Food Service Production Manager at New Haven Public Schools in New Haven, CT

Job description

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. REPORTS TO: Executive Food Service Director, Deputy Director, Administrative Bureau Supervisor, or designee. 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, spoil