Production Leader

The Production Leader is responsible for managing the production (kitchen) area and ensures that McDonald’s standards for food quality and excellence are followed at all times by all kitchen employees. The Production Leader reports to the General Manager and Assistant Manager, and works side-by-side with the Shift Leaders to ensure service times are being met by ensuring our food is made correctly and quickly. The Production Leader serves as a leader in the production area and they lead a productive team that focuses on food quality, safety, cleanliness and teamwork. They perform administrative tasks as needed.

Job Responsibilities

In addition to following company policies and procedures, main responsibilities include, but are not limited to:

People

• Leads by example and is a role model for the standards and behaviors consistent McMarro Company Policies and company culture
• Shows respect for others and is sensitive to cultural/generational differences
• Creates a positive and welcoming environment for all restaurant employees and guests
• Motivates team members to ensure everyone is active and involved; works to increase morale, inclusion and build confidence within the team
• Communicates difficult or sensitive issues at work to the GM or AM
• Supports the GM and AM in the training and development of all production staff
• Supports the GM and AM in addressing performance issues related to the production area and production employees, quickly and respectfully by coaching, counseling, and managing conflict
• Ensures production employees use appropriate tools, resources, and procedures to prevent work related injuries (employees use appropriate safety gear, slip resistant shoes are worn, wet floor signs are used correctly, etc.)
• Ensures breaks are given to production employees according to policy

Performance and Customer Excellence (PACE)

• Responsible for ensuring production employees follow McDonald’s cooking procedures and Food Safety guidelines at all times
• Ensures the production team understands how their work affects customer service and restaurant results (KVS, OEPE, R2P, sandwich counts, 1800, etc.)
• Positions “Aces in their Places” and opens the second side when needed
• Reacts to danger zones in the production area
• Ensures equipment is functioning properly and smallwares are available
• Supports the GM and AM in the execution of action plans for improving the restaurant's results
• Keeps up-to-date on new products and promotions and ensures the production team is informed as well
• Proactively identifies issues, needs, and safety risks and addresses them immediately
• Ensures that food safety and security standards are being followed during their shift (hourly hand washing, proper product labeling, FIFO, sanitized towels buckets, etc.)

Business Results

• Holds self-accountable for results achieved during their shift
• Sets and communicates targets and priorities to keep self and others' focused during their shift
• Acts with a sense of urgency and does excellent quality work
• Demonstrates a willingness to do the right thing for both the restaurant and its customers
• Is proactive in carrying out job responsibilities, special projects and administrative tasks
• Makes decisions that protect the company and the McDonald’s brand

Leadership Behaviors

• Maintains composure within stressful and fast-paced environments
• Handles pressure and uncertainty with ease
• Embraces change and focuses on how we can make things happen instead of why we can’t
• Has a “can-do” attitude, sense of optimism, ownership, and commitment towards meeting targets
• Seeks opinions and ideas from others to become a better production leader
• Communicates clearly, consistently and openly with the restaurant team

Qualifications

• Physically able to lift up to 20 pounds and stand for long periods of time
• Must be able to perform the job duties satisfactorily, with or without a reasonable accommodation
• A can-do attitude
• Have schedule flexibility to include availability to work all three dayparts (open, mid, close) and work on weekends
• Full time employment as determined by the needs of the business
• Serve Safe Certified
• At least 18 years old with reliable transportation

Benefits

• $21 /hr
• Free meals and discounts at participating restaurants
• Health and dental insurance
• Sick Time - in accordance with City or State ordinance
• 401 K

This job profile contains general information about what is expected of a Production Leader but is not a complete description of all duties of the job. People who work in restaurants perform a number of different tasks every day. This profile does not list every essential function of the job. Failing to improve your restaurant's results can lead to disciplinary action. McMarro reserves the right in its sole discretion to amend, modify, or terminate this job profile along with any compensation plans or programs, benefits, and other terms and conditions of employment at any time.