The Production Manager oversees food quality, safety, sanitation, and customer satisfaction within strict budgets for a large on-campus kitchen serving 30+ staff and multiple meal periods daily. Responsibilities include managing a $80 million operation, including equipment, storage, vendor relations, recipe development, and quality control. The role involves supervising and training staff, coordinating schedules, and maintaining equipment and sanitation standards.
Qualifications include a Bachelor's degree or equivalent, 4-6 years of experience in food service operations, excellent communication skills, and the ability to manage a large workforce.
Special conditions: passing a background check, physical ability to lift 50 pounds, and flexible work hours. The role is divided among production/budget (35%), staff training (25%), purchasing (20%), recruitment (15%), and facilities (5%). The employer is an equal opportunity organization.