food production manager

Confidential

<div>
 
 The Operations Manager will lead and oversee all manufacturing operations across multiple food production sites.
 
 
 You will drive performance, standardize processes, and ensure efficiency, quality, and compliance across all plants.
 
 
 You will directly manage Plant Managers and hold full accountability for operational results.
 
 
 
 
 
 ⸻
 
 
 
 
 
 
 Key Responsibilities
 
 
 
 &bull; Lead daily operations across all manufacturing sites
 
 
 &bull; Directly manage and develop Plant Managers
 
 
 &bull; Set clear KPIs for production, quality, cost, and efficiency
 
 
 &bull; Standardize processes and implement best practices across all plants
 
 
 &bull; Ensure compliance with food safety standards (HACCP, ISO, local regulations)
 
 
 &bull; Drive continuous improvement initiatives (Lean, Six Sigma)
 
 
 &bull; Monitor production performance and take corrective actions when needed
 
 
 &bull; Optimize resource utilization (labor, materials, machinery)
 
 
 &bull; Collaborate with Supply Chain, Quality, and Maintenance teams
 
 
 &bull; Prepare and present operational reports to senior management
 
 
 &bull; Lead cost reduction and productivity improvement initiatives
 
 
 
 
 
 ⸻
 
 
 
 
 
 
 Qualifications
 
 
 
 &bull; Bachelor&rsquo;s degree in Engineering, Food Science, or related field
 
 
 &bull; Master&rsquo;s degree is a plus (MBA or relevant field)
 
 
 &bull; 10+ years of experience in food manufacturing operations
 
 
 &bull; Proven experience managing multiple manufacturing sites
 
 
 &bull; Strong leadership experience managing Plant Managers or senior teams
 
 
 &bull; Solid knowledge of food safety standards (HACCP, ISO, local regulations)
 
 
 &bull; Experience in Lean Manufacturing / Six Sigma is preferred
 
 
 &bull; Strong analytical and problem-solving skills
 
</div>

Operations Manager

Rixos

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
<ul><li>
Leads kitchen management team</li><li>
Responsible for all areas where food is produced and presented.</li><li>
Ensures that all food production and presentation areas operate in the most cost-effective manner under the current conditions.</li><li>
Ensures that his/her personnel work in coordination and coherent with other departments.</li><li>
Pays attention to taste, appearance and quality of menus offered to guests.</li><li>
Makes sure that all of the machines, equipment, food and non-food supplies concerning the hotel&rsquo;s food production and consumption are of the best quality.</li><li>
Inspects the testing of food samples sent by the Purchasing Department.</li><li>
Ensures that qualified employees are recruited and that these employees work in a healthy, coherent, systematic and organised manner. Creates team spirit and increases motivation by contributing to their training, professional skills and personal development.</li><li>
Is the primary person responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility, and the customer satisfaction related to this.</li><li>
Is responsible for preparing standard recipes for all food produced in order to standardise the portions, taste and quality.</li><li>
Prepares menus taking into account the facility&rsquo;s standards, food cost budget and special occasions (private functions, special themes etc.).</li><li>
Determines the necessary cooking methods to produce food in a quality and healthy manner and controls whether these methods are implemented.</li><li>
Develops professional training programmes to train personnel in the best possible way.</li><li>
Establishes a system to protect food safety and monitors the system regularly.</li><li>
Uses reports and actual hygiene tests, controls the food production personnel to check that they produce food in an organised manner, monitors that the planned food production and expiry date are in line with standards, monitors the storage temperatures for products, and checks that the products have been produced according to the recipes.</li><li>
Takes part in the Food Safety Team and attends the MR meetings.</li><li>
Keeps track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.</li><li>
Acts as a bridge for communication about formations within the facility, new developments and any adverse events from the lowest to the highest level.</li><li>
Prepares and monitors the weekly and annual leave schedules of personnel.</li><li>
Conducts performance assessments for personnel.</li><li>
Prepares budget projections and inventories, reviews monthly work schedules, and reports to the Assistant General Manager.</li><li>
Monitors the appropriateness of stock levels in the back-up storages and instructs his/her assistant to place orders with the storage house as needed in accordance with the number of guests and persons.</li><li>
Controls the daily provision vouchers, accelerates the circulation of slow-moving supplies, makes utilisation plans for current excess food, and reviews the food sales reports, food costs and other related operating costs.</li><li>
Instructs stewards to make sure that the kitchen is immaculately clean and safe and complies with hygiene rules.</li><li>
Accepts unprocessed raw food in accordance with the identified costs and acceptance rules and ensures that high-quality products and services are delivered at low cost and without negatively affecting guest satisfaction.</li><li>
Daily monitors orders and stock levels for food to be used in production.</li><li>
Directly controls all personnel responsible for food production operations and makes sure that hygiene rules are followed.</li><li>
Monitors the preparation of breakfast, lunch and dinner and personally controls whether the food prepared is presented in accordance with the standards.</li><li>
Ensures that the cooling systems of food storages are checked and that food is used according to the first in, first out principle.</li><li>
Checks the acceptance of food that spoils quickly against the food consumption projections.</li><li>
Inspects external venues for entertainment programmes outside of the facility and identify the instruments and equipment needed.</li><li>
Prepares menus for special occasions and organises the pricing together with cost control.</li><li>
Reviews information related to incoming functions, groups, VIP guests and banquets and takes the necessary measures.</li><li>
Communicates any repairs and maintenance to his/her immediate manager and carries out and monitors the repairs and maintenance in a planned manner in line with the budget and by taking guest satisfaction into account.</li><li>
Monitors the actions carried out by kitchen personnel, provides guidance, takes measures against any potential adverse events and develops training programmes for employees.</li><li>
Communicates the workload and operations to seniors, assigns personnel to projects, taking into account their strengths and weaknesses, and supports their development.</li><li>
Takes part in the Emergency Response Teams.</li><li>
Joins all activities which are organized to protect biological diversity and shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings.</li><li>
Implements necessary warnings and departmental trainings in order to save energy inside the facility. Implements decisions which were taken for saving energy.</li><li>
Implements ways to eliminate and collect waste in a proper way, reduces environmental pollution and harmful effects to the environment.</li><li>
Controls chemicals storing and using in accordance with laws.</li><li>
Carries out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>
Carries out all other duties assigned by managers and hotel management not specified in the job description.</li></ul> 

