Production Manager in Wymondham

Overview

Job title: Production Manager

Department: Production

Responsible to: Operations Manager and Managing Director

Responsible for: Team of professional and supporting kitchen staff.

Location: Wymondham

Salary: Starting from £32,000 pa

Job details: Permanent, Full time averaging 35 hours per week on a variable-hours basis, on a flexible rota including every other weekend.

Relationships with: Suppliers, Distribution Manager, Operations Manager, Business Owner, Food Safety Consultant

Purpose

The professional head and ambassador for food production at Dyvine, working alongside the Distribution Manager and Operations Manager to organise, produce and execute great food whilst maintaining the sensitivity and alignment to Dyvine’s core values, achieve department KPI’s, realise KPI targets across the varied client needs and service level agreements.

Responsible for the implementation and subsequent monitoring of proven food production controls and processes to deliver commercial profitability.

To lead, train, develop and motivate the kitchen team ensuring compliance to Dyvine\'s requirements, legislative policies and guides.

Key Responsibilities

1. Overall management of a team of professional kitchen and supporting staff, including training, development, scheduling and monitoring of tasks to timely completion.
2. The Production Manager will plan, organise and direct the preparation and cooking of food ensuring that the company’s reputation for quality is always enhanced with clients
3. Develop strategic vision for food and food service alongside our Food Development Manager for multi area catering production.
4. Take responsibility for the food production with a hands-on approach with regards to managing stock levels and placing new orders.
5. Oversee the maintenance schedule of kitchen equipment and reporting repairs when needed.
6. Your focus will be on freshly preparing food using quality ingredients, seasonality and provenance whenever possible that delivers on quality and budget.
7. Develop and maintain a robust Food Safety Culture within the production team across the business, adopting a values-based approach that emphasises the importance of high food production standards.
8. To be involved in compiling menus that meet customer, industry good practice and Dyvine needs and show continuous development and innovation in menus, adherence to parameters of accreditations and provenance.
9. Develop and enhance relationships with suppliers to meet business needs including giving feedback and ensuring required consistent quality.
10. Experienced at financial report writing, The Production Manager will be required to implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs against agreed budgets.
11. To ensure the effective management of all aspects of food production to achieve target GP% and profit margins.
12. Ensure that all legislative and Dyvine company policies, operational procedures and standards are applied to provide a consistent and safe product.
13. Ensure full compliance with legislative Food Safety and Health, Safety and Welfare policy delivering best in class performance, proactive approach to departmental needs
14. Planning structured team development with training and succession planning
15. Attend and participate in regular departmental meetings as required and cascade as appropriate.
16. Undertake any other duties as directed and commensurate with the level of this post for which the post holder has the necessary experience and training.
17. Assist with implementation development and daily usage of the company Meal Master system.
18. Ensure that all production is achieved to a specified volume and standard
19. Be highly organised, both in office work and kitchen management
20. Ensure product specifications are detailed and trained out across the production teams ensuring delivery of a consistent level of quality within the Company\'s standards, to the contract specification, agreed performance, qualitative and financial targets.

General Responsibilities

• Dyvine is committed to equality of opportunity. All staff are required to comply with current legislation, policies and good practice guidance.
• All staff are required to act in a way that always safeguards the health and wellbeing of all the team members. The Production Manager must be familiar with and adhere to appropriate company policies and guidance and participate in related mandatory/statutory training. Managers have a responsibility to ensure their team members understand their individual responsibilities regarding food hygiene and food safety policies and procedures.
• All staff are required to participate in the company appraisal process and should ensure they are familiar with the process and plan time to prepare for their appraisal. Following the appraisal, staff are expected to undertake in any necessary learning and development and work towards the objectives that have been set.
• Dyvine expects staff to attend any training designated as mandatory and to undertake learning and development activities to support their role. Managers must facilitate learning and development within their teams.
• It is a condition of employment that staff will not disclose any information obtained in the course of their duties other than to those entitled to receive it. The Production Manager must ensure that the confidentiality of personal data remains secure and that restricted information or highly restricted information to which they have access remains confidential during and after their employment at Dyvine. All staff must undergo appropriate data protection training as required.
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary.
• All absence from work must be reported in accordance with Dyvine’s absence procedures and recorded on our Citation Atlas HRIS programme.
• Dyvine acknowledges its responsibility to provide a safe, smoke free environment, to its employees. It is the policy of Dyvine not to allow smoking on the premises other than in specifically designated areas and only on scheduled breaks.