Job Description: FOOD SERVICE PRODUCTION MANAGER
PRIMARY FUNCTION:
The Production Manager is responsible for overseeing year-round daily food production and related operational activities for a large, multi-site public school system participating in the National School Lunch Program (NSLP), Afterschool Snack Program (ASP), Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and other applicable school nutrition programs. The position oversees high-volume food production and distribution, serving thousands of meals daily across numerous school and program locations. This role ensures that meals are prepared safely, efficiently, and in compliance with USDA Child Nutrition Program requirements, Connecticut State Department of Education (CSDE) guidelines, and local health regulations.
The Production Manager coordinates food production schedules, supervises food service staff, manages ordering for the district and works in conjunction with Operations & Inventory manager & Menu Coordinator, oversees district-wide forecasting, supports field trip meal service, manages Central Kitchen and interschool agreement locations, and ensures consistent execution of approved menus and standardized recipes. The Production Manager must be knowledgeable in the safe and effective operation of all equipment used within the Central Kitchen. This is a salary position and will follow the schedule of cafeteria managers unless needed in an emergency capacity outside of the regularly scheduled hours.
SUPERVISES:
Local 217 staff, including Cook Leads, General Workers, Production Leads
TYPICAL DUTIES AND RESPONSIBILITIES:
Food Production & Menu Execution
- Plan, coordinate, and oversee daily food production from Central Kitchen for breakfast, lunch, and all other meal programs across assigned schools and Central Kitchen operations.
- Develop and manage delivery routes and schedules to ensure timely and cost-effective distribution.
- Ensure meals are prepared and served according to approved menus, standardized recipes, and portion control guidelines; Ensure accurate execution of approved menus and standardized recipes.
- Monitor food quality, appearance, taste, temperature, and timeliness of service.
- Adjust production quantities based on participation trends and operational needs to minimize food waste.
- Verify proper components and portion sizes for reimbursable meals.
- Assist with recipe testing and production adjustments to improve efficiency and consistency.
- Communicate menu substitutions or production challenges to food service leadership.
- Collaborate with the menu coordinator in regards to responsibilities listed above.
District-Wide Forecasting. Ordering & Inventory Management
- Oversee and manage district-wide forecasting for food, supplies, and production needs.
- Analyze participation data, historical trends, enrollment changes, special events, and seasonal variations to project accurate production and purchasing needs.
- Collaborate with food service leadership, Menu Coordinators, and school site staff to align forecasts with planned menus and program initiatives.
- Use forecasting data to support budgeting, ordering schedules, inventory controls, and waste reduction efforts.
- Continuously evaluate forecasting accuracy and make any adjustments as needed.
- Maintains responsibility for departmental food and supply ordering in accordance with approved menus, production needs, forecasts, and budgetary guidelines.
- Creates, updates, and maintains ordering sheets reflecting inventory on hand, par levels, forecasted usage, and items requiring purchase from approved vendors.
- Coordinate ordering schedules to ensure timely delivery and appropriate stock levels.
- Responsible for the ordering of commodities in alignment with the menu and needs of the district.
- Work with Inventory Manager to monitor inventory to prevent shortages, overages, spoilage, or expired products.
Distribution & Multi-Site Operations
- Manages food service staff, food production, ordering, service coordination and supervision for interschool agreement locations supported by the district for all meals served.
- Ensure meals provided to interschool agreement sites meet USDA and CSDE requirements and contractual obligations.
- Coordinate communication between Central Kitchen operations, receiving sites, and district leadership.
- Monitor meal counts, production accuracy, delivery schedules, and documentation for interschool agreement locations.
- Assist with tracking, reporting, and reconciliation related to interschool agreements.
Field Trip Meal Coordination & Tracking
- Coordinate the planning, preparation, and distribution of meals for student field trips.
- Ensure field trip meals meet USDA and CSDE meal pattern and food safety requirements.
- Maintain accurate field trip meal tracking records, including meal counts, dates, schools, and logistics.
- Communicate field trip meal needs with café managers, school staff, kitchen personnel, and delivery staff.
- Assist with documentation and reporting related to field trip meals for reimbursement and accountability.
Food Safety, Sanitation, & Special Meal Support
- Ensure compliance with USDA, CSDE, and local health department food safety standards.
- Enforce proper food handling, storage, temperature control, sanitation, and personal hygiene practices.
- Conduct routine kitchen inspections to ensure cleanliness, safety, and equipment readiness.
- Support implementation and monitoring of HACCP procedures and corrective actions.
- Assist & oversee the safe preparation and service of meals for students with documented allergies or special dietary needs.
- Ensure staff follow established allergen protocols and cross-contact prevention procedures.
- Notify supervisors of issues related to special meal accommodations.
- Demonstrate knowledge of and ability to safely operate all equipment used in the Central Kitchen, including but not limited to ovens, steamers, kettles, slicers, mixers, blast chillers, refrigeration units, and packaging equipment.
- Ensure proper use, cleaning, and basic maintenance of food production equipment.
- Train and support staff in the correct operation of Central Kitchen equipment and safe work practices.
- Identify equipment malfunctions or safety concerns and report them promptly.
- Coordinate with maintenance staff and vendors regarding equipment servicing and repairs.
