PRODUCTION COMMISSARY CULINARY MANAGER MANUFACTURING -K12 Food Service- SPRINGFIELD, MA

Compass Group•East Granby, CT

31d•$85,000 - $95,000•Onsite

About The Position

Being part of Chartwells K-12 means making a meaningful impact through safe, high-quality food production. We are seeking an experienced Culinary Production Manager with a background in food manufacturing, quality assurance, or high-volume production operations to lead our commissary team. In this role, you will plan, direct, and coordinate all aspects of large-scale food production in a commissary kitchen (centralized nutrition center) environment. You will oversee production schedules, ensure compliance with food safety and quality standards, and drive operational efficiency while maintaining consistent product quality for distribution to Springfield district schools. This position is ideal for professionals with experience in food manufacturing plants, food processing facilities, commissary operations, or large-scale production environments who are passionate about producing safe, high-quality food while driving operational excellence.

Requirements

Food manufacturing background
Quality assurance background
High-volume production operations background
Inventory and purchasing knowledge and control
Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Excellent customer services skills and experiences
High volume food production background

Nice To Haves

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred
Four plus years of direct foodservice operational management experience in a restaurant, hotel, country club and/or experience producing meals for outside groups
Some Manufacturing or Commissary back ground preferred
Experience with P&L accountability highly desirable
Contract-managed service experience is desirable
ServSafe(R) certified

Responsibilities

Possesses knowledge and understanding of meal requirements
Ensures proper portioning of foods
Reviews Orders and receives food and nonfood items
Verifies all items in their proper quantity are prepared for tray line
Monitors staff completion of daily records (production, HACCP, temperature. Ect.)
Verifies and submits payroll
Manages, trains, and develops staff
Collaborate with Lead cook, and FSD Production Managers, CNC Leads, FSW, Warehouse Managers
Completes weekly inventory Reviews
Monitors and investigates any overages or shortages
Writes daily and weekly production schedule using the master cycle menu based on Weekly Consolidated Meal Planning report.
Ensures all tasks on daily production schedule are completed by staff
Assures standardized recipes are followed
Works with FSD on accounting and budget processes
Participates in food quality meetings
Verifies food safety records are completed
Monitors labeling of all items with proper information
Practices and enforces all federal, state, and local regulations
Schedules Maintenance on all equipment
Adheres to all company policies and procedures
Provides GREAT customer service to our clients