Qualifications 
<ul><li>
Education: At least a high school or equivalent diploma.</li><li>
Experience: At least 10 years of related work experience or 2 years of work experience in a lower position and experience with applying the main principles and/or different methods.</li><li>
Foreign Language: At least intermediate level English.</li><li>
Courses and Training: Sufficient theoretical and practical background. Prior attendance in courses and seminars in the field.</li><li>
Computer Literacy: MS Office applications.</li><li>
Skills: Expected to possess detailed and comprehensive knowledge of systems/legislation in the related field and offer counselling to other employees when needed.</li></ul> 

Additional Information 
Your team and working environment: 
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture 
Note: Customization may be included for any specific local or legislative requirements, such as work permits 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Executive Culinary Chef

Pulmuone Foods USA Inc.

Company Overview
 
Pulmuone’s mission is a company that creates a healthy future for people and the earth with wholesome foods. Pulmuone Foods USA brands include Nasoya, Wildwood, Emerald Valley Kitchen, Monterey Gourmet Foods, and Cibo Naturals. Pulmuone’s family of brands provide our consumers a wide variety of delicious products that are inspired by contemporary flavor palates and encourage a healthy and sustainable lifestyle. Visit www.pulmuonefoodsusa.com to learn more about the company and brands.
 
Job responsibilities may include but are not limited to: 
<ul>
<li>Lead and oversee daily production operations by directing Production Supervisors in workforce planning, labor allocation, and shift coverage to ensure operational efficiency and productivity; proactively address absenteeism and attendance issues.</li>
<li>Own and monitor production workforce attendance trends and labor utilization, ensuring compliance with company policies and labor requirements.</li>
<li>Manage daily production performance by reviewing output, efficiency, and downtime; identify gaps and drive corrective actions in collaboration with supervisors and cross-functional teams.</li>
<li>Ensure readiness and availability of key production materials, equipment, and resources to prevent production delays and support continuous operations.</li>
<li>Oversee and manage relationships with external vendors related to production operations, including equipment, consumables, and service providers.</li>
<li>Develop, review, and maintain production Standard Operating Procedures (SOPs), ensuring accuracy, consistency, and alignment with operational and regulatory requirements.</li>
<li>Plan, implement, and evaluate training programs for production staff to support skill development, safety, and operational excellence.</li>
<li>Prepare, analyze, and present production reports, KPIs, and updates for management meetings and operational reviews.</li>
<li>Ensure compliance with company policies, Safety Rules, GMP, and regulatory standards by conducting regular audits, inspections, and corrective follow-ups.</li>
</ul>
Skills/Qualifications: 
<ul>
<li>Bachelor’s degree in operations management, Industrial Engineering, Food Science, Business Administration, or a related field (or equivalent combination of education and experience).</li>
<li>Minimum of 5–7 years of progressive experience in manufacturing or food production, with at least 2–3 years in a supervisory or management role overseeing production teams.</li>
<li>Proven experience managing Production Supervisors and leading multi-shift operations in a fast-paced manufacturing environment.</li>
<li>Strong knowledge of GMP, food safety standards, OSHA regulations, and applicable regulatory requirements.</li>
<li>Demonstrated ability to manage workforce planning, labor allocation, and attendance management in compliance with company policies and labor laws.</li>
<li>Experience analyzing production KPIs (output, efficiency, downtime, labor utilization) and driving continuous improvement initiatives.</li>
<li>Strong problem-solving skills with the ability to identify root causes and implement effective corrective actions.</li>
<li>Experience developing and maintaining SOPs and ensuring operational consistency.</li>
<li>Ability to lead training initiatives to enhance employee performance, safety awareness, and technical skills.</li>
<li>Strong communication and interpersonal skills with the ability to collaborate cross-functionally (QA, Maintenance, SCM, HR).</li>
<li>Proficient in Microsoft Office (Excel, Word, PowerPoint) and ERP or production management systems.</li>
<li>Ability to work flexible hours, including early mornings, evenings, weekends, or holidays as needed to support production operations.</li>
</ul>
