Food Production Manager

Location: Minneapolis, MN

Reports to: Director of Operations / Executive Chef

Compensation: $42,000 - $48,000 Annually, with up to 10% Performance-Based Bonus Potential

Position Summary

We are seeking a results-oriented Food Production Manager to oversee and optimize all aspects of food production for our Minneapolis-based restaurant group. The ideal candidate will possess extensive experience in high-volume kitchen operations and a proven track record of upholding rigorous quality and safety standards. This role is crucial for ensuring consistency, efficiency, and excellence across our culinary offerings, directly impacting guest satisfaction and our brand's reputation.

This position requires a hands-on leader capable of managing inventory, streamlining production workflows, and fostering a collaborative environment between kitchen teams and suppliers. Success in this role offers significant opportunities for professional growth within our expanding organization.

Key Responsibilities

• Production Oversight: Direct and manage all food production processes, from preparation to plating, ensuring alignment with our established recipes, portion control guidelines, and presentation standards.
• Quality & Safety Assurance: Enforce strict adherence to all health, safety, and sanitation regulations, including HACCP protocols. Conduct regular quality control checks to maintain the highest level of food quality and consistency.
• Inventory & Cost Control: Manage food inventory levels, oversee ordering and receiving processes, and conduct regular stocktakes. Implement strategies to minimize waste and control food costs effectively, ensuring profitability without compromising quality.
• Team Leadership & Coordination: Supervise, train, and mentor kitchen production staff. Coordinate daily tasks and production schedules to meet operational demands. Foster seamless communication and collaboration between the production team, chefs, and front-of-house management.
• Supplier Relations: Maintain and develop strong relationships with food suppliers and vendors. Liaise with suppliers to ensure timely delivery of high-quality ingredients and resolve any discrepancies.
• Operational Efficiency: Analyze and improve production workflows to enhance efficiency and productivity. Implement best practices for kitchen organization and resource management.

Qualifications & Experience

• Minimum of 3-5 years of experience in a kitchen management or food production leadership role, preferably within a multi-unit restaurant group, hotel, or large-scale catering environment.
• Demonstrated expertise in food production management, inventory control, and cost management.
• In-depth knowledge of food safety standards, sanitation practices, and state/local health regulations. ServSafe Manager certification is highly preferred.
• Exceptional leadership and team management skills, with the ability to train, motivate, and guide a diverse kitchen staff.
• Strong organizational and time-management capabilities, with the ability to prioritize tasks effectively in a fast-paced environment.
• Excellent communication and interpersonal skills are essential for coordinating with internal teams and external suppliers.
• Proficiency with inventory management software and Microsoft Office Suite.

Why Join Us?

This is a unique opportunity to join a respected and growing restaurant group dedicated to culinary excellence. We offer a competitive compensation package, including performance-based incentives, and provide a clear path for career advancement for dedicated and high-performing individuals. You will play a vital role in shaping the quality and consistency that define our guest experience.