Food Production Manager

Summary

The Food Production Manager oversees the planning, coordination, and execution of all production activities to ensure high‑quality finished food products are prepared and delivered efficiently and on schedule. This role requires strong foodservice leadership, operational ownership, and a proven ability to manage people, processes, safety, and quality in a fast‑paced, fresh and ready‑to‑eat (RTE) foods environment.

Core Responsibilities

Operational Leadership

• Take ownership of daily production operations to ensure efficient, timely service.
• Coordinate with department managers and the Director of Operations to meet production targets.
• Ensure compliance with meal requirements, standardized recipes, yield expectations, and portion control.
• Oversee food preparation, storage, sanitation, labeling, and regulatory compliance.
• Ensure equipment is properly maintained and safe for use.

Financial Management

• Manage budgeting, forecasting, financial analysis, and reporting.
• Monitor food cost, labor efficiency, and inventory control to achieve operational targets.
• Verify food safety documentation and investigate inventory variances.

Staff Leadership & Development

• Hire, train, and develop production staff to meet operational and quality goals.
• Build strong relationships with associates, clients, and customers.
• Provide coaching, feedback, and performance direction.
• Support a positive, compliant, and safety‑focused work culture.

Quality, Safety & Compliance

• Ensure adherence to all food safety requirements, HACCP principles, and sanitation standards.
• Maintain proper storage temperatures and enforce proper handling practices.
• Participate in management and quality meetings to drive continuous improvement.

Qualifications

• 4 years of foodservice operational management experience, including fresh, prepared, or RTE foods.
• Bachelor’s degree in Food Service Technology/Management or related field; OR associate degree with 4 years of directly related experience preferred.
• Strong understanding of food production, quality, sanitation, cost control, and culinary trends.
• Experience with P&L accountability highly desirable.
• Excellent communication skills across all levels—management, clients, and frontline staff.
• Knowledge of budgeting, financial analysis, and operational metrics.
• Proficiency in Microsoft Office, operational systems, email, and general computer applications.
• ServSafe® certification preferred.

Physical Requirements

• Ability to work 8–10 hour days based on business needs.
• Ability to work in refrigerated environments (34°–40°F).
• Ability to push, lift, and carry up to 50 lbs.
• Ability to stand for extended periods.