Executive Chef, Production

Salary:    $80,000 annually

Residency Requirement:    Primary residence must be in the state of Georgia

Job Summary

Responsible for the successful execution of the processing and packaging of all food products. This includes but not limited to all aspects of product quality and integrity, food safety, sanitation and pest control, food processing methods and techniques, packaging methods and techniques, HACCP, industrial safety, and customer satisfaction as it relates to the specific area of purview. The Executive Chef is responsible for inventory accuracy, control of waste, cost reduction projects, cost controls, labor expense management, and development, mentoring, and coaching of subordinate staff. 

Supervisory Responsibilities

Manage Sanitation, Culinary, and Packing staff 

Duties/ Responsibilities

• Consistent production of finished goods that meet and exceed customer expectations 
• Using Aptean (ERP System), forecasts Meal and Recipe demand & generates Production Orders
• Strong floor presence and leadership that promotes a culture of excellence
• Schedule attainment, food, and labor cost control. Monitor actual versus projected budget and manage expenditures accordingly.
• Food cost control via effective use of materials, yield controls, precise portioning, and waste reduction strategies
• Identifies waste (product, supplies, labor, etc.) and drives cost-effective process improvements
• Ensures a positive, organized and safe work environment, and enjoyable volunteer experience 
• Communicate and coordinate production volunteer needs with Volunteer Services Team, balancing need and managing volunteer expectations.
• Collaborates with Menu Development to produce cost-effective, delicious meals that can be scaled effectively and efficiently
• Strives to provide excellent customer service to internal and external customers
• Collaborates with Facilities on equipment maintenance, failure or malfunction
• Development of highly productive personnel and harmonious work teams
• Staff scheduling, onboarding, training, disciplinary action, overtime control, PTO, attendance points, and retention 
• Training of staff and monitoring of processes to ensure adherence to GMPs, Human and Food Safety, Sanitation, and Quality Control
• Ensures quality and safety issues are escalated and documented properly for timely corrective and preventive actions. Follows through on investigations related to quality complaints with appropriate and timely communication with Quality.
• Ensures and drives data accuracy, KPI tracking, and continuous improvement 
• Promotes consistent and proactive communication among staff to prevent product defects, downtime and rework
• Ensures real-time quality control and supervisory verification processes including product defect identification, isolation, effective Quality hold and release, and issue resolution
• Collaborates to assure effective staging, utilization, and returns of materials both physically and with Aptean (ERP system). Ensures proper reporting and record keeping of material handling, discrepancies/errors, shortages, and substitutions to minimize impact to operations, prevent/contain impact to customers, and permit proper communication through Quality to Customer Experience/Client Services.
• Collaborates with Quality to implement/validate/improve procedures and work standards, revise SOPs when needed, conduct time studies to establish proper efficiency and productivity goals, and provide guidance to personnel to solve quality related issues
• Quality Needs Action Log follow-through and issue resolution. Ensures staff are accountable for process and standard compliance in their areas of responsibility. 
• Pre-weigh, production order completion, HACCP compliance, and PFC weights physically and in Aptean
• Individual Meal and Congregate Packing and HACCP Compliance
• Daily Team Huddles and Shift Notes for Culinary and Packing (submit and/or review) 
• Review Daily Kitchen and Packing Schedule Attainment and address concerns/issues
• Manage substitutions with Quality and sub log 
• Daily manage Quality Log issues including correctional and preventative measures
• EOD Checklist Compliance

Required Skills/Abilities

• Proficient use of Microsoft Office, Outlook and ERP or comparable inventory management systems and time management system
• Experience with Lean manufacturing and driving process improvements
• Ability to obtain ServSafe Certification 
• HACCP Certification

Education/Experience

• High school diploma and some college
•  At least 10 years’ experience in food plant supervision and management.
• Knowledge of materials management, including receiving, storage and distribution.

Physical Requirements

• Employee must be able to lift at least 50 pounds and to stand for long periods of time. 
• The job requires repetitive and continuous intensive physical labor.
• Prolonged periods sitting at a desk and working on a computer.

Drug Free Workplace

Open Hand is a drug free and substance abuse free work environment. All candidates hired are subject to a pre-employment drug screen. Random drug testing may be conducted by an external, neutral tester on all employees.  Any perceived use of drugs or reporting to work under the influence of alcohol may be grounds for immediate dismissal.

Equal Opportunity 

Open Hand is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and not on race, color, citizenship status, national origin, ancestry, gender, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, political affiliation, or any other factor protected by law. Open Hand complies with the law regarding reasonable accommodations for handicapped and disabled employees.