Central Kitchen Production Manager

We are looking for a hands-on, highly organised and passionate Production Kitchen Manager to take ownership of our central production kitchen, overseeing daily operations, food production, stock management, food safety and quality control.

The ideal candidate will have experience in a central production kitchen, food manufacturing environment or similar operation supplying multiple outlets. They will understand how to plan and scale food production efficiently, maintain consistent quality, manage stock and par levels, and ensure every outlet receives the products it needs on time.

Alongside strong operational skills, the candidate must have a genuine passion for healthy foods and drinks, wellness ingredients and product development.

Key Responsibilities1. Kitchen & Production Management

• Take full responsibility for the day-to-day running of the central production kitchen, ensuring all production is completed efficiently, safely and on schedule.
• Plan and manage daily and weekly production schedules based on outlet requirements, stock levels, sales demand and upcoming business needs.
• Organise prep lists, batch production sheets, recipes and production schedules to ensure efficient workflows and consistent output.
• Ensure all recipes, preparation methods, portion sizes, yields and product specifications are followed accurately.
• Maintain consistency in taste, presentation, quality and yield across all products.
• Oversee ingredient preparation, batch production, packing, labelling, storage and dispatch to tease outlets.
• Ensure orders are prepared accurately and dispatched on time, with the correct quantities and appropriate storage and transport conditions.
• Monitor production capacity, staffing and equipment to ensure the kitchen operates efficiently.
• Identify opportunities to improve productivity, reduce unnecessary preparation time and streamline production processes.

1. Outlet Coordination & Communication

• Act as the main point of contact between the central production kitchen and all tease outlets.
• Liaise regularly with outlet managers to understand daily and weekly requirements, upcoming promotions, sales trends and changes in demand.
• Collect and consolidate outlet orders to produce accurate, realistic and efficient production plans.
• Establish clear ordering deadlines and communication processes to ensure all outlets receive their requirements on time.
• Monitor outlet feedback on product quality, freshness, consistency, quantities and delivery schedules, taking action where necessary.
• Anticipate demand fluctuations and adjust production plans accordingly to avoid stockouts, overproduction and unnecessary waste.
• Ensure clear communication between the kitchen, operations team and outlets regarding new products, recipe changes, availability and operational updates.
• Maintain accountability for the accuracy and reliability of products supplied to each outlet.

1. Stock Management, Inventory & Par Levels

• Take ownership of all central kitchen inventory, stock sheets and ingredient purchasing requirements.
• Create, maintain and regularly update accurate stock sheets for ingredients, packaging and finished products.
• Establish appropriate par levels and minimum stock levels for key ingredients and products, taking into account lead times, shelf life, usage and outlet demand.
• Monitor stock movements, usage, wastage and variances to ensure accurate inventory control.
• Manage stock rotation using FIFO or FEFO principles, as appropriate, and ensure all ingredients and finished products are stored correctly.
• Coordinate with outlets to monitor their stock levels and establish clear processes for ordering, replenishment and reporting shortages.
• Forecast ingredient and packaging requirements based on production plans, outlet orders and anticipated demand.
• Place or coordinate purchase orders with approved suppliers, ensuring ingredients are available when needed and purchasing is cost-effective.
• Monitor supplier performance, delivery accuracy, ingredient quality and pricing, escalating any issues where necessary.
• Conduct regular stock counts and investigate discrepancies between recorded and actual stock.
• Track food waste, production losses and ingredient yields, implementing measures to reduce waste and improve gross margins.
• Work with management to monitor food costs and identify opportunities for cost savings without compromising product quality.

1. Food Safety, Hygiene & Compliance

• Take responsibility for maintaining the highest standards of food safety, hygiene and cleanliness throughout the production kitchen.
• Ensure compliance with all relevant food safety legislation, local authority requirements and company procedures.
• Implement and maintain HACCP-based food safety management procedures, including temperature monitoring, allergen controls, cleaning schedules and traceability.
• Ensure all ingredients and finished products are correctly labelled, dated, stored and transported in accordance with applicable food safety requirements.
• Maintain accurate records of deliveries, food temperatures, cleaning, production batches, allergens, stock rotation and traceability.
• Ensure correct food handling, personal hygiene and cross-contamination prevention procedures are followed at all times.
• Oversee cleaning schedules, kitchen inspections and hygiene audits, ensuring the kitchen remains inspection-ready.
• Monitor product shelf life and storage conditions, escalating any concerns and ensuring potentially unsafe products are not distributed.
• Ensure all team members complete the required food safety and hygiene training and that qualifications remain up to date.

1. Team Management & Training

• Supervise and support production kitchen staff, allocating responsibilities and ensuring production targets are achieved.
• Organise staffing and daily workloads in line with production requirements.
• Train team members on recipes, preparation techniques, portion control, food safety, hygiene and company standards.
• Develop and maintain clear standard operating procedures (SOPs) for all key production processes.
• Establish a culture of accountability, organisation, cleanliness and attention to detail.
• Monitor team performance, productivity and adherence to operational procedures.
• Identify training needs and support the development of a capable, reliable and efficient kitchen team.

1. Product Development & Innovation

• Work closely with management on the development and launch of new tease food and beverage products.
• Demonstrate a genuine passion for healthy foods, wellness beverages, functional ingredients and emerging food trends.
• Assist with recipe development, testing and refinement, ensuring products meet tease's standards for flavour, quality, consistency and nutritional positioning.
• Research new ingredients, suppliers and preparation techniques that could improve the existing range or inspire new products.
• Scale recipes from initial development into consistent, commercially viable production batches.
• Develop and maintain standardised recipes, ingredient specifications, preparation methods, yields, portion sizes and allergen information.
• Support appropriate shelf-life validation and product testing before new products are introduced commercially.
• Identify opportunities to improve existing products, streamline preparation and introduce more efficient production methods.
• Ensure new product development considers ingredient availability, production capacity, food costs, shelf life, storage and distribution requirements.

1. Quality Control & Continuous Improvement

• Conduct regular quality checks on incoming ingredients, work in progress and finished products.
• Ensure all products meet approved recipes, specifications and quality standards before dispatch.
• Monitor product freshness, appearance, taste, texture, consistency and shelf life.
• Investigate quality issues, customer or outlet feedback, production errors and stock discrepancies, implementing corrective actions.
• Maintain accurate production records to support batch traceability and quality control.
• Review kitchen processes regularly and identify opportunities to improve efficiency, consistency and profitability.
• Work with management and outlet teams to continuously improve the quality and reliability of tease's products and production operation.

Skills & Experience RequiredEssential

• Proven experience in a professional production kitchen, central kitchen, food manufacturing environment or similar food production operation.
• Experience managing or coordinating production for multiple outlets, stores or customers.
• Strong understanding of food preparation, batch production, prep planning, recipe standardisation, portion control and production yields.
• Relevant food safety and hygiene qualifications, including HACCP training and an appropriate food hygiene qualification.
• Strong knowledge of allergen management, cross-contamination prevention, temperature control, food storage and traceability.
• Experience maintaining food safety documentation and implementing hygiene procedures.
• Strong stock management skills, including stock sheets, par levels, inventory counts, purchasing and stock rotation.
• Ability to forecast ingredient requirements, plan production against demand and minimise waste.
• Excellent organisational and communication skills, with the ability to coordinate effectively with multiple outlet managers.
• Strong attention to detail and the ability to manage competing priorities while meeting deadlines.
• A hands-on approach and the ability to lead a team while remaining actively involved in production.
• A genuine passion for healthy foods and drinks, wellness ingredients and product innovation.

Desirable

• Experience producing smoothies, juices, wellness shots, acai bowls, plant-based foods or functional beverages.
• Experience working with vegan, dairy-free and refined-sugar-free products.
• Experience in a premium food, wellness or lifestyle brand.
• Experience with food costing, gross margin improvement, yield management and waste reduction.
• Knowledge of chilled food production, shelf-life validation and cold-chain management.
• Experience developing recipes and scaling production for commercial use.
• Familiarity with production planning, inventory management and stock control systems.

Personal Attributes

• Passionate about food, health, wellness and quality ingredients.
• Highly organised, methodical and proactive.
• Practical, solutions-oriented and comfortable working hands-on.
• Strong leadership skills and the ability to take ownership of the kitchen operation.
• Commercially minded, with an understanding of the relationship between production, food costs, stock control and profitability.
• Excellent attention to detail and high standards of hygiene and consistency.
• Curious and creative, with a genuine enthusiasm for product development.
• Reliable, accountable and comfortable working in a fast-paced, growing business.
• Able to balance creativity and innovation with operational discipline.

What Success Looks Like

• A well-organised, efficient and consistently high-performing central production kitchen.
• All tease outlets receive accurate orders on time and in line with their requirements.
• Reliable production planning that reflects outlet demand and minimises shortages and overproduction.
• Accurate stock sheets, well-managed par levels and effective purchasing and inventory control.
• Reduced food waste, improved ingredient yields and tighter control of production costs.
• Consistent product quality, taste, portion sizes and presentation across all outlets.
• Full compliance with food safety, hygiene, allergen and traceability requirements.
• A well-trained kitchen team that follows clear procedures and takes pride in its work.
• Ongoing contribution to the development of innovative, commercially viable food and beverage products for tease.

The ideal candidate will combine the discipline of a production manager, the practical skills of an experienced chef and the curiosity of a product developer. They should be capable of running the kitchen independently while working closely with the wider tease team to support our existing outlets and future growth.

Pay: £37,500.00-£40,000.00 per year

Work Location: In person