We offer competitive pay and benefits package, including health (~80-90% company paid) for employee and dependents, dental, vision, life insurance, long-term disability, company match 401K plan, vacation, floating holidays, and company holidays.
 
Pulmuone is a global distributed workforce in four countries. We are an Equal Opportunity Employer and embrace people with different experiences, strengths, and backgrounds, who share a passion for making a healthier tomorrow for people and the planet with wholesome foods.

Production Manager - Bilingual Korean Required (Gilroy, CA)

The GEO Group, Inc.

<div>Benefits Information:

Full-time employees will enjoy a competitive benefits package with options for you and your family including:<div><div><ul><li>Paid Time Off</li></ul><ul><li> 
Paid Holidays</li></ul></div><div><ul><li> 
401(k) Matching</li></ul><ul><li> 
Health Insurance</li></ul></div><div><ul><li> 
Vision Insurance</li></ul><ul><li> 
Life Insurance</li></ul></div><div><ul><li> 
Health Savings Account</li></ul><ul><li> 
Tuition Reimbursement</li></ul></div><div><ul><li> 
Employee Discount</li></ul><ul><li> 
Reduced Tuition Rates</li></ul></div><div><ul><li> 
Disability Insurance</li></ul><ul><li> 
Employee Assistance Program</li></ul></div><div><ul><li> 
401(k)</li></ul><ul><li> 
Pet Insurance</li></ul></div><div><ul><li> 
Dental Insurance</li></ul><ul><li> 
Paid Training</li></ul></div><div><ul><li> 
Flexible Spending Account</li></ul></div></div> 
The compensation and benefits information is accurate as of the date of this posting. The Company reserves the right to modify this information at any time, with or without notice, subject to applicable law.
Equal Opportunity Employer
Overview:
<div>
Are you looking for a career you can feel good about? We hire only those that strive to do their best. By joining our family, you'll receive the honor and recognition that comes with working for the industry's global leader in evidenced based rehabilitation.</div><div>
Who We Are:</div><div>
GEO provides complementary, turnkey solutions for numerous government partners worldwide across a spectrum of diversified correctional and community reentry services. From the development of state-of-the-art facilities and the provision of management services and evidence-based rehabilitation to the post-release reintegration and supervision of individuals in the community, GEO offers fully diversified, cost-effective services that deliver enhanced quality and improved outcomes.</div><div>
Why Work for GEO:</div><ul><li>
We believe that work is more than a place you go to every day. It is about being inspired and motivated to achieve extraordinary things.</li><li>
Employee benefits play an important role in making The GEO Group a great place to work. At GEO, we believe in the three pillars of employee wellbeing: physical, emotional, and financial. With comprehensive benefits and competitive wages, we trust that you will find all the resources you need here to be successful.</li></ul>
Responsibilities:
<div>
Summary</div><div>
This position prepares large quantities food including meats, fish, poultry, gravies, cereals, soups, and vegetables by using a variety of cooking methods and seasoning and adheres to proper preparations methods.</div><div></div><div> 
Primary Duties and Responsibilities</div><ul><li>
Cooks food as directed in the operational menu plan for the facility food service operation.</li><li>
Ensures recipes are extended to the facility population requirements.</li><li>
Maintains accurate production records.</li><li>
Directs work, provides training and performs inspections of work performed by Resident food service staff.</li><li>
Supervises resident voluntary workers.</li><li>
Conducts orientation and training programs for staff employees.</li><li>
Prepares schedules and ensures the quality of all foods and supplies.</li><li>
Responsible for placing orders for food and supplies as assigned by management. Checks in deliveries and takes inventory of food and supplies as required.</li><li>
Ensures the sanitation and safety program is actively practiced in all areas of the department.</li><li>
Assists management in maintaining a high-level of good client relations.</li><li>
Performs other duties as assigned.</li></ul>
Qualifications:
<div>
Minimum Requirements</div><ul><li>
High school diploma or equivalent.</li><li>
College credits or relevant technical training courses in food service preparation or cooking preferred.</li><li>
Minimum two (2) years prior experience in successfully managing and/or quantity food production experience in commercial, military, or institutional setting or an equivalent combination of work experience and training required.</li><li>
Prior cooking and correctional food service training preferred.</li><li>
Must be able to communicate to all personnel the minimum production/service requirements of the job.</li><li>
Must be at least twenty-one (21) years of age or older.</li></ul><div>
GEO Secured Services</div>
Pay: Pay USD $24.51/Hr.</div>

