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Available Positions


Posted 10/09/18

WESTCHESTER COMMUNITY COLLEGE: FSA Executive Director

The Faculty Student Association of Westchester Community College (WCC FSA) is a 501(c)-3 non-profit organization registered by the State of New York. Since 1953, the FSA has provided educational related services to benefit Westchester Community College including, but not limited to: campus dining services, bookstore, vending, performing arts, and other auxiliary services aimed to support the students, faculty, and staff of the College. The WCC FSA endeavors to be an effective service component for Westchester Community College that supports student success. The WCC FSA works collaboratively and cross-functionally with all campus constituencies including students, faculty, staff, administration and the greater community.

POSITION STATEMENT: Reporting to the Board of Directors of the WCC FSA, the Executive Director serves as the Chief Executive Officer and the Chief Financial Officer of the Association. The Executive Director is responsible for the administration of all WCC FSA activities and operations and maintains daily oversight of the Association. The Executive Director is responsible for establishing a strategic vision, in conjunction with the Board, and provides leadership for the Association with emphasis on the continued development, refinement and implementation of services delivered. The incumbent will ensure WCC FSA services contribute to the quality of campus life in a flexible, efficient and responsive manner to support the mission of Westchester Community College in response to evolving needs and institutional priorities, while ensuring WCC FSA and affiliates provide superior value, excellence and service.

The incumbent is responsible for understanding and advocating the issues of the diverse campus constituencies as they relate to WCC FSA’s contractual services and for being the senior representative of FSA. In consultation with the Board, the incumbent leads the planning processes for long/short term strategic goals and priorities using evidence-based decision-making. The incumbent is an ex-officio, non-voting member of the WCC FSA Board of Directors.

MAJOR DUTIES:
The responsibilities of the Executive Director of the WCC FSA include, but are not limited to the following:

  • Leadership
    • Ensures strategic objectives are defined, communicated, and measured for progress using best practices and data analysis.
    • Develops WCC FSA policies to align with legal requirements, college vision, and the Association’s mission and goals.
  • Financial
    • Assumes responsibility for the timely preparation, submission, and administration of the budgets and comparative operating reports for all WCC FSA units.
    • Assumes responsibility for the authorization of purchases and payments, and the supervision of all records involved in the operation of the WCC FSA.
    • Has fiduciary responsibility for funds collected for Equipment Utilization and Cultural Arts fees
    • Monitors student activity fee and student services fee financial operations. Reports and makes recommendations for improved fiscal oversight of these college fees to college employees whose budgets are derived from these fees.
    • Responsible for financial records of the WCC FSA. Monitors and controls budgetary appropriations and is responsible for effective reporting of expenditures and revenues throughout the fiscal year to the WCC FSA Board of Directors.
    • Maintains a current investment portfolio, where applicable.
    • Supervises and reports on the operations and accountability of Facilities Utilization Accounts (FUF).
  • Personnel
    • Supervises the FSA Business Office Staff, Coordinator of Cultural Affairs, and the Director of Dining Services.
    • Recruits, retains, and develops a team of qualified, dedicated professionals aligned with vision and mission objectives.
    • Develops staff recruitment plans, training programs, and professional development opportunities to build a best in class staff and management team of the WCC FSA.
    • Manages staff to ensure WCC FSA remains in compliance with all applicable financial, employment, health and safety, and facility requirements (among others).
  • Service Management
    • Supervises operations of all WCC FSA service operations (business office and dining services), and affiliate service providers, including vending, bookstore, etc.
    • Coordinates with contracted vendors to ensure they deliver best-in-class service for WCC FSA constituents with a focus on value, quality and service.
    • Fosters a culture of continuous improvement in daily operations to ensure high caliber, efficient, and dynamic services are provided to constituency groups.
    • With the Director of Athletics, manages the rental process derived from community usage of sports fields, gymnasium, pool, and any other income-producing student and campus activities under the auspices of the WCC FSA.
    • Meet regularly with the FSA Board President and the WCC Vice President & Dean of Administrative Services, who serves as the primary College liaison to the WCC FSA, to identify areas of improvement, address areas of concern, and identify areas of growth for the FSA and/or College.
    • Other duties as assigned by the WCC FSA Board of Directors.

