Directs and oversees all aspects of food service, menu planning, and dining hall management for the university/college. Responsibilities also include managing work schedules, facility staffing, supply purchasing, and staff training. May also plan and coordinate specialty theme events. May require a bachelor's degree and at least 7 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A wide degree of creativity and latitude is expected. Typically reports to a head of a unit/department.
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