Director – Culinary Services

Culinary Services
Division (CSD), a division of Auxiliary Services, provides meals for over 12,000 customers daily and is an integral part of
campus life and the overall college experience. CSD proudly provides Montana State University students with not only a repertoire of various
cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2
residential dining halls, 7 retail operations (internal and franchise), Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the
Road food truck, MSU Catering, Indulge In-House Bakery & Commissary Kitchen, and the Farm to Campus Program.

The Culinary
Services
Director provides executive leadership of the food operations and is responsible for each operation’s long term financial viability
and
ultimate success in meeting the needs of the campus community through the establishment and maintenance of an effective management team,
staff, system controls, and sustainability initiatives.

• Strategic oversight and administration of the division’s financial
  resources, personnel, inventory, marketing, programs, and facilities.
• Analysis, development and implementation of tactical
  planning initiatives that align and flex with the university’s goals.
• Responsible for division’s budget development and
  maintenance of approximately $35 million annually. Charged with maximizing revenue potential to meet intended goals of reinvestment back
  into the university.
• Direct supervision of the six members of the division’s leadership team and senior oversight of division’s
  personnel (250 staff and 600 student/short term worker), providing guidance in relation to recruitment, retention, training, and
  professional development.
• Provide large and small project management direction inclusive of oversight of facilities maintenance,
  immediate and deferred needs, and new construction.
• Primary oversight of the division’s procurement/contract management and
  compliance; operational policies and procedures; inventory systems; and sanitation and safe food handling compliance.
• Develop
  systems to regularly evaluate all areas of responsibility from inventory to food production to sustainability and other programs.
• Oversee division’s customer service initiatives in support of the university’s commitment to service excellence.
• Monitor internal
  control mechanisms to reduce the risk of fraud.
• Direct the division’s marketing plans specific to each operation in support of
  financial goals.
• Interact and build sustainable working relationships with students, campus constituents, vendors, and other
  industry partners.
• Report to the Associate Vice President of Auxiliary Services and actively participate as part of the Auxiliary
  Services’ executive team while performing other duties in support of the enterprise’s mission.

Tagged as: Employment