Production Manager

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Production Manager Newcomer, Brady Grand Rapids, MI, US Salary Range: $55,000.00 to $65,000.00 annually Creative Dining Services is looking for a Production Manager for our dining services operation at Calvin University in Grand Rapids, Michigan. The Production Manager is a key member of the dining services leadership team and helps ensure that high-quality, properly seasoned, nutritious food is prepared and served throughout the operation in a fiscally responsible and sustainable manner. This role provides hands‑on leadership for back‑of‑house culinary production, supports kitchen staff development, maintains food quality and safety standards, and works closely with the Executive Chef and Dining Services Director to deliver an excellent hospitality experience for students, guests, faculty, staff, and the Calvin community. The ideal candidate is a practical, team‑oriented food service leader who enjoys both managing people and staying actively engaged in the day‑to‑day work of a high‑volume kitchen operation. This is a full‑time leadership position within a college dining environment. The Production Manager will generally work a schedule that supports daily culinary production, staff leadership, and operational needs. Flexibility is required, including the ability to work occasional evenings, weekends, holidays, or extended hours based on business volume, campus events, staffing needs, and the academic calendar. A strong candidate will understand that success in this role requires both consistent management presence and a willingness to be hands‑on when needed to support the team and ensure a high‑quality hospitality experience. Core Responsibilities Leads, trains, and manages kitchen staff to ensure consistent standards of food quality, service, safety, and professionalism. Participates in hiring, scheduling, timekeeping, performance feedback, and corrective action processes for kitchen team members. Supervises and coordinates culinary production across dining operations and assists the Executive Chef as needed. Supports menu execution by developing, selecting, and standardizing recipes and production methods to ensure consistent quality. Estimates and forecasts food production needs, monitors production volumes, and adjusts future production to reduce waste and support budget goals. Makes food purchases, controls inventory, and works with vendors in a fiscally responsible manner. Maintains organized and accurate production records, including menu, recipe, inventory, and production documentation. Helps establish food presentation standards and food quality expectations throughout the operation. Participates in menu planning, costing, pricing, and Food Committee meetings as needed. Ensures kitchen equipment is properly maintained and that kitchen and office areas remain organized, safe, and sanitary. Supports compliance with food safety expectations, including ServSafe standards and Creative Dining’s C.L.E.A.N.Works! program. Maintains positive working relationships with customers, clients, staff, vendors, and the broader Calvin University community. Conducts ongoing review of production practices and recommends operational improvements to the Dining Services Director. The Ideal Candidate Will Have Minimum of 3 years of food service experience, preferably in a high-volume dining, college/university, hospitality, or institutional food service environment. Prior leadership, supervisory, or kitchen management experience preferred. ServSafe Certification, or ability to obtain certification. Strong working knowledge of food production, sanitation, inventory control, menu execution, and kitchen operations. Ability to lead, coach, and hold team members accountable in a professional and respectful manner. Strong organizational skills with attention to detail, production planning, and recordkeeping. Ability to remain positive, flexible, and cooperative while working under pressure. Willingness to be hands‑on and actively engaged in the physical work of a high‑quality hospitality operation. Bachelor’s degree preferred, but not required. Physical Requirements and Work Environment This position works in both an office environment and a commercial kitchen environment. Responsibilities may include operating standard office equipment and technology, using kitchen utensils and commercial kitchen equipment, and assisting with the movement of inventory, product, carts, tables, and other items. The position requires the ability to lift and carry up to 25 pounds. The work environment may include hot, humid, or cold temperatures and may require extended working hours at times based on operational needs. We Offer Competitive pay and bonus opportunities Medical, dental, and vision insurance 401(k) with a company match Ability to access pay as needed through Daily Pay Paid time off A supportive team environment Opportunities to grow within a mission‑driven hospitality organization Creative Dining Services is an Equal Opportunity Employer and Veteran‑Friendly! #J-18808-Ljbffr