Campus Dining Production Lead — High-Volume Ops

Elior; Frostburg (MD); On-site; USD 47,000 - 57,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

401k

Sick Time

Paid Time Off

Job summary

Elior-Collegiate-Dining in Frostburg State University is seeking an experienced Production Manager to supervise food production for a resident dining hall. You will oversee purchasing, specifications, meal preparation, service and sanitation in a high-volume campus operation.

Lead back-of-house teams, deliver strong culinary leadership, and drive cost efficiency. Use CBORD for menu planning, forecasting, and production management while coaching staff toward operational excellence and exceptional

Qualifications

• 5 years’ progressive culinary management experience, preferably within a higher education setting.
• Experience in high-volume batch cooking and meeting deadlines.
• Proficiency with Microsoft software programs.

Responsibilities

• Overseeing high-volume dining hall food production while ensuring quality, consistency, and food safety standards are maintained.
• Providing culinary leadership and direction to back-of-house (BOH) teams to ensure efficient daily operations.
• Delivering exceptional customer service while maintaining a positive dining experience.
• Utilizing CBORD for menu planning, forecasting, and production management.
• Managing food ordering, inventory control, and product utilization to minimize waste and maintain cost efficiencies.
• Leading daily team huddles to communicate operational priorities, expectations, and updates.
• Coaching, training, and developing culinary team members to promote accountability, teamwork, and operational excellence.

Skills

Leadership

Communication

Interpersonal skills

Microsoft Office

Education

Associate degree in culinary arts

Tools

CBORD

Job description

Elior-Collegiate-Dining in Frostburg State University is seeking an experienced Production Manager to supervise food production for a resident dining hall. You will oversee purchasing, specifications, meal preparation, service and sanitation in a high-volume campus operation.

Lead back-of-house teams, deliver strong culinary leadership, and drive cost efficiency. Use CBORD for menu planning, forecasting, and production management while coaching staff toward operational excellence and exceptional