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Production Manager - Cold Prep Kitchen Amherst Campus Full Time JR6581 Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Production Manager - Cold Prep Kitchen position. The Production Manager - Cold Prep Kitchen is a full-time, year-round position. The expected salary range for this job opportunity is: $60,000 to $66,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information . Amherst College is seeking a highly skilled, experienced, and motivated Production Manager for our Cold Prep Kitchen, an essential and critical operation that supports all areas of the dining services programs and outlets across campus. The Production Manager oversees the efficient and effective daily operation of the Cold Prep Kitchen, ensuring the consistent production and distribution of high-quality food products while maintaining strict compliance with all safety, sanitation, and quality standards. This role requires strategic oversight of the flow and movement of food around campus, supervising and developing staff, monitoring and controlling costs and transfers, maintaining accurate inventory levels, and coordinating complex logistics. In addition to daily hands-on operations, the Production Manager will play a key role in supporting large-scale events and special functions across campus, contributing to exceptional service during high-visibility occasions. This position actively advances the mission, vision, and values of Amherst College Dining, fostering an environment that contributes to an outstanding and inclusive dining experience for the campus community. The schedule for this position varies and may include nights, weekends, and holidays during peak operational periods. As an essential and critical role for campus operations, the Production Manager is required to report to work during times when the College is closed or affected by weather-related or other emergency situations. Summary of Responsibilities: Production Management Supervise and coordinate food preparation and packaging activities in a food production setting. Create and ensure adherence to standardized recipes and portion control guidelines. Optimize production schedules to meet demand, ensure efficiencies, and minimize waste. Produce daily tasks and production assignments for all staff. Inventory Control Manage inventory levels of raw materials, packaging supplies, and finished products. Conduct regular tracking of inventory, waste, and product yields to ensure accurate staff reporting and efficiency in controlling food costs. Forecast demand and adjust purchasing accordingly. Implement inventory control measures to minimize spoilage and loss. Staff Management Recruit, hire, train, and supervise staff. Create work schedules and assign daily tasks. Monitor employee performance and provide constructive feedback to support growth and improvement. Recognize staff and create an inclusive workplace. Ensure compliance with labor laws and College policies. Cost Control Support the development and manage the budget for the commissary. Monitor food costs, labor costs, and operating expenses. Identify and implement cost-saving measures. Complete cost transfers within online College systems to all units. Logistics and Distribution: Maintain all records of food safety in accordance with standards for food deliveries, including time and temperature, throughout the food cycle, transportation, and delivery processes, ensuring compliance. Secure and organize records for minimum storage guidelines. Coordinate the timely and efficient delivery of food products to various locations around campus. Manage and coordinate the food delivery vehicle. Quality Assurance: Implement and enforce quality control procedures. Conduct regular inspections to ensure compliance with food safety regulations. Investigate and resolve unit feedback regarding food quality or delivery. Monitor food quality and safety throughout the production and transportation process. Compliance and Safety: Ensure compliance with all relevant food safety regulations and industry standards. Maintain a safe and clean working unit. Implement and enforce safety protocols and procedures. Create, implement and enforce sanitation and hygiene protocols. Food Safety and Allergen Awareness All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Qualifications: Required Associate's Degree; Culinary or related field of study. 7 to 10+ years of related experience. Equivalent work experience in lieu of minimum education and related experience. Proven experience in food production and management, preferably in a commissary or similar environment. Strong leadership and management skills. Excellent knowledge of food safety and sanitation practices. Ability to manage inventory and control costs. Effective communication and interpersonal skills. Ability to work in a fast-paced environment and meet deadlines. Proficiency in using relevant software and technology. Basic computer skills, including proficiency in Microsoft Office, Google Suite, Menu Signage, Workday, and POS Software. Possession of a current ServSafe Manager Certification, Allergen Certification, and Choke Saver or achieved in the first 90 days of employment Ability to work in diverse kitchen environments that frequently vary between hot, cold, humid, etc. and around cooking and food production equipment. Work outdoors as needed. Possess and maintain a current motor vehicle license and credentialing through the Five Colleges Consortium and DOT Must wear a uniform, including safety, non-slip shoes. Successful completion of required reference and background checks. An acceptable criminal offender records information (CORI) check. Successful completion of pre-employment physical and lift test. Preferred Commissary and food production, recipe management, yield and efficiencies in food manufacturing, high-volume food production, and managing a team to achieve success daily. Experience with Menu Management Software - Jamix, Netmenu or others. Interested candidates are asked to submit a resume and cover letter online at . Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. To apply, visit Copyright 2025 Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-159fe52aabfb6c4bbc7ec1a235d7cdf7

