Production Manager

Overview

Date Posted:
6/11/2018
Location:
H2022 - Healthcare Food Service
Address:
Valley Services, Inc - H2022 - Healthcare Food Service
City:
Fort Worth
State:
TX
Country:
United States of America
Category:
Management

Description

 

 

POSITION SUMMARY

The Production Manager organizes, directs, and manages food production and assists in planning menus.  This position ensures that quality nutritional food is provided to all customers and that professional standard and contractual obligations are met and maintained in the unit. 

JOB QUALIFICATIONS 

Education/Experience:

Must have two (2) years of experience in the food service industry with one (1) year previous supervisory experience is required.  Must have computer experience using Microsoft Office software (Word & Excel), including but not limited to the use of internet and electronic mail systems.  Experience in volume food production management is required.  Must have experience in food cost management and cash handling.  Must have experience in quality control and proper safety standards in handling food and equipment.  ServSafe certification required.

Preference:  College degree in food service management, nutrition science, dietetics, business, or related field preferred.  Experience in menu development and catering preferred.   

Competencies: 

  • Must have excellent written and verbal communications skills to all educational levels, including employees, customers, vendors and client
  • Must have the ability to direct employees to meet the goals and objectives of the unit
  • Must have the ability to read, write, and understand instructions, policies, and other communications
  • Must have the ability to perform all types of mathematical functions and measure numbers, proportions and quantities of food products
  • Must have knowledge in the mechanics of food service equipment
  • Must have experience with generally accepted cooking techniques
  • Must have extensive knowledge of recipe utilization and production forecasting
  • Must have strong knowledge and experience using Microsoft excel for reports and analysis
  • Must have extensive knowledge of proper sanitation and food handling

PHYSICAL AND MENTAL EFFORTS

Physical: 

Physical demand level is moderate with 40 pounds being demanded occasionally.  Intermittent sitting and standing with wide freedom of movement.  Occasional lifting, bending, stooping, pushing and pulling.  Travel by vehicle or air, including overnight stays, may be required.   

Mental:

Makes decisions based on events that occur within the unit. Makes judgements concerning the interpretation of policies and procedures.  Requires working within established schedules and meeting various deadlines.  Works independently while complying with established policies and procedures.  Uses discretion and confidentiality regarding information concerning employees, clients, customers, and other company business. 

ENVIRONMENTAL AND WORKING CONDITIONS

Environment is a modern, multi-unit, well-equipped food production facility and cafeteria.  Spends most of the workday indoors; however, sudden and extreme changes in temperature may occur. Interacts with employees on a daily basis.  Works flexible hours as needed.  

POSITION RELATIONSHIPS

The Production Manager reports directly to the Food Service Director and indirectly to the applicable District Manager.  May have direct supervision of assigned unit employees.

Minimum Requirements

 

 

ESSENTIAL FUNCTIONS / STANDARDS OF PERFORMANCE

The position functions and duties described below may not be the only requirements of the position.  It may be necessary to follow other instructions or perform other related duties required by Valley Services, Inc. 

  • Provides direct supervision and daily management of food procurement, production, and service to customers
  • Provides management and training to hourly personnel      
  • Assists in managing food, labor and supplies costs to assigned budget
  • Plans and coordinates  catering functions handled by the unit
  • Prepares financial data, as required by the Food Service Director, for corporate accounting and makes decisions to improve profitability
  • Prepares production reports and ensures recipe compliance
  • Conducts required meetings with the unit staff as appropriate
  • Monitors inventory and places orders utilizing quantities on hand
  • Completes an assessment and performs training with kitchen personnel in sanitation practices and establish cleaning schedules and other sanitary controls as required by the county and or state health department and Valley policy
  • Assists with maintaining the highest rating on health inspections and corrects any deficiencies

 

 

Valley Services Inc. is an Equal Opportunity Employer


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