Director of Good Food Manufacturing and Production - (2026-27

Director of Good Food Manufacturing and Production

Reports To:

Executive Director of Nutrition Services

Build and maintain a high-performance team, manage operations, and staff at the Food Production Facility at the Center. The Director of Good Food Manufacturing will lead the operation and development of the manufacturing facility and ensure business targets are met or exceeded. The Director of Good Food Manufacturing will also ensure best practices are followed in all areas of the business - finance, employee safety, food safety and health.

Incumbent may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but are intended to accurately reflect the principal job elements.

Essential Functions:

• Develop, plan and implement strategic long term and short term plans and activities; monitor and evaluate the efficiency and effectiveness of operations and procedures; identify opportunities for improvement and make changes appropriate to ensure smooth and effective operations of the manufacturing facility.
• Create and execute business plans to grow production outside of OUSD and make the manufacturing facility self-sustaining financially by growing business and developing contracts with outside organizations.
• Lead the warehouse, production, facilities, and sanitation teams at the manufacturing facility on West Street to execute menus and deliver production commitments of prepared food to satellite and hybrid kitchens in OUSD.
• Collaborate with OUSD Transportation Department and school site staff to ensure safe and timely delivery of meals to OUSD satellite, hybrid and cooking kitchens at school sites.
• Plan and manage food preparation tasks, review and approve planned production menus and schedule; ensure all cooked food, prepared or from scratch for student nutrition programs meet the mandated nutritional needs, quality standards and food safety requirements.
• Operate and train staff on high volume cook chill systems including kettles, sous vide, rotary ovens, pump fill machines, tilt skillets, convection ovens, standard ranges, mixers, blast chillers, and other commercial kitchen equipment, and be able to understand the operation of large heating and cooling equipment to maintain efficiency of large scale cooking operations.
• Select, train, supervise and evaluate staff; hold direct reports accountable for results; create metrics to gauge performance of direct reports; direct, train and motivate assigned staff to meet organizational goals and exceed performance standards.
• Ensure personal safety, food safety, and quality protocols are followed.
• Lead the team to acquire and maintain safety certifications including but not limited to HACCP, Occupational Safety, and Material Safety Usage.
• Provide leadership, supervision, training, guidance, and support for a manufacturing operation.
• Provide technical expertise regarding assigned functions; formulate and develop effective policies and procedures to accomplish stated goals.
• Provide cross-training to other staff members and within the department.
• Provide monthly key performance indicator reports on manufacturing and safety metrics.
• Remain current on legislation and policies affecting food preparation and state/federal meal programming.
• Ensure lean manufacturing best practices are understood and followed in operations, maintenance, warehousing, and facilities.
• Ensure systematic planning and control of all operational management activities.
• Monitor key performance indicators against goals to ensure that progress is being made, and that corrective action is taken if necessary.
• Control and minimize manufacturing inventory, maintenance, distribution, and other overheads.
• Develop and use cost controls with an emphasis on measurement, the achievement of budget and continued cost effectiveness.
• Create and maintain key business processes which drive efficient execution: scheduling, schedule attainment, and inventory management.
• Support other areas of central production kitchen activity during heavy demand.
• Ensure an effective communication system is in place, which should include team briefings and weekly management meetings.
• Report and manage equipment needs and malfunctions to ensure timely repair and maintenance schedules are followed.
• Follow established standard operating procedures (SOPs), maintain all food quality standards, adhere to recipes, portion control, and food safety and sanitation standards and Hazard Analysis Critical Control Point (HACCP) procedures.
• Ensure compliance with all OUSD, U.S. Department of Agriculture, State of California Departments of Education and Health, Child Nutrition program, and Occupational Safety and Health Administration (OSHA) procedures, policies and standards.
• Perform work within scope of authority and training, and in compliance with OUSD policies and quality standards.
• Demonstrate courteous and cooperative behavior…