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Production Manager Position

Production Manager

Reports To:

The Production Manager will report to Chef-Proprietor Jess Marshall.

Job Overview:

Your purpose while in this role is the daily preparation of retail food items in accordance with fluctuating demands and availability of produce, while maintaining a positive culture through a professional and courteous approach towards the entire team.

The role is committed to providing exceptional food quality, attention to detail and a high level of organization.

Responsibilities and Duties:

  • Executing recipes from start to finish. This includes preparation of ingredients, butchery of proteins, tasting, cooking and packaging of items in a timely manner.
  • Working with seasonal ingredients while maintaining knowledge of all products being used.
  • Honing your existing skills while learning new techniques and building your skillset.
  • Working collaboratively within the kitchen team.
  • Maintaining cleanliness of the kitchen.
  • Properly set up, break down, and clean assigned station.
  • Accountable for following proper company, food, health & safety and sanitation protocols.
  • Creating: exceptional quality consumer packaged goods
  • Essential: detail oriented / proactive / passionate and enthusiastic / food handling certification 
  • Learning: full knowledge of food ingredients / prepare and cook food in accordance with recipes, portion control and presentation specifics / restaurant operations 
  • Maintaining: sanitation standards / organization / supportive environment / teamwork

 

Qualifications:

  • Must have at least 3 years of experience in a moderate to high-volume restaurant or production kitchen. Professional culinary training an asset.
  • Positive “can do” attitude, team-player with a sharp eye for detail.
  • Genuine interest and curiosity in food, possesses strong work ethic, performs well during busy periods and can multitask under pressure.
  • Open to constructive criticism, be adaptable and a fast learner, striving for personal growth within the culinary team.
  • Available to work full-time hours.
  • Ability to create your own schedule around demands of the position. Preferred shifts will be provided whenever possible, and as the business allows.
  • Must be flexible and available to work based on varying levels of business. Day off requests are organized directly with the head chef at a minimum of two weeks in advance.

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