Amherst College · 1 day ago
Production Manager - Cold Prep Kitchen
Amherst, MA
Full-time
Onsite
Mid, Senior Level
$60K/yr - $66K/yr
7+ years expAmherst College is a highly selective liberal arts college committed to diversity and enriching its educational experience. They are seeking a Production Manager for their Cold Prep Kitchen to oversee daily operations, ensure high-quality food production, manage inventory, supervise staff, and support large-scale events on campus.
Higher Education
Responsibilities
Supervise and coordinate food preparation and packaging activities in a food production setting. Create and ensure adherence to standardized recipes and portion control guidelines. Optimize production schedules to meet demand, ensure efficiencies, and minimize waste. Produce daily tasks and production assignments for all staff
Manage inventory levels of raw materials, packaging supplies, and finished products. Conduct regular tracking of inventory, waste, and product yields to ensure accurate staff reporting and efficiency in controlling food costs. Forecast demand and adjust purchasing accordingly. Implement inventory control measures to minimize spoilage and loss
Recruit, hire, train, and supervise staff. Create work schedules and assign daily tasks. Monitor employee performance and provide constructive feedback to support growth and improvement. Recognize staff and create an inclusive workplace. Ensure compliance with labor laws and College policies
Support the development and manage the budget for the commissary. Monitor food costs, labor costs, and operating expenses. Identify and implement cost-saving measures. Complete cost transfers within online College systems to all units
Maintain all records of food safety in accordance with standards for food deliveries, including time and temperature, throughout the food cycle, transportation, and delivery processes, ensuring compliance. Secure and organize records for minimum storage guidelines. Coordinate the timely and efficient delivery of food products to various locations around campus. Manage and coordinate the food delivery vehicle
Implement and enforce quality control procedures. Conduct regular inspections to ensure compliance with food safety regulations. Investigate and resolve unit feedback regarding food quality or delivery. Monitor food quality and safety throughout the production and transportation process
Ensure compliance with all relevant food safety regulations and industry standards. Maintain a safe and clean working unit. Implement and enforce safety protocols and procedures. Create, implement and enforce sanitation and hygiene protocols
All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues
Qualification
Required
Associate's Degree; Culinary or related field of study
7 to 10+ years of related experience
Equivalent work experience in lieu of minimum education and related experience
Proven experience in food production and management, preferably in a commissary or similar environment
Strong leadership and management skills
Excellent knowledge of food safety and sanitation practices
Ability to manage inventory and control costs
Effective communication and interpersonal skills
Ability to work in a fast-paced environment and meet deadlines
Proficiency in using relevant software and technology
Basic computer skills, including proficiency in Microsoft Office, Google Suite, Menu Signage, Workday, and POS Software
Possession of a current ServSafe Manager Certification, Allergen Certification, and Choke Saver or achieved in the first 90 days of employment
Ability to work in diverse kitchen environments that frequently vary between hot, cold, humid, etc. and around cooking and food production equipment. Work outdoors as needed
Possess and maintain a current motor vehicle license and credentialing through the Five Colleges Consortium and DOT
Must wear a uniform, including safety, non-slip shoes
Successful completion of required reference and background checks
An acceptable criminal offender records information (CORI) check
Successful completion of pre-employment physical and lift test
Preferred
Commissary and food production, recipe management, yield and efficiencies in food manufacturing, high-volume food production, and managing a team to achieve success daily
Experience with Menu Management Software - Jamix, Netmenu or others
Company
Amherst College
Amherst College is home to curious thinkers and remarkable doers.
1001-5000 employees
Funding
Current Stage
Late StageLeadership Team
Amara Cunningham
Executive Assistant to the Chief Advancement Officer
Amy Rondeau, SPHR
Human Resources Business Partner
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