Food Production Manager

Aramark • Shippensburg, PA

72d

About The Position

The Food Production Manager is responsible for the management of a single unit food production to food production processes and systems. The Food Production Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.

Requirements

• Requires 2-3 years of experience in a related position.
• Requires 2-3 years of post-high school education or equivalent experience.
• Experience working with purchasing and inventory systems strongly preferred.
• Requires experience managing and leading teams.
• Ability to work with mathematical concepts such as probability and statistics.
• Requires exceptional communication skills.
• ServSafe Certification.

Responsibilities

• Analyze purchase history, estimate food consumption, and report out results.
• Works with finance department to ensure invoices are accurate, paid, and up to date.
• Oversee a team of stockroom associates including hiring, scheduling, reviews, and discipline as necessary.
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen including maintaining appropriate logs.
• Maintain cleanliness and organization of storage areas.
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas.
• Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives.
• Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items.
• Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed.
• Maintains established systems and training programs to provide a safe working environment. Complies all OSHA regulations and other local, state and federal regulations.
• Recognizes and adopts the appropriate food production services appropriate to specific needs of the student population and demonstrates knowledge of specific issues related to student population.
• Plans and participates in planning menus and utilization of food surpluses and leftovers considering probable number of guests, marketing conditions, popularity of various dishes and menu cycle.
• Maintains inventory at established levels to meet budget objectives.
• Performs all other related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Food Services and Drinking Places
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees