FuelHub
Production Chef Manager - Night Shift
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Role Purpose
The Production Chef Manager – Night Shift is responsible for leading Fuel Hub’s night-time cooking and production operation, ensuring all meals are prepared, cooked, portioned, and completed accurately, safely, and efficiently in line with Fuel Hub specifications. The role oversees all night-shift culinary activity, production flow, food safety compliance, labor efficiency, stock usage, waste control, and team leadership.
The role ensures the night team delivers the correct volumes, at the correct time, to the required quality, safety, and cost standards. It also plays a key part in building a strong production culture, improving engagement, retention, and morale across the night shift while maintaining exceptional standards of HACCP, food safety, health and safety, and operational compliance.
Key Responsibilities
- Lead all cooking, production, and portioning activities during the night shift.
- Ensure meals are produced accurately to recipe, weight, macro, and presentation standards.
- Deliver production volumes on time and in full, aligned to the daily and weekly production plan.
- Maintain strong visibility of progress throughout the shift and adjust workflow as required.
- Ensure smooth handover to AM teams with clear communication of progress, issues, and stock usage.
- Identify bottlenecks and implement improvements to increase efficiency and throughput.
Production Planning & Execution
- Ensure staffing levels, priorities, and responsibilities are clear at the start of each shift.
- React quickly to shortages, delays, equipment issues, or changes in demand.
- Communicate proactively with Logistics, Technical, and Office teams regarding progress or risks.
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Stock, Ingredients & Purchasing Accuracy
- Ensure accurate usage of ingredients and packaging in line with production requirements.
- Maintain visibility of raw material and WIP stock levels throughout the shift.
- Report shortages, discrepancies, or stock risks promptly.
- Ensure FIFO/FEFO principles are followed consistently.
- Support goods-in and purchasing teams by providing accurate usage and yield information.
Labour Planning, Productivity & Team Leadership
- Lead and support supervisors and production teams.
- Ensure labor is planned effectively based on expected volumes.
- Monitor labor hours against output and reduce unnecessary overtime.
- Develop productivity benchmarks for night-shift production areas.
- Maintain strong team morale, communication, and accountability.
- Address performance concerns promptly and consistently.
Waste, Yield & Cost Control
- Monitor ingredient waste, production waste, giveaway, and yield variance.
- Investigate discrepancies between expected and actual usage.
- Implement corrective actions to reduce waste and improve yield.
- Report clearly on waste performance and recurring issues.
Compliance, Food Safety & HACCP
- Ensure full compliance with Fuel Hub’s food safety, HACCP, allergen, and hygiene procedures.
- Maintain a strong understanding of HACCP controls relevant to night-shift operations.
- Ensure all CCPs, temperature checks, and production records are completed accurately.
- Support internal audits, customer audits, and accreditation requirements.
- Escalate incidents, near misses, food safety concerns, or non-conformances immediately.
- Promote a proactive health and safety culture across the night shift.
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Cross-Department Communication
Maintain strong working relationships with:
- Production Line Management – ensuring cooking volumes align with capacity.
- Logistics/Fulfilment – ensuring completed production is ready for picking and despatch.
- Technical – ensuring food safety, allergen, and compliance standards are met.
- Purchasing/Goods-In – ensuring ingredient availability supports the night plan.
- Office/Planning Teams – ensuring forecasts and menu changes are reflected in production.
- Senior Management – providing visibility of performance, risks, and improvement opportunities.
Daily Management Expectations
Each night, the Production Chef Manager should have clear visibility of:
- Required meals/units by product.
- Night-shift production plan and staffing.
- Ingredient and packaging availability.
- Stock shortages or discrepancies.
- Production progress versus plan.
- Labour hours versus expected output.
- Waste and yield issues.
- Food safety or compliance concerns.
- Health and safety issues or incidents.
- HACCP and critical control checks.
- Operational issues requiring escalation.
- Requirements for the following production day.
The objective is for night-shift production to operate proactively from an accurate plan.
Benefits
- Paid breaks
- 25% employee discount
- Free on-site parking
- Refer-a-friend scheme
- Free lunch from our menu
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