The Dining Service Production Manager is responsible for the supervision of the food production areas of a university residence hall dining center. Assists with the management and supervision of other operational areas of the university residence hall dining center. Provides a safe and inviting atmosphere, healthful meal choices, and quality service in an environment that promotes the diversity, growth, and education of our students, staff, faculty and guests.

The University of Nebraska-Lincoln seeks to attract and retain a high performing and collaborative workforce. UNL is committed to providing a work environment and culture that fosters personal and professional success where every person and every interaction matters. The University is proud to be one of Nebraska's preferred and largest employers where individuals are able to participate and contribute to their full potential.

Associate's or equivalent education/experience in a culinary/food-related field plus four years of culinary/food service production experience in a high-volume commercial or non-commercial dining service operation required. 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; and a thorough understanding of the use of food service equipment. Must have ability to supervise large quantity food production. Knowledge of personal computers, word processing and spreadsheet software, e-mail, and the Internet necessary.

Bachelor's degree in a relevant food, culinary, dietetic, hospitality, or business field preferred. 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 desirable. Experience with planning, preparation, and service of special events/catered events beneficial. Knowledge of electronic payroll and computerized food management systems preferred. Excellent skills in customer relations, team building, and communications helpful. Experience or certification as a sous-chef preferred.