Jacaranda Trace - Production Manager

JOB SUMMARY

The Production Manager reports to the Executive Chef and is responsible for the daily production of all static menu items prepared for residents. The Production Manager supervises and interacts with the production team daily to ensure quality measures and proper production quantities are being met. The Production Manager is responsible for the ordering, receiving, and inventory management of all routinely stocked items. The Production Manager respectfully interacts with all residents, family members, visitors, colleagues, and staff. This is a safety sensitive position.

ESSENTIAL FUNCTIONS

It is understood that every incidental duty connected with operations listed in the job description is not always specifically described, and that employees, at the discretion of management, may be required to perform duties not within their job descriptions. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

• Full knowledge of methods, procedures, and quality standards relating to company menus as well as basic kitchen procedures and terminology.
• Ability to effectively demonstrate and communicate the quality mission of the company to all associates.
• Ability to communicate work-related information to coworkers and supervisors.
• Ability to effectively deal with internal and external customers, some who may require extreme levels of patience, tact, and diplomacy to diffuse anger and resolve problems quickly and efficiently.
• Ability to visually inspect, taste, and smell product to ensure freshness and quality.
• Assists in planning and developing menus and forecasting portion specifications to unit. Analyzes and costs food items. Ensures compliance with established budget.
• Maintains and ensures safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, and employee hygiene.
• Plans, schedules, supervises, and participates in the culinary work of the kitchen to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensures food quality standards are met and amounts are enough to meet expected need.
• Develop, train and mentor staff and act as a resource to them.
• Open production kitchen and complete a general overview of day’s production.
• Designate production teams and team leaders.
• Create daily production sheets.
• Maintain inventory of production equipment and communicate any concerns or needs.
• Supervise proper storage and cleanliness of walk-in boxes.
• Ensure proper sanitation guidelines are maintained.
• Communicate orally and in writing with chef and back of house (BOH) team pertaining to outcome or special nuances of each food item and execution of events. This communication is to include performance of all individuals involved, quality and quantity of food prepared, and facility and equipment.
• Participate in any meetings, including weekly kitchen and any others companywide.
• Any other assignments as designated by executive chef or executive sous chef.
• Perform all reasonable requests from the management team.
• Attend and participate in all scheduled meetings and training sessions.
• Know and follow all company emergency and safety procedures.

MINIMUM QUALIFICATIONS

• High school diploma or GED required. Culinary or Associates degree in food service or related field preferred.
• At least 2 years of experience in related management required.
• Food Safety certified or ability to obtain certification within 90 days of employment.
• Strong sanitation habits.
• Demonstrated talent for interacting with a wide variety of people.
• Ability to effectively organize and coordinate multiple priorities; ability to work well as a team leader; ability to problem solve.
• Strong customer service abilities: actively looks for ways to assist residents and coworkers.
• Ability to work flexible schedule to accommodate business needs.