Food Production Manager / Pack Out - Middletown, PA

Job Summary:

The Production Manager – Pack‑Out Operations is a hybrid leadership role responsible for overseeing food production, pack‑out execution, and overall operational performance within a food manufacturing environment. This position manages daily production and pack‑out activities while ensuring food safety, quality standards, financial performance, and regulatory compliance. The Production Manager serves as a hands‑on leader who takes ownership of operations, timelines, staff development, and continuous improvement.

Essential Duties and Responsibilities: 

•    Is well versed in all aspects of foodservice management, with a proven track record of success
•    Takes ownership of the operation and ensure operation meets all timelines for service and all other timelines established by management and/or client
•    Manages all financials including planning, budget development and analysis, and financial reporting
•    Is proactive and positive; interacts professionally with a diverse group of associates, peers, managers, suppliers, clients and customers
•    Possesses knowledge and understanding of meal requirements.
•    Assures standardized recipes are followed and ensures proper portioning of foods.
•    Verifies all items in their proper quantity are prepared for tray line.
•    Audits records to ensure conformance with the Company and government as well as regulations and codes regarding food storage, preparation, sanitation and record keeping
•    Hires, trains and develops the associates
•    Monitors and investigates any overages or shortages.
•    Collaborates with the managers of all the departments and the Director of Operations to ensure all tasks on daily production are completed.
•    Participates in managerial and food quality meetings.
•    Verifies food safety records are completed.
•    Monitors labeling all items with proper information.
•    Practices and enforces all federal, state, and local regulations.
•    Schedules Maintenance on all equipment.
•    Adheres to all company policies and procedures.

Education, Work Experience or Capability Requirements: 

•    B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of  directly related experience preferred.
•    4+  years of direct foodservice operational management experience in food manufacturing, restaurant,  hotel, country club and/or experience producing meals for outside groups.
•    Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation a plus.
•    Experience with P&L accountability is highly desirable.
•    Ability to communicate on various levels to include management, customer and associate levels
•    Knowledge of financial, budgetary, accounting and computational practices
•    Proficient computer skills to include various computer programs, Microsoft Office programs and email.
•    ServSafe® certified is preferred.

Physical Requirements: 

• Managerial staff must be available to work 8–10 hours per day, based on business needs. 
• Ability to work in a refrigerated manufacturing environment (34°F–40°F).
• Ability to push, lift, and carry items weighing up to 50 pounds. 
• Ability to stand for extended periods of time throughout the workday. 
• Ability to use hands and arms for tasks requiring seizing, holding, grasping, turning, and other repetitive hand    movements.