The Assistant Director is responsible for the entire board dining operations to include supervision and training of cook staff and front of the house staff, establishment and maintenance of consistent quality, safety and sanitation standards, menu planning and food cost containment.

This is a full time, benefits eligible, salaried position with a hiring range of $72,480-$90,594 per year.

Core Responsibilities:

Directs the Board operations staff with interviewing, hiring, scheduling, training, and professional development.   Establishes and maintains high quality standards of food production, presentation, service and sanitation, operational safety and expediency of line service.   Design the rotating menu that supports the operations throughout the year including the chefs, bakers and managers to ensure they stay within the budgeted cost per meal and are appealing to the broad spectrum of tastes that reside within the student community. This is for the main campus as well as the other peripheral Middlebury operations.   Responds to meet the special requests of our students who are trying to accommodate our menu cycle to their dietary need.   Promotes and supports the software systems that manage cycle menus, recipes, costing, forecasting, ordering, production, signage allergen/ingredient listings for all board plan dining operations   Manages food costs through careful and consistent review of production records, purchase volumes by category using inventory spreadsheets, standardized recipes, waste control procedures and collaboration with the central purchaser.   Directs large campus events to include the creation and layout of kitchen equipment stations, menu and staffing, including commencement, reunion and other large functions. May be required to supervise kitchen staff at special events.   Participates in the strategic planning of events and projects that affect Dining Services, including but not limited to kitchen design, staff modeling and long-range planning.