The Food Production Assistant Manager has full operational, fiscal, and human resource responsibility for the entire Production department in conjunction with the Production Manager. This individual fill in as the Production Manager and acts with the same authority under the direction of the Production Manager. This individual works closely with and through the Production Supervisors and Chefs. This individual is critical in setting the tone for the culture of the department and ensures that team members accomplish the work and treats them equitably and respectfully. This individual’s leadership will need to be expert with the ability to develop, train, and hold people accountable through clear expectations.

Supervisory and Management

• Supervise and manage the work of all the employees in all areas of the department.
• Motivate and inspire team members to perform above expectations through proper recognition methods and programs.
• Ensure that all policies and procedures are followed per Newrest and client’s requirements
• Communicate effectively with all crew members and team members
• Hold team members accountable for all expectations

Operational

• Ensure that all meal orders are filled accurately in a timely manner and with high quality according to the datasheets and clients’ requirements
• Ensure that processes are as efficient as possible
• Empower team members to identify and resolve operational issues
• Bring up to management’s attention any concerns and recommendations to such concerns
• Ensure proper communication with the supply department of any stock item needs
• Foresee needs or problems that may arise and have action plans in place to avoid production disruptions
• Clearly and confidently communicate with client representatives as needed
• Fill in as needed to maintain flow of operations

Quality and Safety

• Ensure that all processes conform to the customer and Newrest specifications
• Comply at all times with good hygiene and manufacturing practices (e.g., hazard analysis and critical control points [HACCP], FIFO)
• Carry out cleaning, washing, and sanitation of premises in accordance with cleaning plan
• Investigate and complete incidents/accidents documentation
• Enforce safety processes and legal requirements for all processes

Human Resources

• Interview and determine the individuals to join your department
• Approve time off requests and other leaves of absences
• Perform performance reviews for all department team members
• Approve all timecards and resolve timecard discrepancies
• Mentor and coach team members and provide corrective actions as required
• Regular and timely attendance is expected for the position.
• Perform other duties as assigned.

EDUCATION/EXPERIENCE REQUIREMENTS

• High School Diploma required
• Bachelor’s degree preferred
• Minimum 2 years’ experience in similar position, preferably in inflight catering or airport hub environment, food production, manufacturing, or another kitchen environment
• Minimum 2 years’ experience in leadership roles overseeing multiple non-exempt employees

KNOWLEDGE, SKILLS, AND ABILITIES

• Strong communication skills with ability to communicate with non-exempt to upper management levels
• Ability to effectively handle conflict and de-escalate emotional charged situations.
• Good understanding of OSHA, HR, and other employment laws.
• Good knowledge of investigation procedures and root cause analysis.
• Understanding of lean manufacturing principles and operational processes
• Good knowledge of HACCP & food safety standards
• Resilient self-starter, who can act independently and learn quickly within a rapidly evolving environment.
• Aptitude in showing self-initiative and follow-through
• Detail-oriented and ability to see big picture
• Good ability with Excel, Word, and PowerPoint.
• Excellent organizational and motivational skills.
• Outstanding attention to detail and observation ability.