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Food Production Manager 3


Location:
Kotzebue, AK
Date:
11/17/2017
2017-11-172017-12-16
Job Code:
67026
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Job Details

Careers Center - Food Production Manager 3

Food Production Manager 3

US-AK-Kotzebue
System ID
67026
Category
Food Service

Unit Description

 **This position is with Nana Management Services**

  

Built on a culture of safety and integrity, NMS delivers award-winning, integrated support services to a variety of clients in food service, facilities management, camp services, security and hotel management in Alaska and the Contiguous U.S.  We are proud to serve our original oilfield clients, and our clients from federal, state and local governments, corporate facilities, health care institutions, schools and universities, manufacturing centers, and the telecommunications industry.

 

Exceptional people with enthusiasm and innovative spirits allow NMS to consistently exceed the expectations of our customers, improving the quality of daily life at every business we serve. NMS is a joint venture between NANA Development Corporation and Sodexo USA.  

 

NANA Management Services (NMS), in partnership with Sodexo, has a career opportunity for a Culinary Production Manager in Kotzebue, Alaska within our School Dining Services division. The Production Manager oversees the student dining operation, serving breakfast and lunch Monday through Friday and occasional weekend meals.  This position is in operation for ten (10) months out of the calendar year. The position will engage with village production team on a daily basis. This site primarily serves as the school dining facility and distribution base for regional village schools. The multi-tiered management team allows for training in the administration of the National School Lunch Program. Operations include meal production for student’s distribution to 10 regional schools and managing the logistics of the distribution. The Production Manager will visit regional villages from time to time during serving times to ensure student satisfaction and get client feedback. Other responsibilities include menu planning, ordering, inventory, HACCP, and teaching culinary standards to staff. The successful candidate will be quality focused with the ability to grow student meal participation while controlling costs. today to grow with NMS, part of an Alaskan Native Corporation and leader in Food & Facilities Services!

 

Housing provided.

Two (2) meals provided daily.

 

 

Essential Duties and Responsibilities:

  • Directs a high quality, cost effective general kitchen and food preparation operation.
  • Working closely with various clients, plans a variety of balanced, attractive, and menus or food/service options.
  • Develops appropriate recipes and makes sure all required supplies, resources, and materials are purchased, ordered, and available when needed.
  • Maintains excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
  • Directs, schedules trains, supervises leads, evaluates, coaches, and develops assigned personnel to keep them informed and motivated.
  • Plans and implements an effective staff-training program.
  • Makes sure the responsibilities, authorities, and accountability of all assigned employees are defined and understood.
  • Takes positive actions to facilitate the employment of NANA holders. 
  • Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
  • Documents positive steps regularly taken to implement an effective safety program.
  • Continuously seeks to improve the quality of assigned activities.
  • Assures a high degree of sanitation is observed in all assigned areas and responsibilities.
  • Conducts special demonstrations, special events, or theme activities.
  • Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical problems, and making decisions.
  • Periodically physically performs all types of high volume food production and preparation duties and fills in for absent employees.
  • Performs various inventory and quality control tasks as well as completes various inspection checklists.
  • Directly supervises assigned supervisors and employees.
  • Supervisory Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  • Other related duties may also be assigned.

 

 

Qualifications and Experience

 

  • The Culinary Production Manager will have extensive, formal culinary training, including culinary certification, with particular emphasis on recipe development, menu development, and food/beverage cost control and inventory management.
  • At least five (5) years of responsible experience as a food service manager.
  • Prior experience must evidence supervisory skills and knowledge of food preparation, and quality control procedures.
  • Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees.
  • Must be proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks.
  • A recognition that service is a demonstrated attitude and a state of mind, not a task or step.
  • A dedication to understanding and exceeding customer expectations.
  • A high energy level or sense of urgency in carrying out assigned tasks. 
  • The ability to operate basic office equipment and software programs to include email, Excel, Word, etc.  
  • Certain sites may require health, food service, or sanitation certificates.
  • Certain positions require a valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.
  • Must be fluent in speaking, reading, and writing English.

Preferred:

  • Preference will be given to individual with a minimum of five (5) years of consecutive employment in similar operations with comparable responsibilities. 
  • Preference will be given to those candidates with national culinary certification(s).
  • Preference will also be given to those with prior work experience in a high production setting.

 

 

Physical Demands:

 

Incumbents are regularly required to use hands, reach with arms, stand, and walk.  While performing the duties of this job, the employee is primarily in a controlled, temperate environment.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 35 pounds.  Certain positions may require the employee to have the physical stamina to work long hours every day for extended periods of time.  The noise level in the work environment is usually moderate to loud.

Fair Labor Standards Act Status: Exempt / Salaried   The above is not intended to list all possible essential functions or requirements as they are subject to change. The employer reserves the right to revise or change this description. This description does not constitute a written or implied contract of employment. All employees are expected to work varying hours of compensated overtime to accomplish various duties. To perform this job successfully, an individual must be able to satisfactorily perform each of the above essential duties and meet the physical demands. Reasonable accommodations may be made to enable individuals with disabilities to meet these conditions.   APPLICANTS MUST PASS A PRE-EMPLOYMENT DRUG TEST, AND A CRIMINAL BACKGROUND CHECK.   We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.   Equal Opportunity Employer/Minorities/Female/Disabled/Veteran NANA holder Preference

 

 

Position Summary

Responsible for inventory management and procurement of food and supplies at an account/unit to ensure client satisfaction and retention for the Company.  Manages food production through kitchen staff in a large facility. Contributes to account revenue and operating profit contribution through cost containment and safety. 
Key Duties
- Utilizes Sodexo resources, recipes, systems and programs to direct daily operations including; food production, inventory, product deliveries, invoices, and procurement operations.

- Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned.

- Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards

- Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary

- Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards
 

 

 

Qualifications & Requirements

Basic Education Requirement - Associate's Degree
Basic Management Experience - 2 years
Basic Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

 

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

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