Job Description

Food Production Manager

Up to $97,000 PER YEAR

The purpose of this position is to oversee all food production operations within the Central Food Production Facility. This role is responsible for ensuring the efficient, timely, and consistent production of products across multiple departments, including Kitchen, Bakery, Seafood, Café, and others. The Production Manager leads daily production activities, develops and supervises a large team, and maintains high standards for food safety, quality, scheduling, productivity, and operational excellence.

Essential duties include following established Central Food Production Facility policies and procedures, creating and managing daily and weekly production schedules, overseeing multiple production lines, standardizing recipes, leading new product launches, training and coaching a large multi-shift team, operating and training others to safely operate large commercial equipment, maintaining compliance with food safety regulations, conducting quality inspections, managing packaged and finished goods inventory, coordinating with vendors and the Inventory Control Manager, and reporting key metrics to leadership.

Marginal duties include performing other job-related duties as assigned.

Nature of work contacts include consistent and daily interaction with Central Food Production Facility associates and management.

Desired knowledge, skills, and abilities include a high school diploma or GED, five years of food production or other central kitchen or manufacturing experience, ability to interpret policies and procedures, 5+ years of high-volume kitchen experience, 3+ years managing kitchen teams of 20 or more people, hands-on skill operating large commercial kitchen equipment, demonstrated success managing multiple production lines, ServSafe Manager certification, working knowledge of USDA requirements, HACCP, allergen control, cooling and temperature requirements, experience developing production schedules, knowledge of inventory management, basic computer skills, strong communication, coaching, and leadership skills, culinary degree or comparable professional culinary training, experience producing a variety of products, HACCP certification, knowledge of packaging, labeling, nutrition, and allergen-labeling requirements, experience with lean manufacturing, continuous improvement initiatives, or production-line design, experience establishing or expanding commissary or food production facilities, bilingual English/Spanish skills, integrity, a positive attitude, mission-driven, self-directed, ability to work under pressure and manage multiple priorities, solid communication skills, ability to professionally and appropriately handle conflict, ability to accept constructive review and be accountable for one's own success as well as the success of your team, ability to make logical, significant decisions using general, recognized analytical skills and techniques, and ability to work weekends, evenings, and holidays.

Physical/sensory demands include performing tasks requiring repetitive motion and eye, hand, and foot coordination, standing, walking, and bending throughout the entire workday, ability to maneuver heavy objects weighing up to 50 pounds from location to location, work in hot, cold, wet and noisy environments, including walk-in coolers and freezers, and work early mornings, nights, weekends and holidays as production demands.

We are proud to be an equal opportunity employer and celebrate our employees' differences including race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, and Veteran status. Diversity makes us better.

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