The Storeroom Food Production Manager is responsible for the management of a single unit food production to food production processes and systems. The Food Production Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.
Analyze purchase history, estimate food consumption, and report out results.
Works with finance department to ensure invoices are accurate, paid, and up to date.
Oversee a team of stockroom associates including hiring, scheduling, reviews, and discipline as necessary.
Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen including maintaining appropriate logs.
Maintain cleanliness and organization of storage areas.
Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas.
Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives.
Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items.
Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed.
Maintains established systems and training programs to provide a safe working environment. Complies all OSHA regulations and other local, state and federal regulations.
Recognizes and adopts the appropriate food production services appropriate to specific needs of the student population and demonstrates knowledge of specific issues related to student population.
Plans and participates in planning menus and utilization of food surpluses and leftovers considering probable number of guests, marketing conditions, popularity of various dishes and menu cycle.
Maintains inventory at established levels to meet budget objectives.
Performs all other related duties as assigned.
Additional Job Functions:
Ensures quality, consistency, and adherence to Aramark standards of operational excellence.
Maintains all records and reports to ensure compliance with all local, state and federal regulations and codes.
Supervisory Responsibilities: Direct supervision of stock team/production support staff.
Requires 2-3 years of experience in a related position.
Requires 2-3 years of post-high school education or equivalent experience.
Experience working with purchasing and inventory systems strongly preferred.
Requires experience managing and leading teams.
Ability to work with mathematical concepts such as probability and statistics.
Requires exceptional communication skills.
ServSafe Certification
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