Food Production Manager

Bachelor’s Degree Preferred; Associate degree (A.A.) or a minimum of 2+ years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment or equivalent experience in the related field preferred.
Food Service experience required.
A minimum of 2-5 years supervising a food production environment
Knowledge of internal policies and procedures
Knowledge of HACCP requirements, USDA, GMP, and sanitation requirements.
Knowledge of cold food production processes
Competent written skills and effective verbal communication skills
Computer skills a plus (Microsoft). Inventory knowledge.
Knowledge of quality systems and standards.
Knowledge and experience in production and manufacturing techniques.

Make unsolicited recommendations for improving all areas of production as part of the continuous improvement program.
Schedule and assign work for department staff; follow up on results.
Supervise employees in daily activities including training, motivating, and disciplining employees.
Enforce systems, policies, and procedures.
Follow established rules of each unit for entry to building and work areas, properly attired and in compliance with HACCP/GMP guidelines for personal hygiene and observe security precautions as mandated by unit management.
Read instructional charts or diagrams to determine amount and kind of foods and supplies to be packaged or assembled into trays or containers.
Comply with all HACCP/GMP and dnata Catering sanitation and proper food handling policies and procedures.
Portion and garnish hot cooked foods, such as meat and vegetables, into individual serving dishes. Inspect dispensed items for contamination by foreign bodies.
Properly return food for storage or dispose of unused food items or supplies to proper storage facility for future use with adherence to dating and rotation schedule.
Remove pans or trays of portioned salads, desserts, rolls, cream, and other cold food items from refrigerator or pantry, and place at appropriate station for tray assembly counter/tables to facilitate assembly of meal trays.
Store completed trays in airline storage carts or containers to be transported to airplane.