SUMMARY

The Food Production Manager is responsible for overseeing daily sauce and meal production operations within a high-volume food manufacturing facility. This role ensures that all sauce and meal cooking, handling, and processing activities are executed safely, efficiently, and in compliance with company standards and regulatory requirements.

The Food Production Manager provides hands-on leadership to plant-floor teams, manages industrial sauce and meal cooking and production processes, and drives performance across quality, yield, labor efficiency, and food safety metrics. This role partners closely with Production, Quality, R&D, and Sanitation teams to support operational readiness, product integrity, and continuous improvement within the Culinary Services division.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES, AND DUTIES

Sauces and Meals Production & Operations Oversight

• Oversee daily sauces and meals manufacturing operations to ensure timely, accurate, and efficient production.
• Ensure sauces and meal products are prepared according to approved recipes, batch specifications, weights, and yields.
• Monitor cooking, cooling, and handling processes to ensure consistency, quality, and food safety compliance.
• Coordinate with Production leadership to align output with production schedules and demand forecasts.

Workforce Leadership & Training

• Supervise, train, and develop sauces and meals manufacturing staff on plant-floor operations.
• Ensure team members are properly trained on industrial cooking, processing, and packaging equipment.
• Monitor performance and provide coaching, feedback, and corrective action as needed.
• Foster a culture of accountability, safety, and continuous improvement.

Food Safety, Quality & Regulatory Compliance

• Enforce strict adherence to HACCP, USDA, food safety, and sanitation standards.
• Ensure proper sauces and meals handling, storage, labeling, and documentation practices are consistently followed.
• Maintain audit readiness and support internal, customer, and regulatory audits.
• Partner with Quality Assurance to address deviations, corrective actions, and preventive measures.

Performance Management & Cost Control

• Track and manage key performance indicators, including yield, labor efficiency, and waste reduction.
• Identify opportunities to improve operational efficiency without compromising food safety or quality.
• Support labor planning and staffing adjustments based on production needs.

Equipment & Process Coordination

• Ensure safe and proper operation of industrial cooking and sauces and meals processing equipment.
• Report equipment issues, downtime, or maintenance needs promptly.
• Support process improvements, automation initiatives, and equipment optimization.

Cross-Functional Collaboration

• Partner with R&D and Quality teams on new product launches, formulation changes, and process trials.
• Communicate operational challenges, risks, and improvement opportunities to leadership.
• Support plant-wide initiatives and continuous improvement efforts.

Salary range $75,000 - $85,000

REQUIRED QUALIFICATIONS AND COMPETENCIES

Education & Certifications

• High school diploma or equivalent required.
• Culinary, food science, or related technical education preferred.
• Food safety certification required.

Experience

• Minimum of 3 years of experience in food manufacturing (restaurant experience alone not sufficient).
• Demonstrated experience with sauces and meals processing and large-scale cooking operations.
• Prior leadership experience in a manufacturing or production environment.

Technical & Leadership Competencies

• Sauces and Meals Manufacturing & Industrial Cooking Operations
• Food Safety, HACCP & USDA Compliance
• Labor Planning & Team Leadership
• Yield Optimization & Waste Reduction
• Process Improvement & Operational Efficiency
• Strong Communication & Cross-Functional Collaboration
• Time Management & Organizational Skills