- Featured in:
More Food Production Supervisor Resumes
Use these Food Production Supervisor samples as a guideline or visit our extensive library of customizable resume templates.
High Quality
The best examples from thousands of real-world resumes
Expert Approved
Handpicked by resume experts based on rigorous standards
Diverse Examples
Tailored for various backgrounds and experience levels
Additional Production Resume Samples
Food Production Supervisor Resume Samples
No results found
6-10 years of experience
Supervised, directed, and participated in the cleaning and sanitizing of food
production areas and equipment in a high volume food processing facility.
- Supervised the preparation of production schedules, preparation and assembly of meat product.
- Directed and supervised compliance with inspection findings of local, State, and federal health authorities.
- Maintained files and records and submitted reports on site cleaning and sanitizing and food preparation.
- Recommended and tested cleaning compounds, detergents, and procedures for use at the site.
- Performed related duties as assigned.
0-5 years of experience
Supervise a staff of up to 80 employees in a unionized environment to ensure food specifications, quality assurance and adherence to HACCP, FDA and safety regulations. Manage a culturally diverse work environment.
- Maintained all financial goals related to productivity, overtime, labor goals and meals per hour.
- Conducted weekly inventory of all food and non food products to ensure accurate production usage, minimization of waste and control of food cost variances
- Controlled food and labor cost by using weekly sales forecast and other KPI's
- Personnel management success by training and motivating employees to ensure maximum productivity through development and retention programs
- Implemented lean management principles to reduce work space of Production department resulting increase productivity and provided potential work area for new customers.
0-5 years of experience
Responsible for the production of 35,000 in-flight meals per day for all major airlines.
- Responsible for all material requisitions and any deviations that were not client specific.
- Maintained accurate production levels to maintain a certain food cost variance
- Supervised a union work force of 45 employees.
- Consistently beat targets for labor, overtime and quality.
- Promoted to Chicago the largest kitchen to support and promote success
0-5 years of experience
Responsible for the production of 35,000 in-flight meals per day for all major airlines.
- Responsible for all material requisitions and any deviations that were not client specific.
- Maintained accurate production levels to maintain a certain food cost variance
- Supervised a union work force of 45 employees.
- Consistently beat targets for labor, overtime and quality.
- Promoted to Chicago the largest kitchen to support and promote success
6-10 years of experience
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Addressed all personnel issues promptly and professionally
- Oversaw the daily operations of food processing
- Ensured that production met health, sanitation, and quality standards set by the corporation, food industry, and government agencies
- Responsible for coordinating shifts, arranging schedules, and monitoring employee performance
0-5 years of experience
- Managed employees' flow of service
- Provided operational support and quality control
- Maintained high levels of customer service
- Ensured sufficient supplies in inventory, stock, and storage
0-5 years of experience
Reviewed, approved, and supervised production schedule and work orders.
- Enforced food safety rules and Good Manufacturing Practices (GMPs).
- Managed employees and allocated resources to meet production schedule.
- Maintained inventory and coordinated the ordering of materials to be used for production.
0-5 years of experience
Supervised a department of 15-30 people (depending on season).
- Oversaw daily production of all cold food preparation for the resort. The department service 4 satellite kitchens and prepared all cold food for catered affairs up to 10,000 people.
- Worked lines in all of the satellite restaurants when needed and was able to fill in any area of kitchen at any time.
- Prepared hot foods for banquets when needed and worked front of the house when large banquets were held.
- Worked in room service on an as needed basis, servicing a capacity of 740 rooms.
- Oversaw the resort's pizza parlor and handled any customer complaints/concerns.
- Worked as storeroom operator on the evening shift to ensure that inventory was maintained and that accurate food was ordered.
0-5 years of experience
Ensures preparation for all catering events, including weekly and monthly luncheons and parties.
- Meets with residents concerning menu planning.
- Responsible for direction of cooking unit, salad preparation, and wait staff of main dining room for a facility of 300 residents.
- Maintains production books, recipe development, food production procedure guidelines, and general
- Inventories and purchases all food products utilizing computer programs. Gathers reports for budget control.
- Implements quality assurance monitors for food production, incorporating HAACP regulations.
6-10 years of experience
- Supported the implementation and management of HACCP and responsibility for reinsuring that FDA and company standards are maintained
- Implemented variable production schedules (VPS) for each work station
- Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
0-5 years of experience
Oversee the production of meals to consumed on all the major airlines.
- Supervise 50 employees who produce flight meals and ensure they are up to company standards.
- Log and track inventory and give real time updates on the production process to superiors.
- Produce daily work logs and shift schedules for employees.
6-10 years of experience
In charge of training, scheduling and supervising employees for mass food production processing according to recipes and health department standards in a fasted paced environment
- Conduct training sessions for staff in areas of cleaning kitchen equipment and preventing damage and injury.
- Oversees kitchen labor and food costs budgetary requirements.
- Developed incentive program for employees to boost team morale
0-5 years of experience
Oversee daily operations and food production
- Responsible for coordinating shifts and schedule changes
- Responsible for monitoring employee performance
- Responsible for making sure all state forms are completed
- Must maintain high level of customer service
- Worked directly with kitchen staff to assure quality of food
0-5 years of experience
Managed all processes of the cafeteria-production, inventory, ordering, receiving, and scheduling.
- Responsible for menu development, creation, and planning.
- Responsible for training and coaching on all back of the house functions.
- Responsible for audits, HAACP, and financial functions of the cafeteria.
0-5 years of experience
Oversee daily operations and food production
- Responsible for coordinating shifts and schedule changes
- Responsible for monitoring employee performance
- Responsible for making sure all state forms are completed
- Must maintain high level of customer service
- Worked directly with kitchen staff to assure quality of food
6-10 years of experience
Manage and control resources, materials, and all food purchasing to ensure quality, adequacy of supply and cost control within budgetary guidelines.
- Serve as a system-wide expert within food services to develop, implement and lead food production and culinary operations/processes in collaboration with site food service leadership.
- Develop and implement plans to standardize/streamline food production service policies, procedures and practices across the system which includes recipes, inventory and purchasing of equipment for all patients, retail, and catering services.
- Create system-wide tools to train food production staff on food production, presentation, quality, cost control, safety and sanitation.
