Fresh & Ready Foods

The Production Manager (Ready-to-Eat Foods) is responsible for planning, directing, and coordinating daily production operations within a food manufacturing facility. This role ensures the efficient preparation and timely delivery of high-quality finished food products while maintaining strict compliance with food safety, sanitation, and regulatory standards. The Production Manager leads and develops production staff, manages operational and financial performance, and partners with cross-functional leadership to drive continuous improvement.
 
Essential Duties and Responsibilities:
•    Lead all aspects of fresh food production with a strong sense of ownership and accountability.
•    Plan and coordinate daily production activities to ensure timely, efficient, and high-quality food preparation.
•    Manage operational financials, including budgeting, forecasting, analysis, and reporting.
•    Maintain compliance with meal requirements, standardized recipes, portion controls, and quality standards.
•    Oversee food preparation, storage, labeling, sanitation, and adherence to all regulatory and food safety requirements.
•    Monitor inventory levels, investigate discrepancies, and ensure accurate food safety and production  records.
•    Hire, train, coach, and develop production staff to meet operational and performance goals.
•    Build and maintain positive working relationships with associates, management, clients, and customers.
•    Partner closely with department managers and the Director of Operations to align daily production priorities.
•    Participate in management, safety, and quality meetings to support continuous improvement initiatives.
•    Ensure proper equipment operation and maintenance while enforcing company policies and procedures.

Education and Experience Requirements:
•    Bilingual (English/Spanish)  required to support a diverse workforce.
•    Bachelor of Science degree in Food Service Technology, Food Management, or a related field preferred;
    or associate degree with a minimum of four (4) years of directly related experience.
•    Four (4) or more years of hands-on foodservice or food manufacturing operational management experience.
•    Demonstrated background in fresh, prepared, and ready-to-eat food production environments.
•    Strong understanding of food and catering trends with an emphasis on quality, sanitation, cost control, and presentation.
•    Proven experience with P&L responsibility is strongly preferred.
•    Knowledge of financial, budgetary, accounting, and operational metrics.
•    Excellent communication skills with the ability to engage effectively with hourly staff, management, and  clients.
•    Proficiency with Microsoft Office applications, email systems, and internet-based tools.
•    ServSafe® certification preferred.

Physical & Work Environment Requirements:
•    Ability to work 8–10 hours per day based on operational needs.
•    Ability to stand and walk for extended periods in refrigerated environments (34°F–40°F).
•    Ability to push, lift, and carry up to 50 pounds.
•    Comfortable working in a fast-paced manufacturing environment.

Preferred Qualifications:
•    Experience in fresh, refrigerated, or frozen food manufacturing operations.