Tempo Production Supervisor 1st Shift Days Off Saturday & Sunday

This role follows a1st shift schedule working from7:00 AM to 3:30 PM with designated days off onSaturday & Sunday.

The Production Kitchen Supervisor (PKS) is responsible for collaborating with the Ready to Heat (RTH) project manager to create SOPs and processes and then execute shift level production plan and supervise an assigned team consisting of production cooks kitchen associates and kitchen stewards throughout the shift. The PKS are responsible for managing the performance of the individuals on their team which includes participating in hiring having coaching discussions delivering feedback and conducting performance reviews. PKSs must be able to oversee multiple activities simultaneously and take ownership of the kitchen employees. The PKS is responsible for exhibiting a strong working knowledge of all machinery equipment and processes and must be able to perform basic troubleshooting processes. The PKS must be able to manage and troubleshoot all technology and tools used in kitchen production. The PKS is responsible for maintaining and leading a food safe and quality focused culture.

Detailed Responsibilities

Create Processes and SOPs:

The Ready to Heat business is new to Home Chef and this role will have the opportunity to build and develop processes to make it successful as well as train people on the defined processes.

• Work in tandem with the RTH project manager and cross functional partners to create SOPs
• Observe processes and identify opportunities to enhance
• Write clear descriptions of process
• Hire and train hourly resources on processes

Pre-Production Set Up

The Production Kitchen Supervisor is responsible for arriving prior to the start of production to receive the days production plan provided by the Production Kitchen Manager. Specifically the PKS:

• Receives targets from Production Kitchen Manager. Manages delegation of production tasks to production cooks and kitchen associates to ensure proper staffing for all tasks
• Sets up for each activity according to standard operating procedures (SOPs)
• Ensures workstations are setup for each production kitchen activity in a manner that ensures we meet production targets
• Shares recommendations for improvements to safety equipment and/or SOPs with Continuous Improvement Manager
• Demonstrates leadership during adoption of new processes and continually works to identify opportunities to gain efficiency and improve quality in production
• Lead shift level safety meetings

Ingredient Prep Cooking and Portioning

The PKS is responsible for overseeing ingredient cooking cooling and transportation. Specifically the PKS:

• Inspects working area and holds team accountable for maintaining a clean safe work environment and
• Ensures teams are on track to meet production targets for the day
• Verifies that all production cooks clearly understand whats expected of them in terms of output and quality standards
• Identifies opportunities to improve efficiency and shares ideas with Continuous Improvement team
• Speaks professionally and respectfully to kitchen employees and provides on-the-floor coaching and motivation to boost production pace and improve quality
• Works with quality team to resolve issues identified related to food safety and/or product quality
• Escalates quality issues that may result in future product shorts to Production Kitchen Manager and procurement
• Takes responsibility for the accuracy of counts conducted by the production cooks and coaches teams on best practices for counts and shares progress with cross functional teams
• Demonstrates working knowledge of all kitchen production equipment and machinery (listed below in detail) and can perform basic troubleshooting processes and maintenance

Promoting and Upholding Employee Safety and Food Safety Procedures

As part of their daily responsibilities listed above Production Kitchen Supervisors are expected to continually promote and uphold employee and food safety. Specifically the PKS:

• Ensures Leads / FSQA are conducting a GMP check on all his or her associates at the start of the shift and after lunch
• Calls out and corrects GMP violations when they occur and serves as an example of proper GMPs
• Understands the complete scope of GMPs
• Ensures working conditions are safe and that the team is using best safety practices (e.g. proper lifting technique proper storage of blue wheels etc.)
• Ensures all work areas and work surfaces are clean prior to starting production
• Ensures work surfaces are properly sanitized when production team transitions between activities
• Conducts daily sanitation walkthrough with FSQA when requested
• Ensures that product is staged in a food safe manner
• Supports the efforts of the company to maintain our food safety system (SQF) and quality programs
• Supports Home Chefs Safety Goals and is directly accountable for injury rates on their shift

Training Coaching and Culture

Production Kitchen Supervisors are expected to take people leadership seriously spending almost a third of their time building and maintaining a high-performing engaged team. Specifically the PKS:

• Facilitates and leads huddles with assigned team to communicate safety topics production plans GMPs and changes to processes
• Motivate and coach their assigned team of associates
• Trains team on SOPs and provides coaching when necessary
• Coaches and works with team on problem solving as obstacles impacting production pace safety quality or planned activities arise
• Manages conflict among employees on their assigned team as needed but escalates more serious issues to the Production Kitchen Manager
• Evaluates performance of their assigned team and provides performance feedback on an ongoing basis
• Participates in the hiring/promotion process of associates and leads for their team
• Cultivates culture of mutual respect and demonstrates a Safety First Quality Always mentality
• Is approachable and collaborative with all hourly production associates and leads especially their team

Post Production

• Ensures progress is tracked and shared
• Works towards mastery of production tracking tools
• Writes End of Shift report
• Makes sure all required items are communicated to PKSs on the subsequent shift in the shift handoff

This position requires 10% 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.

• General high school degree or equivalent (e.g. GED).
• Minimum of 2 years of successful supervisory or leadership experience in a fast-paced environment.
• Leadership experience in a high volume kitchen environment
• Cross-functional experience in 2 more departments (warehouse production quality procurement etc.) preferred
• Track record of driving KPIs and meeting or exceeding goal required
• Experience in developing team members through both leading and managing
• Proficient on using tablets and PCs
• Open availability to work weekend shifts
• Must be able to lift up to 49 pounds occasionally with or without reasonable accommodation
• Must have floor presence and be able to stand/walk for up to 10-12 hours in a cold environment less 40 degrees

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