Production Manager – Sushi Manufacturing

HISSHO INTERNATIONAL LLC•West Chester, PA

8h•Onsite

About The Position

The Production Manager oversees daily manufacturing operations at Hissho Sushi’s St. Louis commissary, including sushi production, packaging, labeling, and outbound order staging. The role ensures safe, consistent, and efficient production across shifts while maintaining food safety and quality standards. It involves active floor leadership and communication between preparation, production, and delivery teams.

Requirements

At least 2 years of experience in sushi production, restaurant operations, food manufacturing, or commissary kitchen operations, including at least 1 year in a supervisory, lead, or manager role.
ServSafe Manager and Seafood HACCP certifications, or willingness to obtain them.
Strong understanding of food safety, sanitation, HACCP, FDA requirements, and ready-to-eat food production standards.
Experience leading production teams in a fast-paced, high-volume food manufacturing or commissary environment.
Ability to manage production schedules, labor planning, staffing assignments, and shift execution.
Strong leadership skills, including the ability to train, coach, motivate, and hold team members accountable.
Ability to work afternoon, evening, weekend, or flexible shifts according to production and delivery demands.
Ability to lift up to 50 pounds and stand for extended periods.
Strong communication and documentation skills.
Ability to read, understand, and execute production plans, batch sheets, prep lists, order guides, and quality standards.
Experience monitoring product quality, portion control, packaging accuracy, labeling, and finished-goods presentation.
Ability to meet production targets while maintaining food safety, quality, and efficiency.
Comfort supervising rice production, preparation, sushi rolling, cutting, packing, labeling, sanitation, and cooler staging.
Ability to verify and maintain production records, including rice pH, temperature, cooling, sanitation, and HACCP documentation.
Strong attention to detail when reviewing labels, dates, allergens, lot codes, quantities, and store orders.
Comfort working with sushi production equipment, rice cookers, cutters, rollers, scales, label systems, and refrigerated production areas.
Strong problem-solving skills and ability to make sound decisions under time-sensitive conditions.
Commitment to building a team culture focused on safety, quality, accountability, and continuous improvement.

Responsibilities

Lead daily production operations, including preparation, roll assembly, cutting, packaging, and labeling according to company procedures.
Supervise team members to achieve quality, yield, and efficiency goals.
Maintain and verify production documentation, including rice pH, temperature, and sanitation logs.
Ensure compliance with FDA, Seafood HACCP, and GMP requirements.
Conduct daily food safety checks and support facility sanitation procedures.
Track raw-material and finished-goods inventory and communicate needs to leadership.
Support continuous improvement in throughput, waste reduction, and process consistency.
Monitor production schedules, batch sheets, and order-fulfillment accuracy.
Oversee packaging, sorting, and staging of finished products for timely delivery.