Plant Manager

Mary's Restaurants - Mary's Kitchen Commissary

Description

Join Miguel’s Team as a Plant Manager! At Miguel’s, we believe food is more than just a meal — it’s away to share love and create memorable experiences. We’re looking for apassionate and experienced Plant Manager to lead our production operations witha focus on quality, safety, and authenticity. If you’re driven by purpose, takepride in producing real food, and thrive in a collaborative, values-based environment, we’d love to welcome you to our team — where everything we do isguided by our Why value:
to share the love with everyone we serve.

• Is an enthusiastic leader who develops their team members, while creating opportunities for growth and development.
• Has experience in production operations, in a food manufacturing environment.
• Is an excellent communicator withteam members, executives, vendors, and other partners.
• Maintains a positive can-do attitude.
• Bilingual, English, and Spanish is required

• Great Compensation (DOE)
• Company offered insurance benefits (Medical, Dental, Vision Plans)
• Company Paid Life Insurance
• 401(k) Plan with up to 4% Company Match

The Plant Manager leads Mary’s Kitchen (MK), the centralized commissary and food manufacturing facility supporting Miguel’s Jr. Restaurants. MK plays a critical role in producing and delivering authentic, high-quality Mexican food products that uphold the standards of a beloved family-owned restaurant brand. This roleis responsible for overseeing daily operations, ensuring food safety and quality, and driving continuous improvement across the facility.

• Budgetand Cost Control: Manage budgets and control plant expenses, while reducing inefficiencies andwaste. Be able to perform cost analyses to determine labor, materials, consumables,and utilities to determine cost per pound for each type of product produced inthe facility. Ability to adapt this information to determine optimal sizes orminimum batch quantities and when to schedule production time for certain products.
• Management: Overall management of operations,including supervisory responsibilities for managers, assistant managers, andteam members.
• Production Planning: Oversee daily operations to ensure safety, quality and production standards are met and maintain quality standards with team and food suppliers.
• Process Monitoring: Monitor and test various plant processes including ingredient receiving inspection, recipe verification, batch records and quality control of finished product.
• Process Improvements: Continuously identify and improve inefficient operations, suggest new ideas and create concepts to solve them by means of new infrastructure or processing equipment
• Purchasing: Oversee team members that purchase products and advise on how to bring costs down. Example,order larger quantities, primary/secondary vendors, or set up contracts on anannual purchase basis with scheduled deliveries.
• Hands On Engagement: Provide hands-on support for team members to fill in when needed. Perform all preparation, cooking, cleaning, or packaging operations on short notice.
• Construction Coordination: General knowledge and experience with construction related tasks. Be able to coordinate with contractors for maintenance and capital projects while dealing with scheduled shutdowns in a food production environment.
• Maintenance Coordination: Evaluate equipment and determine preventative maintenance requirements to make sure thatthe “up time” of the equipment is achieved to reduce downtime during production.
• QA
  
  Experience:
  
  Beaware of proper procedures from a QA perspective. Guide team members to ensure food quality standards are met.
• Delivery Vehicles: Management of the company…