40 Hours | Flexible schedule to meet departmental and campus needs.

Through exemplary leadership and service practices, MCC’s Director of Food Services is committed to providing high-quality food options, exceptional service delivery, food safety, and value for the College. This customer-facing hospitality role has the exciting responsibility to plan, prepare, and provide food service options for MCC’s key internal and external stakeholders (students, employees, community members). A creative, communicative, friendly, and cooperative focus is critical to the success of this position, as there are significant collaboration opportunities with various college partners, such as Conference and Event Services/Catering, Student Affairs, and Facilities.

• Plan, direct, coordinate, and supervise the daily operation of the MCC Café including, but not limited to, menu planning, systems development and implementation, purchasing, inventory, scheduling, employee training and coaching, HACCP/food safety, and financial management.
• Support special event and catering needs for both internal and external customers/stakeholders.
• Ensure compliance with all health, safety, and sanitation standards.
• Provide strong leadership and direction for food services/café staff.
• Train employees in operational equipment safety, safe food handling, and sanitation practices.
• Responsible for internal and external vending operations.
• Participate actively in strategic planning for the department.
• Prepare, monitor, and administer departmental goals and budget.
• Responsible for meeting established goals and budget of the department.
• Plan, facilitate, and monitor quality improvement for the department through data-driven decision making and feedback from stakeholders.
• Develop, implement, and monitor policies and procedures for departmental operational needs.
• Monitor ongoing pricing structures of food and supplies from vendors.
• Coordinate and maintain food inventory (in partnership with the Coordinator of Catering and Culinary Support).
• Work with external vendors and contract management for equipment, food, and food-related supplies and services necessary to carry out the operations of the department.
• Coordinate equipment maintenance and repairs with Physical Facilities and/or external vendors.
• Develop and implement internal systems for order entry, inventory management, budget monitoring, employee scheduling, and menu and recipe databases.
• Update and maintain all digital signage and menu boards in the MCC Café, including college- owned vending machines.
• Responsible for purchasing, online order entry, inventory management, receiving, and storage of supplies.
• Actively participate on college-wide committees as assigned and participate in Leadership Council.
• Support and participate in the College’s commitment to continuous improvement, customer satisfaction, and accreditation as required.
• Support and participate in sustainable practices for food service including maintaining achievements and certifications such as the “3 Star Certified Green Restaurant".
• Work collaboratively with both internal and external stakeholders in a friendly and welcoming manner.
• Assume additional duties as assigned by immediate supervisor.
  
  
  • Position subject to Blood borne Pathogen Legislation and HACCP regulations.
  
  SUPERVISORY RELATIONSHIPS / DIRECT REPORTS:
  Full-time and part-time staff within the MCC Café.

• Associate’s degree from a regionally accredited institution or equivalent experience in a related field.
• Five or more years related experience in food service, catering, and/ or the hospitality/restaurant field.
• Two years of leadership experience either in directly managing employees or in a project management role.
• Illinois Food Service Management Sanitation Certificate must be earned and maintained.
• A combination of experience, education, and certifications will all be considered.