Dining Services Manager

Core Responsibilities

• Plan weekly menus featuring balanced, nutritious, and appealing meal options.
• Oversee daily food preparation, cooking, presentation, and clean-up.
• Manage all food, beverage, and kitchen supply ordering and inventory.
• Maintain strict adherence to local health department codes and sanitation standards.
• Supervise, train, schedule, and evaluate a small team of kitchen staff.

Financial & Administrative Control

• Manage the annual food services budget to minimize waste and control costs.
• Track daily sales, cash handling, and point-of-sale (POS) meal accounts.
• Source cost-effective vendors and negotiate pricing for goods.
• Prepare monthly operational and financial reports for school leadership.

Community & Mission Alignment

• Maintain a warm, welcoming environment of hospitality for all students.
• Catering needs for special school events, summer programming and retreats.
• Address student dietary restrictions and food allergies with care and confidentiality.
• Collaborate with student groups or faculty on healthy eating initiatives.

Qualifications And Skills

• Experience: 3+ years in food service management, ideally in a school or institutional setting.
• Education: High school diploma required; degree in Culinary Arts or Hospitality preferred.
• Certification: Current ServSafe Manager certification required upon hire.
• Mission Fit: Strong respect for the teachings and traditions of the Catholic Church.
• Skills: Proficient with cafeteria POS software and basic Microsoft Excel/Word.
• Physical: Ability to lift up to 40 pounds and stand for extended periods.

Benefits

• Cheverus Tuition Discount: This position qualifies for a dependent student tuition discount benefit of 50% during the first three years of employment and 100% thereafter.