Director of Library and Information Services
The Director of Library and Information Services is responsible for library operations, strategic planning, budgeting, program design for information literacy and research, technological innovation, and physical and digital offerings. The incumbent is charged with maintaining and growing the collections of the library; as well as developing and executing strategies for positioning the Institute as a major resource center for information centered on the culinary world.
The Director will be responsible for increasing the global visibility of the Library, home to the second largest culinary collection in the United States next to the Library of Congress.
This person will manage a staff of professionals and student workers responsible for information services, special collections, digital collections, archives, and research.
Minimum Qualifications/Experience
The Director of Library and Information Services must possess a Master of Library Science (MLS) degree from an accredited college as well as a minimum of 5–7 years of experience in post-secondary library administration.
The Director of Library and Information Services must have / exhibit:
The ability to effectively work within multidisciplinary teams to respond to business needs
Experience in managing a library within a multi-campus environment
Strong analytical, problem solving, and conceptual skills
Solid organization skills
The ability to innovate, experiment and implement new approaches to Library Science of both a technological and practical nature.
Experience in both developing and executing strategic plans / goals
Strong leadership and library staff management experience, with demonstrated capability in building and managing a high performance team
Good interpersonal communication skills
Capable administrator with budgetary knowledge and responsibility
The ability to be flexible and dependable, and to handle multiple priorities simultaneously
Excellent communication skills - both written and verbal
Proficiency in Word, Excel, PowerPoint, and social media platforms such as e-books, Facebook, and Twitter
Proficiency in the knowledge and use of various innovative interfaces, i.e., Millennium, JSTOR, LexisNexis, and ERIC
Strong involvement in regional and national library associations
Ability to work with faculty, students, staff, and the surrounding community
The Director of Library and Information Services is responsible for library operations, strategic planning, budgeting, program design for information literacy and research, technological innovation, and physical and digital offerings. The incumbent is charged with maintaining and growing the collections of the library; as well as developing and executing strategies for positioning the Institute as a major resource center for information centered on the culinary world.
The Director will be responsible for increasing the global visibility of the Library, home to the second largest culinary collection in the United States next to the Library of Congress.
This person will manage a staff of professionals and student workers responsible for information services, special collections, digital collections, archives, and research.
Minimum Qualifications/Experience
The Director of Library and Information Services must possess a Master of Library Science (MLS) degree from an accredited college as well as a minimum of 5–7 years of experience in post-secondary library administration.
The Director of Library and Information Services must have / exhibit:
The ability to effectively work within multidisciplinary teams to respond to business needs
Experience in managing a library within a multi-campus environment
Strong analytical, problem solving, and conceptual skills
Solid organization skills
The ability to innovate, experiment and implement new approaches to Library Science of both a technological and practical nature.
Experience in both developing and executing strategic plans / goals
Strong leadership and library staff management experience, with demonstrated capability in building and managing a high performance team
Good interpersonal communication skills
Capable administrator with budgetary knowledge and responsibility
The ability to be flexible and dependable, and to handle multiple priorities simultaneously
Excellent communication skills - both written and verbal
Proficiency in Word, Excel, PowerPoint, and social media platforms such as e-books, Facebook, and Twitter
Proficiency in the knowledge and use of various innovative interfaces, i.e., Millennium, JSTOR, LexisNexis, and ERIC
Strong involvement in regional and national library associations
Ability to work with faculty, students, staff, and the surrounding community
To Apply:
See: http://humancapitalconsultants.catsone.com/careers/index.php?m=portal&a=details&jobOrderID=988872&ref=indeed
About Us:
Human Capital Consultants is a professional services consulting organization serving startups, near startups and growing mid-market firms across the United States. From locations in Boston and Philadelphia Human Capital Consultants offers proven, customizable and metrics driven solutions for our clients Recruitment and Human Resources consulting and outsourcing needs.
For more than six decades our client has been setting the standard for excellence in professional culinary education. Our client has inspired excellence throughout the food world by leading the way: in the education of students, in the elevation of the culinary profession, through the innovation of thought leadership, and through collaborations on critical food and industry issues. In all these ways, the college has truly changed the way the world looks at food.
