Production Manager

In this role, the Production Manager at Miss Hannah's Gourmet Popcorn is responsible for the daily operation of the kitchen. This includes many things, including decisions on the production expectations of the day, as well as leadership and coaching of the Shift Leads to aid the Kitchen Team to accomplish this goal. Additionally, there is the maintaining of inventory of both supplies and finished product. Interviewing, hiring, disciplinary action, as well as firing would fall under the responsibilities of the Kitchen Manager, as well. 

• Overseer of Production Operations

• Inventory Maintenance 

• Leadership of Shift Lead Team

• Hiring of Kitchen Team

• Training of Kitchen Team

40 hours PTO, plus 2 “remote” work weeks

Flexible schedule after training completed

Minimum 1 year commitment 

The specifics of this role will include but are not limited to the following:

• Complete ownership of production of all Miss Hannah’s Gourmet Popcorn products and offerings, year-round and seasonal

• Coaching, training, teaching and correction of Kitchen Shift Leads and Kitchen Team

• Schedule design in regard to optimization of labor hours spent and operation hours of kitchen to adequately meet the needs of production, sales, orders, etc.

• Inventory, management of supplies, raw materials, packaging, labels, and finished products

• Upkeep, cleanliness, sanitation practices and maintenance of all kitchen equipment, deep clean schedule, and keeping team accountable for fulfillment of deep clean tasks

• Excellence and expedience in ability to perform all kitchen tasks and responsibilities

• Interviewing, hiring, and training of all new hires for the Kitchen, and promotions within

• All disciplinary actions, and immediate acknowledgement of concerns amongst team in regards to safety, communication, and treatment in the workplace in regard to HR and notifying proper personnel 

• Build-out of this role as a whole, complete with best practices, and training of successor

• Working alongside Newberg Retail Manager to create a customer centric space, establishing the customer as first priority at all times MHP is open to the public, including upholding standards while representing the brand in uniform, outside of the workplace, nearby on breaks, etc.

• Accessible for Kitchen Team and Shift Lead questions at all times that kitchen is in operation (with regard to your time off)

• Plan for production, based off of previous years’ analysis of sales, structuring the production schedule to meet those numbers with success

• Maintenance of special orders and wholesale orders from production viewpoint

• Seasonal schedule of flavors and building up to those with adequate preparation and training

• Building a training program and team to train new employees, building an environment of growth and building up others (shift leads training shift leads, employees training employees)

• Quarterlies in order to guarantee competence in the kitchen, and ensure excitement about job responsibilities, playing to individual strengths of team members

• Flavor development, creation of and excitement for growth with product diversification

• Ordering communication, relationship building with suppliers and clients, in addition to price awareness/shopping to minimize cost and increase profit margin of products, shopping when necessary

• Regular meetings with Retail Managers, to ensure excellence on customer-facing side of product fulfillment

• Culture creation and overall care for all employees and team members, seeing the person first and foremost, offering care and concern, filling in the gaps and serving them

• Servant Leadership perspective, they won’t follow where you’re unwilling to go

• Growth path for kitchen, optimization, constantly re-thinking most cost-effective systems

• Weekly to bi-weekly meetings with Hannah

• Bi-weekly to monthly meetings with Administrative team