Production Manager - North Middlesex School Nutrition

Whitsons Culinary Group; Townsend (MA); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading culinary group is seeking a Production Manager to oversee kitchen operations, manage staff, and ensure compliance with food safety standards. The role involves coordinating production, training staff, and maintaining high-quality food presentation. Ideal candidates will have strong leadership skills and relevant certifications.

Qualifications

• 3-5 years of high-volume food service management experience required.
• ServSafe Certification is mandatory.

Responsibilities

• Oversee kitchen operations, manage costs and budgets.
• Lead and develop kitchen team to meet performance standards.
• Ensure compliance with food safety and sanitation regulations.

Skills

Leadership

Food Safety

Team Development

Education

College or culinary degree

Food Management Professional certification

ServSafe Certification

OSHA Certification

Tools

Microsoft Office Suite

Job description

Summary:

The Production Manager is responsible for overseeing the kitchen operations of the facility, including managing costs and budgets. This role involves assisting with staff hiring, purchasing supplies, and training staff on food preparation and safety protocols. The Production Manager ensures that food presentation, quality, portioning, and service speed meet company standards, and that the kitchen complies with all sanitary regulations.

Essential Functions, Responsibilities, and Duties:

1. Assist the General Manager in managing production according to recipes and food safety standards.
2. Lead and develop the kitchen team to meet performance standards.
3. Coordinate cooking and prep activities based on the production schedule.
4. Ensure proficiency in recipes, measurements, and cooking techniques.
5. Perform temperature checks and maintain logs to ensure food safety.
6. Follow sanitation guidelines and oversee cleaning schedules for all kitchen areas and equipment.
7. Accurately complete weekly payroll processes.
8. Support production at cold pantry stations as needed.
9. Conduct weekly meetings with kitchen staff to communicate and coordinate tasks.
10. Maintain high standards in the student dining operation, including exhibition cooking and liaison duties.
11. Create appealing food presentations to promote sales and periodically redesign servery decor.
12. Plan cooking sequences to meet meal service deadlines.
13. Delegate responsibilities to kitchen staff appropriately.
14. Lead positively and foster a collaborative work environment.
15. Maintain food costs within budgetary limits.
16. Develop and update job descriptions for all team members with approval from FSD.
17. Implement and monitor a comprehensive cleaning schedule, ensuring proper duty assignments.
18. Manage storage areas according to inventory and sanitation standards.
19. Train and cross-train staff across various roles.
20. Provide ongoing training on sanitation, safety, HACCP, allergens, and customer service.
21. Hold safety meetings and conduct internal audits regularly.
22. Adhere to all company policies and complete required paperwork timely.
23. Prepare weekly reports, including WOR, payroll, sales, and inventories.
24. Work with FSD to analyze menu costs considering student preferences.
25. Implement corporate programs and develop marketing promotions monthly.
26. Prepare the location for Q/A inspections using the district checklist.
27. Complete all training requirements within 18 months of employment.
28. Oversee daily line school operations and maintain staff dress code.
29. Hold weekly staff meetings to address operational issues.

Education and Certifications:

• College or culinary degree preferred.
• Food Management Professional certification preferred.
• ServSafe Certification required.
• OSHA Certification preferred.

Skills and Experience:

• Minimum of 3-5 years of high-volume food service management experience.
• Proficiency in Microsoft Office Suite and ability to learn new software.