Production Manager - Campus Dining (401k, PTO, DailyPay)

Creative Dining Services; Grayling (MI); On-site; USD 40,000 - 50,000; Full time

Benefits offered by this job

401(k) Retirement with company match

Generous PTO policy

DailyPay earned wage access

Significant discounts with partner</n>

Job summary

Kirtland Community College in Grayling, MI is seeking a Production Manager to oversee kitchen operations, plan menus, and manage inventory to ensure high-quality, nutritious meals for students and staff. The role emphasizes food safety, cost control, and collaborative leadership within the dining services program.

You will work with the Executive Chef and Dining Services Director to maintain standards, supervise staff, and optimize production processes while supporting a positive guest

Qualifications

• Three years of food service experience required.
• ServSafe certification required.
• Strong knowledge of food service operations and quality standards.
• Excellent organizational skills and attention to detail; ability to manage multiple priorities.

Responsibilities

• Train, supervise, and manage kitchen staff including hiring, scheduling, timekeeping, evaluations, and disciplinary actions.
• Oversee daily culinary activities and assist Executive Chef and Dining Services Director as needed.
• Develop recipes, standardize production methods, maintain quality, seasoning, presentation, and portioning.
• Plan, cost, and price menus while meeting quality, nutrition, and budget targets.
• Manage food purchasing, vendor relationships, inventory, and production forecasting to control costs.

Skills

Food service operations

ServSafe certification

Organizational skills

Attention to detail

Multitasking

Education

Bachelor's degree

Tools

Microsoft Office

Culinary software

Job description

Kirtland Community College in Grayling, MI is seeking a Production Manager to oversee kitchen operations, plan menus, and manage inventory to ensure high-quality, nutritious meals for students and staff. The role emphasizes food safety, cost control, and collaborative leadership within the dining services program.

You will work with the Executive Chef and Dining Services Director to maintain standards, supervise staff, and optimize production processes while supporting a positive guest