Production Kitchen Manager - Commissary Production Kitchen $500 SIGNING BONUS AFTER 90 DAYS!)
ABOUT GENUINE FOODSAt Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients.
We are a growing social enterprise that uses food to enhance health, productivity and happiness.
We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community.
Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate.
This is a Monday-Friday schedule! This is located in the suburbs of Boston, MA.
($500 SIGNING BONUS AFTER 90 DAYS!)ABOUT THIS POSITIONThe Production Kitchen Manager will report to and work alongside the Regional Area Manager and work in concert with the Genuine Foods management team to constantly develop and improve the systems and processes necessary to prepare and serve high-quality meals.
The Production Kitchen Manager maintains full accountability and tracks and drives quality control and continuous improvements.
ESSENTIAL RESPONSIBILITIES Executes on a monthly basis a 21-day meal cycle for lunch, breakfast and snack that is high-quality, tastes good and is financially sustainable.
Manage day to day food production operations including ingredient preparation, cooking, cooling, packaging and portion control.
Enforce USDA, NSLP and Food Safety regulations.
Train and supervise production staff.
Promote a positive work environment etc Prepare and maintain production reports for food served from the commissary.
Maintain records including waste log, temp logs etc.
Manages staff to ensure recipe standardization, correct portions, and food safety standards are being followed.
Manages food and labor costs for the unit and communicates with Regional Area Manager to ensure budgets are being met.
Assist with managing and scheduling commissary staff, including the delivery drivers and their routes.
Trains staff on recipe execution and all Genuine processes.
Assist with placing orders for all food and non-food products and is the lead contact for our vendors.
Tracks orders and counts inventory to track actual vs projected costs.
Constantly communicates with the Regional Area Manager and/or Director of Operations to ensure the region is running smoothly, staffing is adequate, and any issues are resolved quickly and efficiently.
All other duties as assigned.
REQUIRED
Qualifications:
Minimum of 2 years of experience in a formal kitchen setting with a love for food and people; a culinary degree is not required but highly desirable.
Previous management experience in a fast-paced food environment, preferably food service management.
Mission-driven team player with a positive attitude, strong work ethic and the willingness to pitch in and support colleagues Entrepreneurial spirit with the ability to lead a team to best-in-class performance, while building consensus and affecting positive change School food service and/or contract food management is a plus Servsafe certification preferred or obtain within the first 90 days Self-motivated, able to lead and be a proactive problem solver and make sound decisions on-the-fly Understanding of professional cooking & knife handling skills, local and seasonal ingredients and diverse cooking styles and cultures Understanding and knowledge of safety and sanitation.
Excellent communication and interpersonal skills including written, phone, electronic and in-person.
Must be able to stand for long periods of time Must be able to lift up to 50 lbs Basic computer skills (Microsoft Office, Google Docs, Dropbox, Slack etc.
) Benefits and Perks:
Health and retirement benefits Paid time off 401K Performance-based bonuses GENUINE VALUESTrustworthiness:
Integrity.
Transparency.
Reliability.
Consistency.
Best quality possible.
Delivery excellence.
Personal accountability:
Ownership in solving problems.
No excuses.
Never compromising.
Learn from mistakes.
Financial stewardship of the bottom line (ours and customers'), without sacrificing quality.
People first:
Human centered solutions/approach.
Whole person.
Teamwork.
Hospitality.
Every single person matters.
Humanity.
Empathy.
Meeting people where they are.
Culturally responsive.
Entrepreneurial:
Adaptable.
Nimble.
Go the extra mile.
Responsive.
Encouraged to try new things.
Genuine:
Real, tasty, scratch-cooked healthy food.
Strive for the highest quality, freshest and tastiest product at the price customers can afford.
Authentic interactions.
Honest.
Positive.
Proven.
Professional.
PI6e1ba82be112-26289-32640506 Recommended Skills Communication Cooking Financial Management Food Safety Google Docs Hardworking And Dedicated Estimated Salary: $20 to $28 per hour based on qualifications.
