Career Center

Position Type: Staff Full-time

Hours per week: 40   

Weeks per year: 52

Work Schedule: Closing Shifts 

Department Summary & Job Purpose:

This position reports to the Assistant Director of Operations. Provides oversight, supervision, and direction to all hourly associates. Also assists in all facets of operations, food planning, food cost, inventory, special events, and other duties as needed. Excellent organizational, communication, and customer service skills are needed. Must be able to develop and motivate a strong culinary team. A working knowledge of personal computer applications, computerized ordering, inventory, and recipe software skills is required. Engages and forms close relationships with students, faculty, and staff. A strong commitment to high-quality food production and presentation. Must be willing to work a flexible schedule that includes nights, weekends, and holidays are essential. Full-time - 40 hours per week, 52 weeks per year. This is a front-of-the-house position.

Core Job Duties and Responsibilities: 

• • Provide leadership, direction, and supervision to all personnel.
  • Provide oversight of all of the dining operations: Community Dining Center, Grab N’ Go, The Cochary Pub & Kitchen, Frances Perk café, MBWA – Manage by Walking Around.
  • Responsible for all aspects of customer service by anticipating customer needs, monitoring customer flow during service, and moving staff where needed.
  • Use a pre-service checklist prior to every meal and conduct daily pre-meal staff meetings.
  • Provide leadership, direction, and supervision to all personnel.
  • Act as a liaison between Chef Managers at the station and back-of-the-house production.
  • Ensures proper counter setup/presentation/product knowledge. Must be familiar with the operation of all equipment and station set-up. Ensures proper signage, including digital menu boards and IPAD menus at stations, are displayed.
  • Oversees all aspects of dining center ambiance, including cleanliness and proper stocking of products and dishware. Enforce all Department rules and regulations, including Staff uniforms and professional appearance.
  • Responsible for bringing forward all personnel concerns or issues. Administering disciplinary procedures under the direction of the Assistant Director when necessary.
  • Responsible for processing all forms in a timely manner.
  • Make adjustments in staff schedules for personal days or switch shifts and participate in sick call-in rotation coverage.
  • Follow proper time and attendance procedures by noting any deviations and the reasons on TCP summary sheets, making sure that all information is complete and accurate, and making proper and justifiable adjustments in the schedule to get work done.
  • Responsible for proper utilization and care of all equipment, overseeing all aspects of proper and safe food preparation, handling, and proper sanitation procedures, and conducting monthly sanitation audits.
  • Responsible for assisting in the training of staff in all aspects of food production procedures, including methods of preparation as well as proper utilization and the various components of the FoodPRO system when the job is applicable
  • Responsible for assisting in all aspects of inventory, inventory analysis, forecasting, checking and modifying all order information, updating ACI on a regular basis, and service records.
  • Monitors staff to be sure that they are using and following standardized recipes.
  • Responsible for work order maintenance and repair of all kitchen equipment.
  • Maintains professional and technical knowledge by attending educational workshops and reviewing professional publications. Adheres to all college standards and policies. Works closely with the Assistant Director of Purchasing.
  • Participate in management meetings and hold regular meetings for the kitchen staff.
  • Ensure organization, cleanliness, and proper rotation in all kitchen and storage areas.
  • Establish and maintain proper and firm sanitation policies using ServSafe standards, performs monthly sanitation audit and complies with all state and local laws. 

   

Qualifications: 

• Well-rounded culinarian background (preferably in a college setting) who is passionate and knowledgeable of food trends.
• Leader in the food service industry, including knowledge about global cuisines.
• Knowledge of sustainability issues and best practices.
• Experience positioning initiatives to gain popularity, visibility, and awareness in broad communities. Ability to work independently, as a team leader, and as a team member.
• Supervisory and managerial experience with diverse teams of people.
• Ability to monitor, track, and evaluate performance and facilitate performance reviews.
• Experience in university or college food service.
  
  

Preferred Qualifications:

• Leadership experience in environmental initiatives, resources management, and teaching/presenting information.
• Strong communication skills. Excellent interpersonal skills, including demonstrated ability to resolve problems, create consensus, and persuade diverse individuals to embrace sustainability goals.
• Must be computer literate and able to use Microsoft Office or equivalent software.
• Ability to market initiatives and “Tell the Story” throughout the new dining facility. For example- share/market foods that are local/regional.
• Minimum of 5+ years’ experience in culinary leadership roles.

License/Certifications:  

• Currently ServSafe Certified

Compliance Requirements: 

Physical Demands: 

• Repetitive Tasks: Repeat the same physical and mental tasks, clarifying, and information, directing, asking, and responding to questions.
• Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• Motor Skills: Employee is frequently required to stand, walk, sit, stoop, kneel, bend, use hands to type, handle materials, or manipulate tools used in performing the essential functions of the job, and reach with hands and arms.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.
• Speech/Communication Skills: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Visual Acuity: Employee is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.)
• Nearly always work indoors. Employee is subject to extreme heat. Temperatures above 100 degrees for periods of more than one hour occasionally for outside food service.
• Hazardous Conditions: Employees may have contact with chemicals, fumes, and moving mechanical parts.
• Close proximity: Employee works somewhat close to other people, such as when sharing office space.
• Social Interaction: Have a high level of social contact with students and other faculty.

Working Conditions:   

Background Checks:

Mount Holyoke College is committed to providing a safe and secure environment, supported by qualified employees that will allow all of its students, faculty, staff and those associated with them to successfully carry out the mission of the college. As a condition of employment, the College will conduct appropriate background checks for all new hires. Mount Holyoke has designated the Office of Human Resources as the office responsible for ensuring that background checks (CORI, SORI, Credit History, & Driver Credential) are completed and utilized in the hiring process and Five College Office of Compliance and Risk Management as the office responsible for facilitating background checks as articulated in this policy.

Special Instructions for Applicants: 

Apply online; application materials must include:

1. A cover letter summarizing interests and qualifications
2. A complete resume or curriculum vitae
3. Contact information for 3 professional references

Mount Holyoke College is a women’s college that is gender diverse. The College is committed to providing equal access and opportunity in employment and education to all employees and students. In compliance with state and federal law, Mount Holyoke College does not discriminate on the basis of race, ethnicity, color, genetic information, sex, national or ethnic origin, religion, age, physical or mental disability, marital status, sexual orientation, pregnancy, gender identity or expression, ancestry, veteran or military status, or any other legally protected status under federal, state or local law. The College does not discriminate on the basis of gender in the recruitment and admission of students to its graduate program.

Mount Holyoke College is an Equal Opportunity Employer.