative solutions.
  • Professionalism – Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. Dresses appropriately for workplace with frequent customer service interactions. Supports and promotes a positive image of Dawson Community College.
  • Quality Management – Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
  • Quantity – Meets productivity Standards; Completes work in timely manner; Strives to increase productivity; Works effectively.
  • Safety and Security – Observes safety and security procedures; Uses equipment and materials properly.
  • Strategic Thinking – Develops strategies to achieve organizational goals; Adapts strategy to changing conditions.
  • Inclusion – Provides an environment inclusive of all students, colleagues, co-workers and community members and supports underrepresented stakeholders.
  • Assessment – Assesses annual performance and works closely with Supervisor.

Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Dawson Community College is an equal opportunity provider.

Knowledge, Skills, and Abilities
1. Basic knowledge of supervisory methods and techniques.
2. Advanced knowledge of sanitation and safety in an institutional setting.
3. Intermediate knowledge of computer skills. 
4. Ability to demonstrate excellent oral/written communication. 
5. Ability to plan, establish and attain long range goals.
6. Advanced Knowledge and ability to train employees.
7. Basic knowledge of multi shift work scheduling.
8. Basic knowledge of menu management.
9. Intermediate knowledge of food trends, products and allergens.
10. Basic knowledge of allergens, nutrition, and food values.
11. Basic experience in culinary methods and techniques.

Required:

  • One year or more of leadership experience within food service.
  • Ability to work various evening and weekend assignments as required throughout the year

Preferred:

  • Educational experience in culinary and/or hospitality.
  • Two years working in event planning or food industry
  • One year of more of management experience.
  • Serve safe certification.

COMPLETED APPLICATION PACKET MUST INCLUDE:

Completed Dawson Community College application

  • Current resume
  • Cover Letter
  • Copies of college transcripts (original transcripts required, if hired)
  • Three professional references (names, email addresses, and phone numbers).

INQUIRIES MAY BE DIRECTED TO:

Human Resources
hr@dawson.edu
406-377-9430                                                                                                                              

 

Posted in News