Job Description

Job Summary: We are seeking an experienced Operations Manager to oversee and manage our Central Kitchen Operations running 24 hours a day for food production meals. The ideal candidate will possess strong leadership skills, a solid background in operations management, and a passion for delivering high-quality food products. In this role, you will be responsible for optimizing production processes, ensuring efficient workflow, maintaining quality standards, and driving overall operational excellence in our central kitchen facility. Responsibilities:

• Operational Management:
  • Develop and implement standard operating procedures (SOPs) to ensure smooth and efficient operations within the central kitchen facility.
  • Oversee all aspects of food production, including meal planning, ingredient procurement, inventory management, and production scheduling.
  • Monitor and manage production workflows to ensure timely delivery of meals while maintaining quality and consistency.
  • Optimize operational efficiency by identifying areas for improvement and implementing strategies to increase productivity and reduce costs.

• Quality Assurance:
  • Establish and enforce strict quality control standards to ensure that all food products meet regulatory and company-specific requirements.
  • Conduct regular inspections and audits to assess food safety protocols, sanitation practices, and adherence to quality standards.
  • Collaborate with cross-functional teams, including culinary, procurement, and quality assurance, to resolve any quality-related issues.

• Team Leadership and Development:
  • Lead a diverse team of kitchen staff, including chefs, production supervisors, and food handlers, fostering a positive and productive work environment.
  • Provide coaching, guidance, and performance feedback to team members to enhance their skills and ensure optimal performance.
  • Conduct regular training sessions to promote best practices, safety protocols, and compliance with operational procedures.

• Resource Management:
  • Manage the allocation of resources, including equipment, materials, and manpower, to meet production targets and timelines.
  • Monitor inventory levels and collaborate with procurement teams to ensure an adequate supply of ingredients and materials for uninterrupted operations.
  • Implement effective cost control measures and identify opportunities to streamline processes and reduce waste.

• Health and Safety Compliance:
  • Ensure compliance with all relevant health, safety, and sanitation regulations, as well as internal policies and procedures.
  • Promote a culture of safety awareness among all staff members, providing training and resources to minimize workplace accidents and injuries.
  • Stay updated on industry trends, best practices, and emerging technologies related to central kitchen operations.