Head of Plant Operations

Position Summary

The Central Kitchen - Plant Head is responsible for the overall management and operations of the central kitchen facility, ensuring efficient production, compliance with food safety standards, and alignment with business objectives. This role oversees all aspects of production, quality assurance, inventory management, workforce supervision, and facility maintenance to ensure seamless and cost-effective operations supporting the food and beverage supply chain.

Key Responsibilities

Operations Management:

• Lead and oversee daily operations of the central kitchen to ensure timely production and delivery of products.
• Develop and implement operational processes and workflows to maximize efficiency and minimize waste.
• Monitor production schedules to meet demand forecasts and ensure consistent product quality.

Team Leadership:

• Supervise and manage a team of production staff, quality control officers, maintenance personnel, and support staff.
• Provide training, guidance, and performance evaluations to maintain a skilled and motivated workforce.
• Foster a positive and collaborative working environment.

Food Safety and Quality Control:

• Ensure compliance with food safety standards, including HACCP, GMP, and local regulatory requirements.
• Collaborate with the Quality Assurance team to implement and maintain quality control protocols.
• Address quality concerns promptly and ensure corrective actions are taken when necessary.

Inventory and Supply Chain Management:

• Oversee raw material procurement, inventory levels, and storage practices to ensure uninterrupted production.
• Implement inventory control measures to minimize losses and optimize stock levels.
• Work closely with procurement and logistics teams to manage supply chain efficiency.

Facility and Equipment Maintenance:

• Ensure all equipment and facilities are maintained in optimal working condition.
• Coordinate with the maintenance team for preventive maintenance and repair schedules.
• Ensure the plant meets health, safety, and environmental standards.

Financial and Budget Management:

• Prepare and manage the operational budget, monitoring costs and ensuring financial efficiency.
• Analyze production and operational data to identify areas for cost reduction and efficiency improvement.
• Provide regular reports to senior management on plant performance and financial metrics.

Strategic Planning and Improvement:

• Identify and implement opportunities for process improvement, technology upgrades, and innovation.
• Develop strategies to optimize capacity utilization and expand production capabilities as needed.
• Ensure alignment of central kitchen operations with the company's overall goals and objectives.

Compliance and Reporting:

• Maintain compliance with all legal and regulatory requirements.
• Ensure proper documentation and reporting of operational data, including production, inventory, and safety metrics.

Qualifications

Education:

• Bachelor's degree in Industrial Engineering, Food Technology, Operations Management, or a related field.

Experience:

• At least 6 years of experience in plant or production management within the food and beverage industry, with at least 3 years in a leadership role.
• Proven experience in managing large-scale food production or central kitchen facilities.

Skills:

• Strong knowledge of food production processes, quality assurance, and safety standards.
• Excellent leadership, organizational, and problem-solving skills.
• Proficiency in production management software and Microsoft Office Suite.
• Ability to manage budgets, analyze operational data, and drive cost-saving initiatives.

Behavioral Competencies:

• Strong interpersonal and communication skills to interact effectively with diverse teams and stakeholders.
• High attention to detail and commitment to achieving operational excellence.
• Adaptability and resilience in a fast-paced environment.

Preferred Qualifications

• Certifications in food safety (e.g., HACCP, ISO
• Experience with automated food production systems is an advantage.
• Knowledge of Lean Manufacturing or Six Sigma principles.

Work Conditions

• Requires hands-on supervision and collaboration with production and support teams.
• May involve extended working hours during peak production periods or emergencies.