Food Production Manager

NUTRITION MANAGEMENT SERVICES•Village of Goshen, NY

1d•$70,000 - $80,000•Onsite

About The Position

The Food Production Manager is responsible for the overall production within the facility, covering areas of quality control, costs, food production, personnel, safety, sanitation, and customer satisfaction. This role involves preparing menus for special functions to merchandise the facility and food service department, ensuring meals are produced in accordance with company quality standards, and accurately estimating daily food production using provided tools. The manager is also responsible for profitable utilization of on-hand food, adherence to company recipes, maintaining the recipe file, assisting in menu preparation, and conducting accurate inventories. Additionally, the role includes purchasing food and supplies from approved vendors, checking receiving products against invoices, and completing vendor evaluations. The manager must taste food on the trayline to ensure quality and proper preparation, meet timeliness standards for cooking and plating, and ensure quality from raw ingredients to the plate. Prompt expedition of food and accurate tray schedules are crucial. The position requires presenting a professional and ethical management posture, completing employee schedules on time, and managing work hours based on budget and employee requests. Maintaining positive employee relations through effective communication, conducting coaching sessions, and ensuring adherence to company safety and security procedures are key responsibilities. This includes instructing employees on safe equipment use, immediate cleanup of spills, and maintaining security of back doors, offices, and storage areas. The manager must also ensure proper sanitation to meet health regulations, handle food safely, and adhere to the cleaning schedule. Recommending changes to equipment and layout for efficiency and supervising equipment maintenance are also part of the role. Finally, maintaining good public relations with patients through friendly greetings and listening to comments is expected.

Requirements

Serv-Safe Certified
A minimum of 3 years as a Kitchen Manager
Microsoft Office background

Responsibilities

Prepare menus for special functions to merchandise the facility and food service department.
Ensure overall production of meals in accordance with company quality food production requirements.
Properly estimate daily food production using the Dietary Census Sheet and Food Production Worksheet.
Use dietary census information for proper ordering of food quantities.
Utilize on-hand food profitably.
Oversee food production for special functions.
Ensure Nutrition Management Services Company recipes are strictly adhered to during food preparation.
Maintain the recipe file.
Assist in the preparation of menus.
Responsible for accurate inventories, including taking physical counts, completing extensions, and maintaining organized storage areas.
Purchase food and supplies from approved vendors and according to product specifications.
Check receiving product against invoices.
Complete vendor evaluations forms and forward appropriately.
Taste food on trayline every meal period to ensure proper preparation, adequate supply of fresh products, and sanitary storage.
Meet standard of timeliness regarding cooking and plating of dietary orders.
Ensure quality food from raw ingredients to plate stage.
Provide prompt expedition of food from kitchen, delivering an accurate tray schedule to the floors.
Score high on Test Tray evaluations.
Present a professional and ethical management posture.
Complete employee schedules on a timely basis.
Schedule work hours based on budgeted labor cost and in response to individual employee vacation and sick leave requests.
Maintain positive employee relations through effective communication.
Conduct individual coaching sessions to motivate the team.
Maintain Company safety and security procedures.
Stress safety by instructing employees on the proper use of kitchen equipment.
Ensure all spills and hazardous conditions are cleaned up immediately.
Maintain proper security by keeping the back door, office, and storage areas locked at all times when not in use.
Ensure proper sanitation of the food service department to meet health regulations.
Handle food safely by avoiding the temperature danger zone and advocating the 'clean as you go' policy.
Ensure food is covered, labeled, and dated.
Adhere to the Food Service Department cleaning schedule.
Exhibit excellent sanitation practices.
Recommend changes in equipment and layout to increase efficiency and/or productivity.
Supervise the regular maintenance of equipment.
Maintain good public relations with patients at all times.
Give friendly greetings and listen to (or ask for) comments during the meal period.