Boston College

Manager of Regional & Sustainable Food Systems

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Posted On: Thursday, 19th October 2017
Category: Administrative
Location: Chestnut Hill, MA
Chestnut Hill, MA 02467
Job Type:
Full Time

Job Description:

 

Boston College Introduction

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,150 full-time undergraduates and 4,420 graduate and professional students. Ranked 31 among national universities, Boston College has 758 full-time and 1,096 FTE faculty, 2,750 non-faculty employees, an operating budget of $956 million, and an endowment in excess of $2.2 billion.



Job Description

The position reports to the Director of Dining Services and supports the implementation of Dining Services’ “Regional and Sustainable Roadmap and Action Plan”. Will research, consult, and assist procurement strategy for regional and sustainable sourcing with the Assistant Director of Auxiliary
Services and BC Dining Services Management Team. Create and facilitate compelling food systems training and community engagement with the BC Dining Director, internal and external partners, and peer institutions.

 

Responsibilities 

  • Use existing tools to track and analyze food procurement data and provide detailed reports on progress in support of BC Dining’s grant-funded, regional procurement objectives; propose new tools and techniques to Assistant Director of Auxiliary Services for more efficient tracking of food purchasing data.
  • Provide recommendations to Auxiliary Services Assistant Director, Dining Services, and Menu Planning Team regarding regional food purveyors to support BC Dining’s sourcing goals.
  • Provide projections to Auxiliary and Dining Services leadership for Dining Services to meet established 1, 3, and 5-year sourcing goals as defined by the BC Dining “Regional/Sustainable Action Plan”.
  • Introduce best practices (e.g. labeling of sustainable and regional food items and their source) in Corcoran Commons.
  • Inform Dining staff of local food systems, seasonality and standard operating procedure changes on a weekly basis.
  • Research and help to maintain partnerships (fostering communication and collaboration) between BC Auxiliary Services, regional campuses and institutions, distributors/vendors, and farmers as part of a comprehensive plan to contain costs on local and regional foods through collective buying power.
  • Work closely with the BC Dining leadership to identify high-impact menu items to pilot with the BC Test Kitchen for their potential as a regionally and sustainably sourced alternative.
  • Update Standard Operating Procedures and RFP language for BC Dining Services, as needed, to accommodate changes in supply chain logistics when sourcing local and sustainable food.
  • Communicate with vendors, farmers, and local nonprofit organizations to identify available regional foods that meet sourcing objectives economically
  • Incorporate food systems focus into agenda of existing student forums (e.g. Dining Advisory Board, Real Food BC)
  • Identify opportunities for Dining Services management team to engage with regional food systems initiatives and supplier partners both on and off campus
  • Participate and network in the food systems community.
  • Attend regional conferences representing BC Dining.
  • Supervise one BC graduate student “Intern” and three BC undergraduate students interns.
  • Actively participate in strategic planning session with BC Dining senior leadership meetings and provide input on how we can implement our sustainability initiatives.
  • Operate motor vehicle travel to work sites
  • Perform other duties as assigned 



Requirements

  • B.A. or B.S. Degree in Environmental Science, Sustainability, Business, Public Health, Public Policy or related field
  • Two (2) years prior experience with food systems, food supply chains, and institutional procurement processes. 
  • Experience building relationships with undergraduate and graduate students and partnering with student groups to implement shared sustainability initiatives

Experience

  • Experience interacting with regional food system stakeholders.
  • Experience or familiarity with institutional dining procurement processes.
  • Experience designing and implementing dining programs and campaigns, including messaging objectives effectively to diverse audiences. 
  • Experience researching best practices and testing viability/transferability of concepts.
  • Ability to effectively communicate with and facilitate coordination between internal and external partners including, but not limited to students, faculty, Residential Life, Athletics, BC Dining staff and leadership team, food producers and distributors, regional food organizations, and representatives of peer institutions

Skills

  • Effective communicator, both written and verbal
  • strong interpersonal skills
  • experience developing social media content
  • aptitude for applying new technology
  • strong presentation skills and creativity
  • advanced competency using MS Office Suite, specifically Excel


To Apply

Click this link: https://bc.csod.com/ats/careersite/JobDetails.aspx?id=1468&site=1

Boston College conducts background checks as part of the hiring process.



Boston College is an Affirmative Action/Equal Opportunity Employer and does not discriminate on the basis of any legally protected category including disability and protected veteran status. To learn more about how BC supports diversity and inclusion throughout the university please visit the Office for Institutional Diversity at http://www.bc.edu/offices/diversity.

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