Production Manager

Title: Production ManagerLocation: Richmond, VASalary: $75,000 – $85,000 per year
Job Summary:
We are seeking an experienced Precut Production Manager to lead our production team and ensure operational excellence. The ideal candidate will have strong organizational, leadership, and problem-solving skills, along with experience in managing food production operations. This role requires flexibility, attention to detail, and the ability to thrive under pressure while maintaining high standards of quality, safety, and efficiency.

Key Responsibilities:

• Oversee the production team to ensure efficiency and goal achievement.
• Maintain labor cost effectiveness and maximize team productivity.
• Ensure precision cutting, product freshness, and adherence to food safety standards.
• Plan and coordinate production schedules, priorities, and workflow.
• Identify and address operational and maintenance issues to prevent delays.
• Develop and update standard operating procedures (SOPs) and best practices.
• Collaborate with internal departments such as sales, HR, operations, and quality assurance.
• Conduct employee performance reviews and coordinate training programs.
• Enforce workplace safety measures to minimize risks and hazards.
• Perform hands-on tasks as needed and provide strong leadership to the team.

Minimum Requirements:

• High School Diploma or equivalent; ServSafe Manager Certification required.
• 5+ years of experience in culinary/food production management, including inventory control and team leadership.
• Proficiency in Microsoft Word, Excel, and Outlook.
• Strong leadership qualities, including initiative, problem-solving, and decision-making skills.

Preferred Qualifications:

• Bachelor's or Culinary Degree in business or food service management.
• Knowledge of OSHA regulations, ServSafe standards. 
• Bilingual in Spanish is a plus.
• Ability to adapt to changing schedules, manage multiple priorities, and work in a fast-paced environment.

Preferred Qualifications:

• Bachelor's or Culinary Degree in business or food service management.
• Knowledge of OSHA regulations, ServSafe standards. 
• Bilingual in Spanish is a plus.
• Ability to adapt to changing schedules, manage multiple priorities, and work in a fast-paced environment.

Work Environment & Physical Requirements:

• Ability to lift 25–40 lbs. regularly and up to 70 lbs. occasionally.
• Work involves standing (20%), walking (50%), and sitting (30%).
• Work environment includes cold and wet conditions typical of food production facilities.

Reasonable accommodations will be made, if necessary, to enable employees with disabilities to perform essential functions, provided they do not impose undue hardship. The employer retains the right to modify or assign additional duties as needed.