Food Production Operations Manager

About Us

Variety FoodServices is a one stop solution for catering, micro markets, and vending

clients across the State of Michigan. This 98 year old family owned business believes

our people are our greatest asset, and we are committed to building a culture that

fosters growth, innovation, and collaboration. View our story at this link,

-iSdowzmN, where brothers Ken & Don

Nowak, sons of founder Norman Nowak, share their stories and memories of our

expansive history.

Position Overview

Variety FoodServices is seeking a highly motivated and experienced

Operations Manager to lead a complex, high-volume food production operation. This

position is well suited for a results-oriented leader with a strong background in food

production, logistics, manufacturing, or other fast-paced operational environments who

is committed to driving efficiency, quality, and continuous improvement.

This operation is centered on off-site centralized food production supporting multiple

service channels, including K-12 schools, senior nutrition programs, institutional

accounts, and grab-and-go retail distribution.

The Kitchen Operations Manager will oversee all aspects of daily production and

operational performance, including workflow optimization, product quality, food & staff

safety and regulatory compliance, labor management, inventory coordination, and

overall operational efficiency. This role provides direct leadership and support to

Production Supervisors responsible for day-to-day execution, while indirectly overseeing

a team of 35+ production employees to ensure company standards, customer

expectations, and operational goals are consistently achieved.

Essential Duties & Responsibilities

Manage kitchen production operations to ensure safety, quality, and efficiency

Manage production system, data, & administrative team

Manage food and labor costs; minimize waste; participate in budgeting and purchasing

decisions

Identify and implement continuous process improvements that improve quality,

efficiency, and profitability

Establish and enforce recipe standards, portion accuracy, presentation spec, and

temperature control across all meal types

Establish and enforce food safety and quality control systems in compliance with all

regulatory standards, HACCP plans, health department readiness and sanitation

standards across all production areas

Ensure Menu Compliance for all nutrition sectors

Lead teams in alignment with company Core Values and culture expectations.

Maintaining clear and effective communication, operational standards, provide direction,

discipline, accountability, feedback, support, and recognition

Conduct routine inspections and review production logs to ensure compliance with

operational standards

Oversee inventory management and procurement to ensure adequate supply levels

and uninterrupted operations

Partner with cross-functional leadership to identify and implement best practices

Support workforce development initiatives, including coaching, training, career pathing,

and succession planning

Drive continuous improvement initiatives across all areas of operations

Qualification & Requirements

Bachelor's degree in Operations Management, Supply Chain Management, Hospitality

Management, or related field preferred; -

o No degree is acceptable IF equivalent operational leadership experience in highvolume food production environments (15+years)

Minimum 5+ years of experience in an operations management role

Proven success managing high-volume teams of 30+ employees, including

supervisory staff and frontline teams, preferably in food production, manufacturing, or

logistics

Demonstrated ability to manage fast-paced, high-volume operational environments

Strong financial acumen with experience managing budgets, labor costs, and

operational KPIs

Solid understanding of food safety regulations and quality control standards

Strong leadership, communication, organizational, and problem-solving skills

Ability to interpret data and implement process improvements effectively

Flexible availability, including early mornings, evenings, weekends, or as operational

needs require

Proven track record of driving operational efficiency, performance improvements, and

cost savings

Preferred Qualifications

ServSafe Food Protection Manager Certification and ServSafe Allergen Certification

(preferred)

Multi-concept catering operations experience

Experience in culinary operations or nutritional meal development (a plus)

Experience in K-12 food service, senior nutrition programs, institutional feeding, or

centralized commissary operations