The Tempo Operations Manager will oversee end-to-end operations of Home Chef’s Ready to Heat (RTH) production, ensuring consistent quality, food safety, and execution against production targets. This individual will manage a cross-functional team of culinary and production professionals including Executive Chefs and Production Kitchen Supervisors. The ideal candidate thrives in a fast-paced, high-volume environment, excels in leadership and team development, and is passionate about operational excellence and customer satisfaction.

Detailed Responsibilities

Oversee Tempo Production and Kitchen Operations

• Ensure seamless execution of all RTH production operations, including prep, cooking, cooling, portioning, traying, sealing, and labeling.
• Coordinate production planning, ingredient readiness, and kitchen line staffing with plant leadership and warehouse teams.
• Monitor adherence to production schedules and address obstacles in real time.

Lead and Develop Cross-Functional Teams

• Leads by example and embodies Home Chef values of Customer First, Best-in-Class Team, Ownership, Pursue Excellence, and Deliver Happiness
• Directly manage Executive Chef and Production Kitchen Manager
• Provide leadership, coaching, and professional development across kitchen and production teams.
• Foster a high-performance culture rooted in collaboration, accountability, and continuous improvement.
• Drives strong communication across shifts and departments by ensuring huddles and daily communications are completed effectively

Drive Quality, Food Safety, and Compliance

• Ensure strict compliance with food safety programs (GMP, HACCP, SQF).
• Champion a “Safety First, Quality Always” culture across shifts.
• Act as escalation point for quality and food safety concerns, coordinating with Quality and FSQA teams.

Partner with Corporate Teams

• Collaborate with R&D chefs to support recipe rollouts, menu improvements, and ingredient transitions.
• Partner with Procurement to address sourcing issues and ingredient changes.
• Align with HR, Quality, and Engineering on process and system improvements.

Reporting, Tracking, and Continuous Improvement

• Own daily/weekly reporting of production KPIs, team performance, and quality metrics.
• Utilize Progress Tracker and other tools to track batch data, yields, and line performance.
• Identify process gaps and lead implementation of SOPs and efficiencies with Continuous Improvement.

This position requires 5% travel.

Qualifications

The requirements listed below are representative of the knowledge, skill, and/or ability needed for this role. Reasonable accommodations may be made to enable individuals with disabilities.

• 5+ years of leadership experience in high-volume food production, culinary operations, or manufacturing.
• Strong understanding of HACCP and SQF requirements.
• Demonstrated success in managing cross-functional production and culinary teams.
• Experience with Microsoft Office, Google Suite, and production tracking tools.
• Ability to manage in a cold production environment (~38°F).
• Exceptional communication, problem-solving, and organizational skills.
• General high school degree, or equivalent, (e.g. GED).

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