REQUIRED QUALIFICATIONS:

  • A Master’s degree in accounting, finance, or business administration or a related field.
  • Thorough knowledge of modern accounting and auditing theory/practice, financial accounting, cost accounting, and budgetary procedures, financial management information systems and controls; thorough knowledge of office procedures and practices.
  • Working knowledge of applicable Federal, State and local laws and regulations.
  • Ability to plan and direct the work of a substantial number of employee.
  • A commitment to fostering an environment supportive of student success and well-being.
  • Ability to communicate effectively, both orally and in writing.
  • Experience and knowledge managing a not-for-profit organization.

PREFFERED QUALIFICATIONS: Experience with the Great Plains accounting software.

POSITION EFFECTIVE: Recruitment will remain open until filled.

SALARY & BENEFITS: This position is sponsored by the WCC FSA and is not an employee of Westchester County. The starting salary is commensurate with experience, plus excellent benefits through the WCC FSA.

TO APPLY: Please send a resume, cover letter and three references to: fsainfo@sunywcc.edu.

DEADLINE FOR APPLICATIONS: Applications will be accepted until the position is filled. Priority will be given to applications received by November 1, 2018.


Posted 05/08/19

SUNY GENESEO: CAS Executive Director

About Campus Auxiliary Services at SUNY Geneseo:

Campus Auxiliary Services, known simply as CAS, is a not-for-profit company dedicated to serving the SUNY Geneseo campus. SUNY Geneseo is a premier public liberal arts college, consistently ranked high in US News & World Report and Kiplinger’s for being a “best value” and offering outstanding educational value. We are passionate about Geneseo – the community, the college, and the individuals that make up the campus. We provide several nonacademic services to SUNY Geneseo. While most known for our self-operated restaurant & café program, we also provide catering, laundry, cable, vending, bookstore, ID, refuse & recycling and fiscal agent services. On-Campus Restaurants and Café’s is our largest division. Together, our service and in-house support team consisting of Human Resources, Finance & Accounting, Facilities, Marketing, Supply Chain and IT take care of the members of the campus community so that they can focus on why they’re here – academics. CAS has operations in 6 locations on campus which include retail, pay-one-price and national brand (Starbucks) concepts. During the academic year, operations run almost 24/7.

Mission
We will have a positive effect on the lives of all who engage our community; students, faculty, staff, guests, and friends of the College.

Values
We value people.
We pursue excellence
We embrace diversity
We lead with integrity and accountability and
We grow through innovation

Job Description:
The Executive Director provides leadership and vision for the auxiliary services corporation and its subsidiary. As CEO of the Corporation, the Executive Director has primary responsibilities for all operations and activities and oversees the day-to-day management of these functions. The Executive Director reports to the Campus Auxiliary Services – Geneseo Board of Directors with a dotted line relationship to the Vice President for Finance & Administration at the SUNY College at Geneseo.

The position duties include:

  • Provide long-range strategic planning for financial, operational, marketing and facility development for the corporation and its subsidiary, the Big Tree Inn also known as CAS Properties, LLC
  • Facilitate and coordinate the development of corporate mission and goals, assuring that they meet and are consistent with SUNY Geneseo goals and mission and evaluate the accomplishments of the corporation relative to those missions and goals
  • Works to build campus relationships and experiences that help cultivate a nurturing and transformational learning environment
  • Maintain financial stability and all other requirements outlined in SUNY Guidelines
  • Provide support and leadership on opportunities to enhance sustainability practices for CAS and the College
  • Develop, facilitate, enforce and monitor operating policies and procedures for the corporation and subsidiary, as well as the annual and long-range corporate budgets, consistent with the mission, goals and objectives of CAS
  • Review the financial and operational performance of CAS and develop options to meet budget projections
  • Provide financial and other reports as required to the Board of Directors and the College liaison
  • Review the financial and operational performance of the Big Tree Inn and develop options to meet budget projections
  • Understand and attempt to meet issues of the diverse campus constituencies as they relate to CAS services
  • Manage relationships with outside corporate support entities to include; legal counsel, auditors, banking and insurance agencies
  • Work to maintain an atmosphere of positive public relations with CAS employees, the Board of Directors, the campus and Village communities
  • Leads the labor negotiation process for union contract with CSEA
  • Represent the auxiliary services corporation to SUNY and state-wide agencies as requested

Requirements/Qualifications:

