Associate Director of Culinary Services

The Culinary Services team at Saint John’s University invites applications for a full-time (1.0 FTE), benefit eligible position of Associate Director of Culinary Services.

The Associate Director of Culinary Services oversees campus dining, catering and retail operations, ensuring high-quality, innovative, and cost-effective programs that meet the needs of students and the campus community. This role provides leadership for culinary managers, supports strategic planning, manages budgets, and drives sustainability initiatives. The Associate Director fosters collaboration with campus partners, promotes inclusivity, and enhances engagement through events and academic partnerships while maintaining compliance with food safety and institutional standards.

Institutional Inclusion Visioning Statement

The College of Saint Benedict (CSB) and Saint John’s University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

The posted wage represents CSB and SJU's good faith estimate of likely compensation at the time of posting. Actual pay will be dependent upon several factors, including the candidate's experience, qualifications, and skills, and may fall outside of the range indicated.

Operational Oversight and Administrative - 45%

• Provide leadership and operational oversight for culinary managers and all campus dining, catering and retail operations, serving as acting lead in the absence of the Executive Director

• Maintain a comprehensive understanding of department operations, including workflows, vendor relationships, menu planning, inventory systems, and operational challenges.

• Ensure consistent execution of culinary standards across all venues, including quality, presentation, taste, and safety, while maintaining cost control and minimizing waste

• Provide leadership and oversight for the development of menu concepts and recipes to support the wants and needs of the student, campus community and visitors for all culinary venues.

• Assist with the mission, goals, and long-term strategic objectives for the department.

• Develop and administer departmental policies and procedures to align both departments, ensuring efficient and consistent operations.

• Oversee the effective use of computerized management systems utilized by Culinary Services.

• Ensure facility and equipment needs are addressed, including participation in capital planning processes.

• Design and implement dining programs and operational models that appeal to a diverse customer base.

• Collaborate with team to facilitate an annual marketing plan to support Culinary Services initiatives and increase engagement.

• Actively participate in professional food service organizations; stay informed of industry trends and ensure Culinary Services remains at the forefront of innovation and best practices.

Financial and Business Management - 20%

• Ensure that the fiscal management of Culinary Services aligns with established policies, goals, and objectives.

• Assist in the development of the operating budget; monitor expenses and revenues; and provide standard financial reporting and analysis in line with industry practices.

• Provide data-driven recommendations to director on potential enhancements, cost-saving measures, and process improvements.

• Identify financial discrepancies, opportunities for efficiency, and strategies to align operations with institutional financial goals.

• Promote financial sustainability by adhering to budget constraints and optimizing the effective use of available resources.

• Oversee food-related sustainability initiatives, including waste reduction and sourcing local ingredients.

Leadership and Supervision – 20%

• Provide direct supervision to culinary management staff of campus dining, catering and retail operations.

• Set clear performance expectations and goals for all management team members; conduct regular evaluations and performance reviews.

• Foster a culture of accountability, innovation, and inclusivity within the culinary team

• Provide professional development opportunities for management staff, including cross-training, leadership development, and continuing education.

• Supervise the selection, training, discipline and evaluation of Culinary Services staff.

• Provides leadership and direction for student staff operations, encompassing selection, training, scheduling, and program development

• Ensure all managers are enforcing compliance with federal, state, and institutional policies including food safety, labor laws, and workplace standards.

Assessment and Customer Satisfaction – 10%

• Establish and regularly meet with representative student groups to gather feedback on products, operations, and policies.

• Survey and analyze input from students, faculty, staff, and guests to assess satisfaction and identify areas for improvement in Culinary Services.

• Implement and promote a user-friendly suggestion system to encourage ongoing feedback and ensure responsiveness to student needs.

• Plan and execute special events and programs that reflect the interests, needs, and preferences of the campus community.

Campus Relationships – 5%

• Build and maintain collaborative relationships with campus partners, including Saint Benedict’s Monastery and Saint John’s Abbey, to align dining programs with institutional priorities such as wellness, diversity, and sustainability.

• Serve as a visible ambassador for Culinary Services by promoting engagement through campus events, academic partnerships, and experiential learning opportunities in areas such as food service, dietetics, sustainability, and business.

• Champion an inclusive, service-oriented culture that supports the College’s commitment to a welcoming campus environment.

• Perform other duties as assigned.  

Minimum qualifications:

• Bachelor’s degree or completion of a Hospitality or Culinary Management program, with three years managerial experience in high volume restaurant, college or commercial foodservice operation, or equivalent combination of education and experience

• Three or more years supervisory or management experience; experience in food service preferred

• Two or more years experience in assessing menu and station performance with focus on menu item development and cost control

• Strong communication skills including oral, written, and interpersonal skills to foster collaborative and effective working relationships.

• Proficient in Microsoft Office Suite or similar software

• Demonstrated problem-solving skills.

• Excellent customer service and leadership skills including the ability to visualize and communicate desired outcomes and train and direct a diverse group of people in a highly team-based environment.    

• Strong organizational and multitasking skills with high attention to detail in a fast-paced environment.

• Demonstrated time management skills with the ability to prioritize tasks and meet deadlines.

• Knowledge and experience in budgeting, financial management, and cost control

• Knowledge of computerized menu management system preferred

• Ability to work a flexible schedule including evening hours and every other weekend

• ServSafe certificate is preferred.  Successful candidate will be required to complete within the first 6 months of employment.

Physical requirements:

• Requires mobility to navigate various campus facilities.

• Requires working at a computer for extended periods, including typing, reading from a screen, and using various software programs essential for the role

• Ability to lift up to 40 pounds, independently or with assistance.

• Capacity to tolerate varying noise levels and temperature changes, and to stand and walk for extended periods.

• Proficiency in safely and efficiently operating college vehicles; valid driver’s license required, along with successful completion of college safety training programs, including defensive driving, within one month of hire.  

Travel requirements:

• Occasional travel between the campuses of the College of Saint Benedict and Saint John’s University.