Title: Production Manager
Supervisor: Director of Operations
Salary Type: Full-time Exempt
Salary Range: $52k - $55k
Basic Job Purpose/Function:
IThe Production Manager works in close collaboration with the Rogue Food Unites (RFU) Directors, Logistics, and Programs teams to produce a line of freeze dried meals ready to eat (MRE). This is a new program that will potentially become statewide to meet emergency feeding needs.
The Production Manager oversees the production and manufacturing of all RFU MRE product lines. This role will direct day-to-day activities related to the manufacture of freeze dried food products, with the goal of maintaining finished goods supply across all distribution channels, achieving targeted inventory levels and ensuring product quality. As RFU’s MRE program grows, this role will also build out tools and processes required as the organization scales in size and complexity. This position requires discretion, flexibility, and strong attention to detail.
Primary responsibilities of this position include but are not limited to following nutritional guidelines, managing inventory so all necessary ingredients are stocked, ensuring employees follow proper sanitation and safety standards, coordinating all food service operations while strictly adhering to ODA and USDA requirements, ensuring adherence to FIFO procedures for all raw product and finished goods inventories, setting regular cleaning standards for all kitchen equipment and verifying that staff is maintaining sanitation levels, and maintaining and cleaning all equipment. The Production Manager must demonstrate a detailed understanding of the quality requirements for the product being produced and be able to make adjustments as necessary to achieve maximum quality. This position has a direct effect on the quality of our products.
Rogue Food Unites is developing core programs but also is a first responder for disaster relief and so responsibilities will include adapting core programs to emergent needs that are region- and disaster-specific.
Essential Duties:
1. PROGRAM DEVELOPMENT: The Production Manager will work with the RFU team and/or representatives to produce healthy freeze dried meals that meet nutritional guidelines and take into account food allergies, dietary restrictions and cultural considerations. Meal production must comply with all federal, state, and local laws, rules, regulations, and policies. Recipes will be provided.
This position is responsible to ensure compliance with Critical Control Points and Preventive Controls in their process, which may include one or more of the following: Cook Time and Temperatures, Metal Detection, Cooling Time and Temperatures, Bar Code Reader, Line Clearance, Pre-Operational Cleaning and Sanitation, and Material Usage.
2. SITE & MEAL PREP: The Production Manager will assume responsibility to ensure that the commercial kitchen is cleaned according to USDA and RFU standards and ready for production at all designated times. The area will consistently be returned to the condition in which it originated in accordance with RFU’s HACCP plan. They will assure the kitchen is ready to operate all shift(s) by having ingredients and materials ordered and stocked.
3. MEAL PACKAGING: Responsible for all aspects of receiving, preparing, cooking and freeze-drying MREs. RFU will provide clear instructions for how and when meals shall be packaged.
4. TEAM MANAGEMENT: Production Team Manager is responsible for overseeing all aspects of the production process, from planning and scheduling to execution and quality control, while also managing and motivating the production team. This includes ensuring production targets are met, maintaining quality standards, optimizing workflows, and managing resources effectively.
5. PERFORM RELATED DUTIES AS ASSIGNED. Includes non-emergent tasks and also being “hands on” as needed for whatever duties are required during times of emergency or disaster. Occasional travel may be required. Hours of work engagement will vary.
Minimum Qualifications:
● A minimum of two (2) years of restaurant cooking experience and meal preparation experience
● A minimum of two (2) years of food service coordination experience
● A minimum of three to five (3-5) years of experience in food production management or a similar role within the food manufacturing industry, including supervisory or managerial roles.
● Demonstrated experience working independently in a fast-paced, highly fluid work environment with frequent interruptions.
● Strong knowledge of food safety regulations (HACCP, GMP), quality management systems, and excellent leadership, communication, and problem-solving skills.
● Knowledge of manufacturing processes, quality control, and safety standards.
● Demonstrated experience with food cost projections and budgeting
● Possession of a valid Oregon Food Handler’s card, or the ability to obtain one
● A valid state driver’s license
● Understanding of proper use and maintenance of all kitchen equipment.
● Understanding and knowledge of safety, sanitation and food handling procedures.
● Commitment to quality service, and food and beverage knowledge.
● Familiarity with Google Suite and Microsoft office tools, particularly experienced with
spreadsheet and word processing software.
Desired Qualifications:
● A Bachelor's degree in Food Science, Food Technology, or a related field.
● At least an Associate’s Degree in Culinary, Hospitality, Administration, Business, or a
related field.
● A minimum of two (2) years of front of house hospitality experience
● Any non-profit organization experience.
● Bilingual / Bicultural in Spanish a plus
Knowledge, Skills, and Abilities (KSAs):
● Strong base of culinary knowledge
● Ability to carry out responsibilities in alignment with the mission and vision of Rogue
Food Unites.
● Ability to prioritize multiple projects in a high-volume, service- and client-oriented
environment while under the pressure to meet deadlines.
● Ability to work autonomously/independently.
● Demonstrated ability to communicate using various communication tools.
● Demonstrated experience serving clients across a diverse spectrum of backgrounds.
● Possess strong analytical skills, solid communication abilities, and excellent coordination
practices.
● Excellent interpersonal and diplomacy skills.
● Excellent oral and written communication skills.
● Excellent organizational skills and demonstrated ability to perform detailed work with a
high degree of accuracy.
● Strong computer skills.
● Demonstrated knowledge, skills, and abilities in promoting and advancing an
atmosphere of inclusiveness and collegiality, in addition to a workplace culture of equity,
respect, and advocacy.
Working Conditions:
Work is typically performed in a commercial kitchen while standing where food is prepared for freeze drying. Repetitive motion for kitchen tasks as well as hand/write motion for data-entry and keyboarding functions. Occasional strain to the eyes while working with a computer terminal. Frequent interruption or change in workflow is expected.
Must be able to meet other usual and customary physical requirements including:
Must be able to ascend and descend ladders, scaffolds, stairs and work in confined spaces and in proximity to loud equipment.
Must be able to lift and carry up to 50 pounds regularly.
Must be able to respond quickly to sounds.
Must be able to move safely over uneven terrain.
Must be able to see and respond to dangerous situations.
Must be able to work in cold or hot environments and on concrete floors.
Ability to stand for long periods of time.
Physical ability to work indoors if masked for health protection, including sitting, standing, loading, running, and/or climbing stairs while masked.
Noise level in the work environment can be loud
Exposure to various food allergens
Regular requirement to stand, walk, climb, push, pull, reach, carry, and lift and twist
Date Created:
June 25, 2025