Recipes Production Manager

The Recipes Production Manager plays a key role in executing daily operations within the Central Kitchen, ensuring production targets, quality standards, and food safety requirements are consistently met while supporting our Grow Every Day purpose of building skills, confidence, and connection through daily work. Reporting to the Operations Manager, this role is hands‑on and focused on leading direct reports and associates on the floor, troubleshooting day‑to‑day issues, and maintaining smooth, efficient workflows in a fast‑paced, high‑volume food production environment. This position is ideal for a strong people leader with solid food operations experience who thrives in execution, coaching teams, and creating opportunities for associates to learn, contribute, and grow every day while maintaining high operational standards. Production & Daily Operations Supervise daily production activities including order execution, batching, recipe preparation, packaging, and staging for shipment. Ensure recipes, product specifications, production schedules, and standard operating procedures are followed accurately while escalating improvement opportunities to the Operations Manager. Apply strong reading and math skills to ensure accurate recipe preparation, production measurements, quality, accuracy, and product consistency. Manage large‑scale can opening operations using manual and pneumatic equipment, along with mixing operations utilizing Hobart mixers and repetitive lifting of 50‑pound materials while ensuring proper food handling procedures. Manage spice inventory, ordering, and product usage while maintaining recipe standards. Supervise vegetable preparation processes using manual and electronic equipment to maintain efficiency and consistency in production. Maintain a strong understanding of allergens, including proper declaration and separation procedures, along with knowledge of Kosher requirements or willingness to learn. Monitor labor utilization and productivity to maintain efficient staffing levels. Coordinate with other departments to ensure alignment and smooth daily execution. Support special production needs such as promotions, holidays, demos, and new item rollouts. Team Leadership & Development Lead and support direct reports and associates through active floor presence and clear communication. Provide real‑time coaching, feedback, and direction to maintain performance and engagement. Assist with training new direct reports and associates on processes, safety, and quality expectations. Partner with Operations Manager to address attendance, performance, and conduct concerns, escalating corrective action when appropriate. Foster a respectful, inclusive work environment that supports teamwork and accountability. Food Safety, Quality & Compliance Enforce all SOPs (Standard Operating Procedures) and SSOPs (Sanitation Standard Operating Procedures). Enforce sanitation, food safety, and GMP (Good Manufacturing Practices) standards across all assigned areas. Ensure proper food handling, allergen controls, and temperature monitoring are followed. Partner with QA to address quality issues, audits, and corrective actions. Identify and report equipment or facility issues that could impact safety or production. Actively model and reinforce a safety‑first mindset. Execution & Problem Solving Respond quickly to production disruptions, staffing gaps, or process challenges. Help identify root causes of operational issues and support continuous improvement efforts. Communicate production status, risks, and needs clearly to the Operations Manager. Maintain accurate production records and required documentation. About You Experience, Skills & Abilities 3+ years of experience in food manufacturing, foodservice, or prepared foods operations. Prior experience leading hourly associates or frontline supervisors in a production environment. High‑volume or fresh food production experience preferred. Able to manage changing priorities and remain calm under pressure. Willing to jump in and support where needed to keep operations on track. Food Safety & Certifications Working knowledge of food safety, sanitation, and quality standards. ServSafe certification required or willingness to obtain. Leadership & Communication Hands‑on, approachable leader who leads from the floor. Strong communicator who can give clear direction and constructive feedback. Comfortable enforcing standards while maintaining positive team relationships. Technology & Physical Requirements Comfortable using basic production systems, Microsoft Office tools, and reporting logs. Ability to lift up to 50 lbs. Ability to push/pull carts and heavy loads with loads weighing up to 260 lbs. Frequent bending, lifting, reaching, and standing for extended periods Ability to work in coolers and freezers with temperatures ranging from 0–34 degrees. Ability to work in wet or humid environments. Ability to work around food without allergic reactions; PPE required (gloves, arm sleeves, hair nets, smocks). Schedule & Availability Willing to work varied shifts, weekends, and overtime as needed – this role typically requires 45‑50 hours per week. Consistent, reliable attendance required. Maintain an 80% on‑the‑floor management presence with 20% dedicated to administrative and office responsibilities. Why Dierbergs is right for you Health and retirement benefits including medical, dental, short‑term and long‑term Weekly pay Paid time off provided, including sick days Employee Assistance Program for you and your family to assist in many of life’s challenges, from short‑term counseling and legal questions to financial guidance Associate‑only savings, free products, bonus points, sweepstakes and more through Dierbergs Rewards Wellness initiatives and volunteer opportunities to keep you engaged and involved Rewards, recognition and appreciation programs and events to spotlight your contributions Opportunity to Grow Every Day by building knowledge, supporting growth and creating connections This job description is representative only and is not all inclusive of the responsibilities that the Associate may be required to perform. #J-18808-Ljbffr