Position Purpose:

Bates Dining, Conferences and Campus Events provides/oversees services for a self-operated student dining program, campus catering, two retail dining operations, summer programs, one day programs, major campus events, campus space scheduling and non-student short term housing. The Associate Director of Dining Services has specific oversight responsibilities for the service and sanitation divisions and, as a senior member of the management team, is expected to have a working knowledge of all areas of the operation.

This position calls for someone with a strong commitment to customer service, experience in leading a team in a high volume environment, proficiency in training and development, an understanding of the collegiate food service industry and the ability to build an esprit de corps. The successful candidate will have the demonstrated ability to develop and foster positive relationships with individuals and groups with varying backgrounds, perspectives, education and skills, as well as the ability to work as part of a dynamic management team who embraces communication and inclusiveness. Exemplary organizational, time management, negotiation and conflict resolution skills are a must.

Job Duties:

• Oversees the daily operation of the service and sanitation divisions of student dining.
• Responsible for hiring new employees and ensuring new employee training is conducted properly with team leaders.
• Oversees performance development.
• In charge of completing the weekly schedule and arrange for replacement /large event coverage as needed.
• Ensures that position and break assignments are completed for all shifts.
• Provides managerial coverage on the floor as needed.
• Oversees the development and execution of the service and sanitation division’s training and plays an active and critical role in departmental training.
• Verifies and prepares bi-weekly staff payroll for processing.
• Attends weekly DCCE Senior Staff and MOD meetings, bi-weekly DCCE Ops meetings and monthly service sector, sanitation sector and DCCE town meetings.
• Actively involved in major campus events and shared oversight for catered functions.
• Key partner in departmental strategic planning and long term goals.
• Promotes and values diversity and practices two-way communication.
• Ensures that a high level of awareness of safety is maintained at all times.  
• Ensures that standard operating procedures, HACCP rules and Maine Food Code 2014 standards are being followed in Commons.
• Ensures that sound environmental practices, composting, recycling, waste reduction are maintained.
• Demonstrates the highest level of customer service practices at all times.

Minimum Qualifications:

Education

• High School diploma required.
• Associate’s or Bachelor’s degree from culinary school is preferred.
• Serve Safe certification required.
• Membership in the American Culinary Federation is desired.
• Valid Maine driver's license required.

Experience

• Minimum of six years’ experience in a culinary leadership role.
• Previous experience in a collegiate food service environment.
• Experience working with a diverse employee base including ELL.

Skills and Knowledge

• Commitment to equity and inclusion, and serving the needs of a culturally and educationally diverse community.
• Commitment to customer service.
• Demonstrated ability to teach others.
• Exemplary organizational and time management skills.
• Ability to multitask.
• Understands and thrives in a high volume food service environment.
• Ability to establish rapport quickly with faculty, students, staff and outside clients, staying composed and friendly.

Benefits:  

Bates College offers competitive salaries, excellent benefits (health, dental, sick leave, 24 days of vacation, 2 personal days, 13 paid holidays, dependent care subsidy, free parking, access to library and athletic facilities & more), and a supportive, collegial environment in a drug and smoke-free workplace.