  • Bachelor’s degree required; Master’s degree preferred
  • Minimum of 8 years of business experience with increasing levels of responsibility; Experience in higher education or nonprofit corporation preferred
  • Demonstrated effective management in an organization of comparable size and complexity – 600 team members, $19 million in revenue, $6 million plus in investments and $6 million plus in retirement assets
  • Excellent analytical, communication, writing, interpersonal, public relations, project management, public speaking and presentation skills
  • Evidence of strategic planning and tactical skills
  • Demonstrated leadership and administrative skills
  • Demonstrated fiscal and business management skills to include; budgeting, cash flow, balance sheet and P&L
  • Strong work ethic and experience in fiscal planning, marketing, retail, customer service and team building
  • The ability to develop knowledge of, respect for, and skills to engage with those of other cultures or backgrounds
  • The ability to react as needed in a timely fashion to circumstances on campus needing immediate attention

SALARY: Negotiable, based on experience and education

APPLY ON-LINE AT: CASHR@GENESEO.EDU


Posted 05/09/19

UNIVERSITY AT BUFFALO: CDS Chef Manager

The University at Buffalo has a distinguished award winning dining program with three Residential Dining Centers. Each Dining Center provides an all-you-care-to-eat assortment of dining concepts with action cooking stations including Asian, pasta, pizza, Brazilian rotisserie, American fare and so much more.

Our primary purpose is to offer a variety of high quality, high value, and innovative dining options designed to fit the varied lifestyles and nutritional needs of the University community. Serving foods from local growers, striving to achieve sustainability, and expanding the availability of dining choices are ways that we enrich the dining experience. We challenge our experienced and knowledgeable employees daily to provide exemplary customer service.

Campus Dining & Shops is a multi-unit company employing over 1300 people. In addition to providing the University’s dining services, CDS also serves the UB community through management of the UB Card Office, Campus Catering, Retail and Convenience Stores, and Vending.

In our day-to-day operations, we rely on inherent core values: quality items, value prices, environmentally friendly settings, ethical treatment of all, and conducting all phases of our business with integrity.

Campus Dining & Shops operates one of the largest and most all-inclusive self-operated food service programs in the Northeast. Our dining program provides students, faculty, and staff with an array of dining options, ranging from self- serve buffet style programs in our residential dining centers to retail dining and the finest in catering. With over 35 locations, there is always delicious food nearby at UB. From popular national brands like Tim Horton’s, Moe’s Southwest Grill and Jamba Juice, to our very own Hubies serving great wings, Campus Dining & Shops has something for everyone.

Duties:

Campus Dining & Shops at The University at Buffalo is currently seeking a seasoned Chef Manager. Chef Manager assumes day-to-day responsibility for food operations, including preparation, presentation and budgeting while ensuring the highest level of health and safety practices, policies and procedures are maintained. Oversees all aspects kitchen operations. Conduct daily line check, food reviews and recipes of the day. Responsible for maintaining sanitation standards in compliance with regulatory agencies. Trains and supervises culinary staff to ensure high culinary standards are maintained. Aids in recipe writing and seasonal menu development. Monitors budgeted food and labor costs and accurate weekly inventory. Conducts daily meetings with culinary staff. Collaborates with students with food allergies.

Qualifications:

Minimum of 4-5 years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment.

Additional Qualifications: Culinary degree required

Driver Skills and Requirements

Clean driving record

Ability to pass company driving test and background checks

Employment offer is contingent on the completion of a satisfactory background check, completion of a satisfactory motor vehicle background check, satisfactory reference check, and successful completion of the company driving test.

Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual’s race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic.  Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment.  These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.

 

Candidate can apply here: https://ubdining.applicantpro.com/jobs/1078431.html



Posted 05/15/19

CONTROLLER, Faculty Student Association at Jamestown Community College

The Faculty Student Association (FSA), an independent non-profit 501 (c) (3)organization, is the prime sponsor of co-curricular activities at Jamestown Community College that are financed by FSA fees paid by all students and faculty. In addition, the FSA operates the Campus Stores and community recreation program, contracts with the College for residence hall management, and handles independent contracts for food services and vending. The corporation is managed by a board of directors consisting of representatives of the college’s administration, faculty, staff, and student body, and makes possible many enriching and enjoyable experiences which add to the total college experience. Funds are allocated annually to the Student Senate. FSA also funds other social, cultural, athletic, and recreational programs and services.

Position Description:
Full-time. The Controller is responsible for managing the Faculty Student Association’s accounting records, financial reporting, banking, payroll processing, asset management, and oversight for operational and FSA reserve accounts. The Controller provides direction, leadership, planning, and decision-making for all accounting activities of the FSA in accordance with best business practices and generally accepted accounting principles as a 501 (c)(3) not-for-profit corporation.

