Production Manager

POSITION DESCRIPTION Position Title Production Manager Reports to The Manager Location Hervey Bay, Qld. Hours 76 per fortnight Position Objective The Production Manager will be responsible for overseeing the daily operations of our production facility ensuring that all food production processes meet the company’s high standards for quality, safety, and efficiency. This includes managing a team of kitchen staff (paid and volunteer), overseeing production schedules, maintaining food safety and sanitation standards, and ensuring that all meals are produced according to customer requirements and regulations. The ideal candidate will have a strong background in food production management, a passion for quality food, the ability to manage a fast-paced environment efficiently, and a commitment to the ethos of Meals on Wheels. Our Values Trust Respect Accountability Initiative Teamwork Service Key Responsibilities Key Result Areas Key Accountabilities Performance Indicators Operational Oversight · Supervise and manage all stages of production including meal preparation, cooling, chilling, freezing, and packaging. · Oversea the coordination of the production line to ensure timely and efficient meal production. · Ensure that all production meets quality standards, customer specifications, and regulatory requirements. · Monitor and adjust production schedules based on demand, available resources and operational constraints. · Develop rosters for all kitchen staff, both paid and volunteer, to meet workload requirements, maximise efficiency and manage kitchen costs. · Oversee inventory management and ensure that all raw materials packaging, and supplies are ordered and stocked as needed. · Ensure adequate stock, stock rotation and stock security is always maintained. · Manage the relationship with suppliers to ensure best quality products at a reasonable cost. Optimal use of kitchen facilities Tasks are undertaken in an efficient and timely manner Adequate food stock is maintained at all times Food Safety and Quality Control · Ensure compliance with all food safety and sanitation regulations, including local, state, and federal standards, (eg FDA, HAACCP, GMP). · Conduct regular audits to ensure food quality standards are met at all stages of the production process. · Oversee the implementation and monitoring of the Cook & Chill process, ensuring meals are prepared, cooled and stored in compliance with food safety regulations. · Perform daily inspections of kitchen facilities and equipment to ensure cleanliness and safety. Compliance with all Food Safety Requirements as per the MOWFC Food Safety Program Successful Food Safety Audits Menu Planning, Recipe Development and Nutritional Labelling · In consultation with the Manager, ensure all menus, recipes and nutritional panels are created and in place, using the relevant software packages. · Ensure that all allergens/intolerances have been identified, to meet legal labelling requirements. · Ensure all products meet or exceed the National Meal Guidelines. · Develop a process for testing and quality control of all recipes to ensure consistency and quality in all meals. Reduction in level of client complaints All labels meet legal requirements Successful annual external menu review Continuous Improvement and Efficiency · Analyse production processes and identify opportunities for improving efficiency and reducing waste. · Work with the Manager to develop and implement production strategies and systems aimed at optimizing performance and cost-efficiency. · Maintain and improve production KPIs, such as output rates, quality assurance, and employee performance. · Collaborate with the Client Services team to streamline operations and ensure smooth meal distribution. Minimal stock wastage from expiry Production wastage audits undertaken regularly Team Leadership and Development · Lead and motivate the team of chefs and volunteer kitchen personnel, ensuring they adhere to safety standards and operational procedures. · Provide ongoing training and development to all production staff, ensuring they are familiar with equipment, food safety protocols, and production processes. · Conduct performance evaluations, set goals, and provide constructive feedback to ensure all kitchen staff are working efficiently. · Ensure all team members are well-versed in food safety protocols, including the proper handling of food, sanitation, and foodborne illness prevention. Performance reviews undertaken in a timely manner Effective and harmonious team environment Food Service Budget Management · In conjunction with the Manager and Association Treasurer, develop annual and monthly kitchen budgets and ensure those budgets are controlled. · Assist the Manager in implementing up-to-date procurement management systems, including online ordering and standardisation of products to improve cost efficiencies. · Maximise yield from product and monitor closely