Food Production Manager

Nutrition Management Services Company; Town of Goshen (NY); Presencial; USD 70.000 - 80.000; Jornada completa

Descripción de la vacante

Nutrition Management Services Company in Goshen, NY is seeking a Food Production Manager to oversee the facility's production, quality control, costs, safety, sanitation, and customer satisfaction. You will manage meals, inventories, and staff to ensure high standards of operation and timely delivery.

The role requires adherence to recipes, accurate production estimates, and effective ordering. Candidate should have Serv-Safe certification and at least 3 years as Kitchen Manager, with Microsoft

Formación

• Serv-Safe Certified
• A minimum of 3 years as a Kitchen Manager
• Microsoft Office background

Responsabilidades

• Menus for special functions are prepared to merchandise the facility and food service department.
• Oversee overall production of meals and estimate daily production using census sheets and worksheets.
• Use dietary census information for proper ordering of food quantities and maintain inventories.
• Purchase food and supplies from approved vendors and verify against invoices.
• Taste food on trayline to ensure proper preparation and sanitary storage.
• Ensure timely cooking and plating of dietary orders and accurate tray schedules.
• Maintain sanitation, safety, and security procedures in the food service department.
• Lead staff scheduling and maintain positive employee relations.

Herramientas

Microsoft Office

Descripción del empleo

Job Details: Job Location: Goshen, NY 10924, Salary Range: $70,000.00 - $80,000.00 Salary, TITLE: Food Production Manager

REPORTS TO: Food Service Director

GENERAL DUTIES:

The Food Production Manager is responsible for the overall production within the facility, covering areas of quality control, costs, food production, personnel, safety, sanitation, and customer satisfaction

SPECIFIC RESPONSIBILITIES:

• Menus for special functions are prepared to merchandise the facility and food service department.


• Responsible for the overall production of meals in accordance with company quality food production requirements. Properly estimates daily food production by using the Dietary Census Sheet and Food Production Worksheet. Responsible to use dietary census information for proper ordering of food quantities. Utilizes on hand food profitably. Responsible for the food production for special functions.


• Ensures that Nutrition Management Services Company recipes are strictly adhered to during food preparation. Recipe file is maintained. Assists in the preparation of menus.


• Responsible for accurate inventories. Responsible for taking accurate physical counts of all products, completing extensions properly and maintaining organized storage areas. Purchase food and supplies from approved vendors and according to product specifications. Checks receiving product against invoices. Completes vendor evaluations forms and forwards appropriately.


• Tastes food on trayline every meal period to ensure proper preparation of food, adequate supply of fresh products and sanitary storage of food held on line.


• Meets standard of timeliness regarding cooking and plating of dietary orders. Responsible for ensuring quality food from raw ingredients to plate stage. Provides prompt expedition of food from kitchen whereby delivering an accurate tray schedule to the floors. Scores high on Test Tray evaluations.


• Presents a professional and ethical management posture by consistently exercising fair and honest judgment and assessing problems in a professional manner in order to gain the respect of employees and co-managers.


• Responsible for completion of employee schedules on a timely basis. Responsible for scheduling work hours based on budgeted labor cost and in response to individual employee vacation and sick leave requests when possible.


• Maintains positive employee relations through effective communication with managers and employees. Conducts individual coaching sessions to motivate the team to consistently perform well.


• Responsible for maintaining Company safety and security procedures. Safety is stressed by instructing employees on the proper use of kitchen equipment including knives, slicers, etc. All spills and hazardous conditions are cleaned up immediately. Maintaining proper security entails keeping the back door, office and storage areas locked at all times when not in use. Also, when receiving food, products are properly matched to corresponding invoice.


• Ensures proper sanitation of the food service department to meet health regulations. Handles food safely by avoiding the temperature danger zone and advocating, \"clean as you go\" policy. Food is covered, labeled and dated. Food Service Department cleaning schedule is adhered to. Exhibits excellent sanitation practices.


• Recommends changes in equipment and layout to increase the efficiency and/or productivity of the equipment. Supervises the regular maintenance of equipment.


• Maintains good public relations with patients at all times. Gives friendly greetings and listens to (or asks for) comments during the meal period.

Qualifications:

• - Serv-Safe Certified


• - A minimum of 3 years as a Kitchen Manager


• - Microsoft Office background