Food Production Manager - Flushing, United States - Gate Gourmet

Gate Gourmet
Gate Gourmet
Verified Company
Flushing, United States

1 month ago

Mark Lane

Posted by:

Mark Lane

beBee recruiter
Description
We're looking for motivated, engaged people to help make everyone's journeys better.


The position is responsible for supervising food production employees in a unionized environment to ensure food specifications, quality assurance of products, sanitation, HACCP and FDA regulations are followed and is responsible for labor and food cost controls.


Main Duties and Responsibilities:

  • Ensures quality production standards are followed and maintained.
  • Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
  • Controls food cost and other controllable costs.
  • Maintains all financial goals related to productivity, overtime, labor goals and meals per hour.
  • Works with management staff to improve performance of the unit.
  • Prepares administrative reports as required.
  • Responsible for safety, quality and compliance with customer specifications.
  • Ensures specifications, airline diagrams, and sample meals are accurate according to the airline specifications.
  • Ensures that all products are coded and dated according to Gate Gourmet procedures.
  • Conducts inventory of products to ensure proper usage and minimization of waste.
  • Completes required requisitions for the Storeroom to ensure adequate supply is maintained.
  • Responsible for maintaining daily temperature logs and other logs and reports as required.
  • Supervises employees on daily operations including:
  • Conducts performance evaluations for employees providing specific and detailed feedback on their management and leadership skills and the attainment of their respective goals and objectives
  • Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.
  • Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
  • Monitors daily manpower planning and schedules employees.
  • Responsible for employee retention and reducing employee turnover.
  • Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).
  • Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.
  • Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority.
  • Employee must complete all company required training including but not limited to ServSafe
  • Compliance with all company required policies, procedures and processes including but not limited to required training

Qualifications:


Education:


  • High School Diploma or GED required.
  • Associates degree or degree from a 4year university or college preferred.

Work Experience:

  • Minimum of 3 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.
  • Minimum of 5 years cook or food production or preparation experience required.
  • Current or previous labor relations experience is a plus, but not required.

Technical Skills:
(Certification, Licenses and Registration)

  • Must have strong and effective leadership skills, and the ability to successfully manage a staff of 100+ hourly employees.
  • Must be comfortable with all levels of employees and have the ability to drive positive program change.
  • Ability to train others required.
  • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
  • Strong organizational, analytical, communication and leadership skills required.
  • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
  • Experience with menu design a plus.
  • Basic computer skills required. Working knowledge of Microsoft Office products preferred.
  • ServSafe Certified preferred.
  • Ability to obtain ServSafe Certification required.

Language / Communication Skills:

  • Must be able to communicate effectively with management team and staff.
  • Bilingual in Spanish is a plus.
  • Must have the ability to give negative and positive feedback to employees on a daily basis.
Salary - $62,400-$78,000

Job Dimensions


Geographic Responsibility:
Unit


Type of Employment:
Full-time


Travel %:
None


Exemption Classification:
Exempt


Internal Relationships:
all internal departments


External Relationships:
customers, suppliers


Work Environment / Requirements of the Job:

  • Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
  • In a normal production kitchen facility, there may be physical discomfort due to temperature and noise.
  • Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twentyfive (25) pounds.
  • A rotating schedule of over 55 hours per week is typical.

Budget / Revenue Responsibility:
(Local Currency) N/A

Organization Structure

Direct
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