Executive Chef, Production

Open Hand Atlanta Inc•Atlanta, GA

15d•$0 - $80,000•Onsite

About The Position

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.

Requirements

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
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.
Primary residence must be in the state of Georgia

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