Job Title

The Production Manager will be responsible for overseeing the daily operations of our production facility ensuring that all food production processes meet the companys high standards for quality, safety, and efficiency. This includes managing a team of kitchen staff (paid and volunteer), overseeing production schedules, maintaining food safety and sanitation standards, and ensuring that all meals are produced according to customer requirements and regulations.The ideal candidate will have a strong background in food production management, a passion for quality food, the ability to manage a fast-paced environment efficiently, and a commitment to the ethos of Meals on Wheels.Our ValuesTrustRespectAccountabilityInitiativeTeamworkServiceKey ResponsibilitiesOperational OversightSupervise and manage all stages of production including meal preparation, cooling, chilling, freezing, and packaging.Oversee the coordination of the production line to ensure timely and efficient meal production.Ensure that all production meets quality standards, customer specifications, and regulatory requirements.Monitor and adjust production schedules based on demand, available resources and operational constraints.Develop rosters for all kitchen staff, both paid and volunteer, to meet workload requirements, maximize efficiency and manage kitchen costs.Oversee inventory management and ensure that all raw materials, packaging, and supplies are ordered and stocked as needed.Ensure adequate stock, stock rotation and stock security is always maintained.Manage the relationship with suppliers to ensure best quality products at a reasonable cost.Food Safety and Quality ControlEnsure compliance with all food safety and sanitation regulations, including local, state, and federal standards (e.g., FDA, HAACCP, GMP).Conduct regular audits to ensure food quality standards are met at all stages of the production process.Oversee the implementation and monitoring of the Cook & Chill process, ensuring meals are prepared, cooled and stored in compliance with food safety regulations.Perform daily inspections of kitchen facilities and equipment to ensure cleanliness and safety.Menu Planning, Recipe Development and Nutritional LabellingIn consultation with the Manager, ensure all menus, recipes and nutritional panels are created and in place, using the relevant software packages.Ensure that all allergens/intolerances have been identified to meet legal labelling requirements.Ensure all products meet or exceed the National Meal Guidelines.Develop a process for testing and quality control of all recipes to ensure consistency and quality in all meals.Continuous Improvement and EfficiencyAnalyse production processes and identify opportunities for improving efficiency and reducing waste.Work with the Manager to develop and implement production strategies and systems aimed at optimizing performance and cost-efficiency.Maintain and improve production KPIs, such as output rates, quality assurance, and employee performance.Collaborate with the Client Services team to streamline operations and ensure smooth meal distribution.Team Leadership and DevelopmentLead and motivate the team of chefs and volunteer kitchen personnel, ensuring they adhere to safety standards and operational procedures.Provide ongoing training and development to all production staff, ensuring they are familiar with equipment, food safety protocols, and production processes.Conduct performance evaluations, set goals, and provide constructive feedback to ensure all kitchen staff are working efficiently.Ensure all team members are well-versed in food safety protocols, including the proper handling of food, sanitation, and foodborne illness prevention.Food Service Budget ManagementIn conjunction with the Manager and Association Treasurer, develop annual and monthly kitchen budgets and ensure those budgets are controlled.Assist the Manager in implementing up-to-date procurement management systems, including online ordering and standardisation of products to improve cost efficiencies.Maximise yield from product and monitor closely average meal cost.Management of Retail Sales and Catering functionsEnsure all aspects of retail sales, including quality and standardized products, adequate product levels, and up-to-date stock record systems, are in place and continually reviewed.Continually review catering menus, pricing and costs with the Manager.Ensure all catering requirements are in place, including rostering.Reporting and DocumentationPrepare and maintain accurate records of production activities, including inventory, meal preparation logs, and quality control reports.Report to the Manager and Committee on production status challenges and improvements.Maintain compliance with documentation requirements for audit and regulatory inspections.Maintenance and Equipment ManagementOversee the maintenance and repair of production equipment and machinery to ensure optimal functioning.Schedule regular maintenance checks and ensure all equipment is in working order.Troubleshoot and resolve equipment malfunctions or production issues in a timely manner.For all new equipment, provide a business case to the Manager and Association Treasurer for approval.Code of ConductEncourage and promote behavior consistent with MOWFC Code of Conduct and create a positive and equitable work environment that is safe, flexible, fair, culturally appropriate, inclusive and free from discrimination and harassment.Safety and WellbeingEnsure adherence to all workplace health and safety guidelines including PPE usage and safe operation of kitchen equipment.Oversee the proper handling of hazardous materials, such as cleaning agents and food allergens.Respond to accidents or injuries promptly and in compliance with company policies.Selection CriteriaDemonstrated leadership and management experience in a food service or similar environment.Sound written and verbal communication skills, including the ability to communicate effectively with staff, volunteers, and clients.Sound computer skills, a willingness to embrace technology, and the ability to acquire skills in database and other computer programs specific to MOWFC.Demonstrated experience in the nutritional requirements of older people.Proven ability to plan and prioritise to achieve required outcomes.A genuine desire to work with the aged, frail and disabled members of our community.Demonstrated knowledge of Workplace Health & Safety rules, and Equal Employment Opportunity practices.Able to work as part of a team, and to work with minimal supervision.Qualifications/LicencesMandatoryBachelors degree in food science, Culinary Arts, Business Management, or a related field.Certificate III or IV in Commercial Cooking or international equivalent.Recent Food Safety Supervisor Certificate (within last 5 years).Minimum of 5 years of experience in food production management, preferably in a fast-moving consumer goods (FMCG) environment.Demonstrated leadership, communication and interpersonal skills.Sound knowledge and experience in production management software and Microsoft Office Suite.Demonstrated understanding of food safety program and legislative requirements (WH&S, Fire/Evacuation, Infection control).Demonstrated ability to work within a budget.Strong problem-solving skills and a proactive approach to identifying and addressing operational issues.Excellent organisational and time-management abilities.An enthusiastic and outcome-focused team player.Be a positive influence on the organisations culture.Good working knowledge of Meal Management Programs.Strong attention to detail and a commitment to maintaining high quality standards.Ability to adapt to changing business needs and operational requirements.Conditions of EmploymentStatus: Permanent Full Time SalaryAward: Queensland Meals on Wheels Services Enterprise Agreement 2014Annual Salary: Negotiable Salary Packaging AvailableNational Police Check: MandatoryUniform: Clean & tidy, long chef pants, chef jacket, hat or hairnet, or approved hair ties, beard cover if applicable. Nonslip boots or sneakers & socks. Minimal jewellery, name badge. #J-18808-Ljbffr