Job description:
The Director of Food Service is responsible for leading and managing all aspects of dining operations across the college campus, including the cafeteria, catering services, both internal and external, and working with The House. This is a hands-on role that ensures a high-quality dining experience, supporting student satisfaction, nutritional needs, sustainability initiatives, and financial goals. The Director provides strategic vision and day-to-day leadership for a diverse team, and collaborates closely with college stakeholders to align dining services with the institution’s mission and culture. The Director demonstrates Christian character, hospitality, and servant leadership in every aspect of their work, creating a welcoming environment that supports the college’s Christ-centered community.
Leadership & Supervision
- Recruit, train, and supervise kitchen and cafeteria personnel.
- Schedule students and staff shifts to ensure adequate coverage for daily operations, catering, and events.
- Foster a positive, team-oriented environment that reflects Christian values of service and stewardship.
Food Preparation & Service
- Prepare, cook, and serve meals for campus dining, meetings, special events, special treats, and catering.
- Coordinate and execute internal and external catering functions.
- Work with The House Manager to procure supplies, ingredients, and pre-made food for meals at The House (formally The Harvest House)
- Maintain high standards of food quality, safety, and presentation.
- Maintain high standards of kitchen and cafeteria cleanliness, including deep cleanings.
- Adhere to all safe food handling practices.
Collaboration
- Work with the VP of Student Services to promote student satisfaction through food service.
- Work with the Facilities Manager for catering and special events on campus to ensure rooms are reserved and ready.
- Work with all departments for events and meetings to provide refreshments, snacks, and other food items for meetings and campus gatherings as requested.
Administrative
- Develop menus that are nutritious, balanced, and cost-effective.
- Plan and promote the weekly menu and food service opportunities both internally and externally (social media)
- Calculate the weekly inventory of supplies.
- Responsible for procuring food and supplies for the kitchen and cafeteria.
- Work with all special dietary needs.
- Responsible for overseeing and maintaining the budget.
- Responsible for maintaining all food and Health Department Certifications
Other Responsibilities
- This job description is not intended to be all-inclusive.
- The employee may perform other related duties to meet the ongoing needs of the college.
- Keep production records of each meal.
- Assist with catering.
- Perform other duties as assigned.
KNOWLEDGE AND SKILLS
- Ability to plan and provide tasty and nutritional meals for groups.
- Ability to multi-task.
- Ability to manage people.
- High ethical standards.
- Ability to use organizational, communication, and interpersonal skills.
- Complete support of and willing adherence to Central Christian College of the Bible’s mission, vision, and core values. The applicant must hold these standards as his/her own.
- Ability to work with students and staff.
- Ability to work cooperatively with other professionals.
PHYSICAL REQUIREMENTS
- The ability to stand, walk, climb, stoop, and kneel
- Lift to 25 pounds
EDUCATION/POSITION REQUIREMENTS
- Experience in planning and cooking meals for large groups.
- Expected to work 50 hours or more a week during the school year with diminished hours during summer and breaks.
- Working knowledge of Health Department regulations, preferred.
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Pay: From $40,000.00 per year
Work Location: In person
To Apply: Email resume and cover letter to hr@cccb.edu