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Director of Manufacturing & Production Operations

Skills: Manufacturing & Production Operations, Culinary Production, Manufacturing, Food Production, Facilities Management, Finance, Union Management, Menu Development, Food Service Operations

Experience level: Mid-senior 

Experience required: 5 Years 

Education level: Bachelor’s degree 

Relocation assistance: No

Job Description:

We are seeking a dynamic individual with a unique blend of culinary, manufacturing & logistics, financial acumen, and facilities management skills to fill its Director of Manufacturing & Production Operations role. This position will oversee all culinary production for NYC Health + Hospital 's Culinary Center in Brooklyn, NY. Reporting directly to the Client Executive 2, the successful candidate will work closely with 3 Managers and oversee a team of approximately 80 client union employees.

Must have manufacturing experience in order to understand the processes that drive production and focus on monitoring the finances and future capital spend for the enhancement and growth of the culinary center.

This role represents a unique opportunity for a strategic thinker with a passion for food production, facilities management, and client service. The successful candidate will play a pivotal role in shaping the future of food service delivery within the hospital, driving innovation, and ensuring operational excellence.

Must Have Experience: Quality Leadership, Finance, Union Management, Manufacturing (FDA, USDA)

Responsibilities for this role include:

• Working with Culinary Operations team that manages food production operations for more than 14 facilities within the hospital, ensuring timely and high-quality delivery

• Collaboration with culinary teams to execute menus developed by our in-house chef, maintaining consistency and quality across all locations

• Implementing efficient manufacturing processes to scale production while adhering to regulatory standards and quality control measures

Facilities Management:

• Oversee facilities related to food production, including kitchen facilities, equipment, and storage areas

• Coordinate maintenance activities to ensure operational efficiency and compliance with safety standards

• Optimize facility layout and workflow to enhance productivity and streamline operations

Client Interaction and Future Planning:

• Act as the primary point of contact for client interaction, addressing concerns and proactively identifying opportunities for improvement

• Collaborate with clients to plan for future projects and expansions without disrupting ongoing production

• Anticipate client needs and develop strategies to enhance service offerings and meet evolving requirements

Financial Management:

• Assume significant financial responsibility, ensuring prudent allocation of resources and meticulous budget management

• Account for every dollar spent, maintaining transparency and accountability in financial transactions

• Implement cost-saving measures and efficiencies to optimize financial performance

Union Employee Management:

• Navigate the complexities of working with unionized employees, fostering positive labor relations and ensuring compliance with collective bargaining agreements

• Address employee concerns and grievances in a fair and equitable manner, promoting a collaborative and respectful work environment

Qualifications:

• Proven experience in large-scale food manufacturing and production, preferably within a healthcare or institutional setting

• Understanding of menu development and food service operations

• Expertise in facilities management, including knowledge of kitchen equipment, maintenance protocols, and safety regulations

• Exceptional client interaction skills with a track record of building and maintaining strong relationships

• Financial acumen with the ability to manage budgets, analyze financial data, and drive cost-saving initiatives

• Experience working with unionized labor and navigating labor relations dynamics.

• Familiarity with the New York market and regulatory environment

• Excellent organizational, problem-solving, and communication skills

MUST HAVE

• Bachelor’s Degree or equivalent experience.

• Must have manufacturing experience in order to understand the processes that drive production and focus on monitoring the finances and future capital spend for the enhancement and growth of the culinary center.

• Must Have Experience in Quality Leadership, Finance, Union Management, Manufacturing (FDA, USDA)

• Experience in large-scale food manufacturing and production, preferably within a healthcare or institutional setting.

• Experience of menu development and food service operations.

• Experience in facilities management, including knowledge of kitchen equipment, maintenance protocols, and safety regulations.

• Exceptional client interaction skills with a track record of building and maintaining strong relationships.

• Financial acumen with the ability to manage budgets, analyze financial data, and drive cost-saving initiatives.

• Experience working with unionized labor and navigating labor relations dynamics.

• Familiarity with the New York market and regulatory environment.

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