Chef de Cuisine Amherst Campus Full Time JR6580 Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Chef de Cuisine position. The Chef de Cuisine is a full-time, year-round position. The expected salary range for this job opportunity is: $75,000 to $85,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information . The Chef de Cuisine provides high-level culinary leadership across all Dining Services operations-including the Dining Hall, retail venues, and catering. Reporting to the Executive Chef, this role helps lead, train, and inspire a diverse culinary team, ensuring excellence in food quality, safety, consistency, and service. The Chef de Cuisine develops seasonal, globally inspired menus using fresh, high-quality ingredients and stays current with emerging culinary trends. This position requires a strong, collaborative leader with advanced technical skills and a commitment to fostering a positive, respectful, and equitable work environment. The schedule generally runs Sunday through Thursday, with hours that vary based on operational needs, including residential dining, events, and catering. As an essential position, the Chef de Cuisine may be required to report to work or remain on site during emergency closures. Amherst College Dining Services produces approximately 4,000 meals per day during the academic year and significantly more during summer programs. The Chef de Cuisine plays a central role in supervising and developing culinary staff, managing production, ensuring food safety and sanitation, and maintaining all culinary equipment and workspaces. The role demands adaptability in responding to last-minute menu changes, production shifts, and dietary, religious, or medical accommodations, as well as the ability to navigate labor shortages or shifting schedule needs. Administrative responsibilities include staff scheduling, collaborative menu planning, production lists, inventory and cost management, loss prevention, compliance with college policies, and coordination of equipment maintenance. The Chef de Cuisine is a key leader within Dining Services, helping to shape a program that is creative, student-centered, and operationally excellent. Summary of Responsibilities: Culinary Operations & Oversight Oversee daily culinary operations and production across campus dining locations, including the Dining Hall, Cold Prep Kitchen, and other outlets. Maintain a strong daily presence in production areas, actively engaging with staff and leadership to ensure smooth operations. Direct and participate in station and service area inspections to uphold operational standards and Health Department regulations. Manage food inventory and the organization of production storage areas. Communicate proactively with team members and leadership regarding operational needs, concerns, and adjustments. Create a supportive and respectful environment that encourages open communication and collaboration at all levels. Team Leadership & Staff Development Supervise, lead, and support culinary teams through training, coaching, scheduling, evaluations, and conflict resolution. Foster a positive work environment that builds morale, promotes inclusivity, and encourages a sense of belonging. Develop and coach staff on operational standards, safety procedures, and best practices in food production and service. Support the coordination and rotation of assignments to meet daily needs and employee development goals. Food Quality, Menu Execution & Safety Collaborate with the Executive Chefs and Dining Systems Specialist on menu development and implementation. Ensure consistent execution of recipes and production standards across all locations. Educate staff on ingredient details, menu portioning, par levels, food storage, and modifications. Complete and verify production sheets at the end of each meal period. Coordinate closely with the Dining Systems Specialist to ensure accuracy in production lists, nutritional data, and allergen information. Maintain and enhance departmental food safety protocols and operational standards. Champion food safety by ensuring all areas are clean, sanitary, and well-maintained, including oversight of equipment breakdown and cleaning. Implement systematic controls to minimize loss and preserve resources. Communication and Performance Management Lead performance management efforts by setting clear expectations, providing regular feedback, conducting evaluations, and addressing performance concerns constructively. Foster a strong, inclusive workplace culture by promoting collaboration, mutual respect, and a sense of ownership among culinary team members. Identify and develop internal talent to support succession planning and long-term staffing stability across all Dining Services locations. Collaborate with other dining areas-retail, catering, and residential-to ensure cohesive communication, consistent standards, and aligned operational goals. Serve as a key communication link between culinary staff, dining leadership, and support teams to ensure information