Find & Apply For Restaurant / Food Service Manager Jobs in Calais, Maine

Job DetailsJob Location:

Washington County - Calais, ME 04619Food Service Manager Washington County Community College is currently seeking applicants to fill a 10-month position as Food Service Manager position in the College's Dining Hall. This position prepares, oversee, and manages the day-to-day activities and long-range goals of food preparation and service functions in such a manner to ensure an effective, efficient, and economical operation of the college dining hall.

Prorated Salary/Benefits:

MSEA Supervisor Unit, Range 21, $26.68 to $32.08. Salary commensurate with credentials and experience. Employer paid health, dental and life insurance for employees (spouse/domestic partner/dependent coverage also available), vision insurance, Maine State Retirement, vacation/sick time allowances, professional development, and free tuition within the

MCCS. WCCC

is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive and non-discriminatory environment for all employees. We provide reasonable accommodation to qualified individuals with disabilities upon request. For more information, please contact (207) 454-1000. Posted 7/27/26 Preferred QualificationsAssociate degree in Hospitality Management, Culinary Arts, or a related field, with a minimum of four (4) years of experience in food preparation, purchasing, and menu planning in a restaurant, healthcare, educational, or other institutional food service setting. An equivalent combination of education, industry experience, and relevant certifications will also be considered. The successful candidate will demonstrate knowledge of food preparation techniques, kitchen operations, purchasing and inventory management, menu planning, nutrition, food safety and sanitation regulations, and the proper use and maintenance of commercial kitchen equipment. Experience supervising and coordinating the work of dining services staff is preferred. Candidates should possess the ability to plan, organize, and oversee daily kitchen operations; maintain high standards of sanitation and cleanliness; provide excellent customer service; follow oral and written instructions; and ensure compliance with applicable health and safety regulations. ServSafe Manager Certification is required or must be obtained within a reasonable period after hire. The position requires flexibility to work occasional evenings, weekends, and other hours as needed to support campus dining operations.

Qualifications:

Associate degree in Hospitality Management, Culinary Arts, or a related field, with a minimum of four (4) years of experience in food preparation, purchasing, and menu planning in a restaurant, healthcare, educational, or other institutional food service setting. An equivalent combination of education, industry experience, and relevant certifications will also be considered. The successful candidate will demonstrate knowledge of food preparation techniques, kitchen operations, purchasing and inventory management, menu planning, nutrition, food safety and sanitation regulations, and the proper use and maintenance of commercial kitchen equipment. Experience supervising and coordinating the work of dining services staff is preferred. Candidates should possess the ability to plan, organize, and oversee daily kitchen operations; maintain high standards of sanitation and cleanliness; provide excellent customer service; follow oral and written instructions; and ensure compliance with applicable health and safety regulations. ServSafe Manager Certification is required or must be obtained within a reasonable period after hire. The position requires flexibility to work occasional evenings, weekends, and other hours as needed to support campus dining operations.