Flint Food Works Director — Production and Operations Manager

Position Summary

Michigan State University Extension is committed to fostering a welcoming and collaborative environment, which requires all staff to contribute toward a vision for success regardless of title or position within the organization. We strive to create a positive culture, access to resources, and a sense of belonging for staff, partners, and programming participants. This means that all staff at MSU Extension are dedicated to the following:

• We work together to ensure that programming is available to all audiences, creates meaningful and positive impacts for participants, and demonstrates partnership and collaboration across communities.
• We understand that a welcoming and respectful environment is built through the efforts of everyone.
• We foster an environment that welcomes a broad range of perspectives and experiences, ensuring that all individuals have the opportunity to contribute and thrive.
• We ensure that every team member is prepared with the skills and resources to contribute to our welcoming and supportive culture.
• We foster an environment that values a range of perspectives, skills, and experiences by working to ensure access to programming for communities.
• We commit to continuous learning and engagement to better serve Michigan residents and meet the evolving needs of communities.
• We recognize that broad accessibility and collaboration are essential elements of our work and are vital to organizational and programmatic success.
• We embrace a culture of understanding, coaching, and feedback toward achieving a vision of success for the entire organization and its staff.

Embedded within Michigan State University Extension (MSU Extension) and the Community, Food and Environment Institute (CFEI), you will serve as the Operations Manager and will play a critical leadership role in advancing the mission of Flint Food Works to strengthen the local food economy.

Characteristic Duties/Responsibilities

• Direct and supervise the production of products in a manufacturing/production environment/facility.
• Oversee production layout to provide optimal quality and product deliverables.
• Set up manufacturing lines to meet production and client needs.
• Aid clients in understanding the process of operating equipment to create product.
• Oversee and coordinate scheduling of production activities and client space use.
• Oversee billing and financial management of facility.
• Communicate with clients on project deliverables and propose all processes available.
• Responsible for coordination and scheduling use of the commercial kitchen.
• Maintain policies and agreements, including communication and enforcement of policies pertaining to use of the commercial kitchen.
• Maintain signed user agreements, collect payments, and ensure necessary equipment is available and operational when scheduled to be used.
• Market commercial kitchen availability to potential customers and host tours, as needed.
• Provide support for the operations at Flint Food Works, including coordination with the Flint Farmers’ Market Manager.
• Coordinate ServSafe Classes as a certified ServSafe Manager.
• Provide recipe and product coaching for product scale-up.
• Provide potential recipe ingredient substitution options and cost analysis for commercial-scale production, when applicable.
• Responsible for coordination of wrap-around food business support and counseling for interested food entrepreneurs.
• When appropriate, refer food entrepreneur inquiries to MSU Product Center Counselors.
• Provide direct counseling to Flint Food Works and MSU Product Center clients, with particular attention given to those foodservice clients looking to open brick/mortar establishments that need assistance on start-up and overall operational costs.
• Collaborate with MSU Product Center to host additional business development workshops.
• Participate in MSU Product Center Team meetings and statewide events, as needed.
• Provide assistance at the MSU Food Processing Innovation Center (FPIC) to strengthen food processing knowledge, as needed.
• Actively participate in professional development opportunities.

Minimum Requirements

• Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in engineering, packaging, food science, business, or a field related to the production facility and the facility’s capabilities.
• Five to eight years of related and progressively more responsible or expansive work experience in production management, manufacturing plant management, or process management for a manufacturing facility.
• Or an equivalent combination of education and experience.
• This position requires or will require, prior to completion of the probationary period: knowledge of basic personal computer terminology and operations, and the ability to use e-mail and the Internet.

Desired Qualifications

• Bachelor’s degree in culinary education from an accredited culinary school.
• ServSafe Manager Certified.
• Food service and/or community kitchen management.
• Ability to demonstrate sensitivity, knowledge, and use of appropriate approaches, skills, and techniques, which reflect an understanding and awareness of social, cultural, and varied economic backgrounds and perspectives of the target population served.
• Proven ability in establishing and working with a network of constituents and community members across race, color, gender, national origin, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status, veteran status, socioeconomic class, and other differences.
• Strong interpersonal, oral, and written communication skills.
• Experience and proven ability working productively with a team serving in both leadership and contributor roles.
• Self-motivated with demonstrated ability to work independently without daily supervision and/or coaching.
• Serve as an information resource to clientele, partners, and MSU/MSU Extension staff.
• Develop and maintain positive working relationships intra- and inter-organizationally and create and promote positive public relations for MSU Extension, the CFEI, Flint Food Works and the Mott Foundation.
• Proficiency in use of technology (e.g., web research, Zoom, Qualtrics, Microsoft Teams, Work, Excel, PowerPoint, Outlook for mail/calendaring, distance technology, etc.) for day-to-day work, record keeping, reporting, team-based communications, and overall management.
• Experience with marketing/promotion to attract and retain current and future clientele.
• Understanding of and ability to implement Civil Rights principles and compliance standards.
• Demonstrated drive and initiative, with proven ability to manage multiple responsibilities and tasks simultaneously.
• Experience in successful contract and grant writing, including securing and managing grant funds and resources.

Equal Employment Opportunity Statement

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Required Application Materials

• Current resume/CV.
• Cover letter.
• Four (4) professional references including at least two (2) prior or current supervisors.

Description Of End Date

This is a full-time (100%), off-dated position funded for one year from date of hire with possible extension contingent upon funding renewal.

Website

https://youtu.be/R58m2-um5Mg?si=Qra8RMsP

Bidding eligibility ends

July 21, 2026, 11:55 PM