Dining Facilities Manager

This position involves supervisory work planning and directing the food service operation for a specific unit at the college. Key duties include direct responsibility for daily menu planning, staff scheduling, and managing the purchasing, storing, preparing, and serving of food.

Candidates must possess a high school diploma or equivalent, along with eight years of industry and culinary management experience that includes profit and loss accountability, or equivalent progressive food service experience. Three years of supervisory experience is required, and a bachelor's degree in relevant fields is preferred.