average meal cost. Successful budget outcomes Management of Retail Sales and Catering functions · Ensure all aspects of retail sales, including quality and standardized products, adequate product levels, and up-to-date stock record systems, are in place and continually reviewed. · Continually review catering menus, pricing and costs with the Manager. · Ensure all catering requirements are in place, including rostering. Appropriate levels of retail stock maintained at all times Catering revenue optimised Reporting and Documentation · Prepare and maintain accurate records of production activities, including inventory, meal preparation logs, and quality control reports. · Report to the Manager and Committee on production status challenges and improvements. · Maintain compliance with documentation requirements for audit and regulatory inspections. All records are kept up to date Reports are provided in a timely manner Maintenance and Equipment Management · Oversee the maintenance and repair of production equipment and machinery to ensure optimal functioning. · Schedule regular maintenance checks and ensure all equipment is in working order. · Troubleshoot and resolve equipment malfunctions or production issues in a timely manner. · For all new equipment, provide a business case to the Manager and Association Treasurer for approval. Regular maintenance is performed and records maintained New equipment documentation is provided in a timely fashion Code of Conduct · Encourage and promote behavior consistent with MOWFC Code of Conduct and create a positive and equitable work environment that is safe, flexible, fair, culturally appropriate, inclusive and free from discrimination and harassment. Adherence to Code of Conduct by all kitchen personnel Safety and Wellbeing · Ensure adherence to all workplace health and safety guidelines including PPE usage and safe operation of kitchen equipment. · Oversee the proper handling of hazardous materials, such as cleaning agents and food allergens. · Respond to accidents or injuries promptly and in compliance with company policies. Successful WH&S audits Selection Criteria 1. Demonstrated leadership and management experience in a food service or similar environment. 2. Sound written and verbal communication skills, including the ability to communicate effectively with staff, volunteers, and clients. 3. Sound computer skills, a willingness to embrace technology, and the ability to acquire skills in data-base and other computer programs specific to MOWFC. 4. Demonstrated experience in the nutritional requirements of older people. 5. Proven ability to plan and prioritise to achieve required outcomes. 6. A genuine desire to work with the aged, frail and disabled members of our community. 7. Demonstrated knowledge of Workplace Health & Safety rules, and Equal Employment Opportunity practices. Able to work as part of a team, and to work with minimal supervision. Qualifications/Licences Mandatory · Bachelor’s degree in food science, Culinary Arts, Business Management, or a related field · Certificate III or IV in Commercial Cooking or international equivalent · Recent Food Safety Supervisor Certificate (within last 5 years) · Minimum of 5 years of experience in food production management, preferably in a fast-moving consumer goods (FMCG) environment · Demonstrated leadership, communication and interpersonal skills · Sound knowledge and experience in production management software and Microsoft Office Suite · Demonstrated understanding of food safety program and legislative requirements (WH&S, Fire/Evacuation, Infection control) · Demonstrated ability to work within a budget · Strong problem-solving skills and a proactive approach to identifying and addressing operational issues Desirable · Excellent organisational and time-management abilities · An enthusiastic and outcome focused team player · Be a positive influence on the organisation’s culture · Good working knowledge of Meal Management Programs · Strong attention to detail and a commitment to maintaining high good quality standards · Ability to adapt to changing business needs and operational requirements Licences Ø Current Class C Driver’s Licence Training Provided by MOWFC Ø Software relevant to MOWFC Ø Workplace Health and Safety Ø Code of Conduct Ø Aged Care Code of Conduct Ø Aged Care Quality Standards Ø Workplace Bullying Ø Harassment & Discrimination Ø Serious Incident Response Scheme Ø Any further training required by MOWFC Conditions of Employment Status Permanent Full Time – Salary Award Queensland Meals on Wheels Services Enterprise Agreement 2014 Salary Annual Salary – Negotiable – Salary Packaging Available Probation Period 6 months National Police Check Mandatory Uniform Clean & tidy, long chef pants, chef jacket, hat or hairnet, or approved hair ties, beard cover if applicable. Nonslip boots or sneaker & socks. Minimal jewellery, name badge

Location: Kawungan, AU

Posted Date: 5/3/2025