Production Supervisor

Metz Culinary Management•Milledgeville, GA

12d•$17 - $20

About The Position

The Production Supervisor/Lead is a working supervisor who supports daily food production, prepares meals, coordinates purchasing, and maintains accurate inventory controls. Working alongside the culinary team, this role ensures meals are prepared safely, served on time, and meet established standards for quality, portion size, presentation, and resident satisfaction. The supervisor coordinates product availability with menus and production needs, helps control food costs and waste, and directs team members during assigned shifts. Metz Culinary Management is seeking a hands-on culinary professional with strong food knowledge, cooking and food-presentation skills, and an upbeat leadership approach. The role involves menu execution, ordering, purchasing, inventory management, food cost control, food safety, and coaching team members during busy meal service. The openings are in a busy hospital setting, and the company welcomes culinary graduates.

Requirements

Previous commercial cooking and food production experience.
Ability to follow recipes, menus, production records, diet instructions, and purchasing documents.
Basic math and computer skills, with the ability to learn purchasing and inventory systems.
Strong organizational, communication, and team leadership skills.
Food safety certification within the timeframe required by the operation.

Nice To Haves

Purchasing, receiving, and inventory control experience.
Previous lead or supervisory experience.

Responsibilities

Support daily food production and prepare meals.
Coordinate purchasing and procurement in line with menus and production needs.
Maintain accurate inventory controls and support receiving.
Direct and support team members during assigned shifts.
Ensure food is prepared safely and served on time while meeting quality, portion, presentation, and resident-satisfaction standards.
Maintain food safety and sanitation standards.
Help control food costs and waste.
Coach team members and support an organized, productive culinary operation.