PRODUCTION MANAGER

**Resume AND Cover Letter are Required**

ABOUT DC CENTRAL KITCHEN:   

DC Central Kitchen (DCCK) is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. Our approach provides hands-on culinary job training while creating living-wage jobs and bringing nutritious, dignified food where it is most needed in our city. We serve scratch-cooked farm-to-school meals in DC schools; deliver fresh, affordable produce to corner stores in neighborhoods without supermarkets; provide delicious catering; and operate cafes. Above all else, we are committed to creating a more just, equitable, and inclusive community, both outside our doors and right here on our team. We strive to offer a safe environment to learn, discover and develop individual strengths, and pursue meaningful career pathways. As an Equal Opportunity Employer, we recognize and work to address the lasting effects of historic injustices and systemic racism, and we strongly encourage people of color, women, LGBTQ people, returning citizens, and people who have experienced poverty or homelessness to apply to join our team.

DEPARTMENT DESCRIPTION:

The Culinary Operations department is responsible for the production of meals for all DC Central Kitchen programs, including our Healthy School Foods, Healthy Corners, and Community Meals.  This department ensures that all meals produced are compliant with relevant federal, state, and local government regulations and that all established protocols and procedures are achieved. In addition, the Culinary Operations department facilitates effective business relationships with internal clients; and drives value through efficient customer service for contract meal programs including: CACFP, School Foods, and Community meals. 

POSITION DESCRIPTION:

The Production Manager works under the supervision of the Associate Director to ensure a consistent, quality product while assisting in daily shift management. It is the goal of this position to work closely with production leads, cooks, sanitation, and utility staff to maintain high culinary, food safety, and sanitation standards as well as to minimize food waste to better enhance cost control. The Production Manager works closely with the Associate Director to foster an inclusive and collaborative work environment and ensure that all members of the culinary team, through coaching, training, and ongoing development, are encouraged and motivated to perform at their best. A strong commitment to DC Central Kitchen’s mission as well as the ability to work collaboratively and professionally with colleagues, students, and volunteers is highly essential. This position requires excellent customer service orientation, strong supervisory and communication skills, the ability to effectively motivate staff and delegate tasks based on daily production needs and individual and collective Strengths.

*Candidates must be available to work rotating shifts, including days, evenings, overnights, and weekends.

DUTIES AND RESPONSIBILITIES:  

• Supervise day-to-day operations and ensure the creation of daily task lists by production leads.
• Maintain quality control of all meals according to program specifics, ensuring superior quality and execution of DC Central Kitchen recipes.
• Regularly test for quality control of recipes according to program specifics and recipe standards. Carefully monitor all food production according to program specifics.
• Maintain and apply knowledge of HAACP plan to support compliance with all federal and state regulations pertaining to food handling/production.
• Provide on-site management of portion counts and packaging to ensure accuracy for outgoing contract meals.
• Ensure routine inventory checks are performed by production leads. Submit food and supply orders to the Procurement team per organization guidelines.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen area, at all times.
• Prepare weekly schedules for team members and assist Associate Director with managing bi-weekly payroll.
• Lead, train, and motivate the culinary team to execute DC Central Kitchen’s policies and procedures. Implement on-going training programs to enhance staff members’ culinary abilities.
• Collaborate with the HR Team to conduct interviews for new hires, facilitate the training of new existing staff members, and ensure the ongoing mentoring, coaching, and development of the culinary team.
• Establish and maintain a positive and constructive work environment. Apply problem-solving and conflict resolution techniques to facilitate organizational change.
• Maintain communication with colleagues in School Foods, Community Meals, Transportation, Procurement, Volunteers, and Healthy Corners departments.
• Effectively represent the mission of DC Central Kitchen to all internal and external customers, including staff, students, volunteers, and visitors.
• Perform other duties and tasks as required to maintain quality relationships with all our partners and customers and / or duties and tasks needed to drive the vision, mission, and values of DC Central Kitchen.

MINIMUM QUALIFICATIONS:  

• Bachelors’ degree and 4 – 6 years of relevant experience OR equivalent combination of education, training, and experience
• Graduate of Culinary Job Training program preferred
• Current DC DOH Food Safety Manager Certification or the ability to achieve this certification within 90 days of employment; Incumbent must maintain certification
• 6 years of experience in food service and culinary operations; Prior experience in high volume food production, restaurants, retail food or institutional food service operations; A minimum of 3 years in a supervisory position
• Demonstrated cultural competence and commitment to the mission and values of DC Central Kitchen
• Must be inspired to teach, mentor, and develop emerging talent, including graduates of the Culinary Job Training program that are just entering the hospitality field
• Proficiency in word processing or data entry programs such as: Microsoft Word and Excel
• Working knowledge of commercial grade kitchen equipment use, safety, and maintenance
• Demonstrated ability to effectively communicate with colleagues, students, guests, visitors, and vendors
• Strong organizational skills and extreme attention to detail
• Demonstrated ability to manage priorities in a dynamic environment
• Must have the ability to work well under pressure and lead by example
• Pre-employment background check, drug test, and TB test are required

PHYSICAL DEMANDS:

• May work occasional nights, weekends, and holidays
• Must be capable of independent local travel
• May occasionally move kitchen equipment or product weighing up to 50 pounds
• Must be comfortable with moderate physical activity and the ability to stand and walk for up to 10 hours per day
• Ability to maintain fast-paced activities for periods of up to 6 hours in length
• Ability to perform general physical activities that require considerable use of arms, legs, and moving your whole body, such as: climbing, lifting, balancing, walking, stooping, and handling of materials; Ability to bend, lean, reach and stoop without hindrance; Possess fine motor skills, stand and/or walk for long periods
• While performing the duties of this job, the employee is frequently required to sit, use hands, fingers, handle, or feel objects, tools, or controls; reach with hands and arms; climb stairs; balance; stoop, kneel or crouch; talk and hear; taste or smell. 
• Ability to work in an environment where exposure to unusual elements such as extreme temperatures, fumes, dirt, smoke, loud noise, and a variety of odors is common.
• This job description is subject to change at any time. 

BENEFITS:

• Medical, vision, and dental insurance (DCCK pays 100% of employee premiums for individual coverage)
• Flexible Spending Accounts (medical, dependent care, and parking)
• Paid Time Off (vacation, sick, and personal leave)
• 11 Company Paid Holidays
• Bonding Leave for new parents 
• Commuter Benefits plan
• Matching 401(k) program 
• Basic Life & Supplemental Life
• Short-Term & Long-Term Disability
• Wellness Reimbursement program 

NOTE: 

This document is an outline of the primary tasks assigned and may be changed at the discretion of management, formally or informally, either verbally or in writing. All team members are expected to assist DC Central Kitchen in achieving its goals even if such tasks are beyond the scope of this outline. The job description does not constitute an employment contract, implied or otherwise, other than an “at will” relationship and is subject to change by the employer as the needs of the employer and requirements of the job change. 

DC Central Kitchen is an Equal Employment Opportunity employer and a Strengths-based organization.