Minimum 3 years of hands-on experience as a manager in a commercial bakery or manufacturing setting.
Familiarity with HACCP, FDA, and local/state regulatory compliance for food production environments.
Experience in menu engineering and how it relates to production, efficiency, product par levels of and best processes for execution.
Responsibilities
Manage and continually monitor food production execution to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
Support achievement of budgets for food, labor, and direct operating expenses as they pertain to the department.
Participate in developing production and manufacturing methodologies to increase efficiency, productivity, quality, and/or consistency amongst team.