flows efficiently and issues are addressed promptly. Support strategic staffing decisions by sharing insights on team strengths, skill gaps, and development opportunities with leadership. Food Safety and Allergen Awareness All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Qualifications: Required High School Diploma or equivalent 7 to 10+ years of related experience Equivalent combination of education/experience, in lieu of minimum education and related experience; 15+ years culinary management of high volume operations A valid driver's license and successful credentialing is required in order to operate college vehicles Strong interpersonal skills, including conflict resolution, active listening, motivational leadership, transparent communication, dependability, and a solution-oriented approach Technical proficiency in volume hot and cold food production and core culinary fundamentals Proficiency with Google Suite and experience using menu-management software systems Strong written and verbal communication skills, including the ability to present to large groups Demonstrated customer service excellence, organizational skills, and time-management ability Ability to taste and work with all ingredients used in production Ability to mathematically scale recipes up or down Exceptional attention to detail Experience and commitment to working with a welcoming and inclusive community Servsafe and Allertrain certified Successful completion of required reference and background checks An acceptable criminal offender records information (CORI) check Successful completion of pre-employment physical and lift test Preferred Culinary degree or equivalent training Supervisory or management experience in high-volume or institutional foodservice Experience training/mentoring culinary staff Knowledge of allergens, nutrition, and special diets Experience with sustainability initiatives (waste reduction, local sourcing), ServSafe Manager certification (or ability to obtain) Skills in budgeting, purchasing, inventory, and cost control Familiarity with global cuisines, trends, and scratch cooking Strong project-management skills for large events or multi-station operations Ability to collaborate with cross-department partners Interested candidates are asked to submit a resume and cover letter online at . Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted.(Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. To apply . click apply for full job details

Assistant Director - Special Facilities Management Job ID: 14653 Location: El Paso, TX Full/Part Time: Full Time Regular/Temporary: Regular Why Pick UTEP About the University of Texas at El Paso UTEP is a comprehensive public research university that is increasing access to excellent higher education. We advance discovery of public value and positively impact the health, culture, education, and economy of the community we serve. The University of Texas at El Paso is America's leading Hispanic-serving university. Located at the westernmost tip of Texas, where three states and two countries converge along the Rio Grande, 84% of our 24,000 students are Hispanic, and more than half are the first in their families to go to college. UTEP offers 172 bachelor's, master's and doctoral degree programs at the only open-access, top-tier research university in America. About VP Business Affairs The Division of Business Affairs oversees many elements of doing business at UTEP, including human resources, the budget office, and accounting and financial services. In addition, the VPBA Office manages business contracts and agreements, institutional memberships, the University's risk management/insurance program, and the open records process. Our goal is to support the University's teaching, research and public service mission by providing superior services to the campus community. UTEP Special Facilities Management Department The UTEP Special Facilities Management department, under the Office of Special Events, manages and maintains the Special Use Facilities at the University of Texas at El Paso. These include the Don Haskins Center, Sun Bowl Stadium, and Magoffin Auditorium. These spaces are exceptional rental venues suitable for meetings, conferences, banquets, graduations, athletic events, and more. Available to Registered Student Organizations (RSOs), University departments, Internal Organizations, and External Organizations within the wider El Paso community. Position Information Hiring Department: Special Facilities Management Department Posting End Date: Open until filled. Hours: 40 hours per week, standard Monday- Friday 8:00am- 5:00pm, flexibility is required on evenings and weekends FLSA status: Exempt Earliest Start Date: As soon as possible. Salary: Commensurate with experience. Required Application Materials: Resume Cover Letter List of three references Note: To the extent that this position involves research, work, or access to critical infrastructure as referenced in Executive Order GA-48, being hired for and continuing to be employed in this position requires the ability to maintain the security or integrity of the infrastructure. The primary accountabilities are intended to describe the general content of and requirements of this position and are not intended to be an exhaustive statement of duties. Incumbents may perform all or some of the primary accountabilities listed. Specific tasks or responsibilities will be documented in the incumbents' performance objectives as outlined by the incumbents' immediate supervisor or manager. This position is security-sensitive and subject to Texas Education Code 51.215, which authorizes the employer to