Kitchen Manager

Department: Operations

Employment Type: Full Time

Location: Maryland - Columbia

Reporting To: Plant Manager

Compensation: $67,500 - $78,000 / year

Description

Summary

The role of the Kitchen Manager is to manage production leads and production support employees, oversee all aspects of production including all digital logs, maintain daily production flow, and assure all quotas are enforced and goals are met. The Kitchen Manager will understand processes in both kitchen production and packaging. They must be able to supervise packaging and kitchen operations interchangeably. They will be an integral part in the hiring, training, and development of production employees. They will be responsible for setting standards and coordinating functions through clear communication with production staff, while working closely with the Plant Manager to ensure all functions are completed. Must be able to work a flexible schedule. 

Duties and Responsibilities

• Create and submit monthly Production and Dosing Planning for approval; adjusting as necessary to meet the needs of the business. 
• Supervise Production employees and assist with planning, assigning, and directing work. 
  • Ensure Production teams understand and execute standard operating procedures, and have ongoing training based on SOP and compliance updates 
  • Oversee scheduling for team members, and delegation of work throughout the day 
  • Complete Employee Reviews based on company timelines and procedures 
  • Perform regular coaching to reward positive performance or address deficiencies 
  • Make recommendations regarding personnel evaluation and training of the team 
• Oversee daily production operations 
  • Maintain a clean and organized workplace, and ensure Production Support teams understand and follow safety and sanitation procedures  
  • Maintain and verify inventory of production supplies 
  • Complete and submit all required reports with accuracy and efficiency 
  • Ability to troubleshoot problems with equipment to know how and when to make appropriate adjustments to ensure the highest product quality and consistency. 
  • Perform and document periodic product checks (including pH, Brix, color, odor, and appearance), using the data to confirm specifications and make authorized adjustments as needed 
• Maintain high-quality standards and compliance 
  • Ensure compliance with all company policies and state regulations, including health and safety standards, including but not limited to quality or safety discrepancies 
  • Perform and monitor all aspects of Quality Control in production including but not limited to the appearance of product and flavor profile, proper weights and prepping of product.  
  • Ensure proper storage of all facility consumables and products. Store food products in compliance with safety practices 
  • Authorizes the release of product batches based on quality and compliance requirements 
  • Make improvements to procedure or work practices to elevate the quality of products 
  • Ensure accuracy in all kitchen data, counts, measurements and weights 
  • Collaborates in the development of SOPs, and implementation of processes.  
• Effectively communicate information and respond to questions/suggestions from various levels within the company 
• Provide additional assistance to the Plant Manager or other departments as needed 
• Additional duties and responsibilities may be assigned based on business needs 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

• Experience: At least 3 years of directly related experience and/or training in a production or manufacturing environment, preferably food or beverage; or equivalent combination of education and experience.  
• Minimum of 1 year with operating automated manufacturing equipment or 1 year of directly related experience and/or training in a food production or kitchen environment; or equivalent combination of education and experience 
• Experience with pH meters and Brix refractometer and a general understanding of what the information means in relation to food production.  
• Experience in upholding kitchen sanitation and safety regulations.  
• Must have experience working with a high sense of urgency preferably in a fast-paced work environ