We are a growing social enterprise that uses food to enhance health, productivity and happiness.
We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community.
Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate.
This is a Monday-Friday schedule! This is located in the suburbs of Boston, MA.
($500 SIGNING BONUS AFTER 90 DAYS!)ABOUT THIS POSITIONThe Production Kitchen Manager will report to and work alongside the Regional Area Manager and work in concert with the Genuine Foods management team to constantly develop and improve the systems and processes necessary to prepare and serve high-quality meals.
The Production Kitchen Manager maintains full accountability and tracks and drives quality control and continuous improvements.
ESSENTIAL RESPONSIBILITIES Executes on a monthly basis a 21-day meal cycle for lunch, breakfast and snack that is high-quality, tastes good and is financially sustainable.
Manage day to day food production operations including ingredient preparation, cooking, cooling, packaging and portion control.
Enforce USDA, NSLP and Food Safety regulations.
Train and supervise production staff.
Promote a positive work environment etc Prepare and maintain production reports for food served from the commissary.
Maintain records including waste log, temp logs etc.
Manages staff to ensure recipe standardization, correct portions, and food safety standards are being followed.
Manages food and labor costs for the unit and communicates with Regional Area Manager to ensure budgets are being met.
Assist with managing and scheduling commissary staff, including the delivery drivers and their routes.
Trains staff on recipe execution and all Genuine processes.
Assist with placing orders for all food and non-food products and is the lead contact for our vendors.
Tracks orders and counts inventory to track actual vs projected costs.
Constantly communicates with the Regional Area Manager and/or Director of Operations to ensure the region is running smoothly, staffing is adequate, and any issues are resolved quickly and efficiently.
All other duties as assigned.
REQUIRED
Qualifications:
Minimum of 2 years of experience in a formal kitchen setting with a love for food and people; a culinary degree is not required but highly desirable.
Previous management experience in a fast-paced food environment, preferably food service management.
Mission-driven team player with a positive attitude, strong work ethic and the willingness to pitch in and support colleagues Entrepreneurial spirit with the ability to lead a team to best-in-class performance, while building consensus and affecting positive change School food service and/or contract food management is a plus Servsafe certification preferred or obtain within the first 90 days Self-motivated, able to lead and be a proactive problem solver and make sound decisions on-the-fly Understanding of professional cooking & knife handling skills, local and seasonal ingredients and diverse cooking styles and cultures Understanding and knowledge of safety and sanitation.
Excellent communication and interpersonal skills including written, phone, electronic and in-person.
Must be able to stand for long periods of time Must be able to lift up to 50 lbs Basic computer skills (Microsoft Office, Google Docs, Dropbox, Slack etc.
) Benefits and Perks:
Health and retirement benefits Paid time off 401K Performance-based bonuses GENUINE VALUESTrustworthiness:
Integrity.
Transparency.
Reliability.
Consistency.
Best quality possible.
Delivery excellence.
Personal accountability:
Ownership in solving problems.
No excuses.
Never compromising.
Learn from mistakes.
Financial stewardship of the bottom line (ours and customers'), without sacrificing quality.
People first:
Human centered solutions/approach.
Whole person.
Teamwork.
Hospitality.
Every single person matters.
Humanity.
Empathy.
Meeting people where they are.
Culturally responsive.
Entrepreneurial:
Adaptable.
Nimble.
Go the extra mile.
Responsive.
Encouraged to try new things.
Genuine:
Real, tasty, scratch-cooked healthy food.
Strive for the highest quality, freshest and tastiest product at the price customers can afford.
Authentic interactions.
Honest.
Positive.
Proven.
Professional.
PI6e1ba82be112-26289-32640506 Recommended Skills Communication Cooking Financial Management Food Safety Google Docs Hardworking And Dedicated Estimated Salary: $20 to $28 per hour based on qualifications.
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