Kitchen Manager

Golding Farms, Inc.; Winston-Salem (NC); On-site; USD 65,000 - 90,000; Full time

Job summary

Golding Farms, Inc. is seeking a Kitchen Manager to oversee food production in a manufacturing setting. You will lead multiple production areas, manage supervisors, and drive continuous improvement while ensuring safety, quality, and adherence to company formulas.

You will plan staffing, monitor performance, and partner with Operations, QA, Maintenance, and Warehouse to optimize efficiency and product quality across shifts. Strong leadership and food safety knowledge are essential.

Qualifications

• Bachelor’s degree preferred in a relevant field.
• 5–7 years in food manufacturing or industrial kitchen ops.
• At least 3 years of leadership/management experience.
• Experience managing multiple production areas/shifts.
• Strong knowledge of GMPs, HACCP, SQF and food safety regs.

Responsibilities

• Oversee daily kitchen and food manufacturing operations across areas and shifts.
• Lead Kitchen Supervisors and leads to meet goals.
• Coordinate production schedules, staffing, and workflow priorities.
• Monitor performance, coach staff, and conduct evaluations.
• Ensure compliance with formulas, batch specs, and quality standards.
• Collaborate with Ops, QA, Maintenance, Warehouse, and Sanitation.

Skills

Leadership

Food safety

Production planning

Quality standards

MS Office

Education

Bachelor’s degree in related field

Tools

ERP systems

Microsoft Office

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Management Winston-Salem, NC, US

Summary

The Kitchen Manager is responsible for overseeing all kitchen and food production operations within an industrial manufacturing environment. This position serves as the operational leader and subject matter expert for blending, mixing, cooking, packaging coordination, and production flow management while ensuring compliance with Company formulas, production schedules, food safety standards, and quality requirements.

The Kitchen Manager provides leadership across multiple production areas, manages supervisory staff and team members, drives continuous improvement initiatives, and ensures operational efficiency, safety, product quality, and employee development throughout the department.

Primary Tasks & Responsibilities

• Oversee daily kitchen and food manufacturing operations across assigned production areas and shifts.
• Lead and manage Kitchen and Kitchen Prep Lead and Supervisors to ensure operational goals are achieved.
• Coordinate production schedules, staffing plans, and workflow priorities to meet customer demand and production targets.
• Monitor employee performance, provide coaching and development opportunities, and conduct performance evaluations.
• Participate in hiring, onboarding, training, succession planning, and disciplinary actions as needed.
• Ensure all production processes follow Company formulas, batch specifications, and quality standards.
• Partner with Operations, Quality Assurance, Maintenance, Warehouse, and Sanitation departments to optimize production efficiency.
• Evaluate equipment performance and coordinate preventive maintenance, repairs, and capital improvement recommendations.
• Analyze production metrics, downtime, labor utilization, waste, and yields to identify opportunities for continuous improvement and cost reduction.
• Support new product development, recipe scaling, and process improvement initiatives.
• Ensure all food preparation, storage, and production areas remain clean, organized, and audit-ready at all times.
• Enforce compliance with all Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs), HACCP requirements, and food safety regulations.
• Ensure compliance with all OSHA, safety, security, and environmental policies and procedures.
• Support all food safety and quality system requirements by ensuring compliance with regulatory, customer, and Safe Quality Food (SQF) standards.
• Maintain accurate production records, inventory documentation, labor reporting, and operational data.
• Manage inventory levels of ingredients, packaging materials, and production supplies to support uninterrupted operations.
• Lead departmental meetings, safety initiatives, and operational improvement programs.
• Promote a culture of accountability, teamwork, professionalism, and continuous improvement throughout the department.

Qualifications

• Bachelor’s degree in Food Science, Business Management, Operations Management, Culinary Management, or related field preferred.
• Minimum of 5–7 years of experience in food manufacturing, industrial kitchen operations, or food production environment required.
• Minimum of 3 years of leadership or management experience in a manufacturing or production setting required.
• Experience managing multiple production areas, shifts, or departments preferred.
• Strong knowledge of food safety regulations, GMPs, HACCP, SQF, and manufacturing best practices.
• Experience with production planning, labor management, and inventory control strongly preferred.
• Lean Manufacturing, Six Sigma, or continuous improvement experience preferred.
• Strong leadership and people management skills.
• Ability to manage multiple production areas in a fast-paced manufacturing environment.
• Excellent organizational, communication, and problem-solving abilities.
• Strong analytical and decision-making skills.
• Ability to build positive working relationships across departments.
• Strong conflict resolution and coaching skills.
• Proficient in Microsoft Office and production reporting systems.
• Ability to interpret production data and operational metrics.
• Ability to work independently while leading cross-functional teams.
• Demonstrate professionalism, accountability, and leadership by example.
• Foster employee engagement, teamwork, and a positive workplace culture.
• Drive operational excellence through continuous improvement and process optimization.
• Ensure consistent communication and alignment between production teams and leadership.
• Develop team members through coaching, mentoring, and performance management.

Physical & Environmental Requirements

• Must be willing to work weekends, holidays, extended hours, and varying shifts as required.
• Must be able to frequently stand, walk, kneel, reach, climb, pull, and bend with full range of motion.
• Must be able to work in wet, humid, hot, and cold manufacturing environments.
• Occasional exposure to fumes, airborne particles, toxic or caustic chemicals, and food allergens including nuts.
• Must be able to frequently lift and/or move up to 25 pounds and occasionally lift and/or move more than 50 pounds.
• Ability to move throughout multiple production and warehouse areas during shifts.