Feeding South Florida is hiring a
The Food Production Manager (FPM) is responsible for the supervision, preparation, cooking, and production of high-quality and nutritious meals that meet FSF’s menu plans in accordance with various program guidelines. The FPM is responsible for volunteer training and oversight, purchasing and all administrative work, including daily record-keeping. The FPM is responsible for ensuring all meal production staff and volunteers adhere to all food and warehouse safety requirements.
Work with the Director of Culinary Services and food team to develop healthy, scratch cycle menus.
Ensure production of a high volume of healthy and fresh meals daily, in accordance with program guidelines.
Create daily production sheets and other administrative functions for every program supported.
Maintain par inventory of food.
Hire, coach, counsel, and conduct quarterly/annual performance evaluations of the meal production team.
Develop, train, and mentor team aligned with Feeding South Florida’s culture and values.
Ensure the proper sanitation and maintenance of kitchen, equipment, and storage spaces.
Manage the training and oversight of kitchen volunteers and standards.
Ensure the highest of food safety and sanitation standards are met and always followed.
Maintain a positive and engaging work environment.
Assist Director of Culinary Services with day-to-day operations and in all areas connected to food production and kitchen.
Minimum five years of food manufacturing, mass meal production, handling, storage, and kitchen experience.
Understanding and knowledge of standard kitchen equipment, tools, techniques and safe operating procedures of large-scale food service and distribution operation.
Experience with excel and plate costs
Experience preferred cooking for children’s program(s) using CN and PFS labels and menus
Thorough knowledge of kitchen facility upkeep, food safety, sanitation, care and maintenance.
Strong ability to work in deadline-oriented environment and to appropriately respond to urgent and difficult situations.
Ability to work under pressure in a fast-paced environment with multiple deadlines and managing responsibilities, while simultaneously maintaining composure and ensuring excellent customer service.
Proven management and leadership skills to direct, coordinate, and manage the activities of the meal production team, ensure efficient operation, and hold team accountable to KPIs.
Ability to assess proper cooking yields, execute portion control while reducing waste and converting recipes to larger batches.
Ability to plan tasks days and weeks in advance and clearly communicate the plan.
Sensitivity to diverse populations with sound judgment and the ability to serve people in a compassionate, patient, friendly, and courteous manner, showing sincere interest in people’s concerns.
Strong communications skills, both written and verbal, with comfort and ability to speak publicly and teach others.
Detailed and thorough documentation and record keeping skills.
Positive attitude, flexibility, and a good sense of humor.
Commitment to the service of others while fully supporting the organization’s mission and values.
Access to reliable transportation to ensure daily attendance at work.
PHYSICAL DEMAND & WORKING CONDITIONS