SUMMARY

The Prepared Foods Production Manager is responsible for overseeing the production of prepared food items within the Commissary, including deli meats and cheeses, home meal replacements, prepared salads, and pizzas. This position ensures that all production activities are carried out efficiently, safely, and in compliance with company policies, USDA and FDA regulations, and Good Manufacturing Practices (GMP). The Prepared Foods Production Manager leads and develops Line Supervisors to achieve production goals while maintaining strict adherence to food safety, quality assurance, and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Oversee daily production of deli meats, cheeses, sliced meats, home meal replacements, prepared salads, and pizzas.
Ensure all products meet company quality standards, customer expectations, and regulatory requirements.
Maintain compliance with all food safety, sanitation, HACCP, and GMP policies and procedures.
Direct, train, and develop Line Supervisors to achieve production, efficiency, and quality goals.
Monitor production schedules and staffing levels to meet demand while minimizing waste and controlling costs.
Partner with the Commissary Operations Manager to develop and implement operational improvements.
Champion a Redzone culture on the floor, using daily huddles and team boards to create transparency around performance and quality.
Ensure Upshop operations support efficient, high-quality product flow from commissary production through to final loadout, with a focus on store satisfaction and delivery precision.
Ensure compliance with federal, state, and local regulations governing food processing and labeling.
Maintain accurate production records, yields, and reporting for operational analysis.
Promote a culture of safety and accountability across all prepared foods production areas.
Collaborate with cross-functional teams (Quality Assurance, Maintenance, Sanitation, and Logistics) to support smooth operations.
Perform other duties as assigned by management, following all company policies and procedures.

EDUCATION AND EXPERIENCE

Bachelor’s degree in Food Science, Business, or related field; or equivalent experience.
Minimum 3–5 years of supervisory or management experience in food manufacturing, commissary, or prepared foods.
Strong knowledge of food safety regulations, GMP, HACCP, and sanitation practices.
Demonstrated leadership, communication, and team development skills.
Ability to manage multiple priorities in a fast-paced environment.

PREFERRED REQUIREMENTS

Experience in commissary, deli, or large-scale prepared foods operations.
Lean manufacturing or process improvement experience.
Bilingual (English/Spanish) communication skills.

PHYSICAL REQUIREMENTS

Exposure to Hot Environment Occasional 1-3 Hours

Exposure to Cold Environment Frequent 3-5 Hours

Standing Constant 5-8 Hours

Walking Constant 5-8 Hours

Grasping/Finger Movement & Dexterity- Left/Right Hands Constant 5-8 Hours

Bending Frequent 3-5 Hours

Twisting Frequent 3-5 Hours

Pivoting Constant 5-8 Hours

Pushing/Pulling Occasional 1-3 Hours up to 50lbs

Lifting Frequent 3-5 Hours up to 25lbs

Lifting Occasional 1-3 Hours up to 50lbs

Squatting/Kneeling Frequent 3-5 Hours

EQUIPMENT USED

Industrial food processing and packaging equipment
Slicers, ovens, mixers, and kettles
Pallet jacks, forklifts (if certified), and carts
Scales, thermometers, and quality testing devices
Computer applications and production systems
Cleaning/sanitation equipment and chemicals

Price Chopper & Market 32 Supermarkets

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Prepared Foods Production Manager