Production Manager

Southern Foodservice Management Inc; Artesia (NM); On-site; USD 35,000 - 52,000; Full time

Job summary

Southern Foodservice Management Inc seeks a Kitchen Supervisor to work alongside Building Managers, overseeing daily kitchen activities, training staff, and aiding in purchasing and cost control.

You will ensure compliance with menu standards, Food Code, PWS, ServSafe, HACCP, and related standards while fostering teamwork and maintaining sanitation and inventory controls across the kitchen team.

Qualifications

• Formal culinary training and restaurant/contract dining experience.
• Extensive food and beverage knowledge and restaurant industry knowledge.
• Strong organizational skills and attention to detail.
• Knowledge of Army food service regulations.
• Strong Leadership and Management skills.
• Positive attitude and ability to work under pressure.
• Self-motivated with problem-solving skills.
• Excellent verbal and written communication skills.
• Exceptional customer service skills.

Responsibilities

• Provide guidance to kitchen staff on food preparation, cooking, and presentation.
• Oversee and organize kitchen ordering, storage, and issuance.
• Ensure FIFO rotation and proper dating for quality assurance.
• Train new kitchen employees on kitchen standards.
• Manage food and product ordering; maintain records and minimize waste.
• Be involved with product inventory.
• Supervise all food preparation and presentation to ensure quality.
• Work with cooks to maintain kitchen organization, staffing, and training.
• Maintain sanitation program, logs for temp and sanitation.
• Handle sanitation buckets, labeling and daily cleaning.
• Verify storage units meet standards and are well-managed.
• Coordinate with management on supply ordering, budget, and kitchen efficiency.

Skills

Culinary training

Restaurant experience

Food & beverage knowledge

Restaurant industry knowledge

Education

Formal culinary training

Job description

Description

Works alongside Building Managers to monitor daily kitchen activities, develop kitchen staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan. All the below listed job duties are to be executed in a teamwork type of approach and atmosphere.

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 on 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 standards.
• Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
• Works with managers and cooks 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 kitchens.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing

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.

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

#INDSJ

Requirements

Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 80%, walking 20%
• Movement of objects: Frequent
• Heavy lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent