Production Manager

Position SummaryThe Production Manager oversees all manufacturing activities, bridging artisanal chocolate craft with efficient multi-channel distribution. This role manages daily operations across company-owned retail brands, private label clients, and retail roastery partners. Leveraging a professional pastry or chocolate chef background, you will scale premium recipes, lead the production team, and ensure flawless quality control across distinct brand portfolios.Core ResponsibilitiesMulti-Channel Production ManagementSegment workflows: Balance production schedules between high-volume private label contracts and premium batches for company-owned retail brands.Coordinate roastery supply: Plan consistent, fresh inventory pipelines tailored to the specific flavor profiles required by retail roastery clients.Optimize machinery: Oversee manufacturing equipment including tempering units, enrobing lines, panning machines, and packaging setups.Forecast capacity: Align ingredient ordering and labor hours with seasonal demand spikes.Culinary Scale-Up & Brand CustomizationTranslate recipes: Convert artisanal chef creations into scalable, precise manufacturing formulas without sacrificing quality.Protect private labels: Execute strict recipe segregation to protect unique proprietary formulas for private label clients.Troubleshoot chemistry: Apply deep knowledge of chocolate tempering, ganache shelf-life, and moisture control to resolve production floor issues.Drive R&D: Develop seasonal collections and customized confection lines for company retail stores.Workforce Leadership & Floor ManagementManage staff: Directly oversee, schedule, and motivate the production and packaging team.Structure shifts: Organize daily shift allocations to maximize output and reduce costly overtime.Train techniques: Educate floor workers on precise handling, temperature control, and presentation standards.Quality, Hygiene & Cost ControlEnforce standards: Implement strict internal GMP (Good Manufacturing Practices) and standard operating procedures (SOPs).Minimize waste: Track and reduce ingredient giveaway, scrap, and rework to maintain tight cost control.Audit consistency: Run rigorous sensory panels to ensure color, gloss, snap, and flavor meet exact brand benchmarks.Job Requirements & QualificationsRequired ExperienceCulinary foundation: Extensive hands-on experience as a Chocolatier and/ or Confectioner.Operational background: Proven track record in production management within a food manufacturing plant or high-volume commercial kitchen.Skills & KnowledgeDiverse expertise: Mastery in chocolate tempering, molding, panning, and shelf-stable fillings.Business savvy: Solid grasp of inventory management, cost of goods sold (COGS), and production metrics.Leadership style: Strong command presence to direct floor workers while maintaining a collaborative team culture.