AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Chef Director of Culinary Operations at Wofford College in Spartanburg, SC.

Wofford Culinary Services is seeking a dynamic and creative chef to oversee the culinary operations on the campus of Wofford College. The Director of Culinary Operations is a fully hands on position that oversees and participates in all aspects of food operations across campus. Responsibilities include the creation and execution of catered events from simple to VIP level events. Maintaining and creating the operation standards of a showcase culinary program in the newly renovated Burwell Dining Hall. Oversee the food operations for 2 retail locations, 2 coffee shops, 1 convenience store and a food truck. This individual must be highly motivated, organized and strive for excellence. We are looking for someone that will lead by example and strive to continually push our culinary program forward while building a strong foundation for our team. This individual must be well rounded, possessing strong computer skills and experience in understanding and controlling food cost as it relates to the program.

Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.

Duties & Responsibilities:

• Provide guidance and leadership in the delivery of outstanding guest experience, culinary operations, labor scheduling, inventory management, marketing, and profitability
• Plan, identify, communicate and delegate responsibilities throughout the area to ensure excellent operations are consistently achieved
• Assist in preparation of budget estimates and justifications for the food and nutrition services program and maintains cost controls
• Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation
• Oversee an energetic and proactive approach to interviewing, selecting, training, counseling, disciplining and scheduling of all team members with a goal of always staying multiple steps ahead of turnover
• Create and lead presentations at client meetings
• Foster an atmosphere of teamwork that encourages staff to work collaboratively