Dir Prepared Food/Meals Soluti

About the Company

Join the El Rio Grande Family!

At El Rio Grande, we're more than a grocery store we're a locally owned hub for fresh, authentic Latin flavors. Proudly serving the Dallas-Fort Worth area, we value community, family, and exceptional products.

Our team is our family, and were on a mission to redefine food and strengthen the communities we serve. Join us and become an essential part of our journey. Together, well grow, thrive, and shape brighter tomorrow.

Come experience El Rio Grande, where quality food meets a culture of teamwork. Join us today!

About the Position:

The Prepared Foods Director for the Kitchen and Bakery Departments is responsible for overseeing the daily operations, performance, and strategic direction of both departments. This role ensures that products are produced to the highest quality standards while maintaining profitability through effective management of margin, labor, menu design, recipe development, food safety protocols, and department schematics. The Prepared Foods Director will also be a key leader in fostering a positive team culture and operational efficiency.

Key Responsibilities:

• Profitability & Margin Management:

  • Oversee food cost control, ensuring profitability while maintaining high-quality standards.

  • Develop strategies to improve department margins through cost analysis and optimization of ingredient usage.

  • Monitor product sales and adjust pricing strategies to meet profitability goals.

• Labor Management:

  • Supervise staffing levels, ensuring the efficient allocation of labor to meet production needs while adhering to budgeted labor costs.

  • Work with department managers to hire, train, and schedule team members across kitchen and bakery operations.

  • Develop and maintain training programs to enhance productivity, reduce turnover, and improve employee retention.

• Menu & Recipe Development:

  • Lead the creation and development of seasonal and core menus for both kitchen and bakery departments.

  • Ensure all recipes and formulations are cost-effective, sustainable, and in line with customer preferences.

  • Review and update recipes regularly for consistency and quality, ensuring compliance with internal standards and food trends.

• Standard Operating Procedures (SOPs) & Quality Control:

  • Establish, maintain, and enforce operational procedures, ensuring high standards of quality and consistency across both departments.

  • Conduct regular audits and inspections to ensure adherence to recipes, portion sizes, and presentation standards.

  • Develop and implement continuous improvement initiatives to optimize operations.

• Food Safety & Compliance:

  • Ensure all products and practices meet local, state, and federal food safety regulations.

  • Lead food safety training for all kitchen and bakery staff to maintain a safe and sanitary environment.

  • Regularly review and audit sanitation and food safety procedures to comply with health regulations.

• Schematics & Department Layouts:

  • Oversee the creation and optimization of kitchen and bakery floor plans to ensure efficient workflow, proper space utilization, and compliance with safety standards.

  • Collaborate with the facilities team to ensure equipment and layout are aligned with operational goals.

• Cross-Department Collaboration & Leadership:

  • Act as the liaison between kitchen, bakery, and other departments (e.g., purchasing, marketing, sales) to ensure seamless operations.

  • Provide leadership, mentorship, and support to department managers and staff.

  • Drive a culture of collaboration, accountability, and excellence across both departments.

• Reporting & Budgeting:

  • Monitor and report on key performance indicators (KPIs) such as food cost percentage, labor cost percentage, sales targets, and waste reduction.

  • Develop and manage departmental budgets, ensuring alignment with company financial goals.

Qualifications:

• Bachelor's degree in Culinary Arts, Food Science, Business Management, or related field (preferred).

• 5 years of experience in a leadership role within a prepared foods kitchen and bakery environment.

• Proven experience in managing food costs, labor, and other operational metrics.

• Strong understanding of food safety regulations and quality control practices.

• Excellent leadership, communication, and organizational skills.

• Ability to work under pressure and manage multiple tasks simultaneously.

Physical Requirements:

• Ability to stand for extended periods.

• Ability to lift up to 50 lbs as needed.

Work Environment:

• Fast-paced, high-volume kitchen and bakery environment.

• Occasional evening, weekend, or holiday work may be required.