Meat Processing Production Manager

JOB SUMMARY

Food Safety:   * Implement and enforce food safety protocols, including proper handling, storage, and preparation of meat.   * Ensure compliance with all relevant food safety regulations.* Equipment Maintenance:   * Schedule and oversee regular maintenance of meat processing equipment, such as grinders, slicers, and smokers.   * Ensure proper cleaning and sanitation of equipment to prevent cross-contamination.* Staff Training:   * Train kitchen staff on proper meat handling techniques, cooking methods, and food safety procedures.   * Provide ongoing supervision and support to ensure consistent performance.* Cost Control:   * Monitor food costs and identify opportunities for cost savings.   * Implement strategies to minimize waste and maximize efficiency.* Performance Evaluation:   * Evaluate the performance of kitchen staff involved in meat preparation.   * Provide feedback and coaching to improve performance and address any issues.Menu Development and Planning:   * Collaborate with the culinary team to develop and refine meat-based menu items, considering factors such as seasonal availability, cost, and customer preferences.   * Plan production schedules to ensure timely and efficient preparation of meat dishes.* Procurement and Inventory Management:   * Source high-quality meat products from reliable suppliers.   * Manage inventory levels to minimize waste and ensure consistent availability of ingredients.* Quality Control:   * Establish and maintain strict quality control standards for meat products.   * Inspect incoming meat for freshness and quality.   * Monitor the preparation and cooking of meat dishes to ensure they meet established standards

RESPONSIBILITIES

Menu Customization: Works closely with chefs or culinary directors to ensure that meat products meet specific menu requirements, such as cuts, seasonings, and cooking methods.* Portion Control: Manages portion sizes to minimize food waste and maintain profitability.* Freshness and Quality: Prioritizes the purchase and processing of high-quality, fresh meat products.* Timely Delivery: Ensures that meat products are delivered to the kitchen in a timely manner to meet service demands.* Cost Control: Monitors and manages costs related to meat procurement, processing, and storage.* Waste Management: Implements strategies to reduce food waste, such as proper storage, portion control, and creative use of leftovers.Smaller Scale Operations: Restaurant meat processing often involves smaller-scale operations compared to large-scale meat processing plants.* Direct Interaction with Chefs: The production manager may have more direct interaction with chefs and kitchen staff to address specific needs and challenges.* Flexibility: The ability to adapt to changing menu demands and fluctuating customer volume is essential.

REQUIRED SKILLS

Food and beverage, Decision making, Kitchen management, Supply and inventory management (restaurant), Budgeting, financial planning, Communication, Quality control (food production), Hygiene standards (food production), Stock and inventory management, Meat processing

REQUIRED EDUCATION

Diploma, Associate's degree