obtain criminal history record information. A valid driver's license issued by the State where the applicant resides and insurability as defined in UTS 157 may be required to perform the position's essential functions. Position Summary Summary: Reports to, and administratively assists, the Director of Special Facility Management in all functions of the Special Events Department. The Assistant Director of Special Facility Management will oversee operations and perform management functions at venues and events in the Office of Special Events. The Assistant Director will be responsible for day-to-day operations to ensure all event needs are met. This position will work closely with staff to provide a high level customer service in order to ensure a friendly, safe environment at all events, and work with operations and technical team on developing policies and procedures, assist with planning and cost estimates. Additionally, the Assistant Director will oversee personnel staffing, job performance, budget, equipment and supplies inventory, and provide input on venue improvements. Note: The primary accountabilities below are intended to describe the general content of and requirements of this position and are not intended to be an exhaustive statement of duties. Incumbents may perform all or some of the primary accountabilities listed below. Specific tasks or responsibilities will be documented in the incumbents' performance objectives as outlined by the incumbents' immediate supervisor or manager. This position is security-sensitive and subject to Texas Education Code 51.215, which authorizes the employer to obtain criminal history record information. A valid driver's license issued by the State where the applicant resides and insurability as defined in UTS 157 may be required to perform the position's essential functions. Statement of Duties and Responsibilities: Coordinate the events calendar and assigns daily work to supervisors. Assist with the scheduling of full time and part time staff for all events. Prioritize posts and determine suitable staffing levels with Supervisors. Assists with event layouts and planning. Assists with event execution from inception to restore. Inspect and assure that final event setup thoroughly matches the Requisition or Production Advance before client arrives. Acts as the liaison with live event production staff regarding security and event operations for ticketed and nonticketed events. Supervises and participates in Athletics Game Day Management; Serves as manager on duty, as required. Oversee the maintenance of the special use facilities grounds and facility equipment. Ensures the quality of services and workmanship by managing, planning, scheduling, supervising engineering and electrical maintenance personnel. Works with Facilities Services on campus to implement the most efficient and cost effective means for operation of mechanical systems, HVAC systems and lighting systems. Manages resources to ensure compliance with budget objectives, and standards of facility and equipment repair, equipment inventory and cost control. Responsible for ensuring that outside work performed by other departments, contractors, and/or vendors for the facilites are coordinated through the office to insure the work is conducted within prescribed industry standards and norms. Assists in seeking outside clients and events to create additional revenues for the Don Haskins Center, Sun Bowl Stadium, Magoffin Auditorium for the department. Monitors the formulation and coordination of account specifications, requirements for monetary transactions, and associated documents; reviews and approves negotiated agreements for area(s) of assigned responsibility. Reviews cost factors and estimates used in planning, organizing, and scheduling work, preparing bids, selecting vendors or subcontractors, and determining cost effectiveness. Assists in timekeeping software and payroll procedures for part time staff working in the Auxiliary Services Shared Pool. Conducts overall management of a full time supervisors, student work-studies, and internship/volunteer programs. Interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; coaching and counseling subordinates; rewarding and disciplining employees; addressing complaints and resolving problem. Understands department's role in accomplishing the University's mission. Acts as liaison between University Departments and External Clients. Participates in various committees, professional trainings, industry conferences, and conventions. knowledge of all Microsoft Office software, Autodesk CAD software, and able to learn and use institutional software systems. Promotes organization policies and procedures in compliance with local, state, and federal rules and regulations; advises University personnel regarding the development and implementation of regulatory strategy, potential areas of regulatory concern, and new government/regulatory developments. Provides training policies, standards, guidelines, and security monitoring processes in relation to general control, privacy regulations, and development and operation of the University's infrastructure. Knowledge of all Microsoft Office software and able to learn and use institutional software systems. Complies with all State and University policies. Other duties may be assigned. Supervisory Responsibilities Carries out supervisory responsibilities in accordance with the organization's objectives, policies and applicable laws. Qualifications Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Required Qualifications: Education: Bachelor's Degree and Experience: . click apply for full job details

