Job Vacancy - Production Kitchen Manager
We are seeking a talented and hard working Production Kitchen Manager to join our team at the Brooki Production Kitchen. This leadership position would suit an experienced bakery professional who has a background in food production, HACCP certification, quality control and has strong leadership skills to foster an uplifting environment for our kitchen team.
Key responsibilities:
Overall Kitchen Operations Management:
Oversee the day-to-day operations of the production kitchen, ensuring smooth workflow and maximum efficiency.
Develop, implement, and enforce production schedules to meet demand and deadlines.
Monitor and manage production processes from ingredient receipt to final product dispatch
Ensure all kitchen equipment is in good working order and coordinate maintenance/repairs as needed to ensure a safe work environment for our kitchen team.
Food Safety and Quality Assurance:
Implement and rigorously enforce Food Safety Programs (HACCP).
Ensure strict adherence to all Australian food safety regulations, including temperature control, cross-contamination prevention, and allergen management.
Conduct regular hygiene and safety audits.
Maintain detailed records for compliance and traceability.
Uphold consistently high standards of food quality, presentation, and taste.
Inventory and Cost Control:
Manage all aspects of inventory, including ordering, receiving, storage, and rotation of ingredients and supplies.
Conduct regular stocktakes and reconcile inventory records.
Minimize food waste through effective portion control, proper storage, and creative utilization of ingredients.
Monitor and control food costs, labor costs, and other operational expenses to meet budget targets.
Negotiate with suppliers to secure favorable pricing and quality ingredients.
Staff Management and Development:
Recruit, hire, train, and onboard kitchen staff, including chefs, cooks, and kitchen hands.
Develop and manage staff rosters and schedules to ensure adequate coverage and efficient labor utilization.
Supervise, motivate, and provide ongoing training and performance feedback to the kitchen team.
Foster a positive, safe, and collaborative work environment.
Handle staff disciplinary matters and conflict resolution.
Recipe Development and Menu Management:
Oversee the execution of existing recipes, ensuring consistency and adherence to specifications.
May be involved in developing and testing new recipes, considering scalability for production.
Ensure recipes are costed accurately for pricing and profitability.
Work Health and Safety (WHS):
Implement and monitor comprehensive WHS practices to ensure a safe working environment for all staff.
Identify and assess potential hazards, and implement control measures.
Ensure proper use and maintenance of kitchen equipment to prevent injuries.
Conduct WHS training and ensure all staff are aware of and adhere to safety protocols.
Report and investigate all WHS incidents.
Communication and Reporting:
Maintain effective communication with other departments (e.g., sales, logistics, management).
Provide regular reports on production performance, inventory levels, costs, and any operational issues to senior management.
Liaise with suppliers, maintenance technicians, and other external stakeholders.
Process Improvement:
Continuously seek opportunities to improve kitchen efficiency, productivity, and quality.
Implement new technologies or processes to streamline operations.
Analyse data to identify trends and areas for optimisation.