Director of Dining Services

Position Summary

Leads all dining operations for a local College, with full ownership of client satisfaction, financial performance, and team leadership. Ensures consistent delivery of high-quality, from-scratch food and an excellent student and partner experience in line with Upper Crust Food Service standards.

Key Responsibilities

• Own P&L performance, including budgeting, cost control, and financial results
• Lead, coach, and develop on-site culinary and service teams
• Build and maintain strong relationships with campus partners and stakeholders
• Oversee menu execution to ensure quality, variety, and adherence to standards
• Ensure food safety, cleanliness, and operational compliance
• Partner with leadership to implement new programs and drive performance

Qualifications

• 3–5+ years of foodservice or hospitality leadership experience
• Strong financial and operational management skills
• Proven ability to lead teams and manage client relationships
• Excellent communication and problem-solving skills
• ServSafe certification (or ability to obtain)
• Must be a trained Chef with experience in high volume caterings and leading staff of 20+

Schedule

• Full-time; Regular schedule Mon-Fri, 6:30-3pm with occasional caterings on weekends

Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.