Manager of Operations - TUCSON

Job Description

Job Summary:

The Manager of Operations is fully responsible for the daily operations of the N1 commercial production kitchen. This kitchen produces meals according to government guidelines for federally reimbursable meal programs. Our Manager of Operations is innovative, driven, and excited to lead in the dynamic environment of a production kitchen. The N1 Manager of Operations reports to the N1 CEO. Creates and executes production & routing schedules to facilitate on-time meal delivery. Uses basic understanding of recipe compliance to inform kitchen operations. The Manager of Operation’s vision is to change lives and shape culture through a commitment to servant leadership.

Job Responsibilities and Duties:

• Manage day-to-day operations of a catering kitchen with ~5000-meal volume.
• Receives food goods order and documents temperatures according to N1 HACCP
• Maintains/Revises company HACCP plan and N1 Production Kitchen SOPs annually.
• Understands and supervises production of food for children with meal restrictions.
• Manage strict, time-sensitive workflow(s)
• Assists with maintaining a 40% Food Cost with Purchasing and Inventory.
• Maintains payroll at or below expenditure threshold.
• Directs Kitchen Area Leads when applicable.
• Tracks on-hand inventory to inform purchasing decisions. Orders goods from vendors ~3X’s weekly.
• Recruit, interview, hire, onboard & train new kitchen staff, along with HR Manager
• Initiates, prepares, and executes tastings.
• Marketing to & contact initiation with target market for visibility, sales & growth
• Prepares & executes tastings for potential partners.
• Visits partner campuses to ensure compliance to N1 SOPs
• Creates weekly employee schedule and feet vehicle routes; authorizes all leave for N1 staff.
• Compiles customer orders into production documents (records & TCS labels)
• Contacts and hires vendors for physical plant & fleet vehicle maintenance
• Audits inventory purchases, temperatures, and receiving log.
• Upholds and enforces company handbook with N1 staff.
• Build & maintain a healthy Company Culture.

Required Skills/Abilities:

• Kitchen Manager Serve Safe Certificate.
• 2 years prior work experience managing a team in the food service industry (preferred).
• Experience with inventory management and ordering ingredients.
• Basic knowledge of convection ovens, pressure kettle & emulsifiers.
• Capable team management in a fast-paced work environment.
• Effective oral and written communication.
• Detail-Oriented and Solutions-based decisions.
• Must be dependable and able to work early mornings with excellent attendance.
• Possess High School Diploma or equivalent.
• Read, write, and comprehend English for recipe comprehension.
• Proficiency in MS Office (Excel/Word and Outlook, in particular)
• Informed decision making, leadership & strategy.
• Excellent time management skills and ability to multi-task and prioritize work.
• A creative mind with an ability to suggest improvements.

Physical Requirements:

• Perform routine physical activities including sitting or standing for longer than 6 hours, walking, squatting, lift 50 pounds, exposure to extreme heat and/or cold.
• Must be able to access and navigate each department at the organization's & customer’s facilities.
• Can withstand environment and maintain focus with a high noise level and considerable sensory stimulation.
• Must be able to operate kitchen equipment safely & accurately.

Job Preferences

• Bilingual Spanish speaker.
• Valid Driver’s License.

Salary Range:

FLSA Classification – Exempt

$45,000- $55,000

Full-Time position, Year-Round