What are the responsibilities and job description for the Production Manager position at Southern Foodservice Management Inc?

Job Description

Description : JOB SUMMARY

Works alongside Building Managers to monitor daily kitchen activities, develop kitchen staff, aid in purchasing, and cost control. Ensures compliance with Army IMT menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. As they say in the Army, “Mission first : One Team, One Fight”.

SOUTHERN FOODSERVICE MANAGEMENT'S CULTURE

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee :

Exhibits a positive, friendly and respectful attitude towards guests and other team members.
Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
Promotes a fun and efficient work environment, focusing on guest satisfaction.

RESPONSIBILITIES

Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation.

Oversee and organize kitchen ordering, storage, and issuance.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Trains new kitchen employees to Warrior Restaurant and kitchen standards.

Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Be involved with product inventory.

Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards.

Works with 1st Cooks to maintain kitchen organization, staff ability, and training opportunities.

Works with managers, cooks and DFAs on the sanitation program already in place, as well as keeping temp and sanitation logs.

Sanitation buckets, date and labeling and daily cleaning in the DFAC kitchens.

Verifies that food storage units all meet standards and are consistently well-managed.

Coordinates with DFAC management team on supply ordering, budget, and kitchen efficiency and staffing.

QUALIFICATIONS AND SKILLS

Formal culinary training, previous restaurant / contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge.

Strong organizational skills and attention to detail.

Knowledge of Army food service regulations.

Strong Leadership and Management skills.

Positive attitude and approach.

Ability to work under pressure.

Self-motivated, creative problem-solving skills.

Excellent verbal and written communication skills .

Exceptional customer service skills.

DISCLAIMER :

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. If you have any questions or concerns about the duties of this job, please contact Management, and we will be happy to discuss.

Requirements :

Physical Requirements :

Strength : Lift up to 20lbs;

Posture : Standing 80%, walking 20%,

Movement of objects : Frequently

Heavy lifting, Heavy Carrying, Pushing, Pulling

Climbing or Balancing : Occasionally

Stooping : Occasionally

Reaching : Frequently

Handling : Frequently

Talking / Hearing : Frequently

Seeing : Frequently

Temperature Variation : Frequently

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