Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4100 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5200 undergraduates, 1700 graduate students and 2300 faculty, staff and administrators.

Coordinates the recruitment, hiring, on-boarding, performance management, evaluation, training and development, and retention of the department workforce including exempt, non-exempt, and student employees. Coaches managers on best practices for employee relations. Works with the Operations Division HR Business Partner on employee relations issues. Provides input and feedback to senior management on the hiring, performance management, training and evaluation of management team. Coordinates the student employment program and supervises the Student Coordinator. Is familiar with Empowertime, the time and attendance system and can back-up the payroll function when needed. In conjunction with the Senior leadership team and managers, identifies training needs and coordinates the creation and/or delivery of training programs. Is mindful of the need to develop the entire staff, and ensures training supports this objective. Is the liaison for the department with outside culinary partners such as the Medford Vocational Program and the Somerville Culinary Arts Program. Is the department liaison with the city Boards of Health, and oversees the routine sanitation and safety inspections of all units.


Qualifications:

Basic Requirements:

• 5 to 7 years management experience in a high volume food service operation.
  
• Associates degree in Culinary Arts, Dietetics, or Business, OR equivalent combination of education and work experience.
  
• ServSafe certified.
  
• Strong computer skills including MS Office, automated food production planning tools, electronic payroll, and electronic cash register system.
• Substantial food service management experience, preferably in a university setting including hiring, scheduling, and supervising employees and managers.
  
• Must be detail oriented, organized, and self-motivated.
  
• Must work well under pressure in a structured environment.

Preferred Qualifications:

• Bachelor s degree in Food Service, Hospitality, Business or related field.
• Familiar with on-line time reporting, PeopleSoft financials, Blackboard Transact or CBORD electronic point-of-sale system, FoodPro or other automated food production system.
  
• Outstanding communication skills including interpersonal communication, writing, public speaking and presenting.
  
• Successful experiences training employees.

Special Work Schedule Requirements:
Primary work schedule is Monday Friday during the academic year. Weekends, evening, and some holiday work is expected when classes are in session and periodically during the summer. Schedule is subject to change based on the needs of the business. A 50 work week is anticipated during the academic terms. Travel will occur in the form of professional development, advanced skills training, or to conduct research. While based at the Dining Administration Office, will be expected to visit the dining locations regularly as well as attend meetings on all four campuses.


An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.

Equal Opportunity Employer minority/females/veterans/disability/sexual orientation/gender identity.



To apply please click here!