The staff and faculty of Northampton Community College share a single goal: to help students transform their lives through education. It's a goal that reaps rewards thousands of times over the course of a career. Employees at Northampton receive competitive compensation and an array of benefits while working on campuses located in a region with a very high quality of life.

We invite you to consider to applying for one of our currently available positions. For more information on the College, please visit www.northampton.edu. For more information on life in the Lehigh Valley, please visit https://www.northampton.edu/about/working-at-ncc/life-in-the-area.html.

NCC is strongly committed to increasing the diversity of the college community and the curriculum. Candidates who can contribute to that goal are encouraged to identify their strengths or experiences in this area.

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Please note that this position will remain open until filled.

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Benefits Snapshot

The College offers a generous benefits package to Full-time employees. Just a few highlights of the benefits package include comprehensive medical plan options for you and your family (plus dental and vision), a College retirement contribution of 8% of your salary upon hire, NCC tuition waiver and an abundance of time off - up to 25 days' vacation/floating, 10 sick days, Four (4) day workweeks during Summer, Holidays (including a week+ break between Christmas and New Year's) - among other things! Please visit https://www.northampton.edu/about/working-at-ncc/employee-benefits/index.html for more details on the full array of benefits.

Primary Function: Administers all non-academic functions of the Hampton Winds restaurant, other associated food service outlets, and catering operations to achieve the goals of the college.

Responsibilities: Work directly with the program director, college staff, adjunct faculty, and community representatives to: (1) oversees and manages daily operations of the fine dining restaurant, associated food service outlets and catering operations; (2) manages reservations, phone calls, scheduling, and executes special events; (3) recruits, hires, supervises, evaluates, and terminates dining room, catering, and outlet staff (including student workers) as necessary; (4) Responsible for posting daily sales report and management of cash drops; (5) balances maintaining a teaching environment with the responsibility of operating a fiscally sound business; (6) creates and maintains policies and standard operating procedures for the restaurant, retail outlets, and catering operations; (7) provides the highest level of customer service to all internal and external stakeholders at NCC; (8) fosters and cultivates a team based environment with faculty, students and staff; (9) acts as an ambassador of the food service outlets, Hampton Winds restaurant, and culinary program; (10) provides Front of the House guidance and training to students, staff and instructors as needed; (11) communicates Front of the House catering and supply needs to faculty, administration and culinary staff as needed; (12) acts as a liaison between clients and the culinary team; (13) represents the culinary department at various on and off campus events; (14) supports the Program Manager for Culinary Arts and Baking & Pastry with recruiting and new student onboarding as needed, as well as with projects and other duties as needed

Organizational Relationships: Supervised by and reports to the Program Director, Culinary Arts, Hospitality and Sport Management. (1) Supervises support staff; (2) Coordinates work with the administrative, instructional and support team in the development and delivery of courses, programs, and services; (3) Relates role to the College mission and goals.

Performance Standards: Performance in this position is considered satisfactory when: (1) mutually agreed upon objectives have been attained within a specific period. (2) Responsibilities of the position have been carried out at a level consistent with performance objectives. (3) Effective cooperative relationships exist with the other members of the administrative team. (4) Represents the College to community organizations and employers.

Qualifications: (1) Education: (a) Associate's degree in Culinary Arts, Hospitality Management or a related technical field from a regionally accredited institution required; bachelor's degree preferred. (b) Attainment of appropriate industry-recognized certifications and/or technical certifications is a plus. (2) Skills, Knowledge, Abilities: Strong organization, communication, and leadership skills. Possess the ability to exhibit a customer oriented, professional demeanor. Has knowledge of restaurant operational systems and the ability to function in a fast paced environment and can make effective decisions in this environment. Flexibility to adapt to differences and changes in programs, colleagues, students and customers. Can function independently and has knowledge of industry specific computer applications and basic technical skills using Microsoft office. Must have and maintain a current ServSafe Manager's Certification. Can stand for long periods of time and can lift up to fifty (50) pounds. Needs to have a flexible schedule with the ability to work for extended periods including early mornings, late evenings, or weekends based on business needs. (3) Experience: Minimum of two (2) years of related industry experience managing a restaurant with on premise catering or multiple food service outlets with front of the house staff.