Assistant Food Production Manager (Hooksett, NH)

Assistant Food Production Manager (Hooksett, NH)

Vacancy expired!

Responsible for food production in the commissary, food courts and diners. Develops menus, food purchase specifications and recipes. Manages food production. Develops and monitors food and labor budget for kitchen staff. Checks in and monitors food and supply inventory. Maintains highest food quality and sanitation standards.

Main function-to maintain an efficient, clean and organized production operation.

Job Tasks

•Hires, trains, disciplines, recognizes, supervises and evaluates the production team.

•Researches trends, develops new menu concepts and items that fit our financial model.

•Creates daily and weekly schedules for the production team that work with the financial guidelines and business need.

•Develops order guides and pars for ordering.

•Maintains relationships with vendors and purveyors to ensure the best pricing, quality and opportunities.

•Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

•Establishes controls to minimize waste and theft and maximize profits. Such as waste logs, grab and go daily inventory and bakery needs.

•Implements training of kitchen staff to increase their knowledge about safety, sanitation and accident prevention principles.

•Develops standard recipes and techniques for food preparation and presentation which assures consistency, high quality and minimal food costs. Exercises portion controls for all items served and assists in menu pricing.

•Responsible to create and update all recipe books.

•Projects weekly food and labor costs and monitors actual financial result. Takes corrective action as needed to assure financial goals are met.

•Attends food, beverage and management staff meetings.

•Consults with Food and Beverage Manager about food production for special events, changes or challenges.

•Cooks or directly supervises the cooking of items requiring skilled preparation.

•Evaluates food products to assure quality standards are met.

•Evaluates new employees after 90 days of hiring and all employees annually.

•Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

•Motivates and develops staff including cross training.

•Works in partnership with the food and beverage team to maintain a food quality and execution.

•Hosts taste panels to assess feasibility of proposed menu items