Food Production Manager

We have an incredible opportunity for a dynamic, energetic, and eager Food Manager in Boston. About DO & CO:
We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services.

We refine the classics, develop the unknown and grow constantly - sometimes beyond our own expectations.

What we offer:

$75,000- $85,000 Salary Full-time employees are eligible for 401K and healthcare benefits;
Medical, Dental & Vision. Daily Complimentary Meals (Breakfast, Lunch and Dinner). An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality. Genuine career development opportunities, both nationally and internationally. The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry. Responsibilities:
Develop and streamline process, e.g. accessibility, availability, cost, quality and production assurance. Guarantee systems for best productivity. Manage day-to-day food production supervisors / department heads and staff. Guide communications to ensure food cost goals and on-time delivery of finished product are guaranteed. Plan assigned work to ensure on-time delivery of finished product. Manage multiple priorities and meet frequent short timeline goals and deadlines.

Calculate labor costs and identify problematic areas and suggest solutions within the consigned sector. Present solutions to Supervisors / Department Heads and Management Adhere to food safety compliance, HACCP regulations, and FDA regulations. Ensure quality assurance and economical figures to fulfil the high food standards and labor budgets Ability to work long hours on foot and in environments with varying temperatures.

Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs.

Qualifications:

Proficient culinary knowledge of terms, procedures and practices Flexibility to perform assigned tasks independently or as part of a work team Self-motivation, strong leadership skills to manage a team Hazard Analysis Critical Control Point (HACCP) and general food safety standards knowledge is required. Excellent food presentation skills and Knowledge of catering set-up procedures Experienced professional with excellent written and verbal communications skills, and ability to interact and work well with a diverse group of people and departmental functions inside the organization Flexibility (different shifts - days, nights, weekends, holidays) Education & Experience Minimum of 3 years of experience in a high volume food service or food manufacturing production with experience/exposure to leadership roles Bachelor degree is hospitality, hotel management or any related field.

High end food knowledge is an asset Proficient in using Microsoft:
Word, Excel, Outlook Diversity & Inclusion statement DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic.