Food Assembly Lead

JOB DESCRIPTION

Position Purpose:

Supports processes, e.g., accessibility, availability, cost, quality, and production assurance. Issues guidance and leads the food assembly team in a professional and respectful way.

Duties and responsibilities

Example of Duties

Essential Functions

Average            

Percent

of Time

50 %     Lead the day-to-day needs of the food production department with direction of Supervisors and Management. Delivers necessary communication to ensure food quality and on-time delivery of finished product are guaranteed. Carry out assigned work to ensure on-time delivery of finished product.

25 %     Attend food tasting sessions. Manage multiple priorities and meet frequent short timeline goals and deadlines. Identify problematic areas and suggest solution to Supervisors / Department Heads and Management. Adhere to food safety compliance, HACCP regulations, and FDA regulations. Ensure quality assurance and economical figures to fulfil the high-end food standards.

25 %     Guarantee systems for best productivity and support leading and motivating the food production team.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of DO&CO.

• Lead a team of helpers, building professional relationships and supporting individual team members in meeting and exceeding goals.
• Train new hires and make sure all training sessions are recorded
• Other duties as assigned.

Organizational Relationships

Positions directly reporting to this position:

• Tray Setter

Qualifications

Specific Knowledge, Skills, Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Proficient culinary knowledge of terms, procedures, and practices
• Flexibility to perform assigned tasks independently or as part of a work team
• Self-motivation, strong leadership skills to manage a team
• Hazard Analysis Critical Control Point (HACCP) and general food safety standards knowledge is required.
• Good food presentation skills
• Excellent written and verbal communications skills, and ability to interact and work well within a diverse group

Education & Experience

• Minimum 1 years of experience in high volume food service or food manufacturing production with experience/exposure to leadership roles
• Experience in a High-end food knowledge is a plus
• Proficient in using Microsoft: Word, Excel, Outlook
• Bachelor’s degree preferred