"We create happiness." That's our motto at Disney Experiences. At Disney, you'll help inspire magic by enabling our teams to push the limits of entertainment and create innovative built environments. You will collaborate to develop ideas/thoughts into physical reality! The Architecture & Facilities Engineering (A&FE) team is looking for a Senior Structural Engineer to support Disneyland Resort. You will provide technical expertise, problem solving, and QA/QC for capital project and sustaining efforts to include shops, attractions, hotels, entertainment, maintenance facilities, offices, and nearly any built facility and area development found on our property. Projects range from preliminary research, full facility assessments to minor renovations and new facilities. You will also support immediate response efforts. You will collaborate with architects, other engineering fields, and multiple internal Disney project teams. You will report to the Senior Manager - Civil/Structural Engineering. What You Will Do Develop project scopes of work and create Request for Proposals (RFPs) for external Engineers/Consultants. Coordinate with Facility Assessment Management (FAM) partners to review scope, schedule, and budgets. Provide internal cost estimates for project support and review budget throughout the project schedule. Review drawings and specifications at each design milestone to align with applicable codes, standards, and statutes. Ensure that the overall project design intent is achieved by successfully integrating facility design with partner design disciplines and components of the supporting development such as infrastructure, area development, grading/drainage, area lighting, graphics, structural, mechanical, electrical, and plumbing engineering, show set, ride engineering, etc. Review for scope completeness based on project requirements with a focus on constructability, efficiency, and long-term maintainability. Partner with internal teams to develop, maintain, communicate, and implement design guidelines, standards, master specifications, and details. Provide guidance and concise decision matrices to support executive decisions. Mentor Structural Engineers and designers on career development, technical efforts, training, and workflow. Develop varied facility design project work at all stages of assigned projects from concept, feasibility, or schematic design through the preparation of construction documentation in accordance with established Disney quality standards. Resolve design issues creatively and thoroughly coordinating design with other subject areas. Lead and implement the design and development of project construction drawings and specifications with internal resources as the Engineer of Record. Work with partners to provide structural resources, both technical and aesthetic, to develop project scope including design, planning and code compliance for estimation and feasibility. Liaison with City officials and external agencies to ensure project scope and implementation is coordinated and aligned with external requirements. Coordinate responses to city plan check comments and questions with the AOR/EOR. Coordinate constructability issues with project partners. Coordinate responses of all RFIs and submittals with AOR/EOR. Coordinate all internal team member feedback with the AOR/EOR/GC. Provide punch walk list to the GC and FAM partners. Prepare and gather all project documentation for closeout. Additional Structural Engineering Sustaining Support Scope development of all Integrated Facility Planning (IFP) projects for current and future fiscal year project planning. Will include site walks, written scope development and justification, code research, production of plans and sketches. Provide details to address repair solutions, material specifications, and issues. Provide technical support for Legal claims. Provide initial review for compliance of proposed space planning efforts, tenant improvement support, and workspace options. Provide plans, sketches, and details as requested by project partners. What We Look For 8+ years professional experience working in Structural Engineering. Professional design experience in a wide range of project types and construction types. Proficiency in AutoCAD, Revit, Bluebeam, and Microsoft Office Suite is required. Construction Administration experience including site observation, review of RFIs and Submittals. Direct experience in the preparation of structural contract drawings and specifications. Knowledge of the California Building Code, ASCE 7, ASCE 41, ACI 318, NDS, AISC, and TMS. Experience developing custom details to support unique facility design conditions. Demonstrate leadership, team building skills, and mentoring engineers. Strong written, verbal, and graphical communication skills with experience communicating analyses and issues to all levels of executive management. Demonstrate ability to respond efficiently to wide-ranging situations and personalities. Required Education and Qualifications Bachelor of Science in Civil Engineering, Structural Engineering, or Architectural Engineering. Civil PE License in the State of California. Preferred Qualifications SE License in the State of California. MS in Structural Engineering. Additional Information Benefits and Perks: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities, and special extras that only Disney can provide. Learn more about our benefits and perks at . The hiring range for this position in Anaheim, CA is $115,300.00 to $140,900.00 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographical region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.

