Profile

Our manager is sadly leaving us so we have an opening at Rua!

About Us

We are a growing production kitchen in Dublin, creating high-quality, handcrafted treats for cafes, retailers, and individual consumers throughout Ireland. Our focus is on producing delicious, consistent products with a commitment to quality, safety, and innovation. We are seeking a dedicated and experienced Production Manager to oversee and optimise our kitchen operations.

Job Summary

The Production Kitchen Manager will be responsible for the day-to-day operations of our kitchen. This role requires a strong leader who can manage kitchen staff, ensure production targets are met, and maintain high food safety standards. The ideal candidate is someone sound with a passion for food, attention to detail, and a track record in managing production kitchens. This is a hands on kitchen position.

Key Responsibilities:

• Production Management:
  • Oversee and coordinate daily kitchen operations, ensuring all production schedules and targets are met for cafes, retailers, and consumer orders.
  • Develop and maintain production processes to maximise efficiency while ensuring quality and consistency of all products.
  • Plan and allocate resources, including labour, raw materials, and equipment, to meet production deadlines.
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• Team Leadership:
  • Lead, manage, and train a team of kitchen staff, including bakers and kitchen assistants.
  • Foster a positive and productive working environment, focusing on teamwork, accountability, and continuous improvement.
  • Conduct regular performance reviews and provide ongoing feedback and coaching to staff.
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• Quality Control & Food Safety:
  • Ensure all products meet company quality standards and comply with food safety regulations (HACCP).
  • Monitor hygiene practices, equipment maintenance, and kitchen cleanliness.
  • Implement and oversee food safety protocols, conducting regular audits and inspections.
  • Conduct regular risk assessments and ensure proper training of staff on health and safety practices.
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• Inventory & Stock Control:
  • Manage inventory levels to ensure the availability of necessary ingredients and supplies.
  • Work with suppliers to order raw materials, ensuring cost-effective procurement and minimising waste.
  • Track usage and manage stock rotation, ensuring all products are fresh and in compliance with health regulations.
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• Cost & Efficiency Management:
  • Monitor kitchen budgets and work to reduce costs without compromising product quality.
  • Identify areas for operational improvements to increase efficiency and reduce waste.
  • Implement and refine production tracking and reporting systems.
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Benefits:

• Bike to work scheme
• On-site parking
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Schedule:

• Monday to Friday
• Early mornings, no late finishes
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Licence/Certification:

• Driving Licence (required)
• Food Safety Training Level 3
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Work authorisation:

• Ireland (required)
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Work Location: In person