About This Role

Housing and Dining Services seeks an individual with a passion for culinary arts and producing high quality food for a broad based customer base. The successful candidate will have the knowledge and skills to work collaboratively with other departmental and campus partners to support an exceptional dining and on-campus living experience. Duties and responsibilities include:

• Leading and providing hands-on food production.  Trains and guides staff in the preparation of specialty and upscale menu items as needed.
• Participates in concept ideation, recipe development and recipe standardization.
• Supports and assists in organizing the production and execution of special meal functions and catered events.
• Evaluate food production and control systems.  Provides feedback for improvement and/or change.
• Supports training and educational initiatives to enhance food knowledge of others and skill competencies of staff.

About Us

Housing and Dining Services  (HDS) is a large, complex, self-operated auxiliary department employing about 1,000 full and part-time staff. Although we are a large group, we share the desire to provide exemplary services, products and facilities for our residents and other guests. HDS provides affordable, safe and engaging accommodations for more than 4,000 residents and find unique ways to support their academic pursuits.

The 2025 Princeton Review ranks us #2 Happiest Students, #2 Best Quality of Life, #8 Best College Residence Halls, and #14 Best Campus Food. What a great team to be part of!

Additionally, we offer a variety of event spaces, dining and catering options for both on and off-campus events.

Worksite Option

Work is performed on-site.

What You'll Need to Succeed

Minimum Qualifications:

• Requires a bachelor's degree or equivalent culinary arts certification and three years of relevant experience. This position may use an educational equivalency as determined relevant by a hiring manager.

Preferred Qualifications:

• Bachelor's degree in hospitality, business, or related discipline OR an associate degree from an accredited culinary institute and three years of relevant experience may substitute for a bachelor's degree.
• 3 years of relevant experience in food production in a quantity food service operation College and University foodservice experience in a large, from scratch, dining venue.
• Demonstrated ability to coordinate food production, menu design, and recipe development.
• Comprehensive understanding of large-scale food service operations.
• Writing, implementing, and assuring continued adherence to Standard Operating Procedures (SOP).
• Presentations and/or teaching cooking skills.
• Experience with new concept development.
• Outstanding communication skills, including interpersonal communication, writing, public speaking, and presenting, teaching, and instruction.
• Ability to work with a variety of people.
• Excellent leadership and coaching skills.
• Proficiency in basic computer applications (Microsoft Office, Word).

Other Requirements:

• Applicants must be currently authorized to work in the United States at the time of employment.
• Prefer current ServSafe Food Safety Certification.

Sponsorship eligibility:

Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship.

How to Apply

Submit current resume, letter of interest and names and contact information of three professional references.

Screening of Applications Begins

Immediately and continues until position is filled.

Anticipated Hiring Pay Range

$43,680-$45,760 per year