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Assistant Director, Culinary Services-Cold Spring Harbor Laboratory

Client: Cold Spring Harbor Laboratory
Position: Assistant Director, Culinary Services
Location: Cold Spring, NY

The Assistant Director, Culinary Services plans, directs, develops, and coordinates the activities of the Culinary Dining, Kitchen & Purchasing Services groups. The position oversees and interacts with all software and business systems involved with Culinary services, provides cost and expense data as needed to develop and comply with annual budgets for all service locations.

Key Functions:

  • Coordinate procurement with menus and production to assure the best quality and cost-effective menus are in place, including use of GPO’s
  • Interact in a courteous manner with staff, clientele, fellow employees and other supervisors
  • Contribute to a P&L plan for the CSHL Meetings & Course (conference)programs
  • Coordinate the Agilysys/EatecNet culinary business software data with the Oracle/Simphony POS (purchasing, menu items, prices, sales)
  • Maintain budgetary compliance for general dining service, events and satellite location food costs
  • Provide support to the Director by ensuring that the administrative and operational policies and procedures of the department and the Laboratory are followed.
  • Ensure that staff scheduling is efficient and productive
  • Maintain job descriptions for the procurement and kitchen services. Perform periodic employee reviews as directed
  • Assist with creation of culinary training materials to encourage consistency in production of food products and sanitation

Education & Experience:
  • Bachelor’s degree in Hospitality Management (or related field)
  • Minimum ten years’ experience in hotel, Club or restaurant field
  • Multi-outlet management experience (preferred)

    Computer skills:

  • Microsoft Office Suite (Outlook, Word, Excel, PowerPoint), Agilysys / EatecNet, Oracle / Symphony / Micros, SQL, Caterease
  • Financial management, Analytics, Customer service, Social etiquette, Leadership, Employee management, Conflict management, Communication, Cultural awareness, Technology literate
  • Solid understanding of Culinary finances, budgetary and compliance systems
  • Conceptualize the use of Point of Sale (POS) and the two-way communication with Culinary business software – improve and manage present systems

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