IMPORTANT APPLICATION INSTRUCTIONS:

Upload Resume or Curriculum Vitae for automatic population of information to the application.The contact information, work experience, and education listed on your Resume/CV will be parsed and input into your Montclair application.Review information and double-check all fields containing information that the system parsed – the software is intelligent, but you need to verify that the data is accurate.In the “My Experience” section, you will find a Resume/CV upload option where you can submit your cover letter and all other supporting documents.

Note: If you have an expansive CV, we recommend that you apply manually and only include the positions you have held in the last ten (10) years. You will then be able to attach your Resume/CV, as well as all other supporting documentation in the "My Experience" section of your application.

Job Description

SUMMARY:

Reporting to the Department Chair, Nutrition and Food Studies (NUFS), the Lab Supervisor is responsible for the overall coordination and management of five laboratories: three teaching labs supporting 18 courses, and two research labs (graduate and sensory), that facilitate faculty-led and approved graduate research projects. The Lab Supervisor maintains the day-to-day operations of the lab while ensuring the necessary inventory meets the lab needs.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

Manage Nutrition and Food Studies laboratory operations for all laboratory classes and research projects.

Organize and supervise the administrative activities of the NUFS labs and facilitate the efficient running of the department’s laboratory operations.

Assist the Department Chair in managing the annual laboratory budget; including forecasting and developing the annual budget and capital requests.

Hire, train, schedule, and supervise lab assistant(s) to provide adequate coverage for the labs.

Oversee the distribution of lab supplies, safe food, and chemical handling, 

Train new instructional personnel (faculty, teaching faculty, and adjuncts) in lab operations and lab procurement procedures.

Utilize the functionality of the TracRite software management system to maximize internal efficiencies and track overall expenditures by each class/project and keep an accurate perpetual inventory of supplies and equipment.

Initiate requisitions and P-card purchases in compliance with state and university policies and ethical practices.

Monitor the department’s HAACP Program and make appropriate changes and modifications as needed to reflect current operations and evolving best practices.

Remain current with any changes to the Restaurant Association ServSafe certification process.

Ensure all Professors teaching a cooking lab in UH4011 are ServSafe certified.

Keep an updated file of all ServSafe certificates on hand. Plan/organize a ServSafe Certificate refresher course for those faculty who need to be recertified.

Monitor and supervise the uniform code.

Attend department meetings to remain current with curriculum modifications and provide operational input to the modifications.

Collaborate with class instructors, update and maintain lab manuals for each course.

Respond to lab issues promptly to ensure the health and safety of all stakeholders; provide instruction in cases where emergency coverage is required.

Oversee the creation and ongoing coordination of Canvas Communities as a central repository for documents, course syllabi, and program manuals.

Participate in events as needed to promote departmental goals.

Obtain bids on purchases, as required, for new equipment and/or replacements. Generate purchase requisitions in a timely manner to ensure smooth laboratory and class operations.

Manage equipment and technology service contracts.

Establish and maintain cooperative working relationships with all administrative and financial departments throughout the University and outside vendors whose functions impact assigned responsibilities and department operations.

Collaborate with the department Chair, Faculty Program Supervisors, and Instructors to continually improve course offerings.

Prepare work orders to ensure the laboratories are cleaned, painted, and repaired as needed.

Be present as TIPS (N.J. alcohol training) for NUFD 494/594 Concepts of the Sommelier classes.

Provide liquor licenses as required for NUFD 494/594 and departmental-approved events.

Perform other duties as assigned.

Management retains the right to add or change job duties at any time.

QUALIFICATIONS:

REQUIRED:

Bachelor’s degree from an accredited college or university in Food Service Administration, Food Service Management, Nutrition & Food Science or a related field.

Minimum three (3) years of experience in Food Administration, Food Service Management, Nutrition & Food Science or a related field.

Current ServSafe dual certifications as instructor and proctor.

Current State of New Jersey TIPS (alcohol awareness training).

Schedule flexibility to ensure coverage of evening and weekend classes and events as needed.

Experience and capacity to work effectively within a busy department environment, while successfully prioritizing multiple duties.

Strong interpersonal, organizational, written and verbal communication skills.

Proficient in Microsoft Office Suite: Word, Excel, and PowerPoint.

Ability to learn new technologies, processes and protocols; and adapt and change within a dynamic and constantly evolving environment committed to academic excellence.

Ability to provide excellent customer service to all stakeholders in our community.

PREFERRED:

Master’s degree from an accredited college in Food Service Administration, Food Service Management, Nutrition & Food Science or related field.

Previous experience in higher education.

Comprehend, interpret, and apply established University, College, and Departmental policies and regulations.

Ability to work effectively with students, staff, and offices on campus.

PROCEDURE FOR CANDIDACY
Applicants should include a resume and cover letter describing how their background, skills and education match the needs of the University. When applying, please take a moment to carefully read and follow the steps in the application instructions.

Department

Nutrition and Food Studies

Position Type

Professional - Non-Faculty

Contact Information:

For questions or concerns, please contact Human Resources' Workday Recruiting Support at 973-655-5000 (Option 2), or email talent@montclair.edu.

EEO/AA Statement

Montclair State University is an Equal Opportunity/Affirmative Action institution with a strong commitment to diversity.

Additional information can be found on the website at 
www.montclair.edu/human-resources/about-us/eo-aa-and-diversity/

Title IX and 34 C.F.R. 106 Policy

Montclair State is required by Title IX and 34 C.F.R. 106 not to discriminate on the basis of sex or gender, and does not discriminate on the basis of sex or gender in the operation of education programs and activities.  The requirement to not discriminate on the basis of sex or gender in the operation of education programs and activities extends to admission and employment. For further details, please visit: https://www.montclair.edu/human-resources/job-seekers/