The Production Manager works directly with the Director of Contract Foods to ensure a consistent, quality product while assisting in shift management. It is the goal of this position to work closely with culinary leads, cooks, sanitation and utility staff- maintaining high culinary, food safety and sanitation standards as well as minimizing food waste to better enhance cost control. The Production Manager will consult with the Director of Contract Foods, dieticians,procurement, partner relations and transportation staff to ensure continuity between service, products and clients.
This position will act as a support for DC Central Kitchen's mission for food reclamation, recycling and distribution as well as growth and expansion into a future partner relationship. The common goal will be to enhance the food and client experience by delivering a consistent quality and excellent service. This position requires a high level of professional integrity with a strong ability to communicate, mentor and motivate.
Production and staging of 6000 meals a day for delivery to our partner agencies.
Must be able to follow and scale out recipes for bulk production
Ability to accurately portion and label outbound product for partner agencies and clients
Must be able to integrate donated products into menu framework or bulk process for future use.
Works with Procurement Manager and any local procurement initiatives by utilizing donated products quickly and efficiently.
Assist in monthly inventory and any needed record keeping.
Takes ownership with maintaining HACCP and Safe Food Handling Standards as set forth by DC Central Kitchen.
Must interact with volunteers and Culinary Job Training students daily and integrate their labor into production.
Supports training and education on products care and handling, as well as the job duties and responsibilities of utility staff.
Works directly with Procurement and Transportation Mnagers on proper routing and "best practices" when picking up and distributing products within and outside the district.
Welcomes and establishes hospitable relations with the clients and vendors of DC Central Kitchen.
Must be flexible to assist within other departments of the kitchen when deemed necessary by Management.
Demonstrate concrete organizational and communication skills in limiting product waste and maintaining freshness of products.
Ability to assess labor needs and schedule employees in a timely and effective manner.
Preferably a graduate of the DCCK Culinary Training Program
Serve Safe Certified
High School Diploma or GED, Culinary degree preferred
2 years of high volume productions, restaurant, catering or institutional food service experience
Able to perform basic mathematical computations to scale out recipes and determine packaging
Working knowledge of Microsoft Outlook, Excel and Word.
Display consistent professional work ethic.
Ability to work well under pressure and lead by example
Must portray a keen eye for details for product presentation to best represent our products to the client
Continuously looks for areas of improvement and is self -motivated.
Must have a valid driver license and a good driving record
This position requires a high level for professional integrity with a strong ability to communicate with fellow peers, students as well as clients
*****Please upload cover letter and resume together.******