Food Production Manager

NUTRITION MANAGEMENT SERVICES COMPANY•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 worksheets. The manager is also responsible for profitable utilization of on-hand food, adherence to company recipes, maintaining recipe files, and assisting in menu preparation. Inventory management, including accurate physical counts and organized storage, is crucial. The role requires purchasing food and supplies from approved vendors, verifying deliveries against invoices, and completing vendor evaluations. Regular tasting of food on the trayline is necessary to ensure quality, proper preparation, and sanitary storage. Prompt expedition of food from the kitchen to ensure an accurate tray schedule and high scores on Test Tray evaluations are expected. The manager must present a professional and ethical management posture, exercise fair judgment, and assess problems professionally to gain employee respect. Responsibilities include timely completion of employee schedules based on budgeted labor costs and accommodating leave requests, maintaining positive employee relations through effective communication, and conducting coaching sessions. Ensuring company safety and security procedures are followed, including instructing employees on proper equipment use and immediate cleanup of spills, is vital. Maintaining security involves keeping specific areas locked and properly matching received products to invoices. The role also ensures proper sanitation of the food service department to meet health regulations, safe food handling practices (avoiding the temperature danger zone, advocating "clean as you go"), and adherence to the cleaning schedule. Recommending changes in equipment and layout for efficiency and supervising regular equipment maintenance are also part of the duties. Maintaining good public relations with patients through friendly greetings and active listening is essential.

Requirements

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

Responsibilities

Menus for special functions are prepared to merchandise the facility and food service department.
Responsible for the overall production of meals in accordance with company quality food production requirements.
Properly estimates daily food production by using the Dietary Census Sheet and Food Production Worksheet.
Responsible to use dietary census information for proper ordering of food quantities.
Utilizes on hand food profitably.
Responsible for the food production for special functions.
Ensures that Nutrition Management Services Company recipes are strictly adhered to during food preparation.
Recipe file is maintained.
Assists in the preparation of menus.
Responsible for accurate inventories.
Responsible for taking accurate physical counts of all products, completing extensions properly and maintaining organized storage areas.
Purchase food and supplies from approved vendors and according to product specifications.
Checks receiving product against invoices.
Completes vendor evaluations forms and forwards appropriately.
Tastes food on trayline every meal period to ensure proper preparation of food, adequate supply of fresh products and sanitary storage of food held on line.
Meets standard of timeliness regarding cooking and plating of dietary orders.
Responsible for ensuring quality food from raw ingredients to plate stage.
Provides prompt expedition of food from kitchen whereby delivering an accurate tray schedule to the floors.
Scores high on Test Tray evaluations.
Presents a professional and ethical management posture by consistently exercising fair and honest judgment and assessing problems in a professional manner in order to gain the respect of employees and co-managers.
Responsible for completion of employee schedules on a timely basis.
Responsible for scheduling work hours based on budgeted labor cost and in response to individual employee vacation and sick leave requests when possible.
Maintains positive employee relations through effective communication with managers and employees.
Conducts individual coaching sessions to motivate the team to consistently perform well.
Responsible for maintaining Company safety and security procedures.
Safety is stressed by instructing employees on the proper use of kitchen equipment including knives, slicers, etc.
All spills and hazardous conditions are cleaned up immediately.
Maintaining proper security entails keeping the back door, office and storage areas locked at all times when not in use.
Also, when receiving food, products are properly matched to corresponding invoice.
Ensures proper sanitation of the food service department to meet health regulations.
Handles food safely by avoiding the temperature danger zone and advocating, "clean as you go" policy.
Food is covered, labeled and dated.
Food Service Department cleaning schedule is adhered to.
Exhibits excellent sanitation practices.
Recommends changes in equipment and layout to increase the efficiency and/or productivity of the equipment.
Supervises the regular maintenance of equipment.
Maintains good public relations with patients at all times.
Gives friendly greetings and listens to (or asks for) comments during the meal period.