Kitchen Supervisor, 3rd Shift

Responsible for leading the group to excel; ensuring and enhancing performance, and exceptional quality, (e.g. high yield, low disposals).  Focused on bigger picture, continuous improvement, planning, organizing multiple units for success; reviewing staffing levels, evaluating and optimizing resources (people and capital).  Is responsible for working across the organization and with multiple departments and functions. Charged with creating a vision for the group, helping effect change, and setting the tone and creating an environment that fosters success.

ESSENTIAL DUTIES AND RESPONSIBILITIES Other duties may be assigned.

• Develop depth and experience of team by recognizing individual development opportunities and proactively addressing them.
• Track employees' planned and unplanned absences, tardiness, and overtime. Proactively and appropriately follows up with employees needing improvement.
• Optimize the number of full time employees to reduce temporary and regular labor costs.
• Evaluate employee performance through ongoing feedback (positive and negative) and annual performance reviews. Place subordinates lacking in skills sets on formal development plans and tracks progress.  Initiate the disciplinary process, when necessary disqualify personnel not able to perform to established standards. This includes but is not limited to following standard procedures, food safety, quality, safe use of equipment, GMPs, labeling, etc. 
• Review and submit payroll.
• Provide guidance and direction to Leads. Develop their supervisory and leadership skills.
• Create staffing scheduling.
• Coach Leads and employees to stop certain processes when quality issues arise.
• Determine employees' readiness to learn new skills and take on greater responsibility.
• Lead problem-solving meetings to involve employees in creating and implementing solutions for production problems.
• Provide ongoing and frequent feedback to individual employees to inspire and improve performance.
• Interview and select employees (temp and otherwise) for regular employment.
• Motivate and lead employees to meet and exceed goals.
• Approve requests for time off (PTO).
• Review the production schedule / demand regularly to determine needs for schedule change.
• Monitor product quality and ensures that no substandard product is processed.
• Initiate and lead efforts to continuously improve; maximize yield and minimize waste. 
• Maintain accurate records of frozen leftover WIPS.
• Audit practices on the floor for adherence to written procedures, communicate positively results from audits to employees and employ sense or urgency to correct any noted deviations.
• Monitor equipment downtime and works with Maintenance to resolve equipment related problems.
• Submit MCRs for process changes.
• Initiate (write up) and follow up on work orders for the area.
• Complete department report including, but not limited to, material usage, waste, downtime, attendance, etc.
• Monitor and manage non-inventory items supplies.
• Proactively seek opportunities to reduce labor, increase productivity, and solve problems with team members.
• Document procedures for standardization and training purposes. Update SOPs.
• Work with other department to solve problems related to GMPs, Quality, Sanitation, Safety, and production.
• Maintain employee training records.
• Maintain weekly and monthly reports.
• Maintain reports showing labor utilization including temporaries.
• Track OT and actively manages labor costs for the team or department.
• Complete daily reports.
• Collect and review batch sheets and disposal forms on a daily basis for completeness and accuracy. Assure all info is reported on time.
• Analyze waste, downtime, and yields and identifies opportunities for improvement.
• Meet regularly with team members to communicate department performance against objectives and standards. 
• Works with Kitchen Training Coordinator to ensure that employees in training are scheduled appropriately to maximize their training potential and ensuring that employees needing training are scheduled accordingly.
• Meets weekly with Kitchen Training Coordinator and Shift Leads to understand what the training priorities are on a daily basis.

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy.  This includes following all Food Safety and Sustainability programs and participating in all required training. 

SUPERVISORY RESPONSIBILITIES

• Supervise kitchen employees.

EDUCATION and/or EXPERIENCE

• Bachelor’s Degree from a four-year college or university; or four years of food and/or manufacturing related experience and/or training; or equivalent combination of education and experience.

SKILLS

INTERPERSONAL SKILLS

• Active listening skills.
• Builds and maintains relationships easily.
• Is approachable, empathic, and compassionate; boosts self-esteem and maintains respect.
• Works easily with diverse styles and people from different backgrounds.
• Can comfortably give and receive personal feedback.
• Able to confront issues and conflict in a constructive and productive manner.
• Demonstrates patience and a calm, reassuring manner; shows even composure, even in the face of frustration and mounting pressure.
• Able to train others to perform to standards.
• Cooperates easily with peers and others. Can collaborate across organizational boundaries.
• Self starter.

LEADERSHIP SKILLS

• Motivates others with positive, encouraging messages and spirit; charisma.
• Provides vision and direction to help others achieve goals.
• Effectively coaches others to reach their potential.
• Courageously confronts performance issues and addresses problems.
• Initiates improvement and problem solving. Able to lead a team to solve problems.
• Is able to teach others; provide context as well as details.
• Can think strategically; yet, operate effectively at the ‘ground level.’

 COMPUTER SKILLS

• Familiar with Windows Office (Word, Excel, Powerpoint).
• Will be required to write down procedures and work with spreadsheets.
• Ability to create charts to summarize and present results.

LANGUAGE SKILLS

• Ability to read, write and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Ability to write thorough shift reports.
• Ability to speak effectively before groups of employees.  Must be bi-lingual (English/Spanish).

MATHEMATICAL SKILLS

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 
• Ability to compute rate and percentages.
• Have a good understanding of production standards and efficiencies.

REASONING ABILITY

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
• Ability to deal with problems involving several concrete variables in standardized situations.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to diagnose and assess current operations in order to continuously improve processes and conditions.

PHYSICAL DEMANDS 

• The employee may occasionally lift and/or move up to 50 pounds. 
• Ability to stand and/or walk for several hours a day.
• Ability to perform manual operations where repetitive motion is required.

WORK ENVIRONMENT 

• While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts.  The employee may be exposed to wet and/or humid conditions, extreme cold, extreme heat, and risk of electrical shock.  The noise level in the work environment is usually moderate.

OTHER

• Able to meet deadlines and complete projects on time (e.g. performance evaluations).
• Effectively plans and executes projects.
• Manages multiple demands and priorities.
• Willing to become expert on work processes.
• Willing to be on call after work hours.