907.276.5707 Admin@akexec.com

Food Production Manager/Chef

Location: Anchorage, Alaska
Date Posted: 05-15-2017
Position:        Food Production Manager/Chef       
Location:       Anchorage, Alaska
Pay Range:   $65,000 to $72,000 DOE + Benefits 

Our client is the world's largest provider of in-flight services. These include airline catering, in-flight equipment and logistics, as well as the management of onboard service and in-flight retail. The group is also the industry leading expert in managing the in-flight service supply chain for several airlines. Our client partners with more than 300 airlines worldwide and operates some 200 customer service centers in 50 countries, producing around 460 million airline meals a year.
We are seeking an experienced Manager candidate who has the desire and commitment to help us achieve our mission, as well as develop our adjacent markets around the world.

Role Purpose Statement
Oversee all aspects of large-volume Food Production and Food Inventory/Warehouse departments.
Job incumbent ensures control, maintenance and continuous improvement of all activities in food production, food inventory and warehouse according to customer policies and requirements, within Customer Service Centers (CSC) and in accordance with the corporate team. Responsible for supporting the achievement of the CSC budgets as agreed by the GM of the CSC. 

Duties and Responsibilities:

Managing Business
  • Implement department short and long-term operation plan to ensure efficient and timely corrective actions in case of deviations
  • Participates in the development of food products and menus. Coordinates customer meal presentations which showcase available menus
  • Oversee the department economic and operating performance.
  • Support and implement the principles of Lean manufacturing
  • Ensure optimal deployment of human, technical and material resources in the department
  • Ensure that department work methods are in line with the company’s standards and customer contracts
  • Responsible for department costs to budget through effective manpower planning, purchasing, scheduling and overtime usage
  • Ensure par levels of inventory are in line with needs and budget
  • Maintain an ongoing, positive and pro-active relationship with all internal and external customers
  • Ensure compliance with customer specifications, quality standards, Food and Drug Administration (FDA), Occupational Safety and Health Administration (OSHA), Hazard Analysis and Critical Control Points (HACCP), safety, health, environmental and other regulations
  • Participate in the daily operations briefing with members of Leadership team  
Food Production
  • Strategically plan, organize, and manage the food production department with regards to daily hours, schedules, productivity, quality and safety.
  • Ensure on-time and accurate production in the preparation of food and catering of flights utilizing Variable Production Systems (VPS) and ready time information
  • Investigate customer quality issues, develop and implement corrective actions
  • Ensure Department maintains quality controls to ensure Audit Readiness
Food Inventory/Warehouse
  • Strategically plan, organize, and manage the Food Inventory and Warehouse department with regards to proper inventory, ordering, receiving, storage, and requisition process
  • Ensure food cost is in line with budget.  
  • Ensure that the area of responsibility is properly organized, staffed and directed
  • Guide, motivate and develop the subordinate employees within the Human Resources Policy
  • Participate in coaching the expanded Global Performance System (GPS) process, as well as additional career development activities to enhance the effectiveness and potential of the team
  • Make the company's values and management principles live in the department(s)
  • Plan / Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
  • Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Company Production Systems, Employee Safety
Essential Qualifications:

•             Bachelor’s degree or equivalent experience required
•             Five to seven years directly related operational experience required, commercial cooking experience preferred
•             Strong presentation, communication, training and interpersonal skills
•             Apprenticeship or certification course from culinary school preferred
•             Ability to develop and lead others to obtain desired results & achieve budget
•             Experience in managing a manpower planning and scheduling tool (i.e. VPS)
•             Strong knowledge of FDA, Good Manufacturing Practice (GMP), and HACCP guideline
•             Excellent analytical and conceptual skills               
•             Demonstrable record of understanding and meeting customer expectations
•             Proven track record of understanding the drivers of product and labor cost variances
•             Good knowledge of Microsoft Office and Windows-based computer application

All qualified candidates who meet or exceed the above Position Qualifications or have relevant experience will be contacted.
AES provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. While working within the parameters of an Alaska Native Organization, hiring preference will be given to shareholders/spouses/descendants and other Alaska Natives in accordance with Public Law 93-638.

AES matches job seekers with opportunities in which they are recognized and rewarded for their experience, skills and abilities.  AES is proud to be an Alaskan-owned company building relationships on integrity and trust since 1977. Our Services are always FREE to candidates. 
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