Job Description

ORGANIZATION'S SUMMARY STATEMENT:

The position reports to the Associate Director and is responsible for all aspects of managing and
operating multiple food service stations and a central certified Allergen Kitchen.

LICENSES/ CERTIFICATIONS:

-Prince George’s County Food Service Sanitation Management Certification.

-TIPS (or equivalent) Alcoholic Beverage Management Certification.

-Must have driver’s license valid in Maryland with 5 points or less.

PHYSICAL DEMANDS:

This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend or special events including but not limited to OM. Must have the manual dexterity to operate equipment with or without accommodation. The University of Maryland is a non-smoking campus.

Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Minimum Qualifications

Education: Bachelor’s degree from an accredited college or university.

Experience: Seven (7) years of experience in food or dining services. Two (2) years of experience supervising or managing professional staff.

Other: Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education.

KNOWLEDGE, SKILLS, & ABILITIES:

Knowledge of human resources policies and procedures, and federal, state, and other applicable human resources related laws, rules, regulations, and ordinances.

Knowledge of food safety, Hazard Analysis Critical Control Point (HACCP), responsible alcoholic beverage service and guest service.

Skill in oral and written communication.

Skill in the use of Microsoft Office and Google Workplace products.

Ability to interpret policies, procedures, regulations, and laws.

Ability to multitask while demonstrating a commitment to customer service.

Additional Job Details

Preferences:

• Five Star commitment to Guest Services and the proven ability to provide hospitality that regularly exceeds guest expectations and instill a guest service work ethic in subordinate staff.
• Outstanding ability to work collaboratively with a diverse set of stakeholders, including faculty, staff, students, and coworkers from a variety of ethnicity, cultures, and socio-economic backgrounds.
• Outstanding interpersonal skills and the ability to build consensus coupled with outstanding leadership skills.
• Strong knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends.
• Outstanding guest service, hospitality, and oral and written communication skills.
• Ability to lead and motivate a diverse work team with a range of skills at multiple locations.
• Skill and knowledge of food production and service, ordering food, beverages and supplies inventory control, food safety and cost controls, through knowledge of Department, University, State and Federal HR policies, procedures and Laws.
• Ability to operate a variety of computers and use food production inventory, and HR software. Thorough knowledge of budgeting, financial statements and the principles of staff scheduling, cost control and inventory control.
• Basic knowledge of the principles of food production, cooking and preparation; of food and food service marketing, of food products and menu development; of foodservice environmental best practices; ability to read, interpret and implement long and short term planning in response to data.
• Management experience in non-traditional dining facilities, preferably in a public university, and formal culinary training preferred.
• FMP and/or CEC certification preferred.

Required Application Materials:

• Resume and Cover Letter

Best Consideration Date: April 29, 2026

Posting Close Date: N/A

Open Until Filled: Yes

Job Risks

Not Applicable to This Position

Financial Disclosure Required

No

For more information on Financial Disclosure, please visit Maryland's State Ethics Commission website

Department

VPSA-Dining Services

Worker Sub-Type

Staff Regular

Salary Range

$99,200-$110,000

Benefits Summary

For more information on Regular Exempt benefits, select this link

Background Checks

Offers of employment are contingent on completion of a background check. Information reported by the background check will not automatically disqualify anyone from employment. Before any adverse decision, the finalist will have an opportunity to provide information to the University regarding disclosable background check information. The University reserves the right to rescind the offer of employment or otherwise decline or terminate employment if the information reported by the background check is deemed incompatible with the position, regardless of when the background check is completed.

Employment Eligibility

The successful candidate must complete employment eligibility verification (on Form I-9) by presenting documents that establish identity and work authorization within the timeframe required by federal immigration law, and where applicable, to demonstrate renewed employment authorization. Failure to complete employment eligibility verification or reverification within the timeframe set forth by law may result in suspension or termination of employment.

EEO Statement

The University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment. Please read the University’s Equal Employment Opportunity Statement of Policy.

Title IX Non-Discrimination Notice

Resources

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