Administrative Responsibilities:

• Production Schedule
• Creating a weekly schedule that accounts for a minimum of two weeks of production.
• Tracking progress throughout the week and making adjustments to stay on schedule.
• Daily delegation and troubleshooting.
• Managing communication with those responsible for retail operations, wholesale fulfillment, and catering.
• Ingredient ordering schedule.
• Scheduling Kitchen Staff
• Recipes and Formulas
• Making sure all weights and outputs are documented for new recipes.
• Maintaining organized and accessible information for all departments.
• Documentation of fruit processing yields and ratios.
• Quality Control
• Regular checks throughout the week with solution-based troubleshooting.
• Point of contact for other departments when there issues with products.
• Development, training, and implementation of quality control procedures.
• Cleaning, Sanitation, and Maintenance
• Systems for daily/weekly/monthly cleaning and sanitation.
• Temperature and maintenance logs for equipment.
• Inventory & Ordering
• Keep track of cost fluctuations.
• Maintain necessary pars based on lead times.
• Build relationships with key suppliers.
• Includes stocktaking of small wares and packaging.
• Regulatory Inspections 
• Scheduling and facilitating quarterly inspections by the Department of Agriculture.
• Sending product out for monthly lab testing.

General Responsibilities:

• Menu planning
• Training new employees.
• Coordinating kitchen staff.
• Providing assistance, support, and necessary on-job training for kitchen staff.
• Upholding best practices for safety and sanitation.
• Work with owners, other managers, and creamery staff to make process improvements, product changes, and resolve issues as they arise.

Production Tasks:

• Pasteurization of ice cream bases.
• Operation of batch freezer in producing ice cream for ice cream sandwiches, pints, and tubs.
• Assisting with baking.
• Ice cream sandwich production and packaging.
• Catering order fulfillment.
• Product development and recipe testing.

Some regular functions of the job include:

• Maintaining systems that ensure proper daily, weekly, and monthly cleaning and sanitation.
• Ordering ingredients and supplies from multiple vendors in a manner that assures products will be made on schedule with little to no food or material waste.
• Scheduling maintenance and repair for equipment.
• Scheduling shifts for the production team and managing requests for time off.
• Delegating daily tasks to meet production schedule goals.
• Tracking ingredient and supply costs.
• Working directly with owners, baker, and retail shop manager to create a two to three week production schedule, refreshed on a weekly basis.
• Act as a first point of contact for any work or personal/interpersonal issues among production staff.
• Direct supervision of all food preparation and production tasks.
• Making sure that all food and ingredients are stored safely and in compliance with FIFO.