POSITION: Kitchen Supervisor - Production
We are modern food producer with high speed process and packaging lines situated in the lower mainland. This position is Monday to Friday with occasional overtime on weekends.
The position we are hiring for involves managing the plant kitchen with a crew of 3-4 staff. There is a heavy emphasis on following established recipes, maintaining accuracy, creating organizational systems and maintaining a tidy workspace. There is also some team work with our Executive Chef in R&D and work with our QA team ensuring that our production parameters are met. I should add that this is a hands-on position, meaning that the manager is also expected to load kettles, scale ingredients, and quality control for accuracy.
JOB DESCRIPTION:
1) Work closely with management on executing products for both new and existing customers
2) Improve, maintain, and uphold cooking standards of current recipes
3) Champion accuracy with a strong dedication to quality products.
4) Maintain open, accurate communication with all members of the team
5) Work closely with QC and Production on transitioning products from the sample stage to common manufacturing and equipment processes for production
6) Work with production teams to identify product improvements wherever possible ie. Process improvements, raw material suggestions, etc.
7) Perform all work in a safe manner following all company's safety policies and procedures
8) Adhere to safe work practices, follow GMPs, Health & Safety, Food Safety & Environmental Standards, maintain sanitary conditions and ensure that product quality is always maintained
9) Help to maintain raw materials and cleanliness in plant kitchen.
10) Report to management any conditions or practice that adversely affect food safety or food quality
11) An understanding of viscosity, salinity, and pH is an asset
12) Perform other duties as assigned
REQUIREMENTS:
1) Culinary Degree or very strong cooking capabilities/proven culinary skills required.
2) Management experience in a food service operation.
3) ServeSafe training, Health & Safety Certification is also an asset.
4) Proven organizational skills for yourself and a team.
5) Experience with large batch food production.
We will only be contacting those applicants that are selected for an interview.
Here is a further breakdown of expectations:
· Make work schedule for kitchen staff based on the production requirements.
- o Include who works which days to make which products
- o Schedule bechamel production
· Ensure spice blends are made and ready to go.
· Check the cooler, freezer. Ensure ALL ingredients for tomorrow are ready and accessible for kitchen staff in the morning.
- o Beef, Pork, Chicken
- o Vegetables
- o Milk
- o Cheeses
- o Cream
- o Bechamel ingredients
· Stage ingredients for the next day. Batch as needed.
· Clean kitchen work space as needed to reduce slipping hazard.
· Provide relief to kitchen staff so they can take breaks.
· Work in kitchen as needed to ensure depositor line does not stop due to lack of sauce
· Fill in to cover kitchen staff when they are on vacation, or sick. Do what is needed to get the job done.
· Train any new staff as needed.
· Communicate with management immediately if problems arise. Bring a solution not just problem, as a team we can choose the correct action.
· Help Chef in test kitchen on an as needed basis for projects that require kitchen consultation
Pay: $24.00-$27.00 per hour
Benefits:
- Dental care
- Disability insurance
- Discounted or free food
- Extended health care
- Life insurance
- Vision care
Work Location: In person
