Food Production Manager at Greater Cleveland Food Bank Inc

Cleveland, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Sep, 26

Salary

60000.0

Posted On

05 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Supervision, Food Production Planning, Inventory Management, Food Safety, HACCP Compliance, Sanitation Management, Volunteer Coordination, Staff Training, Quality Control, Production Scheduling, Equipment Maintenance, Lean Methodology

Industry

Non-profit Organizations

Description

Description Consider a career that allows you to make a positive impact on others’ lives while enhancing your own. The Greater Cleveland Food Bank, the largest hunger relief organization in Northeast Ohio, provided over 50 million meals in 2024 to those in need across Cuyahoga, Ashtabula, Geauga, Lake, Ashland, and Richland counties. Greater Cleveland Food Bank Mission Statement: “Together with our community, we provide nutritious food and essential resources so our neighbors facing hunger can thrive.” Join the Greater Cleveland Food Bank team and experience a supportive culture of continuous learning and development. We offer competitive pay and excellent benefits, including: Paid Time Off and Holiday Pay beginning day one Low-cost medical, dental, and vision insurance Generous retirement plan Wellness programs Childcare assistance Tuition and Student Loan assistance Short-term and long-term disability coverage Life insurance Apply today and become part of a mission-driven organization dedicated to making a difference in the community. SUMMARY Provide leadership and supervision to CFK staff and volunteers in support of the General Manager of Kitchen Operations. Supervises Cooks in the Prep and High Care Prep areas and monitors operations to ensure compliance with all relevant regulatory agencies. Ensures the kitchen is maintained in a clean, safe and sanitary manner and that production assignments are completed in a timely manner. Assists in training and monitoring volunteers working in CFK. Performance of the following duties are accomplished personally or through supervised staff. Requirements ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is not all-inclusive, and other duties may be assigned as needed, in accordance with production requirements: Assist the General Manager in leading the overall production efforts of CFK staff and volunteers. Supervise staff members (Cooks) working in the Prep and High Care Prep area of the kitchen. Participate in production planning for hot and cold meal menus. In coordination with the GM, implementing and meeting production schedule requirements for the Prep Team and High Care Prep Team members. Serve as subject matter expert for Base Recipes and documents in Kit Cat that support production by team members. Assist the General Manager with product ordering to include reviewing and updating purchase orders, internal requisition documents, and inventory transfers. Provide supervision to the customer order build process on a daily basis. In coordination with the GM, track all Work in Progress (WIP) Inventory to ensure labeling and rotation dates are followed. Assist the General Manager with recipes and production procedures as needed. Supervise the completion of sanitation in the Prep and High Care areas. Complete required Pre-Operational and Operational sanitation documents. Supervise the completion of station production assignments that are time sensitive. Serve as an expert for food safety, sanitation procedures, HACCP compliance, and product labeling. Assist the General Manager with training team members and lead staff training sessions as needed. Complete required documentation for production, Quality, and ODA compliance as required to include: Direct Observations of Critical Control Points, Pre-Shipment Reviews, and periodic document audits. Complete all required documents in Business Central KC365 and CERES. Serve as expert for all kitchen equipment to include Ovens, Chillers, Slicers, and other equipment. Provide leadership and training to volunteers working in the kitchen. Supervise staff working with volunteers to ensure a positive volunteer experience. Participate in Volunteer scheduling and planning as needed, in support of the Food Production. Report loss/damaged or product that appears unsafe. Report and maintenance or equipment issues to the General Manager or QA Manager. Assist the General Manager and QA Manager with the training, and documentation of training, for all CFK staff. Assist in the management of the orientation of new employees and onboard training. Actively support and champion initiatives aimed at driving continuous improvement throughout the organization. May participate in one of the following: LEAN council, a kaizen, 5S campaign or other process improvement efforts to support continuous improvement and improved processes within the food bank. Performs other job-related duties as assigned. Supervisory Responsibilities Supervise four (4) full-time cooks in the Prep and High Care areas. Support the General Manager in supervising kitchen operations. Qualifications High school diploma or GED preferred. Minimum, four (4) years cooking in a high-volume food service setting. Supervisory experience preferred. Serve Safe Certified and HACCP Training preferred but not required. Required commitment to making interactions across different cultures and backgrounds a strength of our organization as demonstrated through work, life or community experience Physical Requirements and Environment While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee frequently is required to stand; walk; sit; use hands to finger, handle, or feel; and reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel or crouch. The employee must regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, moving mechanical parts, and outside weather conditions. The noise level in the work environment is usually moderate. Salary Range: $55,000 - $60,000 per year, commensurate with experience Proud to be a North Coast 99 Employer for 2017-2025 Please note that the Food Bank does not sponsor work visas for our positions. Candidates must have the legal right to work in the United States without the need for visa sponsorship. Offer of employment is contingent upon successful completion of an initial background check, drug screening, physical examination, and employment verification, and will be completed during the onboarding process.

Responsibilities

Lead and supervise kitchen staff and volunteers in the Prep and High Care areas to ensure timely food production. Monitor operations for regulatory compliance, food safety, and sanitation while assisting the General Manager with ordering and inventory.