Production Manager

Job Purpose/Objective:

The Production Manager manages the entire production team and ensures production goals are met, the ideal candidate must possess excellent organizational, communication, problem solving and analytical skills along with an ability to lead a large team in the organization. Must be flexible enough to work under stringent deadlines and high work pressure on a regular basis. Must know how to operate various equipment relating to the operation. Shares responsibility to maintain quality food production, product freshness, sanitation, safety, equipment maintenance, customer service, as well as supervising hand cut, and machine cut staff.

Essential Job Functions:

· Manage labor cost by maximizing team efficiency

· Execute consistent vigilance to ensure the highest standards of precision cutting and freshness

· Coordinate and plan production priorities, workflow and schedule

· Identify and report operational and maintenance problems to prevent production delays

· Develop or update standard operating procedures and best practices for production operations

· Works closely with staff in sales, human resources, operations, purchasing, and quality assurance

· Ensure that all equipment, materials and supplies are readily and continuously available to carry out production processes

· Address employee concerns and complaints in a professional manner.

· Manage performance reviews and appraisals

· Identifies training needs; develop and coordinate training programs

· Assist in documenting all work instructions and procedures

· Ensure safety measures and procedures are followed to reduce incidents and hazards

· Generate and update SOP’s (Standard Operating Procedures) as needed.

· Perform Other tasks as directed by the Executive Chef.

Working Conditions/Job Environment:

· Degree of physical demands (strength) are usually associated with this position is:

Able to lift bulky objects. Min 25-lbs to 40lbs and up to 70lbs occasionally

Stand 20%, Walk 50%, Sit 30%

· Environmental conditions (physical surroundings and hazards) usually associated with this position are: Cold and wet environment.

Minimum Qualifications:

· Minimum of High School Diploma or equivalent – SERV Safe manager certification

· 5 years of culinary experience, including inventory control and team management

· Extensive culinary expertise, Microsoft Word, Excel, and Outlook

· This individual must be able to operate with limited supervision and be attentive to detail. Must be highly motivated and take initiative. Will be required to perform hands-on tasks when necessary and demonstrate key leadership skills, such as a positive attitude, encouraging approach, strong work ethic, goal-oriented and decisive nature, and a willingness to take responsibility for actions and decisions.

Preferred Qualifications:

· Bachelor’s or Culinary degree with emphasis in business or food service management

· OSHA regulations, ServSafe

· Bi-lingual (Spanish). Be flexible and react favorably to multiple priorities, changing schedules, and daily assignments. Demonstrate a sense of urgency and focus on actions.

· Collaboration Skills, Communication Proficiency, Customer/Client Focus, Decision Making, Learning Orientation, Personal Effectiveness/Credibility, Problem Solving/Analysis, Teamwork Orientation, and Technical Capacity.

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Parental leave
• Referral program
• Tuition reimbursement
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift

Experience:

• Food production: 1 year (Required)
• Culinary: 5 years (Required)
• Microsoft Word, Excel, Outlook: 1 year (Required)

License/Certification:

• ServSafe Manager Certification (Required)

Ability to Relocate:

• Richmond, VA 23234: Relocate before starting work (Required)

Work Location: In person

Salary : $75,000 - $85,000