Masgiach (Kosher Food Supervisor)

Posting Date:

04/06/2026

Open Until Filled:

Yes

Position Number:

1129566

Position Title:

Masgiach (Kosher Food Supervisor)

Hiring Range Minimum:

$67,300

Hiring Range Maximum:

$80,700

Union Type:

Not a Union Position

SEIU Level:

Not an SEIU Position

FLSA Status:

Exempt

Employment Category:

Regular Full Time

Scheduled Months Per Year:

12

Scheduled Hours Per Week:

40

Location of Position:

Hanover, NH

Remote Work Eligibility?:

Onsite only

Is this a term position?:

No

If Yes, Length Of Term In Months.:

n/a

Is this a grant funded position?:

No

Position Purpose:

The Mashgiach is responsible for upholding the integrity of kosher dietary laws (Kashrut) within Dartmouth College’s dining facilities. This role serves as the primary onsite authority for ensuring that all food preparation, handling, storage, and service meet strict kosher standards. The ideal candidate will balance rigorous religious oversight with the operational demands of a high-volume, fast-paced campus dining environment, fostering a welcoming atmosphere for students and staff. Position reports to Dining Services management and designated Kosher Certification Agency.

Required Qualifications - Education And Yrs Exp:

Directly related Vocational Training

Required Qualifications - Skills, Knowledge And Abilities:

• Expertise: Comprehensive knowledge of kosher dietary laws (Kashrut); formal Mashgiach training or certification is highly preferred.
• Experience: Previous experience in food service, institutional dining, or religious supervision.
• Operational Skills: Ability to remain composed and effective in a high-volume, fast-paced kitchen environment.
• Integrity: Unwavering attention to detail and a high standard of professionalism.
• Physical Requirements: Ability to stand for extended periods, navigate a commercial kitchen safely, and lift standard kitchen supplies.
• Orthodox: Must be a practicing Orthodox Jew
• Flexibility: Availability to work a schedule that includes early mornings, evenings, and weekends as required.
  
  

Preferred Qualifications:

• Supervisory experience in a university or collegiate dining setting.
• Familiarity with the specific standards of major national kosher agencies.
• A collaborative mindset with the ability to make independent decisions.
  
  

Department Contact For Recruitment Inquiries:

Jon Plodzik, Dining Director

Department Contact Phone Number:

Jon.K.Plodzik@dartmouth.edu

Department Contact For Cover Letter And Title:

Jon Plodzik, Dining Director

Department Contact's Phone Number:

Jon.K.Plodzik@dartmouth.edu

Equal Opportunity Employer:

Dartmouth College is an equal opportunity employer under federal law. We prohibit discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, veteran status, marital status, or any other legally protected status. Applications are welcome from all.

Background Check:

Employment in this position is contingent upon consent to and successful completion of a pre-employment background check, which may include a criminal background check, reference checks, verification of work history, conduct review, and verification of any required academic credentials, licenses, and/or certifications, with results acceptable to Dartmouth College. A criminal conviction will not automatically disqualify an applicant from employment. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law.

Preferred, But Not Required

Is driving a vehicle (e.g. Dartmouth vehicle or off road vehicle, rental car, personal car) an essential function of this job?:

Special Instructions To Applicants:

Dartmouth College has a Tobacco-Free Policy. Smoking and the use of tobacco-based products (including smokeless tobacco) are prohibited in all facilities, grounds, vehicles or other areas owned, operated or occupied by Dartmouth College with no exceptions. For details, please see our policy. https://policies.dartmouth.edu/policy/tobacco-free-policy



Quick Link:

https://searchjobs.dartmouth.edu/postings/85221

Description:

Kosher Compliance & Supervision

• Maintain Integrity: Ensure all culinary operations strictly adhere to kosher laws and the specific standards of the supervising certification agency.
• Equipment Oversight: Perform or supervise the lighting of cooking equipment (ovens, grills, fryers) and oversee the koshering (kashering) of equipment as required.
• Inventory Control: Rigorously verify the kosher status of all incoming ingredients, deliveries, and vendors.
• Zoning & Separation: Monitor the strict separation of meat (basar), dairy (chalav), and neutral (pareve) foods, including dedicated equipment, utensils, and storage zones.
  
  

Percentage Of Time:

40

Description:

Operational Oversight

• Process Monitoring: Supervise the entire lifecycle of food service, including preparation, cooking, plating, and cleaning.
• Labeling & Storage: Ensure precise labeling and secure storage of all kosher-certified items.
• Incident Management: Identify, document, and remediate any kosher-related violations or concerns immediately.
  
  

Percentage Of Time:

20

Description:

Collaboration & Education

• Staff Mentorship: Provide ongoing training and daily guidance to culinary and service staff regarding kosher protocols.
• Community Engagement: Act as a knowledgeable resource for students, faculty, and community members regarding kosher dining practices.
• Liaison: Maintain proactive communication between Dining Services leadership and the rabbinic certifying agency.
• Safety: Cultivate and promote a culture of safety where the emphasis on safety is ingrained in every aspect of the workplace. Foster an environment where employees take ownership of their safety responsibilities.
  
  

Description:

Documentation & Reporting

• Audit Readiness: Maintain meticulous logs of deliveries, equipment usage, and incidents to ensure the facility is always prepared for inspections.
• Quality Assurance: Report any operational deviations or facility concerns to appropriate supervisors in real-time.
  
  

Percentage Of Time:

10

Description:

Culture and Employee Belonging

We are actively striving to make Campus Services a desired place to work in the Upper Valley, a place where people feel welcomed, where they can be their authentic selves, be heard, and feel accepted. We want this culture to be felt by those who receive our services. The way we treat one another should be the same way we treat our customers.

• Demonstrates a commitment to inclusion, and cultural awareness through actions, interactions, and communications with others.
• Participates in division wide CEB initiatives and training, including promotion of the 7 Principles (Empathy, Fairness, Dependability, Inclusivity, Consideration, Vulnerability and Respect)
• Collaborates, when appropriate, on other CEB-related initiatives within the division and College
  
  

Description:

Work Environment & Schedule

• Environment: Conducted in a commercial kitchen and dining hall; exposure to heat, steam, cleaning chemicals, and common food allergens.
• Standard Schedule: Generally, Sunday for dinner only, Monday – Thursday 10:0am—8:30pm, and Friday for lunch only.
• Academic Calendar: The Pavilion (Kosher Dining Location) follows the academic calendar and is closed during college breaks. Any deviations will be communicated in advance.
• : Demonstrates professionalism and collegiality through actions, interactions, and communications with others appropriate to an environment that is welcoming to all.
• : Performs other duties as assigned.