Responsibilities include general accounting and fiscal analysis, maintenance of accounts, and reconciliation, development and oversight of financial and inter-control policies, and customer service. This position will work closely with the FSA Executive Director in the oversight and integrity of the accounting data and/or reports. This position has a normal 35 hour/week schedule with extended work hours expected during peak work periods including budget and audit preparation and fiscal period endings.

  • The Controller performs highly responsible financial accounting and reporting work. This position will be responsible for monitoring and adhering to accounting principles, practices, and procedures to ensure accurate and timely financial statements. This position takes the lead in the timely and accurate preparation of month-end financial statements, special accounting reports and account analysis for review by the Executive Director of FSA.
  • Performs analysis on various accounts, units and business activities, and reconciles accounting data and transactions that require knowledge of generally accepted accounting principles and regulations and the ability to problem solve issues that arise. Prepares journal entries as necessary for review by the Executive Director of FSA.
  • Maintains knowledge of current trends and developments in the accounting field, specifically those related to not-for-profit organizations.
  • Oversight and maintenance of the Chart of Accounts and Accounting Policies and Procedures to ensure adequate recognition of financial transactions and internal controls.
  • Assists in the preparation for the annual independent financial audit; responds to auditor’s requests, and oversees required actions to address any deficiencies.
  • Maintains cash management with proper internal control procedures and appropriate security measures. Responsibilities include but are not limited to:
    • Preparation of wire transfers between bank accounts. o Payment of select invoices through wire transfer.
    • Assist with implementation of banking procedures for the FSA.
    • Initiate and maintain ACH membership accounts.
    • Oversight of meal-plan accounting system, including report generation and reconciliation with contractors.
    • Implement, monitor and evaluate payment authority practices.
  • Assists in the administration of the FSA’s TIAA-CREF retirement program, including electronic transfers to employee accounts.
  • Assist in development of budgets for FSA’s operations.
  • Supervises the preparation of financial and statistical reports for internal and external users including but not limited to Aged Accounts Receivables Report Aged Accounts Payable Report and Cash Flow Report.
  • Responsible for asset management reporting and documentation.
  • Assists with special projects and analysis as assigned or required.
  • Responsible for business records management.
  • Collaborates with the College’s Director of Administrative Services to reconcile due to/from accounts to ensure proper reporting between the two entities.
  • Oversight of bi-weekly payroll processing, fund transfers, W-4’s quarterly and year-end reports, including W-2s and 1099’s.
  • Participates as critical member of FSA’s management team, ensuring active communication and cohesive working relationships with all other departments. Attends appropriate committee/board meetings/conferences, as needed.
  • Responsible for quarterly sales tax reports and payments and other required state and federal reports.
  • Implements, monitors, and enforces financial policies and procedures.
  • Serves as Human Resources liaison for FSA employees.
  • Regular attendance

Competencies:

  • Financial Management
  • Initiative
  • Credibility
  • Problem Solving
  • Ability to work independently
  • Customer Service

Qualifications:

Required: Bachelor’s degree in accounting or related field. Minimum of four (4) years of full-time progressively responsible work experience in the administration of accounting records and external financial reporting functions, some in a not-for-profit setting. Demonstrated experience working with accounting systems including the General Ledger, Accounts Receivable, Accounts Payable, and Payroll Processing. Working knowledge of MS Office suite, specifically Excel and Word. Experience with electronic banking systems.

Preferred: Master’s degree in related field or Certified Public Accountant (CPA) or Certified Management Accountant (CMA). Accounting experience in 501 (c) (3) not-forprofit corporation or with higher education and fund accounting. Familiarity with retail sales accounting and Sage software.

Additional Information:
Salary: $45,994-$55,576, commensurate with qualifications and experience. Fringe benefit package sponsored by the Faculty Student Association.

Final candidates are subject to a pre-employment criminal background investigation.

Please note that H-1B Visas are not sponsored by this employer.

Application Instructions:

Go online to: http://sunyjcc.edu/about/human-resources/jobs

  1. Resume (Linked-in profile is not sufficient).
  2. Cover letter.
  3. Transcripts (unofficial copies are acceptable at application but official transcripts will be required prior to appointment).
  4. Names and contact information for three professional references.Review of applicants will begin May 30th and continue until position is filled.


