Shift Leader-Kettle Deck

Responsible for assisting in supervision of daily kitchen activities with a focus on timely and correct completion of all scheduled WIPS.  Monitors Safety and GMP procedures to ensure they are being followed and takes corrective action   when necessary.  Insures the quality and workmanship of all raw materials and WIP'S processed by the Kitchen Department. Assists in training new employees.

ESSENTIAL DUTIES AND RESPONSIBILITIES may include the following. Other duties may be assigned.

• Follows instructions from Kitchen Operation Manager, Kitchen Manager and Kitchen Supervisor.
• Understands and follows all standard batching procedures. Daily production requirements and distribution among Kitchen personnel. Assist with all R & D test batch preparation and new product cooks training.
• Understands and uses all batch sheets following standard procedures. Accuracy is extremely important in this position. Report all WIPs overages and/or shortages to Kitchen Operation Manager or Planning Manager.
• Understands correct weighing and measuring procedures.
• Checks all materials being prepped for correct inventory level and for acceptable quality (taste, texture, smell, and appearance). Variances must be reported to the Kitchen Operation Manager or Kitchen Manager.
• Report all potential inventory shortages, problems with raw materials or quality/sensory deviations immediately to the Kitchen Supervisor and/or Kitchen Manager.
• Monitor Kitchen personnel for conformance to correct preparation procedures and food handling techniques.
• Inspect all food containers for correct sanitation.
• Ensure correct tag labeling and storage procedures are being followed. All food or ingredient containers (buckets, plastic totes, transfer carts, steel totes, gondolas, etc.) must have a label which includes the description of contents and dare material goes in to production, weight of bucket. All food safety practices must be followed at all times.
• Understand the safe use of each piece of equipment in their respective area of charge and monitors all safety devices and guards for correct position and operation and any issues must be reported immediately to the Kitchen Supervisor and/or Kitchen Manager.
• Check all ingredients and in-process foods, sauces and mixes for correct texture, taste, smell and appearance. These checks must occur before these materials are combined with other components.  Report any variances to the Kitchen Supervisor and/or Kitchen Manager.
• Comply with the rules and regulations set forth in Amy's Kitchen Inc. employee handbook, safety manual and GMP booklet.
• This position is responsible to ensure compliance with Critical Control Points and Preventive Controls in their process, which may include one or more of the following: Cook Time and Temperatures, Metal Detection, Canning Process Letter, Cooling Time and Temperatures, Bar Code Reader, Line Clearance, Pre-Operational Cleaning and Sanitation, and Material Usage. Provision for coverage of these responsibilities during an absence includes substitution by another person in the same position or by a trained lead or supervisor.
• Report all mechanical problems to the Kitchen Manager or Maintenance Department immediately.
• Perform other duties as assigned by the Kitchen Operation Manager, Kitchen Supervisor or dictated by the production schedule.
• Regular Attendance Required.
• During peak season or base on company needs overtime is required.
• Assist in the preparation and presentation of annual employee’s performance evaluations for direct reports with Kitchen Supervisor and/or Manager.
• Responsible of training of new and temporary employees in his or her department.
• Responsibilities include: planning, assigning and directing work; appraising performance; tracking disciplinary actions; addressing complaints and solving problems.
• Responsible of tracking and reporting attendance and overtime in his or her shift to Kitchen Manager.
• Responsible for monitoring and reporting Safety and GMP issues

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  

• Responsible to supervise Kitchen employees in their respective area:
  • Prep – Prep area, Bean Room, Tofu Room, Dough Room
  • Kettle Deck – Kettle Deck, Filling area

 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the   knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION

High school diploma or general education degree (GED); or equivalent combination of education and experience.

EXPERIENCE

• • •  At least two years of experience in an Leadership role. Some exposure to manufacturing processes is mandatory.

 SKILLS

• Ability to manage time expeditiously, including performing daily tasks and processing Kitchen Manager’s requests in a timely manner.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
• Excellent verbal and written communication skills.
• Proven ability to handle multiple projects and meet deadlines
• Strong interpersonal skills.
• Is able to work some overtime if needed
• Flexibility to work at different times shifts.
• Has the ability to rapidly learn Kitchen processes
• Ability to read, write and speak in Spanish and English.

LANGUAGE SKILLS 

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence. 
• Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS 

• Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

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.

CERTIFICATES, LICENSES, REGISTRATIONS

Certified in batch sheet usage 

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is occasionally required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.  The employee must occasionally push, pull, lift and/or move 50 - 65 pounds and team lift over 100 pounds.  Specific vision abilities required by this job include close vision, and distance vision.

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; and extreme cold.  The noise level in the work environment is usually moderate. The position requires constant movement, reaching stretching, lifting, pulling, pushing, rapid movements under wet condition (non weather).