Culinary Hospitality Manager (Whitman Campus Dining)
# of Openings:
Food Services and Dining
Campus Dining, a division of University
Services, is a dynamic and progressive culinary organization
responsible for the food program management in residential dining
halls, retail venues, and catering across campus. The residential
dining program consists of seven colleges, the graduate school, and
a kosher facility. Catering offers the campus community a broad
range of services including high profile receptions, full-service
dinners, catering delivery service, and a newly developed Food
Truck, which currently offers two separate menus. The retail dining
program consists of seven cafes, a food gallery located in the
Frist Campus Center, a convenience store, Prospect House—the
University’s faculty and staff club, Palmer House—a nine-bedroom
guest house, and athletic concessions.
Nutrition and sustainability are important
initiatives of Campus Dining. Menus provide options for a healthy
diet and promote well-balanced meals. Campus Dining also operates
an Allergy Awareness Program to assist guests with special dietary
needs. In addition, through Campus Dining’s Sustainability
Initiative, thoughtful consideration is given to the broader
context of social and environmental issues surrounding food
production, distribution, and preparation.
The Campus Dining food program is
culinary-driven based on culinary principles of healthy and
sustainable menus. The food program focuses on scientific research,
innovative menu concepts, and food and ingredients. Menus are
globally inspired and plant-centric which celebrate cultural
diversity and discovery. Campus Dining’s Culinary Council and a
team of Food and Beverage professionals develop unique memorable
experiences for our students, faculty, alumni, visitors and staff.
Campus Dining’s vision for the future engages our campus community
in activity-based learning.
Our guiding principles are:
Team and People: to inspire our team of
Service Excellence: to deliver excellence
in food and beverage service and food and beverage production.
Efficiency and Effectiveness: to
continually develop innovative solutions that are fiscally
responsible while being sustainable for our community, health,
well-being, and the environment.
Principal Duties and
- Oversees and assists the front-line staff in all aspects of
food and servery preparation and presentation during meal periods
and catered events.
Initiates innovation for the Residential
Department by conducting research on global culinary trends, food
marketing, and conscious eating habits to support an expansive
multi-dimensional experience that supports the campus community by
providing a variety of healthy food options.
Maintains department standards for
accuracy of recipes and evaluates customer preferences, making menu
adjustments, as necessary.
Assists Chef de Cuisine with development
of new menus, recipes, and food ordering.
Assists with the selection of special
menus for a variety of theme meals.
Monitors systems for controlling the cost
of goods, using available software and basic computer skills.
Supports staff initiatives and encourages
new ideas and concepts brought forward by team members.
Maintains high level of food safety and
sanitation standards. Provides training (to include safe and proper
equipment handling) and supervision to all staff for these
Ensures compliance with all state, local,
and university food safety, workplace safety, and HACCP policies
and procedures. Ensures a safe work environment through addressing
safety concerns, to eliminate safety hazards; investigates and
reports incidents, enforces safety work rules and procedures. Works
with Environmental Health & Safety to provide training
Works closely with the Campus Dining
Wellness Dietician in assisting students and guests with food
allergies and special needs.
Monitors cleaning, maintenance, and
repair of kitchen equipment.
Team & Training
- Provides guidance and feedback to the front-line associates.
Supervises union employees to ensure compliance with the collective
bargaining unit agreement and adherence to University policies and
procedures. Administers performance appraisals; counsels and
disciplines employees as required.
Provides continual positive leadership to
motivate and engage all associates. Participates in the hiring
process of all culinary team members with providing proper
on-boarding, training, and performance appraisals. Establish
baseline expectations for associates and provides guidance and
Assists with planning, organizing,
coordinating, scheduling, food preparation, and delegating
responsibility to the team, ensuring the goals and objectives of
the operation are met daily.
Provides a hands-on attitude and presence
in the servery and kitchen assisting all front-line staff.
Attends meetings/trainings as
Supports the Residential unit in
Implements and supports Campus Dining’s
sustainability and wellness initiatives.
Responsible for organizing and
maintaining the food labeling system.
Provides leadership, guidance, and
direction to the student workforce.
Supports Campus Dining events as
Minimum Required Knowledge, Skills &
Culinary degree from an accredited
institution or equivalent technical experience.
A minimum of 3-5 years culinary
experience in a supervisory role.
Knowledge of culinary techniques: hot,
cold, ambient, aspic, garde manger, display cooking, and buffet
Knowledge of the health department’s
rules and regulations, including HACCP and ServSafe.
The ability to work independently with a
high level of accuracy, manage multiple priorities, and delegate
Strong organizational and problem-solving
skills, attention to detail, and the ability to meet firm
Must be effective at listening to,
understanding, and clarifying concerns and issues raised by team
members and guests.
Excellent interpersonal and communication
skills with the ability to interact with a diverse population.
Based on business needs, ability to work
a flexible schedule, AM, PM, weekends and/or holidays. A typical
schedule is 12:30pm-9:00pm Tuesday-Saturday, off
Valid Driver’s License.
Stand or walk up to 2 hours at one time
for a total of 6-8 hours per day;
Sit for no more than 2 hours during an 8
Drive for no more than 30 minutes at one
Lift or carry up to 30 pounds frequently
(34 – 66% of the workday);
Lift or carry up to 50 pounds
occasionally (less than 33% of the workday);
Push or pull using forces up to 50 pounds
occasionally (less than 33 % of the workday);
Frequently use hands for simple grasping,
fine manipulation, pushing or pulling with forces up to 30 pounds
(34 – 66% of the workday);
Bend, squat, kneel, climb stairs, reach
overhead, lift overhead occasionally (less than 33% of the work
Lift up to 30 pounds in a range of
motions from floor to overhead; lift 50 pounds in a range of
motions from floor to chest height.
Work under a range of temperature
conditions (e.g., kitchens, walk-in refrigerators and freezers,
Possess physical agility, full range of
motion, and ability to maintain balance.
Knowledge of Local, State, and Federal
Experience working in a unionized
Basic knowledge of computerized food
Knowledge and experience with the use and maintenance
requirements of kitchen equipment.
Princeton University is an Equal
Opportunity/Affirmative Action Employer and all qualified
applicants will receive consideration for employment without regard
to age, race, color, religion, sex, sexual orientation, gender
identity or expression, national origin, disability status,
protected veteran status, or any other characteristic protected by
law. EEO IS THE LAW