TITLE: Operations Manager
REQUIREMENTS: Master’s Degree in Food Science or equivalent; 4 years of experience Scale Food Preparation Enterprise.
JOB DUTIES:
Primary Duties of Operations Manager
• Managing the day-to-day operations of our food production facility, to maintain the highest safety and quality standards;
• Constantly analyzing food production processes to identify process and recipe improvements to improve quality and reduce costs;
• Collecting, analyzing and assessing production and safety data;
• Preparing filings and provide relevant data to food regulatory bodies to ensure compliance standards in food production are being met;
• Managing food production operations budget and production team;
• Ensuring productivity and profitability are met in the company’s state-of-the-art production plant;
• Developing and maintaining knowledge of industry and trends to enhance operational effectiveness, including Italian advances in frozen pizza production;
• Managing and maintaining strong relationships with our Italian suppliers and ensure all import documentation is compliant and current;
• Ensuring orders are shipped and delivered in a timely manner; and
• Overseeing and monitoring food inventory and storage.
Secondary Duties and Duties Coordinated with other Departments
• Integrating production data with the company’s marketing department
• Developing relationships with customers and “influencers” in the “high-quality, sustainable” food ecosystem and the “Italian artisanal specialty food community” to promote the
Company’s methods and products, and to inform Company marketing efforts.
• Identifying both business risk and revenue opportunity to maintain a competitive position in the frozen pizza market place
The following are examples of the substantive areas of overall responsibility of our Operations Manager that are assisted by exposure to Food Science. He will be assisted by others, but he will implement and direct our strategies in these areas.
1) Process Engineering:
a) design and engineer the most efficient process to source raw ingredients;
b) deliver ingredients to our facility using methods that reserve quality;
c) track ingredient origin on a unit basis;
d) prepare them at the optimum scale to preserve quality.
2) Packaging – determining the optimum format to deliver our product while preserving integrity and quality, and implementing the chosen packaging solution
3) Storage – of food ingredients and finished product
4) Physical Food Properties:
a) Analysis and measurement of the physical properties of our food in a variety of environments;
b) Determining the optimum “recipe” for products desired by our target consumer:
– aroma, mouth feel, texture, taste, visual appeal are the elements of this component (it is worth noting that these characteristics behave quite differently in a scaled food preparation
operation than in a home kitchen and that optimizing the “recipe” requires Food Science education and expertise);
5) Nutrition – Evaluating the changes in the nutrient content of food during processing and storage for regulatory purposes and for the benefit of our customers; and
6) Other technical inquiries, as required, such as food rheology (the “flow” of ingredients of different textures and densities), dehydration, concentration, protein, and enzyme interactions;
meat handling; and the assessment of potential new ingredients.
SALARY: $125,000 per year.
CONTACT: Send resumes to:
Food Assembly NYC LLC, LaRossi Pizza,
63 Flushing Avenue, Building 58, Suite 1B,
Brooklyn, NY 11205
Jobsite: Brooklyn, NY (Full-Time Position)
