POSITION OVERVIEW: The Production Head Chef is responsible for overseeing and directing all aspects of production in a high-volume central kitchen environment. The role involves supervising sous chefs and their staff to ensure production targets, portion sizing, product quality, and specifications are met consistently.
The ideal candidate will manage the production schedule, monitor production output levels, and ensure compliance with food and beverage hygiene policies. Additionally, the role requires the formulation of new food production standards and standard operating procedures (SOPs), conducting quality assurance spot checks, and investigating and resolving production/quality issues.
Resource Forecasting:
Anticipate and plan for resource requirements to meet production demands.
Standards and SOPs:
Develop and implement new food production standards and standard operating procedures to enhance efficiency and quality.
Workstation Inspection:
Ensure cleanliness and organization of all workstations to maintain hygiene standards.
Central Production Operations:
Oversee and manage all aspects of central kitchen operations, ensuring smooth and efficient workflow.
Hygiene Compliance:
Ensure strict adherence to food and beverage hygiene policies and procedures.
High-Volume Production:
Lead and manage high-volume food production operations, ensuring targets and quality standards are consistently met.
Loss/Risk Prevention:
Implement strategies to manage and mitigate loss and risk within the production process.
Quality Management:
Address non-compliant quality cases and implement corrective actions as necessary.
Production Line Management:
Oversee the production line, ensuring optimal performance and efficiency.
Production Scheduling:
Create and manage production schedules to ensure timely output of products.
Quality Systems:
Develop and maintain quality systems and processes to ensure product consistency and safety.
Production Output Monitoring:
Monitor overall production output levels to ensure alignment with targets.
Process Improvement:
Provide suggestions for modifications to existing processes to enhance efficiency and quality.
Recipe Translation:
Adapt and translate recipe formulations for mass production, ensuring consistency and quality.
R&D:
New product development and improvement initiatives (R&D experience is a bonus).
Proven experience in a food production environment.
Strong supervisory skills with the ability to lead and motivate a team.
Strong problem-solving skills with the ability to investigate and resolve production/quality issues.
Experience in developing and implementing SOPs and quality assurance processes.
Ability to manage production schedules and monitor output levels effectively.
R&D experience is a plus.
Job Types: Full-time, Permanent
Pay: $4,
- 00 - $5,500.00 per month
Work Location: In person
