Supervisor, Culinary

Job Details

Job Location: Burlington Production Facility - Burlington, NJ 08016

Education Level: High School

Salary Range: $68,000.00 - $78,000.00 Salary/year

Title: Supervisor, Culinary

Department: Kitchen

Reports To: Manager, Culinary

Reporting to the Culinary Manager, the Culinary Supervisor is responsible for supervising a team consisting of Culinary Leads and Associates on the production floor. Culinary Supervisors ensure the food production function is performed satisfactorily in the Kitchen which includes prep, hotline, staging, dish-room, blixer and organization of the Cold room produce area in partnership with Warehouse.

People Supervision:

• Provide Culinary Leadership in overseeing production process on kitchen floor which includes:
  Production execution, Quality Control/Quality Assurance and time tracking
• Ensure employees are following GMPs ensuring that products are consistently produced and controlled according to policy
• Maintain working knowledge of and assist with implementation of new and existing SOPs and policies across production teams; ensure processes and policies are adhered to at all times
• Provide daily oversight of culinary production leads and culinary production staff to ensure that all recipes and specifications are always followed
• Support in instructing and guiding proper food handling, production, storage, service and execution
• Maintain strong communication with Culinary and cross-partnering managers
• Support in setting production objectives and implement action plans for achieving set targets

Production Oversight:

• Ensure consistency, quality and accuracy of product produced and delivered
• Keep all kitchen spaces to the highest level of cleanliness in accordance with local and HACCP health codes and guidelines
• Driving and challenging production for better efficiency and accuracy to accomplish targeted goals for the shift.
• Understanding and communicating which meal the line will be working on and address any major allergies, meal specifics and/or other pertinent information
• Ensure that Sanitation buckets, cleaning solution and materials are on the line prior to production as well as making sure all GMPs are followed.
• Understand targeted weight volume needed to fulfill meal and anticipate early enough to provide Kitchen ample time to supplement the short called out
• Ensure all documentation, Quality Control and Quality Assurance are conducted, completed and submitted on time.
• Communicating break and lunch time allotted and expectations of when to return to the line. Ensuring that all associates returning are on time and accounted for.
• Updating Production Board with Line progression numbers either every hour or 2 hours.
• Submit all Documentation into the Production Manager's office and input metrics into appropriate digital forms
• Ensure that Meal Components are properly labeled with correct amount, date, meal code
• Identify and communicate all shorts including, but not limited to, bin weights, components, meal count shorts, etc.
• Proper updates and communication on Slack and other necessary methods such as the call-out line, phone, meetings, etc.
• Work cross functionally with the Production and development teams
• Prepare periodic reports to update upper management on food production activities
• Ensure products and raw materials are stored properly at optimum conditions
• Additional duties that may be assigned

Safety & OSHA Compliance:

• Attend consistent safety meetings once per week keeping track of policy changes and rollouts
• Support Production leadership in ensuring OSHA compliance standards are adhered at all times by staff
• Support Production leadership with internal QA Audits initiatives

• High school diploma required
• Associates Degree or Culinary Certificate preferred
• 2+ years as a Sous Chef or Kitchen Assistant Manager in a catering, food manufacturing, or high-volume food production environment
• Must have strong culinary background, preferably having worked in a high volume, fast paced environment where accuracy and consistency of product are critical to success
• Knowledge of HACCP and safe food handling procedures
• Master in executing food prep production tasks with minimal / no supervision and guidance
• Master in reading and executing recipes accurately
• Highly proficient in executing all four (4) culinary competencies without supervision:
  Prep, Blixer, Hotline or Staging
• Strong proficiency in operating all commercial cooking equipment
• Highly proficient in understanding and updating all Culinary Dashboards
• Comprehensive ability to pull and print Kitchen Printouts and recipes
• Highly proficient in executing production needs to accommodate Plating sequence order
• Ability to properly label and verify materials accordingly with minimal supervision
• Ability to communicate Culinary needs and challenges to the appropriate stakeholders with minimal supervisor and guidance
• Strong leadership skills in managing associates on the floor to hit throughput targets and efficiency goals
• Strong…