Staff Supervision & Training
- Supervise, schedule, and assign duties to food service staff involved in food production and service of Central Kitchen & interschool agreement locations.
- Provide on-the-job training related to food preparation, equipment use, sanitation, safety, and production procedures.
- Reinforce standardized recipes, portion control, and production consistency.
- Assist with staff performance feedback and manage & report personnel issues.
Documentation, Compliance, & Program Support
- Maintain accurate production records, forecasting documentation, ordering records, inventory logs, and temperature logs.
- Assist with preparation for administrative reviews, audits, and health inspections.
- Report operational issues, safety concerns, and equipment needs promptly.
- Work collaboratively with Food Service Managers, Menu Coordinator, warehouse staff, purchasing staff, school administrators, interschool agreement partners & community partners.
- Support special events, promotions, and CSDE initiatives as directed.
- Participate in meetings, trainings, and professional development related to school nutrition operations.
Performs related work as required.
NOTE: The above description covers the principal duties and responsibilities of the job and shall not be construed as a complete listing of all duties or as a contract.
EDUCATION, QUALIFICATIONS & EXPERIENCE:
- Associate's or Bachelor's degree in Food Service Management, Culinary Arts, or closely related field.
- A minimum of three years experience in institutional or school food service production, preferably in a central kitchen setting.
- In lieu of degree, an additional four years of directly related experience may be substituted.
KNOWLEDGE, SKILLS, & ABILITIES:
- Thorough knowledge of large-scale institutional food production methods, practices, and procedures.
- Considerable knowledge of food safety, sanitation, temperature control, allergen management, and safe food-handling practices.
- Familiarity with USDA Child Nutrition Programs and CSDE requirements (preferred).
- Knowledge of standardized recipes, portion control, meal production planning, and reimbursable meal requirements.
- Knowledge of food purchasing, inventory control, forecasting, and methods used to minimize waste and control food costs.
- Demonstrated ability to safely operate commercial food service equipment.
- Ability to plan, coordinate, and oversee high-volume food production and distribution for multiple school and program locations.
- Ability to analyze participation data, historical usage, inventory levels, and other operational information to forecast food and supply needs.
- Experience supervising or leading food service staff; Ability to supervise, schedule, train, and provide direction to food service employees.
- Ability to identify operational problems, establish priorities, and make timely adjustments to maintain continuity of food service operations.
- Ability to maintain accurate production, inventory, ordering, temperature, meal count, and other required records.
- Ability to interpret and apply applicable food service policies, procedures, regulations, and program requirements.
- Ability to work collaboratively and communicate effectively with food service staff, school personnel, vendors, district leadership, and other partners.
- Ability to use applicable food service, inventory, ordering, forecasting, and administrative software and technology.
- Strong organizational, analytical, time management, and communication skills.
NECESSARY SPECIAL REQUIREMENTS:
- Must possess and maintain a valid Connecticut driver's license and be able to travel between assigned work locations.
- ServSafe Certification must be obtained within three months of appointment and maintained throughout course of employment.
PHYSICAL REQUIREMENTS & WORKING CONDITIONS:
Physical Requirements
Amount of Time
None
Under 1/3
1/3 to 2/3
Over 2/3
None
Under 1/3
1/3 to 2/3
Over 2/3
Stand
X
Wet / humid conditions (non-weather)
X
Walk
X
Work near moving mechanical parts
X
Sit
X
Work in high, precarious places
X
Touch, handle, or feel
X
X
Reach with hands & arms
X
Toxic / caustic chemicals
X
Climb or balance
X
Outdoor weather conditions
X
Stoop, kneel, crouch, or crawl
X
Extreme cold (non-weather)
X
Talk or hear
X
Risk of electrical shock
X
Taste or smell
X
Work with explosives
X
Risk of radiation
X
Lifting or force to be exerted?
Vibration
How much and
how often?
Amount of Time
None
Under 1/3
1/3 to 2/3
Over 2/3
Up to 10 pounds
X
Up to 25 pounds
X
Up to 50 pounds
X
Up to 75 pounds
X
Up to 100 pounds
X
More than 100 pounds
X
SALARY, BARGAINING UNIT & APPLICABLE TERMS OF EMPLOYMENT:
Local 3144 Salary Scale- Range 9: $70,596 - $111,670
This is a Special Fund position. Continued employment contingent upon availability of future funding. The grant funding supporting this position may be terminated at any time.
Hires are not covered by Social Security and will not pay Social Security taxes. They instead participate in the City Pension.
This position is included in a collective bargaining agreement with Local 3144, American Federation of State, County and Municipal Employees. Bargaining agreementsavailable to review HERE .
Employees become eligible to participate in the Medical & Dentalbenefit plan provided for members of Local 3144. Employees may elect a medical plan including prescription drug and dental coverage, for which employees must contribute a portion of the premium cost. Benefit information can be found online HERE , under the Local 3144 Management & Professionalbanner.
Eligible employees receive paid vacation, paid sick days,paid personal days, and paid holidays.
Term Life Insurance of $20,000 is provided at no cost to the employee.
Short-Term Disability coverage is also provided at no cost to the employee.
Postings current as of 10/24/2026 9:44:16 PM CST.
#J-18808-Ljbffr
