The University of Tennessee, Knoxville (UTK), is seeking a strategic and detail-oriented Associate Director of Operations to join the Vol Dining leadership team. This position plays a critical role in overseeing the operational performance, functionality, and long-term planning of dining facilities across campus to ensure safe, efficient, and high-quality service environments for students, faculty, staff, and guests.

Reporting to the Director of Dining Services, the Associate Director of Operations provides leadership for facility operations, capital planning, construction coordination, and the management of back-of-house (BOH) kitchen equipment systems. The role oversees planning and execution of facility improvements, equipment lifecycle management, and operational infrastructure enhancements across a large and complex dining portfolio.

This position prioritizes operational resources, manages budgets related to facilities and equipment systems, and collaborates closely with campus partners, construction teams, and vendor partners to support the continued growth and modernization of the dining program. As part of the Vol Dining leadership team, the Associate Director contributes to operational strategy, implementation of innovative solutions, and the ongoing evolution of dining facilities to meet the needs of the university community.

• We are seeking candidates with strong experience in operations management, facilities operations, construction coordination, or commercial kitchen systems management within complex operational environments.

• Successful candidates will demonstrate the ability to coordinate large projects, manage vendor relationships, and collaborate effectively with architects, engineers, contractors, and campus partners.

• Additionally, excellent organizational skills and the ability to manage multiple priorities simultaneously are essential for success in this role.

Required Qualifications

• Bachelor’s degree in Business Administration, Hospitality Management, Construction Management, Facilities Management, Engineering Technology, or a related field.
• Minimum 5 years of progressively responsible experience in operations management within institutional dining, commercial kitchen operations, facilities management, construction management, or a related field.
• Demonstrated experience coordinating capital projects or construction-related initiatives.
• Experience managing commercial kitchen equipment systems and facility infrastructure.
• Strong project management and organizational skills.
• Ability to collaborate effectively with contractors, architects, engineers, and campus partners.

Substitution Options

• Relevant vocational or technical training may substitute for a bachelor’s degree.
• Associate’s degree with 7 years of related experience, or
• High school diploma/GED with 10 years of related experience may substitute for the bachelor’s degree requirement.

Preferred Qualifications

• Master’s degree in a related field.

• Experience working within university or large-scale institutional dining operations.

• Knowledge of commercial kitchen design, BOH equipment systems, and mechanical, electrical, and plumbing (MEP) requirements.

• Familiarity with health, safety, and regulatory codes related to commercial kitchen operations.

• Experience coordinating projects within complex facilities environments.

Work Location

• Location: Knoxville, TN

• Onsite

Compensation and Benefits

• UT market range: MR12
• Anticipated hiring range: $73k-$97k
• Find more information on the UT Market Range structure here
• Find more information on UT Benefits here

About The Department/Division

The Division of Campus Operations and Real Estate at the University of Tennessee, Knoxville, is dedicated to enhancing the campus experience through exceptional service, strategic planning, and innovative solutions. As part of this division, Vol Dining plays a vital role in supporting the university community by offering diverse, high-quality dining options that cater to the needs of students, faculty, staff, and visitors. With a focus on operational excellence, sustainability, and customer satisfaction, Vol Dining collaborates closely with other units within Campus Operations and Real Estate to ensure seamless integration of services that enrich campus life and align with UTK’s mission of fostering education, innovation, and collaboration.

As the Associate Director of Operations, you will:

Capital Planning and Construction Coordination

• Lead and coordinate construction-related activities for dining facility projects, including renovations, refreshes, and capital improvements across the dining portfolio.
• Serve as the primary operational liaison between Dining Services, Facilities Services, RISE Development, architects, engineers, contractors, and vendor partners.
• Provide guidance on commercial kitchen layouts, BOH equipment specifications, and operational functionality during planning and design phases.
• Review project documents, participate in design meetings, and ensure projects align with operational needs and university standards.
• Oversee equipment procurement, installation coordination, and project execution to ensure timelines and budgets are met.

Dining Facilities Operations and Equipment Management

• Oversee operational performance and functionality of dining facilities across campus.
• Manage BOH kitchen equipment systems, including preventative maintenance schedules, lifecycle planning, and major repairs or replacements.
• Coordinate vendor relationships and third-party contractors supporting maintenance, repairs, and specialized services.
• Manage capital and operating budgets related to equipment systems and facilities infrastructure improvements.

Operational Strategy and Program Development

• Develop and implement policies, procedures, and operational standards that improve efficiency and support the long-term success of the dining program.
• Evaluate operational workflows, custodial programs, and facility service standards to ensure compliance with university policies and health and safety regulations.
• Identify opportunities to improve operational efficiency and implement innovative solutions across the dining portfolio.

Leadership and Staff Supervision

• Provide direct supervision to assigned operational staff and oversee hiring, training, performance management, and professional development.
• Establish priorities and delegate responsibilities to support departmental goals and operational standards.
• Provide work direction to approximately ten facilities and maintenance staff supporting Dining Services operations, including plumbing, HVAC/refrigeration, kitchen equipment repair, and building maintenance roles.
• Collaborate with Facilities Services leadership to ensure maintenance, repairs, and operational projects supporting dining facilities are completed effectively.

Campus Collaboration and Strategic Support

• Partner with campus stakeholders to support dining initiatives, capital projects, and operational planning.
• Participate in campus planning initiatives, master planning discussions, and project committees related to dining facilities.
• Support the Director of Dining Services through strategic planning, budget preparation, and development of operational initiatives.
• Coordinate communication with campus stakeholders regarding operational impacts, facility changes, or construction-related activities affecting dining operations.