Campus Dining Production Manager

University of Nebraska–Lincoln; Lincoln (NE); Hybrid; USD 42,000 - 52,000; Full time

Benefits offered by this job

Generous paid time off

Comprehensive insurance options

Employee scholarship programs

Robust retirement plans

Job summary

University of Nebraska-Lincoln is seeking a Dining Services Production Manager to oversee menu item production for student meals and special events. You will assist with supervision of dining center operations, ensure quality, safety, and consistency, and work with managers to evaluate and standardize recipes using the campus menu system.

The role emphasizes hands-on production, adherence to health and safety standards, and leadership to foster a positive team environment for staff, students,

Qualifications

• 4 years culinary/food service production experience in high-volume dining.
• Ability to supervise large quantity food production.
• Knowledge of safe food handling techniques and tools.
• Knowledge of recipes adherence and food production policies.

Responsibilities

• Assist with the management and supervision of other operational areas of the university residence hall dining center.
• Plan and coordinate production of menu items for student meals and events with hands-on participation.
• Ensure adherence to recipes and production policies to maintain quality and consistency.
• Collaborate with managers and team leaders to evaluate and standardize recipes using the menu system.
• Maintain a positive working environment for employees.
• Provide a safe, inviting atmosphere with healthful meal choices and quality service.

Skills

Culinary production

Staff supervision

Event catering

Education

Bachelor’s degree or equivalent in food/culinary/hospitality or business

Tools

Electronic payroll systems

Computerized food management systems

Job description

University of Nebraska-Lincoln is seeking a Dining Services Production Manager to oversee menu item production for student meals and special events. You will assist with supervision of dining center operations, ensure quality, safety, and consistency, and work with managers to evaluate and standardize recipes using the campus menu system.

The role emphasizes hands-on production, adherence to health and safety standards, and leadership to foster a positive team environment for staff, students,