Provide direction, guidance/training, and administrative supervision over food service workers and operations. Instruct cooks on proper techniques of cooking, preparing and serving a wide variety of foods according to menus, customs, traditions and specific occasion requirements. Schedule food services staff, including student workers based upon regular and/or alternate workload scheduling. Manage the cafeteria and deli functions in an economical and efficient manner. Manage the food services budget and provide financial oversight by applying knowledge and skill to analyze related food service costs. Develop and provide monthly/quarterly reports relative to food service operations, including review of income/expense. Develop and maintain pricing structure for 100% of menu/point of sale items. Determine quantities and orders from vendors based on food quality, reliability, availability, and cost efficiencies. Implement directives formulating policies, procedures, and programs to ensure high standards of food service operations. Provide coordination/training for regular/student employees on food service cleaning, sanitation/light maintenance. Ensures proper dish washing standards are met. Other duties as may be assigned.

The University of Nebraska-Lincoln seeks to attract and retain a high performing and diverse workforce in which employees' differences are respected and valued to better meet the varying needs of the diverse populations we serve. The university fosters a diverse and inclusive work environment that promotes collaboration so that all individuals are able to participate and contribute to their full potential. As an EO/AA employer, qualified applicants are considered for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See: http://www.unl.edu/equity/notice-nondiscrimination.

Associate degree in food service management, restaurant management, food service retail management or related field plus two years of experience in food services and dietary, equivalent education/experience considered. Supervisory experience including inventory and scheduling. Cash handling skills required. Good computer skills, primarily word processing and spreadsheets. ServSafe Handler/Manager certification or equivalent food safety certification required upon hire.

Bachelor's degree in Food Service Management or equivalent institutional/restaurant experience preferred. Previous experience working with registered dieticians.