Landon Dining Services Assistant Manager
East Lansing, MIFull-timeSeen todaySeen in employer's feed today
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Job overview
The Landon Dining Services Assistant Manager directs food service staff in preparing and serving meals in a residence hall dining unit. The role monitors food production and presentation, implements staff training, resolves customer concerns, and enforces health, safety, and sanitation standards. It is a full-time position with a stated afternoon and evening schedule, and requires education and experience in relevant food service or management areas, or an equivalent combination.
Skills & qualifications
Skills
Qualifications
Benefits
Full job description
Working/Functional Title
Landon Dining Services Assistant Manager
Position Summary
You will direct the food service staff in the preparation and service of food in a residence hall serving unit, ensuring high-quality culinary standards, exceptional customer service, and a welcoming environment for students, staff, and guests.
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Staff Leadership & Direction: Directs the food service staff in preparation and service of food in a residence hall serving unit, including student employees, on-call workers, and full-time personnel.
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Production & Quality Control: Monitors daily food production and presentation to ensure that meals are served in conformance with prescribed menus, recipes, and quality standards.
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Staff Development: Implements comprehensive training programs for support staff regarding food safety, station operations, and equipment usage.
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Customer Relations: Receives customer concerns or suggestions and proactively resolves them to maintain high satisfaction levels.
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Safety & Compliance: Enforces strict health, safety, and sanitation standards (ServSafe) across all kitchen production and dining areas.
At MSU, we value growth, collaboration, and a creative kitchen culture. This full-time position offers competitive pay, room for advancement within one of the largest campus dining operations in the country, and a comprehensive benefits package designed to support your life inside and outside the kitchen.
Health & Wellness
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Comprehensive Coverage: Comprehensive health, dental, and vision insurance options.
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Tax-Advantaged Accounts: Flexible spending accounts (FSA) and health savings accounts (HSA) to minimize out-of-pocket medical costs.
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Wellness Support: Life insurance policy coverage and access to an employee assistance program for mental and physical well-being.
Financial & Retirement Security
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Future Planning: Robust retirement plan structure including traditional options and a 401(k) matching program.
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Perks & Savings: Generous employee discounts across campus services and programs.
Work-Life Balance
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Time Away: Generous paid time off (PTO) accruals to rest and recharge.
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Family Support: Paid parental leave to support your family's growth and needs.
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Flexibility: Flexible scheduling opportunities depending on operational and seasonal dining needs.
Professional Growth
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Continuing Education: Tuition reimbursement programs to help you pursue further academic credentials.
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Skill Advancement: Dedicated professional development assistance to help you master new culinary and leadership skills.
All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community.
Minimum Requirements
Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hotel Restaurant and Institutions Management, Business Administration, Dietetics, Food Systems and Economics Management or Nutrition; one to three years of related and progressively more responsible or expansive work experience in customer relations, food service practices, sanitation and safety procedures, familiarity with food preparation equipment, accounting skills and supervisory and managerial experience; or an equivalent combination of education and experience.
Desired Qualifications
Core Hospitality Experience: Proven experience in food handling and high-volume food service production.
Catering & Events: Demonstrated success in banquet coordination, as well as planning, designing, and setting up special events.
Equipment Knowledge: Familiarity with commercial food preparation equipment and safety procedures.
Equal Employment Opportunity Statement
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.
Required Application Materials
Cover letter
Resume
Work Hours
Monday through Friday 2:00 p.m. - 10:30 p.m. with variable day off to meet company needs, Saturday and Sunday 2:00 p.m. - 10:30 p.m., alternating weekends off.
Description of End Date
99991231
Website
CAREERS.MSU.EDU
Bidding eligibility ends November 17, 2026 at 11:55 P.M.
How this job compares
Set against the 453 open Food Service Management jobs on Olive Jobs, counted November 12, 2026.
- Pay
- This postingNot listed
- US median$70–84K/yr307 salary ranges
- US median$19–21/hr51 hourly ranges
- Openings
- Olive Jobs lists 453 open Food Service Management jobs across the US. Under 1% of them nationwide are listed as remote or flexible.
- Hiring the most across the US
- Compass Group, North America163 open
- Byrne Dairy & Deli57 open
- Sodexo41 open
- Experience
- This posting asks for at least 1 year of experience; Food Service Management postings that state a minimum ask for 3 years at the median (324 postings).
- Education
- 7 of the 453 open Food Service Management jobs (2%) ask for a bachelor's degree or higher.
Counted across the open, public US postings on Olive Jobs on November 12, 2026. Pay medians are the middle values of the low ends and of the high ends of postings that list both ends of a range in the same cadence (a yearly salary or an hourly rate); a range's midpoint is halfway between its ends. Pay and experience figures resting on fewer than 20 postings are left out.
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