COOK (CORRECTIONAL OFFICER)

Six Flags Qiddiya City and Aquarabia

<div>To lead and manage Central Kitchen operations, ensuring consistent food quality, efficient production, and full compliance with food safety standards across all outlets and employee dining. The role is responsible for driving cost control, standardizing processes, and developing culinary teams to deliver high-quality, efficient, and sustainable F&amp;B operations.
Key Functional Tasks<ul><li>
Support the director in recipe development and oversee both mass and limited-scale production to meet the needs of all F&amp;B outlets and employee dining.</li><li>
Contribute to defining &ldquo;make vs. buy&rdquo; strategies for ingredients, sub-recipes, and finished products across all units.</li></ul><ul><li>
Establish and standardize cooking methods, production processes, and par levels to ensure consistency and efficiency in the Central Kitchen.</li></ul><ul><li>
Coordinate with Procurement to develop ordering schedules that prevent shortages while minimizing waste.</li></ul><ul><li>
Ensure full compliance with HACCP standards, particularly in the handling and transfer of prepared food to front-of-house operations.</li></ul><ul><li>
Collaborate with director across both parks to continuously innovate and enhance the F&amp;B offering.</li></ul><ul><li>
Support the ongoing improvement of employee dining services, ensuring quality, variety, and operational efficiency.</li></ul><ul><li>
Monitor and address cost drivers (food, labor, and operational costs) and proactively implement corrective actions when needed.</li></ul><ul><li>
Continuously benchmark industry trends and best practices locally and globally to maintain competitive standards.</li></ul><ul><li>
Oversee end-to-end food production cycles in the Central Kitchen, ensuring consistency in taste, presentation, and quality across all outlets and employee dining.</li></ul>
Key Managerial Tasks<ul><li>
Lead, coach, and mentor culinary teams across units, identifying high-potential talent for development and progression into Central Kitchen roles.</li><li>
Develop and maintain succession plans to ensure continuity, manage turnover, and support internal career growth&mdash;particularly focusing on local and regional talent development.</li><li>
Foster a culture of continuous learning, accountability, and high performance within the culinary teams.</li><li>
Ensure all team members adhere to company policies, standards of conduct, and performance expectations.</li><li>
Act as the second-in-command, stepping in to lead operations in the absence of the director.</li><li>
Promote a leadership mindset of &ldquo;inspect what you expect&rdquo; and &ldquo;lead by example&rdquo; to drive operational discipline and team engagement.</li><li>
Ensure effective workforce planning and scheduling, aligning manpower with production demands and budget constraints.</li><li>
Act as the delegate for the director, ensuring uninterrupted leadership and decision-making in their absence.</li></ul> 

