Campus Dining Operations Lead

University of Nebraska–Lincoln; Lincoln (NE); Hybrid; USD 49,000 - 59,000; Full time

Benefits offered by this job

Generous paid time off

Comprehensive insurance options

Employee and dependent scholarship"s

Retirement plans with university match

Work–life balance

Job summary

University of Nebraska–Lincoln is seeking an Assistant Food Service Manager to oversee the university residence hall dining center operations in Lincoln, NE. You will supervise staff, participate in menu planning, and manage production, costs, and service quality to support students, faculty, and guests.

The role emphasizes safety, sanitation, budget adherence, and staff development, with a focus on high-volume dining and a commitment to a welcoming campus community.

Qualifications

• Experience in food service management for high-volume operations.
• Ability to supervise large quantity food production.
• Knowledge of cost controls, inventory controls, and food safety programs.

Responsibilities

• Provide a safe and inviting atmosphere with healthful meal choices and quality service to students, staff, faculty and guests.
• Participate in menu planning, forecasting, and purchasing for meals and events.
• Develop and communicate daily food production plans with dining center staff.
• Assist with daily food production including preparation, serving, and cleanup as needed.
• Plan special dining service events, including menu planning, staffing, and logistics.

Skills

Food service management

Cost controls

Inventory controls

Food safety

Education

Associate's or equivalent education/experience in food-related management

Tools

Word processing

Spreadsheets

Email

Job description

University of Nebraska–Lincoln is seeking an Assistant Food Service Manager to oversee the university residence hall dining center operations in Lincoln, NE. You will supervise staff, participate in menu planning, and manage production, costs, and service quality to support students, faculty, and guests.

The role emphasizes safety, sanitation, budget adherence, and staff development, with a focus on high-volume dining and a commitment to a welcoming campus community.