Director of Production & Distribution

Job Description

Director of Production & Distribution

Springbone Kitchen | Brooklyn, NY | Full-Time | $150,000–$200,000

About the Role

Springbone Kitchen is seeking an experienced, strategic, and hands-on Director of Production & Distribution to lead our high-volume production kitchen and oversee the distribution of finished products to our restaurant locations.

This senior leadership role is responsible for production planning, team leadership, food quality and safety, labor and food cost management, inventory, fulfillment, and operational efficiency. The Director will oversee Production Managers, build scalable systems and processes, and ensure our production capabilities support consistent execution and continued business growth.

The ideal candidate combines strong operational and financial acumen with the ability to develop leaders, optimize production, and balance strategic planning with hands-on execution in a fast-paced food operation.

Full Job Description can be found at:

Key Responsibilities

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• Production & Planning: Oversee daily and long-term production planning, capacity, workflows, recipes, yields, quality standards, and on-time execution.
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• Distribution & Fulfillment: Manage the timely and accurate delivery of finished products to restaurant locations, including delivery schedules, logistics, route planning, and fulfillment performance.
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• Team Leadership: Lead, coach, and develop Production Managers and production teams while establishing clear expectations, accountability, and management systems.
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• Cost & Inventory Management: Oversee labor, food costs, inventory, purchasing coordination, waste reduction, yields, budgeting, and production performance metrics.
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• Food Safety & Quality: Ensure compliance with all applicable food safety, sanitation, Department of Health, OSHA, and workplace safety requirements.
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• Operational Excellence: Improve production efficiency, throughput, equipment utilization, and kitchen organization while developing scalable SOPs and systems.
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• Growth & Capacity: Partner with senior leadership to plan for increased volume, menu changes, new products, equipment investments, and future production needs.
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Qualifications

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• Spanish proficiency required .
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• SQF, HAACP, PCQI, and NYC Food Protection Certificate strongly preferred
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• 10+ years of progressive leadership experience in high-volume food production, commissary kitchens, catering, restaurants, prepared foods, or similar operations.
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• Strong management experience, preferably overseeing managers or production supervisors.
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• Demonstrated expertise in production planning, labor management, food cost, inventory, yields, waste reduction, and capacity management.
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• Strong understanding of food safety, sanitation, regulatory compliance, and workplace safety.
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• Experience developing and using operational KPIs, SOPs, and systems to improve performance and scalability.
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• Strong financial, organizational, problem-solving, and people leadership skills.
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• Ability to balance strategic planning with hands-on operational leadership in a seven-day-a-week operation.
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• Flexibility to work varying shifts, including mornings, evenings, weekends, holidays, and extended hours as needed.
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Position Details

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• Location: McKibbin Street, Brooklyn, NY
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• Work Arrangement: Fully in-person
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• Employment Type: Full-time
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• Reports To: Executive/Senior Leadership
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• Salary Range: $150,000–$200,000
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