Requirements 
Knowledge &amp; Experience:
Minimum 5&ndash;8 years of progressive experience in culinary operations, with a strong focus on high-volume production and Central Kitchen environments.
Education &amp; Certifications:
Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or a related field.</div>

Senior Manager - Executive Sous Chef (Central Kitchen)

The Bakery

Skills &amp; Requirements* Minimum [5] years of experience in kitchen or food production management.* Strong leadership and staff management skills.* Knowledge of food safety regulations and hygiene standards.* Excellent time management, organizational, and multitasking abilities.* Strong problem-solving and decision-making skills.* Experience in cost control, inventory, and stock management.* Good communication skills and ability to resolve conflicts.* Proficient in using POS systems and delivery platforms.Performance Indicators (KPIs)* Food preparation and delivery time efficiency.* Compliance with hygiene and safety standards.* Staff attendance, training completion, and performance.* Control of food cost, labor cost, and wastage.* Accuracy of monthly inventory reports.* Customer satisfaction and complaint resolution.* Smooth operations across delivery platforms.Job Type: Full-timeLocation:<ul><li>Mubarāk al-Kabīr (Required)</li></ul>Work Location: In person

Central Kitchen Manager

Job Title: Central Kitchen SpecialistDepartment: Central Kitchen OperationsReports to: Central Kitchen ManagerJob PurposeThe Central Kitchen Specialist is responsible for supervising and coordinating daily central kitchenoperations, with a strong focus on conducting daily audits of receiving, production, and dispatchprocesses through the company&rsquo;s ERP system. This role ensures full compliance, accurate recordkeeping, and smooth flow of goods from vendors to branches while upholding food quality, safety, andoperational standards.Key Responsibilities<ul><li>Daily Audit &amp; ERP System</li><li>Conduct daily audits of all receiving, production, and dispatch activities.</li><li>Ensure accurate and timely entry of data into the ERP system.</li><li>Monitor variances and discrepancies and report findings to the Central Kitchen Manager.</li><li>Recommend and implement corrective actions to improve accuracy and compliance.</li><li>Receiving &amp; Inventory Control</li><li>Verify orders received from vendors and branches against ERP records.</li><li>Inspect goods for quality, safety, and quantity before acceptance.</li><li>Maintain updated stock records and flag shortages or excess.</li><li>Production &amp; Dispatch</li><li>Coordinate food production schedules based on branch orders.</li><li>Supervise preparation, packaging, and labeling in line with standards.</li><li>Audit dispatch lists against ERP records to ensure accuracy and timeliness.</li><li>Compliance &amp; Food Safety</li><li>Enforce food safety, hygiene, and HACCP standards across all processes.</li><li>Support internal and external audits by providing accurate ERP and audit records.</li><li>Ensure storage and production areas meet safety and regulatory requirements.</li><li>Coordination &amp; Team Support</li><li>Act as liaison between branches, vendors, and central kitchen staff.</li><li>Support the Central Kitchen Manager in process improvements and reporting.</li><li>Guide team members on proper ERP usage and compliance requirements.</li></ul>Qualifications &amp; Skills<ul><li>Bachelor&rsquo;s degree in Accounting, Audit, Food Supply Chain, or related field.</li><li>Audit background or ERP systems experience strongly preferred.</li><li>2+ years of experience in food production, supply chain, or central kitchen operations.</li><li>Strong knowledge of food safety and HACCP standards.</li><li>Excellent analytical and problem-solving skills.</li><li>Proficiency in ERP systems and MS Office.</li><li>Strong communication and organizational abilities.</li></ul>Key Performance Indicators (KPIs)<ul><li>Accuracy of daily audits (receiving, production, dispatch).</li><li>Timeliness and accuracy of ERP system entries.</li><li>Compliance rate with food safety and audit standards.</li><li>Error reduction in orders and dispatch.</li><li>Branch satisfaction with central kitchen support.</li></ul>Kindly share your CV through the below mail: -recruitment@rfc-ksa.comنوع الوظيفة: دوام كاملموقع العمل: بشكل شخصي

Central Kitchen Specialist

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