Dining Operations Manager Amherst Campus Full Time JR6590 Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Dining Operations Manager position. The Dining Operations Manager is a full-time, year-round position. The expected salary range for this job opportunity is: $75,000 to $85,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information . The Dining Operations Manager plays a critical leadership role within Amherst College Dining Services, supporting the College's mission by ensuring exceptional foodservice experiences in the Student Center and across campus dining environments. This position is responsible for communicating and executing the department's vision, mission, and goals while maintaining the highest standards of service, quality, and hospitality. This position provides operational oversight and leads a diverse team in delivering welcoming dining environments, accurate menu information, efficient service, and rigorous sanitation and safety practices. The Dining Operations Manager is responsible for training, developing, and engaging service teams by providing the necessary tools, resources, and support to ensure their collective success. As dining operations are central to student life, supporting daily meals, social engagement, and special programs, this role requires a proactive, collaborative, and service-oriented approach to leadership. This position also takes appropriate actions to support a diverse workforce and actively contributes to the College's efforts to cultivate a respectful, inclusive, and welcoming work environment. Work schedules vary significantly and are adjusted to meet the operational needs of the College. As a departmental leader, the Dining Operations Manager is expected to be available during periods of emergent or essential need, which may include evenings, weekends, and peak service times. This position is designated as providing essential services and may be required to report to work or remain on duty when the College is closed. Summary of Responsibilities: Operational Leadership & Oversight Manage all daily foodservice operations within the Student Center and other campus dining venues, ensuring excellence in service, efficiency, and guest satisfaction. Provide leadership, direction, and support to service teams, reinforcing standards for food quality, portion control, presentation, and timely service. Ensure adherence to food safety protocols, sanitation practices, and standard operating guidelines (HACCP, allergen awareness, and Amherst College policies). Maintain accurate menu identifiers and transparency around dietary information for students, faculty, staff, and guests. Staffing, Training & Development Hire, train, supervise, schedule, and evaluate service staff across multiple dining spaces, fostering continuous improvement and team cohesion. Develop and deliver ongoing training in customer service, safety, equipment use, and departmental procedures. Support engagement, morale, motivation, and recognition of team members to maintain a productive and positive work culture. Service Standards & Customer Experience Monitor service flow, customer interactions, and feedback to ensure consistent, high-quality dining experiences in all operational areas. Predict and respond to service challenges, adjusting staffing or workflow as needed to maintain efficiency and guest satisfaction. Collaborate with culinary, production, and administrative teams to support menu execution, special dietary needs, and operational adjustments. Financial, Administrative & Compliance Management Oversee operational standards for cash handling, point-of-sale systems, and financial reconciliation. Review and approve timesheets, ensuring compliance with labor guidelines and accurate timekeeping. Maintain inventory and supply controls, track usage trends, and identify opportunities for cost savings or efficiency improvements. Ensure compliance with College policies, departmental procedures, and all relevant health and safety regulations. Facilities, Equipment & Safety Oversee maintenance and functionality of dining equipment and spaces in the Student Center and other dining locations. Submit and track work orders, coordinate vendor services, and ensure timely repairs to prevent disruptions. Evaluate space and equipment utilization to support long-term planning and improved workflow efficiency. Maintain strict cleanliness and sanitation standards at all times, both before and after service hours. Campus Collaboration Support college-wide and student-driven events by providing operational expertise, staffing coordination, and flexible service solutions. Adapt dining operations to accommodate special schedules, seasonal needs, visiting groups, and institutional initiatives. Proactively create and engineer excellent student and guest experiences through collaboration with departmental and campus partners. Qualifications: Required High School Diploma or equivalent. 7-10 years of progressive foodservice and operational management experience. Equivalent work experience in lieu of minimum education and related experience; proven proficiency in math, reading, and writing. A valid driver's license and successful credentialing is required in order to operate college vehicles. Extensive knowledge of contemporary food trends. Experience with P&L and financial accountability. Proven leadership and coaching. Strong written and verbal communication. High-level interpersonal skills, including conflict management. Proficiency with computer systems and technology. SERVSafe certified. Allertrain certified. Successful completion of required reference and background checks. An acceptable criminal offender records information (CORI) check. Successful completion of pre-employment physical and lift test. Preferred Prior experience in collegiate or institutional food service. Hospitality or culinary degree. Sustainability experience. Background in change management, process improvement, and SOP development. Interested candidates are asked to submit a resume and cover letter online at . Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. To apply, visit Copyright 2025 Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-15e84615d784264ba6a0a261a71b43f4