Food Production Supervisor

Associate degree (A. A.) or equivalent from two-year College or technical school; or five years related experience and/or training; or equivalent combination of education and experience
3+ years’ experience in the field of manufacturing and manufacturing processes, preferable complex food production environments: e.g., airline catering
Knowledge of Microsoft Word and Microsoft Excel
Ability to speak effectively before groups of customers or employees of organization
Ability to carry out instructions furnished in written, oral, or diagram form
Ability to deal with problems involving several concrete variables in standardized situations
Proficient culinary knowledge of terms, procedures, and practices
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Flexibility to perform assigned tasks independently or as part of a work team
Hazard Analysis Critical Control Point (HACCP) and general food safety standards knowledge is required
Experienced professional with excellent written and verbal communications skills, and ability to interact and work well with a diverse group of people and departmental functions inside the organization

Lead and motivate the AM or PM food production team
Safeguard on time performance
Develop and streamline process, e.g., accessibility, availability, cost, quality, and production assurance
Guarantee systems for best productivity
Attend food tasting sessions as required
Adhere to food safety compliance, HACCP regulations, Medina, FDA, dnata’s internal rules and regulations
Manage day-to-day food production Supervisors / and assembly room staff
Guide communications to ensure food cost goals and on-time delivery of finished product are guaranteed
Plan assigned work to ensure on-time delivery of finish product
Manage multiple priorities and meet frequent short timeline goals and deadlines
Calculate labor standards according to flight production schedules and meal order volumes (shift schedules)
Stay within budgeted labor goals (total head count, regular working hours, overtime)
Identify problematic areas and suggest solutions within the consigned sector to Production or Operation Manager / General Manager
Present solutions to Supervisors / Department Heads and Management