Culinary Production Manager

Creative Dining Services•Holland, MI

12d•Onsite

About The Position

Creative Dining Services is seeking an experienced Production Manager to lead daily kitchen operations at Hope College in Holland, Michigan. The role combines hands-on culinary leadership with administrative responsibilities and guest interaction. The Production Manager works alongside the Executive Chef and Dining Services Director to provide an exceptional dining experience for the campus community, with particular attention to food allergen knowledge and team training and support. The manager leads and develops kitchen employees; coordinates culinary production, staffing, and schedules; guides menu planning and execution; oversees purchasing, inventory, and food costs; monitors production and efficiency; and ensures food safety, sanitation, and equipment maintenance. The position also involves listening and responding to guests and collaborating with students, campus partners, team members, and vendors, including through Food Committee meetings and special events.

Requirements

At least 3 years of food service management experience, including hiring, coaching, and employee performance management.
Strong culinary knowledge and food production experience.
Excellent organization, communication, and leadership skills.
Proficiency with Microsoft Office and culinary or food service management software.
ServSafe Manager certification.
ServSafe Allergen certification.

Nice To Haves

Experience with purchasing, inventory, scheduling, and food cost control.
Experience in campus dining or high-volume food service environments.

Responsibilities

Lead, train, coach, and manage kitchen employees, including hiring, scheduling, timekeeping, and performance evaluations.
Coordinate staffing, food preparation, and production schedules to maintain quality and efficiency.
Develop and select recipes, standardize preparation methods, and maintain quality and standards while addressing guest preferences and nutritional needs.
Coordinate with vendors, monitor spending, manage purchasing and inventory, and reduce waste to meet budget goals.
Forecast food needs, track production volumes, maintain records, and improve operational efficiency.
Ensure kitchen cleanliness, equipment maintenance, food safety, sanitation, and compliance with safety regulations.
Participate in Food Committee meetings and respond to guests.
Collaborate with students, campus partners, team members, and vendors during daily operations and special events.