Assistant Director Culinary Services

University of Northern Iowa Alumni and Foundation•Lexington, MA

7d•Onsite

About The Position

Leads a high‑performing catering and bar operation, driving innovative menu development, smart pricing strategies, and exceptional service standards. Champions the planning and execution of memorable catered experiences for on‑ and off‑campus clients, ensuring every detail is delivered flawlessly and continuously elevating quality through proactive customer feedback. Oversees the fast‑paced daily operations of the central bakery and commissary, ensuring top‑tier production and seamless distribution to dining centers, retail locations, and catered events. Leverages FoodPro and related systems to optimize resources, streamline processes, and maintain strong cost controls. Provides inspiring leadership to staff through coaching, scheduling, performance oversight, and active involvement in hiring. Plays a key role in strategic planning and budgeting for catering, the central bakery, and the commissary, shaping how these units support and advance the mission of Dining Services.

Requirements

Bachelor's degree in hotel, restaurant and institutional management (HRIM), event planning, business or related field
At least three years of food service experience
Supervisory experience
ServSafe, ServSafe Alcohol, and Allergen Training certifications or ability to obtain certifications within nine months of hire required.

Nice To Haves

Demonstrated knowledge of culinary terms and food production techniques
Experience in the development of menus and food preparation procedures
Analytical and organizational skills
Ability to work independently as well as in a team environment
Proficiency with Windows-based PCs and food production systems
Excellent interpersonal skills
Excellent oral and written communication skills

Responsibilities

Leads a high‑performing catering and bar operation, driving innovative menu development, smart pricing strategies, and exceptional service standards.
Champions the planning and execution of memorable catered experiences for on‑ and off‑campus clients, ensuring every detail is delivered flawlessly and continuously elevating quality through proactive customer feedback.
Oversees the fast‑paced daily operations of the central bakery and commissary, ensuring top‑tier production and seamless distribution to dining centers, retail locations, and catered events.
Leverages FoodPro and related systems to optimize resources, streamline processes, and maintain strong cost controls.
Provides inspiring leadership to staff through coaching, scheduling, performance oversight, and active involvement in hiring.
Plays a key role in strategic planning and budgeting for catering, the central bakery, and the commissary, shaping how these units support and advance the mission of Dining Services.