Director of Kitchen Operations

2 months ago

New Bedford, United States MariMed, Inc. Full time

(*Recruiters/Firms, Do NOT Contact)


Director of Kitchen Operations


MariMed Inc. is seeking a Director of Kitchen Operations at a production and processing facility in New Bedford, Ma.


MariMed Inc. is a multi-state cannabis operator dedicated to improving the lives of people every day through its products, actions, and values. The Company develops, owns, and manages state-licensed cannabis facilities, including growing and processing facilities as well as medical and adult-use retail dispensaries. MariMed is at the forefront of research and innovation, and its craft cannabis cultivation approach has resulted in a portfolio of premium, award-winning, and top-selling product brands. The foundation of MariMed’s success is a culture of collaboration, compassion, and integrity.


Join our dynamic team as the Director of Kitchen Operations, where you will lead a vibrant team to achieve unparalleled efficiency, quality, and productivity across our production sites. You will oversee a multi-location production team, championing operational excellence through strategic leadership, ongoing training, and stringent quality controls. Your acumen in financial management, inventory oversight, and adherence to safety standards will be instrumental in sustaining our operational excellence while aligning with our sustainability goals. With a commitment to continuous improvement, you will collaborate across departments to ensure our kitchen operations support and advance broader company objectives.


Key Responsibilities:


Operations Management

  • Supervise all facets of kitchen operations within our production facilities, ensuring that efficiency, productivity, and quality are consistently upheld.
  • Formulate and execute strategies to optimize kitchen workflows, enhance production processes, and align with overarching company goals.

Team Leadership

  • Guide, mentor, and manage a team of production and kitchen staff, fostering a collaborative and high-performance work environment.
  • Oversee a traveling production team, ensuring they are well-prepared, trained, and supported to maintain operational excellence across various locations.
  • Conduct regular performance assessments, provide constructive feedback, and implement training programs to bolster team skills and career growth.

Quality Control

  • Oversee the quality control process, ensuring that all food products adhere to the highest standards of taste, presentation, and safety.

Inventory and Supply Chain Management

  • Manage inventory levels meticulously, ensuring timely procurement and efficient utilization of ingredients and supplies to minimize waste and control costs.
  • Cultivate and maintain strong relationships with suppliers, negotiating contracts to secure the consistent availability of top-tier ingredients.

Budgeting and Cost Control

  • Develop and oversee the kitchen operations budget, encompassing labor, ingredient costs, and equipment maintenance.
  • Monitor financial performance closely, identify opportunities for cost savings, and implement strategies to boost profitability.

Health and Safety Compliance

  • Ensure that all kitchen operations comply with local, state, and federal health and safety regulations, including proper food handling, storage, and sanitation practices.
  • Conduct regular inspections and audits to maintain a safe, compliant work environment, addressing any issues promptly.

Sustainability and Waste Management

  • Lead the implementation of sustainable practices in kitchen operations, focusing on waste reduction, resource conservation, and environmental stewardship.

Cross-Functional Collaboration

  • Collaborate effectively with other departments, including procurement, logistics, and customer service, to ensure seamless operations and alignment with the company’s broader objectives.
  • Provide the executive team with regular updates on kitchen operations, including challenges and achievements.

Innovation and Continuous Improvement

  • Stay abreast of industry trends, emerging technologies, and culinary innovations, integrating relevant developments into kitchen operations.
  • Champion initiatives aimed at continuously improving processes, enhancing product offerings, and maintaining a competitive edge in the marketplace.


Essential Skills:


Leadership and Management Experience

  • Extensive experience in large scale food production operations, with a proven ability to lead large teams and manage complex, multi-location operations, including traveling production teams.

Culinary Expertise

  • A deep understanding of culinary techniques, and food production processes, coupled with a strong commitment to quality and innovation.

Financial Acumen

  • Proficient in budgeting, cost control, and financial management within a kitchen or food production environment.

Operational Efficiency

  • Demonstrated ability to optimize workflows, manage inventory, and enhance operational efficiency in a fast-paced production setting.

Health and Safety Compliance

  • Comprehensive knowledge of food safety regulations and best practices, with a steadfast commitment to maintaining a safe, compliant kitchen environment.

Problem-Solving and Decision-Making

  • Strong analytical skills with the capacity to make sound decisions under pressure, focused on achieving operational excellence.

Communication and Collaboration

  • Exceptional communication and interpersonal skills, with the ability to collaborate effectively across departments and with external partners.


Qualifications:


Educational Background

  • A degree in Culinary Arts, Hospitality Management, Business Administration, or a related field is preferred.

Professional Certifications

  • Certifications in food safety, culinary arts, cGMP, or kitchen management are highly desirable.

Experience

  • A minimum of 8-10 years of experience in kitchen production management, with at least 5 years in a leadership role.

Background Check

  • Must pass a comprehensive background check annually.


Physical Requirements and Working Conditions:


Physical Tasks

  • Capable of performing physical tasks, including standing for extended periods, lifting up to 50 lbs., and working in a fast-paced kitchen environment.
  • Must be able to work in varying temperature conditions, including hot kitchen environments and refrigerated storage areas.


Work Schedule and Travel


  • Flexibility to work early mornings, late nights, weekends, and holidays as required by the demands of the production facility.
  • Willingness to travel up to 60% interstate to oversee operations at various locations, manage the traveling production team, attend meetings, and collaborate with other teams across the company’s network.

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