The Operations Supervisor is the person on the floor who makes sure every meal and every order is picked, packed, portioned, and out the door correctly and on time, every single week. You are hands-on in production and fulfillment, you lead the team on shift, and you own the execution details that decide whether the operation hits its quality, throughput, and cost targets or misses them. This is not a desk job. You are in the physical flow: catching the portioning error before it ships, re-sequencing the pack line when volume spikes, and making the call when a delivery route falls short. Titles do not carry much weight at our organization. Output does. This role is built for someone who wants to prove they can run an operation, and grow into running all of it as the company scales into its next facility. Responsibilities Fulfillment: Pick, Pack, and Ship Own daily pick and pack execution across shipping and California courier orders. Every box complete, correct, and out by deadline, no exceptions. Hit a 0.25% pick and pack error rate or better. Build and enforce the check systems that get there. Re-sequence and rebalance the line in real time when volume, staffing, or order mix shifts. The deadline does not move, so the plan has to. Own packaging and shipping supply consumption on the floor. Waste is a cost, and it is visible. Portioning and Plating Co-lead day-to-day plating and portioning alongside the culinary team. Meals go out beautiful, accurate, and on spec. Enforce portioning protocols to the gram. The nutritional data on a customer's app has to match what is in their container. Anything else is a compliance problem, not a rounding error. Flag portioning rules that drive waste back to the culinary and menu team with the data to fix them. Hit a 0.25% plating error rate or better Cold Chain and Packaging Integrity Own how meals are packed to survive a nationwide cold chain in glass: temperature, insulation, structural protection, and presentation through transit and days in a customer's refrigerator. Partner with the COO and culinary team when a format is failing in transit. If an item does not arrive perfect, this role is part of fixing how it ships. Delivery and Dispatch Coordinate daily dispatch: last-mile courier routes and linehaul handoffs out on time, 100% of the time. Work with the VP of Operations and the routing team on route coverage, driver call-outs, and on-time performance. When the plan breaks, you keep meals moving. Support delivery vendor trials aimed at a 0.5% delivery error rate or better while hitting the delivery cost target. Packaging Recovery Own execution of the California packaging recovery program: reusable glass jars and bowls retrieved from the prior week's delivery, inspected, and cycled back into production. This is core to the brand not a side task Team Leadership and Culture Lead, schedule, and train the production and fulfillment team on shift. Set clear expectations and hold people to them. Coach in real time and address underperformance directly. Soft-pedaling problems on the floor is not a fit here. Build a bench. Cross-train so the operation runs in full even when someone is out Food Safety and Sanitation Maintain food safety, GMPs, and sanitation to the highest clinical standard. This operation produces meals for health-compromised individuals and GLP-1 patients. Get 100% team buy-in on food safety and cleanliness. Standards hold when you are not watching, or they do not hold at all Cost, Systems, and Automation Schedule labor to the weekly budget, derived from weekly revenue. Staff to the volume, not to habit. Support the rollout of floor automation and scan-verify systems. New tools only count if they cut errors or labor, so help prove they do. Build and maintain SOPs, pack-outs, and prep protocols. The operation runs on documentation and process, not memory Qualifications 3+ years in high-volume food production, fulfillment, or warehouse operations, with at least 1 to 2 years supervising a team. Perishable food, CPG, or meal production experience. Cold-chain fulfillment is a strong plus. Working knowledge of GMPs, food safety, and sanitation in a food manufacturing environment. Hands-on floor leadership. You lead by doing, and the team respects you because you are in it with them. Precision mindset. Portions weighed, specs followed, nothing winged at volume. Real accountability and clear communication on the floor. No drama. Comfortable with the physical demands: standing up to 10 hours, lifting up to 40 lbs, frequent bending and repetitive motion, and working in refrigerated environments. Proficient in Google Suite (Docs and Sheets). On-site in Concord, CA, five days per week. This is not a work-from-home role.
