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Food Production Manager Resume Samples
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0-5 years of experience
Implemented “Dine on Demand” room service project for patients and increased Gallup patient satisfaction numbers substantial
- Developed all menu items and scratch recipes for “Dine on Demand” and Trained entire staff personally for recipe accuracy, flavor profiles, and correct Plating.
- Increased cafeteria sales from $2500 daily average to $3500 daily average in 2 years.
- Selected as one of 3 finalists nationwide for Aramarks Guest Chef program
- Directed Inventory and purchasing of food related items for 300 bed hospital
- Personally worked with CEO on Board of Directors lunches and did Menu creation plus cooking of hot food and extravagant dessert creation and preparation.
0-5 years of experience
Responsible for the daily food production and food ordering of a $7 million multi concept retail operation
- Hired, developed, and directed a kitchen team of 100 employees including chefs, cooks, receivers, dishroom personnel and stewards
- Managed logistics for special events on campus and at the President’s house
- Reduced inventory by $20,000
- Reduced food cost by 1%
- Revised menus and created new weekly food specials for numerous concepts to drive sales
- Provided back of the house support for the catering event team during large events and plated meals
0-5 years of experience
Kept the food storage and the food preparation areas HACCP compliant by assessing the work stations daily and correcting the sections with the team as necessary. Preserved customer relations by quickly responding to menu, flight schedule and special requirement changes.
- Decreased labor cost by integrating a multi-ethnic workforce to partner with each other and meet their goals.
- Reduced food waste by 4% by teaching the importance of safe food handling and proper rotation.
- Motivated staff to produce high quality food for multiple airlines on schedule, by carefully monitoring inventory and providing the tools required to complete the work efficiently.
6-10 years of experience
Responsible for meeting planned food cost, kitchen labor cost and general DOE in a high volume unit. Each year we experienced an improvement on average of .5% savings from plan for these costs. Some years better than others.
- Planned labor controls and scheduling needs. Hired, terminated and developed effective training systems. Our unit was in the top 5 of lowest kitchen turnover in Northcott Company.
- Our team held the #1 food cost slot in Northcott Company consecutively for 5 years.
- Our team developed effective cleaning systems that are now used company wide.
- Planned and conducted meetings for team members anywhere from 5 to 30 staff members.
- Planned and conducted all training on menu changes and promotional roll outs.
0-5 years of experience
Coordinated production of approximately 1200 meals daily for an independent healthcare facility
- Led kitchen staff in food service and exhibition of special menus
- Formulated preparation, production, and extension sheets for the dining hall, and retail store
- Accomplished inventory and ordering of all food products and supplies while adhering to a set budget and operating cycles
- Maintained weekly inventory reports
- Promoted to Food Production Manager after 2 months of employment
0-5 years of experience
- Conducted purchasing at a residential dining unit serving 900 covers daily with $4 million in annual sales
- Managed food budget and production efficiently to meet the location’s weekly food cost
- Assured that staff adhere to safety and sanitation policies and that production is completed in a timely manner
- Created an accurate price and inventory log by posting invoices and taking inventory of all product weekly
- Formed an orientation program for student employees and trained managers across campus on initiating the program
- Reduced food cost an average of 1.4% from previous year
0-5 years of experience
Managed all ordering and forecasting for main location, satellites, and catering.
- Maintained all inventories and inventory management software for all locations.
- Successfully accomplished our budget through cost cutting measures and tight inventory controls.
- Worked hands on with customers and clients to develop menus and events.
- Managed a diverse staff of approximately 30 employees.
- Implemented food safety, production, marketing, and operations excellence procedures.
- Increased client and student survey scores to highest levels versus prior three years.
0-5 years of experience
- Responsible for daily operations of residential dining program with $3.5M in top line sales, convenience store of $750K in top line sales, and food purchases for on and off premise catering operation of $2M in top line sales
- Reduction in cost per meal and food cost by 6% over 3 years
- Implemented, maintained, and oversaw new production system (PRIMA) for entire campus
- Responsible for financial reporting and forecasting of residential operation
- Ensured local regulatory Board of Health requirements
- Responsible for training and development of supervisors and hourly associates
6-10 years of experience
Supervised kitchen staff, including food preparation and front of the house operations.
- Ensured that meals were prepared in accordance with established recipes. Maintained clean, sanitary work area, oversaw quality, and food safety.
- Planned menu for 600 students, faculty and staff
- Maintained inventory, production and ordering using the Ara “8 step” system
6-10 years of experience
Supervised kitchen staff, including food preparation and front of the house operations.
- Ensured that meals were prepared in accordance with established recipes. Maintained clean, sanitary work area, oversaw quality, and food safety.
- Planned menu for 600 students, faculty and staff
- Maintained inventory, production and ordering using the Ara “8 step” system
0-5 years of experience
Responsible for menus, recipe development, daily distribution of foods and supplies to satellite locations, scheduling of staff and staff duties, inventory & requisitions for food & supplies, and service of food to staff and students
- Managed the food service production facility located at the high school, which produced & served 2,000 meals daily for schools of approximately 2,900 students within satelliting distance
- Sent bulk foods and preparation/serving instruction to 3 out-of-town schools for on-site preparation
- Supervised 13 foodservice personnel and hired & staffed substitutes on a regular basis
- Responsible for all documentation to support government reporting requirements for compliance and state and federal reimbursement
- Conducted surveys and held meetings with students and staff for involvement in menu development & meal participation
- Planned & staffed catering of special events and meetings
- Served as vice president then district president of the north central chapter of Wisconsin School Food Service Association
0-5 years of experience
Responsibilities included daily operation for a 125 bed long-term care facility with resident dining room, employee cafeteria and vending operations
- Developed and installed four week cycle menu. Planned and executed purchases
- Maintained kitchen operations within HACCP guidelines. Passed state inspections with no deficiencies
- Interact closely with entire Healthcare staff to provide employee co-op program.
- Worked closely with Activities Department to plan special events and meals, holiday and resident birthday parties and monthly summer barbeques
0-5 years of experience
- Supervised and assisted with all aspects of production to ensure high quality meals and food safety standards were consistently practiced throughout the hospital’s patient services, retail café, and catering operations
- Lowered food costs, reduced waste, and predicted sales forecasts for a 250 bed unionized hospital account with a managed volume of approximately $2 million annually through the use of Sodexo programs
- Implemented a “Wellness & You” menu to the retail café operation, and educated the client on nutrition with food promotions and marketing
- Managed time efficiently and effectively to successfully balance other duties for day to day operations
- Scheduled, facilitated, and catered all functioned events; designed catering menus, and priced all events with policies and procedures
- Assume responsibilities of GM in his/ her absence
0-5 years of experience
Responsible for food production and waste control in a multi-textured and restricted diet venue
- Upgraded food quality, consistency, and presentation
- Created new recipes and menu items, planned and executed special events
- Trained staff in making stocks, fresh soups, the use of herbs/spices to create more flavorful dishes
- Consulted with residents, family members, and nutritionist to provide best diet and food choices for residents
- Assisted in food ordering, stock rotation, sanitation and safety controls
0-5 years of experience
Provided management of food outlets, banquets and restaurants for quality control
- Trained and supervise staff of 42 kitchen employees.
- Handled menu planning, costing, buffet rotation cycle, ice carving and Sunday brunch
- Conducted daily restaurant menu, taste panel, for recipe compliance
- Was involved in kitchen sanitation with overnight cleaning crew
- Was in charge of executing production and plating of many banquets up to 250 for lunch and 300 for dinner
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[Food Production Manager]
Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
