Assistant Director of Culinary Operations

Auxiliary Services State University College at Oswego • Oswego, NY

13d • $85,000 - $95,000

About The Position

Auxiliary Services is seeking a highly skilled and collaborative leader to serve as the Assistant Director of Culinary Operations . Reporting directly to the Executive Director, this position plays a key role in supporting Dining Services through oversight of warehouse operations, menu and recipe development, culinary training, procurement strategy, and operational compliance. This role works closely with dining managers, culinary staff, and the Registered Dietitian to ensure consistent execution of high-quality customer service to the campus community, while supporting divisional financial goals and sustainable sourcing priorities. Why Work Here? Auxiliary Services is a mission-driven organization where the work is meaningful, visible, and student centered. Our culture is hands-on and team focused, with strong collaboration across dining, retail, catering, and campus partners. This role offers the opportunity to shape a large-scale dining program, build strong vendor relationships, strengthen training systems, support sustainable sourcing, and help teams deliver consistent quality every day.

Requirements

• Bachelor's degree plus 5 years of relevant experience OR 60 college credits plus 10 years of progressive food service/hospitality experience
• Significant procurement knowledge; experience with bids, RFPs, and RFQs
• Valid NYS Class D Driver's License and insurability
• Experience with food management software; strong skills in Microsoft Office, Google Docs, and Excel
• Employer will check submitted references.

Nice To Haves

• CBORD Net Menu Systems or similar inventory experience

Responsibilities

• This position leads vendor sourcing, RFQs, bid development, and pricing negotiations, while maintaining professional integrity and strong partnerships.
• The Assistant Director oversees menu development and cycle menu planning with dining managers and the Registered Dietitian, ensuring variety, innovation, and alignment with operational realities.
• The role develops and implements culinary training programs for new and current staff, including probationary training and institutional cooking techniques.
• In collaboration with directors, managers, and the Warehouse Manager, this position supports food cost targets, monitors trends, recommends corrective actions, and maintains inventory control systems to prevent shortages.
• The Assistant Director also supports Catering and Retail Operations and implements safety and sanitation training in compliance with New York Health Code, ServSafe, and OSHA.

What This Job Offers

• Job Type: Full-time
• Career Level: Director