EXECUTIVE CHEF/TRAINER

 
  
Category:CADI Dining Services RSS feed of all Jobs  Subscribe to Job Alerts     
Department:Administration Office
Locations:Delhi, NY
Posted:May 8, 2019
Closes:Jul 7, 2019 – 11:59 PM EDT
Type:Full-time
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About SUNY Delhi:

The College Association at Delhi, Inc. (CADI) at SUNY Delhi, was founded in 1956. CADI contracts with SUNY Delhi to provide the following services: dining, catering, operations at Bluestone, campus store, vending, student I.D.s, and accounting and payroll services for Student Senate and the College Foundation. CADI regularly reviews their goals and objectives in order to meet the needs of SUNY Delhi students, SUNY Delhi, the campus community and the organization as a whole.

CADI is governed by its by-laws. The Board of Directors consists of SUNY Delhi students, faculty, and members of the College administration.

CADI currently operates a variety of dining services and employees over 300 employees.

Every day, our employees work together fulfilling our Mission and Values:

MISSION STATEMENT

“The College Association at Delhi, Inc. is dedicated to supporting the success of SUNY Delhi, and each and every student, through all of its endeavors and programs. The Association and all of its employees are dedicated to the core mission of providing the highest quality dining and catering services, for the best value, in a warm and welcoming atmosphere for all of its customers.”

VALUES

The Association and all of its employees aspire to model practices which reflect the organizational values of superb customer service, teamwork, sustainability, honesty, integrity, employee development and service to the campus and local community.

CADI is nestled in the foothills of the Catskill Mountains and is one of the largest employers in the area.  Join a winning team!


Job Description:

The College Association at Delhi, Inc. (CADI) is accepting applicants for the position of Executive Chef.  This is a 12-month salaried position and reports to the Executive Director.  This management position serves as a member of the CADI leadership team and interacts with students on a daily basis.

The Executive Chef/Trainer is responsible for assisting with CADI’s culinary successes and training of CADI employees under the supervision of the Executive Director, in accordance with the guidance of the College Association Board of Directors, College policy, and the terms and conditions of contractual agreements between the College Association at Delhi, Inc., and SUNY Delhi and/or SUNY Administration.  The Executive Chef/Trainer will help successfully plan menus and direct high-quality services for all CADI venues.

The position duties include:

  • Globally responsible for the maintenance of culinary standards.
  • Have a high focus on student satisfaction.
  • Works with staff and hourly workers to train and maintain quality and freshness throughout the campus dining programs.
  • Develops and directs food production staff to understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping and oversees production worksheets.
  • Establishes and maintains a computerized recipe database in Chef Tec.
  • Helps food service managers develop new menus, food concepts and points of service.
  • Conducts cost analysis of recipe and menu items.
  • Reviews and evaluates service and production in the dining centers and catering department.
  • Establishes and maintains consistent quality and quantity standards throughout campus food services.
  • Manages the HACCP program at all campus food locations.
  • Facilitates on-going dining service customer surveys and focus group sessions.
  • Works closely with food service managers to develop standard and special menus.
  • Provides culinary supervision and support for major campus events and the catering department.
  • Occasionally cooks for high profile events.
  • Coordinates maintenance and purchase of kitchen equipment with the Director of Facilities.
  • Provides a variety of group and one-on-one training such as food sanitation, kitchen practices, safety, cash handling, shrinkage, prevention, customer service, employee orientation, supervisory skills, and any other implemented training.
  • Sets training standards and expectations for student, union, and management.
  • Conducts safety training and establishes standards for safety.
  • Conducts new hire orientation training programs. 
  • Conducts follow up interviews with new hires to ensure a smooth onboarding experience.
  • Assists with creating and conducting the Human Resource Training program for CADI employees on organizational policies and procedures with the Director of HR. 
  • Assists with the establishment of organizations policies and procedures in regards to training, health, safety, sanitation.
  • Any other related duties as requested by Management.
  • The employee must frequently lift and/or move up to 10 lbs. and occasionally lift and/or move up to 25 lbs.   
  • This is a salaried position.  Some nights and weekends may be required as needed.


Requirements:

Minimum Qualifications:

  • A Bachelors or higher degree in food service, hospitality or a related area and a minimum of five (5) years of food service supervisory and/or management experience, preferably in a college foodservice environment. 
  • Experience in excess of five years will be considered in lieu of a degree.
  • Excellent communication, writing, interpersonal, public relations, project management, public speaking and presentation skills.
  • Proficient in Microsoft office programs.
  • ServSafe Certified, instructor preferred.
  • Ability to deal with emergencies and customer complaints.
  • Ability to work effectively with a team.


Additional Information:

Salary Range: $60,000-$75,000

Full-Time Benefits Available

Employment is contingent upon the successful completion of a background check.