Position: Production/Purchasing Manager
Reports To: Director of Operations
Shift Hours: M-F 5am-3pm (some level of flexibility required)
Location: Denver
 

Vision, Mission, Core Beliefs: The vision of Revolution Foods is that all children will have access to nutritious, tasty food to support the development of healthy minds and bodies. Our mission is to dramatically improve the food and food service experience in schools in order to reduce obesity and improve health, education and well being for students in communities across the United States.
 

Summary
The Production Manager will lead a team of Cooks, Prep Cooks, Porter and Dishwashers and will report to the Director of Operations. The Production Manager assists the Director of Operations in planning, organizing, scheduling, assigning, reviewing, and supervising the production of approximately 3,000-5,000 meals per day for school meal programs for Denver schools. The Production Manager will be primarily responsible for all purchasing, inventory management and vendor relations for the operation and will prepare production schedules. This position will also have responsibilities for the preparation and assembly of meals; sanitation and maintenance of food production areas and related equipment.

Responsibilities will include, but are not limited to:
1. Establishes a culture of respect, hard work, consistency and effective communication in the production facility and when interfacing with outside clientele..
2. Purchases according to menu planning, product specifications and COGs control system using costing tools and budgets as directed by the Director of Operations.
3. Maintains food production costs and price, portion, and quality assurance and control methods in a large
food production operation.
4. Manage the procedures for ordering, receiving, storing, and packaging meals and foods items in large quantities. Implementing and maintaining First In First Out principles of inventory management.
5. Partners with Director of Operations on staff resource planning for A.M. and P.M. production lines.
6. Utilizes company production planning tools and resources to ensure facility accountability for client orders.
7. Adheres to the Federal, State, and District rules and regulations pertaining to school meals and child nutrition compliance.
8. Maintains according to company standards the highest levels of food safety, sanitation and cleanliness in all production facility areas
9. Coaches staff on proper use and care of equipment used in Rev Foods production facilities.
10. Manages the health, sanitation, and safety regulations pertaining to the handling and storage of foods and the operation of food processing facilities and equipment.
11. Develops and maintains accurate records, make mathematical computations, and prepare production reports
12. Reviews and analyzes production work processes and implements corrective action for operational improvements
13. Establish and maintain effective working relationships with vendors and kitchen employee to ensure food costs are aligned with operating budget.
14. Maintain monthly waste log and calculate monthly costs at close of month end inventory as directed by the Director of Operations.
15. Manage companies “Green” waste, compost and recycling program as directed by the Director of Operations.
16. Responsible for the hands on production duties as needed/required.
17. Participates in hiring, staff training and development, and the supervision of the production staff.
18. Coaches employees on proper food and physical safety processes. Ensures proper company protocol is followed during injury occurrences.
19. Executes all performance and coaching for hourly kitchen employees as directed by the Director of Operations.
20. Insure food and equipment returns and credits are accurately processed as directed by the Director of Operations.
21. Monitors cleanliness of all area’s in the kitchen environment.
22. Oversees inventory control by supervising the porter and maintaining daily inventory reports.
23. Complies with all state and federal Health and Safety codes.
24. Monitors Eco-lab and responds to monthly facilities summaries as needed as directed by the Director of Operations.
25. Performs other duties, as assigned, and follows through on requests in a timely manner.

Qualifications
1. 5-6 years culinary experience in a high volume catering, hotel or convention center plus at least 3 years proven experience in a kitchen manager or chef role.
2. Hands on production manager experience working in a high volume, food production facility..
3. Proven track record for delivering success in adverse environments.
4. Proven management experience including training and development of team.
5. 2-3 years purchasing and vendor management experience.
6. Able to lift 50 pounds and physically perform requirements of job.
7. Advanced knowledge of safe and proper knife and kitchen utensil use.
8. Strong communication and interpersonal skills: both orally and in writing
9. Able to work well with others and participate as part of a team.
10. Able to multi-task in a professional, respectful manner with keen attention to detail.
11. Committed to the Revolution Foods mission that all children will have access to nutritious, tasty food to support the development of healthy minds and bodies.
12. Bi/Multi Lingual is a plus
13. Valid driver's license required