Job Description

The client is seeking a Production Manager to lead and oversee operations in their central kitchen in Washington state , which primarily produces dumplings, noodles, spices, and beef products. The ideal candidate will have a strong background in food or beverage manufacturing, proven leadership skills, and a track record of driving production efficiency while maintaining the highest standards of safety, quality, and cost control. Experience in implementing SQF, GMP and/or USDA standards is a must.

Key Responsibilities

• Production Management & Efficiency
• Manage all production activities to ensure efficient and profitable operations.
• Oversee the daily management of various departments, ensuring compliance with company, regulatory, safety, and quality standards.
• Plan, develop, and maintain Standard Operating Procedures (SOPs) for operational activities to achieve optimal workflow and consistent product quality.
• Leadership & Supervision
• Provide direction and supervision to a workforce of 20+ employees (including supervisors), aligning day-to-day operations with organizational goals.
• Conduct team meetings and maintain effective communication channels, fostering a positive work environment and high employee morale.
• Manage personnel activities such as recruitment, performance evaluations, and salary adjustments within established HR policies and practices.
• Administer discipline consistently and fairly; work with HR and plant management to resolve grievances.
• Quality Control & Food Safety
• Ensure all products meet company, customer, and regulatory requirements (e.g., USDA, FDA) regarding food safety, quality, and sanitation.
• Maintain readiness for plant inspections, conducting necessary training and audits to adhere to (GMP) and any other relevant industry standards.
• Proactively identify potential quality or safety risks and collaborate with relevant teams to implement corrective actions.
• Continuous Improvement & Process Optimization
• Continuous improvement and optimize workflows, reduce costs, and increase operational efficiency.
• Monitor and analyze key metrics, leveraging critical thinking and statistical evaluations to drive process enhancements.
• Work collaboratively to propose and implement updates or changes to current processes or procedures.
• Inventory & Resource Management
• Monitor inventory levels of raw materials, supplies, and equipment; initiate or approve purchases as required.
• Coordinate with procurement and suppliers to ensure timely delivery of quality ingredients and materials.
• Evaluate resource utilization to minimize waste and control costs while maintaining product integrity.
• Budgeting & Reporting
• Assist in the formulation of plant objectives, policies, and operational plans; collaborate with senior management to develop and monitor budgets.
• Prepare routine and ad-hoc reports (e.g., production metrics, cost analyses) for management review.
• Identify and resolve operational deficiencies in a timely manner, reporting significant issues to plant leadership.
• Compliance & Safety
• Ensure compliance with local, state, and federal regulations regarding workplace safety and health.
• Develop and implement safety programs in conjunction with other departmental managers; conduct ongoing training and regular safety audits.
• Maintain a safe working environment by enforcing proper use of equipment and adherence to safety protocols.

Qualifications

• High school diploma or equivalent; additional education in Food Science, Business Administration, or a related field is a plus.
• 5 to 8 years of experience in a manufacturing environment (preferably food/beverage), with prior supervisory or management experience.
• Solid understanding of food manufacturing process flow, continuous improvement models, and quality control principles.
• Experience in production line design, installation, and implementation is required.
• Experience of implementing SQF (Safe Quality Food) or USDA standards is necessary.
• Proficiency with Microsoft Office Suite and relevant production/ERP systems is required.
• Strong critical thinking, problem-solving, and analytical skills (including basic math and statistical evaluations).
• Ability to lead and coach teams effectively, with demonstrated knowledge of supervisory best practices and personnel management.
• Capacity to work collaboratively, adapt to change, and handle multiple tasks simultaneously.
• Certification and/or License may be required or obtained during the course of employment (e.g., food safety certifications).
• Knowledge and ability to interpret and apply company policies consistently and fairly.

Be our partners and enjoy these with us:

• Medical Insurance (plan options)
• Dental and Vision Insurance
• Paid Time Off (PTO)
• Paid Sick Leave
• 401(k) Plan with Employer Match
• Staff Meal Discounts
• State-specific leave benefits

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