Job Details

Culinary Manager/Dining Hall General Manager
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Position Number: 4596817
Location: Brunswick, ME
Position Type: Food Services

Culinary Manager/Dining Hall General Manager

Posting Number: S01199JP

Job Summary:
Bowdoin College is located in Brunswick Maine with a student population of almost 2000. We make everything from scratch and are consistently rated in the top 10 for college dining! We have our own butcher shop, bakeshop, and organic garden that all supply food to our 2 dining halls and 3 retail locations.

In conjunction with an Operations Manager, the Culinary Manager plans, develops, organizes, implements, supervises and evaluates activities of the dining hall. Directs daily dining hall operations. Responsible for delivering a dynamic dining program emphasizing culinary quality and excellent customer service that enhances the Bowdoin educational experience. This position has primary oversight for all unit food production including approximately 12,000 dining hall meals weekly during the academic year, year-round catering including large scale off-site functions for special College events, and meals for summer programs guests. Dining production areas includes on-site meat room and bakeshop.

Salary Range for this position is expected to be: Minimum $75,000- Maximum $87,000

Benefits and Perks:

A variety of health insurance plans
Life insurance, disability insurance, and a generous retirement plan
Paid time off - Vacation, Personal, and Holidays
Paid parental leave
Access to many of the College's facilities including the gym and pool
And more: https://www.bowdoin.edu/hr/benefits-perks/index.html

Education/Skills Requirements:
Required:

Associates degree in culinary arts, food service management, or related field with additional experience in institutional food service, college, high-quality dining, or catering establishment.
Equivalent combination of education and experience leading to comparable knowledge and abilities may be considered.
ServSafe Certification (Dining employees will be provided training within their first six months to become certified).
A valid Drivers License and the ability to meet the eligibility requirements of the Colleges current Motor Vehicle Use Policy.
Excellent, professional interpersonal oral and written communication skills combined with an effective management style are necessary for success.
Demonstrated proficiency with basic computer programs including word processing, spreadsheet and database management software
Budget and financial skills necessary for managing operational costs.

Preferred:

Bachelors degree in culinary arts or related field with two years of formal culinary training.
Licenses/Certifications: Certified Executive Chef certification

Experience Requirements and/or Equivalents:
Required:

Minimum of five years of lead cooking experience with at least two years in a high volume, up-scale food service environment.
Demonstrated experience with and understanding of quality cooking techniques and their application in catering and/or institutional settings or diverse culinary experiences.

Standard Work Days and Hours:

Generally, covers the breakfast and lunch shift on Monday and the lunch and dinner shift Tuesday through Friday with rotating weekend coverage as needed.
All managers work on College event weekends such as Commencement, Reunions, Family and Homecoming Weekends.
Dining staff are considered essential personnel and therefore required to work for weather emergencies and holidays when meal service is being provided.

#bcindeed

Applications Accepted Until:

To apply, visit https://careers.bowdoin.edu/postings/12707

Bowdoin College complies with applicable provisions of federal and state laws that prohibit unlawful discrimination in employment, admission, or access to its educational or extracurricular programs, activities, or facilities based on race, color, ethnicity, ancestry and national origin, religion, sex, sexual orientation, gender identity and/or expression, age, marital status, place of birth, genetic predisposition, veteran status, or against qualified individuals with physical or mental disabilities on the basis of disability, or any other legally protected statuses.