What are the responsibilities and job description for the Director of Manufacturing & Production Operations with Culinary production background position at Resiliency LLC?
Reporting directly to the Client Executive 2, the successful candidate will work closely with 3 Managers and oversee a team of approximately 80 client union employees.
Must have manufacturing experience in order to understand the processes that drive production and focus on monitoring the finances and future capital spend for the enhancement and growth of the culinary center.
This role represents a unique opportunity for a strategic thinker with a passion for food production, facilities management, and client service. The successful candidate will play a pivotal role in shaping the future of food service delivery within the hospital, driving innovation, and ensuring operational excellence.
Must Have Experience : Quality Leadership, Finance, Union Management, Manufacturing (FDA, USDA)
Responsibilities for this role include :
Working with Culinary Operations team that manages food production operations for more than 14 facilities within the hospital, ensuring timely and high-quality delivery
Collaboration with culinary teams to execute menus developed by our in-house chef, maintaining consistency and quality across all locations
Implementing efficient manufacturing processes to scale production while adhering to regulatory standards and quality control measures
Facilities Management :
Oversee facilities related to food production, including kitchen facilities, equipment, and storage areas
Coordinate maintenance activities to ensure operational efficiency and compliance with safety standards
Optimize facility layout and workflow to enhance productivity and streamline operations
Client Interaction and Future Planning :
Act as the primary point of contact for client interaction, addressing concerns and proactively identifying opportunities for improvement
Collaborate with clients to plan for future projects and expansions without disrupting ongoing production
Anticipate client needs and develop strategies to enhance service offerings and meet evolving requirements
Financial Management :
Assume significant financial responsibility, ensuring prudent allocation of resources and meticulous budget management
Account for every dollar spent, maintaining transparency and accountability in financial transactions
Implement cost-saving measures and efficiencies to optimize financial performance
Union Employee Management :
Navigate the complexities of working with unionized employees, fostering positive labor relations and ensuring compliance with collective bargaining agreements
Address employee concerns and grievances in a fair and equitable manner, promoting a collaborative and respectful work environment
Qualifications :
Proven experience in large-scale food manufacturing and production, preferably within a healthcare or institutional setting
Understanding of menu development and food service operations
Expertise in facilities management, including knowledge of kitchen equipment, maintenance protocols, and safety regulations
Exceptional client interaction skills with a track record of building and maintaining strong relationships
Financial acumen with the ability to manage budgets, analyze financial data, and drive cost-saving initiatives
Experience working with unionized labor and navigating labor relations dynamics.
Familiarity with the New York market and regulatory environment
Excellent organizational, problem-solving, and communication skills
MUST HAVE
Bachelor's Degree or equivalent experience.
Must have manufacturing experience in order to understand the processes that drive production and focus on monitoring the finances and future capital spend for the enhancement and growth of the culinary center.
Must Have Experience in Quality Leadership, Finance, Union Management, Manufacturing (FDA, USDA)
Experience in large-scale food manufacturing and production, preferably within a healthcare or institutional setting.
Experience of menu development and food service operations.
Experience in facilities management, including knowledge of kitchen equipment, maintenance protocols, and safety regulations.
Exceptional client interaction skills with a track record of building and maintaining strong relationships.
Financial acumen with the ability to manage budgets, analyze financial data, and drive cost-saving initiatives.
Experience working with unionized labor and navigating labor relations dynamics.
Familiarity with the New York market and regulatory environment.
