Production Manager - Cold Prep Kitchen

Amherst•Amherst, MA

6d•$60,000 - $66,000•Onsite

About The Position

Amherst College invites applications for the Production Manager - Cold Prep Kitchen position. The Production Manager - Cold Prep Kitchen is a full-time, year-round position. The expected salary range for this job opportunity is: $60,000 to $66,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information. Amherst College is seeking a highly skilled, experienced, and motivated Production Manager for our Cold Prep Kitchen, an essential and critical operation that supports all areas of the dining services programs and outlets across campus. The Production Manager oversees the efficient and effective daily operation of the Cold Prep Kitchen, ensuring the consistent production and distribution of high-quality food products while maintaining strict compliance with all safety, sanitation, and quality standards. This role requires strategic oversight of the flow and movement of food around campus, supervising and developing staff, monitoring and controlling costs and transfers, maintaining accurate inventory levels, and coordinating complex logistics. In addition to daily hands-on operations, the Production Manager will play a key role in supporting large-scale events and special functions across campus, contributing to exceptional service during high-visibility occasions. This position actively advances the mission, vision, and values of Amherst College Dining, fostering an environment that contributes to an outstanding and inclusive dining experience for the campus community. The schedule for this position varies and may include nights, weekends, and holidays during peak operational periods. As an essential and critical role for campus operations, the Production Manager is required to report to work during times when the College is closed or affected by weather-related or other emergency situations. Summary of Responsibilities:

Requirements

Associate’s Degree; Culinary or related field of study.
7 to 10+ years of related experience.
Equivalent work experience in lieu of minimum education and related experience.
Proven experience in food production and management, preferably in a commissary or similar environment.
Strong leadership and management skills.
Excellent knowledge of food safety and sanitation practices.
Ability to manage inventory and control costs.
Effective communication and interpersonal skills.
Ability to work in a fast-paced environment and meet deadlines.
Proficiency in using relevant software and technology.
Basic computer skills, including proficiency in Microsoft Office, Google Suite, Menu Signage, Workday, and POS Software.
Possession of a current ServSafe Manager Certification, Allergen Certification, and Choke Saver or achieved in the first 90 days of employment
Ability to work in diverse kitchen environments that frequently vary between hot, cold, humid, etc. and around cooking and food production equipment.
Work outdoors as needed.
Possess and maintain a current motor vehicle license and credentialing through the Five Colleges Consortium and DOT
Must wear a uniform, including safety, non-slip shoes.
Successful completion of required reference and background checks.
An acceptable criminal offender records information (CORI) check.
Successful completion of pre-employment physical and lift test.

Nice To Haves

Commissary and food production, recipe management, yield and efficiencies in food manufacturing, high-volume food production, and managing a team to achieve success daily.
Experience with Menu Management Software - Jamix, Netmenu or others.

Responsibilities

Production Management Supervise and coordinate food preparation and packaging activities in a food production setting.
Create and ensure adherence to standardized recipes and portion control guidelines.
Optimize production schedules to meet demand, ensure efficiencies, and minimize waste.
Produce daily tasks and production assignments for all staff.
Inventory Control Manage inventory levels of raw materials, packaging supplies, and finished products.
Conduct regular tracking of inventory, waste, and product yields to ensure accurate staff reporting and efficiency in controlling food costs.
Forecast demand and adjust purchasing accordingly.
Implement inventory control measures to minimize spoilage and loss.
Staff Management Recruit, hire, train, and supervise staff.
Create work schedules and assign daily tasks.
Monitor employee performance and provide constructive feedback to support growth and improvement.
Recognize staff and create an inclusive workplace.
Ensure compliance with labor laws and College policies.
Cost Control Support the development and manage the budget for the commissary.
Monitor food costs, labor costs, and operating expenses.
Identify and implement cost-saving measures.
Complete cost transfers within online College systems to all units.
Logistics and Distribution: Maintain all records of food safety in accordance with standards for food deliveries, including time and temperature, throughout the food cycle, transportation, and delivery processes, ensuring compliance.
Secure and organize records for minimum storage guidelines.
Coordinate the timely and efficient delivery of food products to various locations around campus.
Manage and coordinate the food delivery vehicle.
Quality Assurance: Implement and enforce quality control procedures.
Conduct regular inspections to ensure compliance with food safety regulations.
Investigate and resolve unit feedback regarding food quality or delivery.
Monitor food quality and safety throughout the production and transportation process.
Compliance and Safety: Ensure compliance with all relevant food safety regulations and industry standards.
Maintain a safe and clean working unit.
Implement and enforce safety protocols and procedures.
Create, implement and enforce sanitation and hygiene protocols.
Food Safety and Allergen Awareness All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols.
Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members.
Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties.
Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues.