Production Manager, Food Service

University of Nebraska-Lincoln; Lincoln (NE); Sur place; USD 42 000 - 52 000; Plein temps

Avantages offerts par ce poste

Paid time off

Comprehensive insurance options

Employee scholarship programs

Résumé du poste

University of Nebraska-Lincoln is seeking a Production Manager, Food Service to oversee and help supervise operations in a residence hall dining center. You will participate in hands-on meal preparation, plan menu production, and ensure recipes and policies deliver high-quality, fresh, and visually appealing results.

The role emphasizes collaboration, safety, and positive team leadership to support students, staff and guests within a welcoming campus environment.

Qualifications

• Associate’s or equivalent education/experience in Culinary/food related field.
• 4 years culinary/food service production experience in a high-volume dining operation.
• Ability to prepare food according to health and safety requirements.
• Knowledge of safe food handling techniques and tools.

Responsabilités

• 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 for quality and consistency.
• Collaborate with manager and team leaders on product evaluation and recipe standardization.

Connaissances

Culinary production

Food safety

Team supervision

Quality control

Menu management

Formation

Assoc. degree in Culinary

Bachelor’s degree (preferred)

Outils

Electronic payroll

Computerized food management systems

Description du poste

Working Title Production Manager, Food Service

Department Housing: Knoll Res Cnt-Willa Cather Dining-6777

Description Of Work

• Assist with the management and supervision of other operational areas of the university residence hall dining center.
• Plan and coordinates the production of menu items for student meal service and special events by providing hands-on participation of safe and high-quality meal preparation.
• Ensure adherence to recipes and food production policies and procedures for overall product consistency, quality, freshness and appearance.
• Work in conjunction with the manager, assistant manager(s) and team leaders on product evaluation and in using the menu management system to develop, improve, evaluate/standardize recipes.
• Maintain a positive working environment for employees.
• Provide a safe and inviting atmosphere, healthful meal choices, and quality service in an environment that promotes community, growth, and education of our students, staff, faculty and guests.

About Us:

At the University of Nebraska-Lincoln, we’re proud to be consistently recognized by Forbes as a top employer and recently earned the Lincoln Family Friendly Workplace certification. Our campus is known for its welcoming, supportive environment, commitment to professional growth, and outstanding benefits. UNL isn’t just a workplace; it’s a place to build your career and make a meaningful impact in Nebraska.

When you join our team as a full-time, regular staff member, you’ll enjoy:

• Generous paid time off, including vacation, sick leave, parental leave, and holidays
• Comprehensive insurance options, including medical, dental, vision, and life coverage
• Employee and dependent scholarship programs to pursue higher education
• Robust retirement plans with university match

Learn more about working at UNL: https://go.unl.edu/aboutus

Minimum Required Qualifications

• Associate’s or equivalent education/experience in Culinary/food related field
• 4 years culinary/food service production experience in a high-volume commercial or non-commercial dining service operation
• Ability to prepare food according to health and safety requirements
• Knowledge of safe food handling techniques and tools
• Knowledge of basic cooking techniques such as sautéing, broiling, frying and grilling, seasoning methods and portion control
• Thorough understanding of the use of food service equipment
• Ability to supervise large quantity food production
• Knowledge of personal computers, word processing, spreadsheets, email and internet necessary

Preferred Qualifications

• Bachelor’s degree or equivalent experience in relevant food/culinary/dietetic/hospitality or business field
• Experience with hands-on production management in high-volume or non-commercial dining service operation with experience training/managing staff to implement/expand culinary skills
• Experience with planning, preparation, and service of special events/catered events beneficial
• Excellent skills in customer relations, team building and communications.
• Knowledge of electronic payroll and computerized food management systems preferred
• Culinary certification

Posted Salary

$47,000/yr. minimum