Description
Directly supervise food production operations, coordinating staff, schedules, and resources to deliver safe, high-quality products efficiently and within budget.
- • Supervise daily food production lines and prep activities to meet schedule and quality targets.
- • Assign staffing, workstations, and tasks based on production plans.
- • Train employees on recipes, equipment operation, sanitation, GMP, HACCP, and safety procedures.
- • Monitor adherence to SOPs, CCPs, and allergen controls; document and verify records.
- • Inspect ingredients, supplies, equipment, and work areas for readiness and compliance.
- • Forecast labor, equipment capacity, and ingredient needs from production schedules.
- • Estimate and requisition ingredients and packaging for batches; verify deliveries and specs.
- • Control inventory of raw materials, WIP, and smallwares; report and resolve shortages.
- • Verify batch yields, lot codes, and traceability records; reconcile variances.
- • Analyze waste, rework, and downtime; implement corrective and preventive actions.
- • Set portion standards, batch sizes, time sequences, and equipment setups.
- • Lead pre-shift meetings and communicate goals, changes, and safety topics.
- • Oversee cleaning and sanitizing; verify SSOP and CIP completion and effectiveness.
- • Develop and enforce departmental policies, procedures, and continuous improvements.
- • Create shift schedules; manage attendance, time sheets, and payroll approvals.
- • Conduct coaching, performance reviews, and disciplinary actions as needed.
- • Ensure equipment maintenance; plan PMs and arrange repairs or service calls.
- • Participate in production, prep, and line setup during peak demand or training.
- • Resolve internal and client quality concerns; partner with QA on disposition and release.
- • Ensure compliance with OSHA, FDA/USDA, and local health regulations.
- • Track and manage labor and material costs to meet budget targets.
- • Coordinate staging, labeling, and shipment of finished goods with logistics.
- • Support audits and lead root-cause investigations for deviations or complaints.
- • Maintain production, quality, and personnel records and KPIs in required systems.
- • Coordinate with culinary and R&D on recipe changes, scaling, and new product trials.
- • Work with purchasing and suppliers to ensure on-time material availability.
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Related Pathways
Hospitality, Events & Tourism
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Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
