Production Manager - New York State Veterans Home at St Albans

Aramark

Full-time - Mid Level

Food Services and Drinking Places

About the position

As an Assistant Account Manager at ARAMARK, you will play a crucial role in planning and executing food production in accordance with ARAMARK's established procedures. Your primary responsibility will be to ensure that all food service operations meet or exceed customer expectations while maintaining cost-effectiveness. You will work closely with the Account Manager to control food costs and oversee the implementation of safety procedures within the food service operations. This position requires a strong focus on quality, safety, and customer satisfaction, ensuring that all aspects of food production align with ARAMARK's high standards. In this role, you will be responsible for following the implementation of the ARAMARK Food Services program, adhering to standardized procedures, and managing the daily operations of the kitchen. You will design menus, prepare orders, and develop food production procedures based on client requirements. Leading the food production team, you will ensure a standardized production flow while prioritizing food safety and quality. Additionally, you will create purchasing plans for food materials, manage inventory, and assist the Account Manager with cost control and waste reduction strategies. Staying informed about the latest trends in the catering industry is essential, as you will be expected to proactively promote new menus and dishes. Training and developing staff is also a key aspect of this position, as you will implement ARAMARK's Job Skill Training (JST) and Job Skill Review (JSR) programs for both new hires and existing cooks. Effective communication and collaboration with internal teams and clients will be vital to ensure smooth operations and meet or exceed customer requirements. You will also manage staffing, evaluate team performance, and foster talent development within the kitchen team.

Responsibilities

• Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures.
• Design menu, prepare order and work out the food production procedure in accordance client and account manager’s requirement.
• Lead the whole food production in kitchen, ensuring standardized production flow and focusing on food safety and quality issues.
• Make purchasing plan for food materials, manage inventory, and assist with account manager for cost control and waste reduction.
• Keep good understanding on the development and new trends in the catering industry; be proactive to promote new menus and dishes.
• Train and develop people following ARAMARK Job Skill Training (JST) and Job Skill Review (JSR) training programs for new hires and existing cooks.
• Maintain good internal communication and collaboration, problem-solving oriented to ensure smooth operations.
• Establish good communication with clients, meeting or exceeding clients/customers requirements.
• Manage cook staffing, team and talent building, evaluate and rate professional proficiency and cooking skills, and conduct performance appraisals of subordinates.

Requirements

• Education: Technical Secondary School and above, major in Cooking. First Degree of Cook Certificate desired.
• Managerial experience of at least 5 years, with at least 10 years of work experience as a chief in a five-star hotel or office building for group meals preferred.
• Vocational Qualifications: Mastery in Chinese and western cuisine as well as various cuisines; flexibility and innovation in creating new menus and dishes.
• Proficient use of MS Office (Excel, Word, PowerPoint); certain ability in English.
• Customer service oriented with good communication skills; strong spirit of teamwork; ability to work under pressure and solve complicated problems.

Nice-to-haves

• Experience in a high-volume food service environment.
• Knowledge of food safety regulations and best practices.
• Ability to develop and implement training programs for kitchen staff.

Benefits

• Competitive salary and performance bonuses.
• Health insurance coverage.
• Opportunities for professional development and training.
• Employee discounts on food and services.