Assistant Director of Quality Control

Responsibilities

• Plan, coordinate, and execute all aspects of Dining Operations, including managing an annual operating budget of $2.5 million.
• Supervise and develop assistant managers and contractual employees.
• Modernize and improve food production techniques and update menus to include organic and non-GMO options.
• Develop and test new recipes using "Menus of Change" principles.
• Plan and conduct annual culinary training for all personnel.
• Monitor cash and catering sales to ensure operational efficiency.

Requirements

• Bachelor’s degree in food service management or a related field (or an equivalent combination of education and experience).
• Minimum of five years of experience in food service.
• ServSafe Certification (or ability to obtain within one year of employment).
• Valid driver’s license and a safe driving record.
• Proficiency in computer systems and industry-standard software.
• Ability to work a flexible schedule, including weekends, holidays, and extended daily hours.

Preferred Qualifications

• Culinary degree with a minimum of five years of experience.
• Proven experience in staff supervision and food preparation.
• Deep knowledge of "Menus of Change" principles.

Benefits

• Medical, prescription drug, and dental coverage.
• Paid vacation, holidays, and various leave programs.
• Competitive retirement benefits, including defined contribution plans.
• Employee and dependent educational benefits.
• Life insurance and employee discount programs.

About the Company

Rutgers, The State University of New Jersey, is a leading national research university and a preeminent public institution of higher education. As one of the largest employers in New Jersey, Rutgers is committed to fostering a safe, diverse, and respectful workplace environment for all faculty and staff.