Kitchen Supervisor - Kettle Deck

About the Role

The Kitchen Supervisor is responsible for leading the team to excel by ensuring and enhancing performance and exceptional quality (e.g., high yield, low disposals). This role focuses on continuous improvement, planning, and organizing multiple units for success, including reviewing staffing levels and optimizing resources (people and capital). The Kitchen Supervisor works across the organization and with multiple departments to create a vision, effect change, and foster an environment that drives success.

Responsibilities

• Develop depth and experience of the team by recognizing individual development opportunities and proactively addressing them.
• Track employees' planned and unplanned absences, tardiness, and overtime; follow up with employees needing improvement.
• Optimize the number of full-time employees to reduce temporary and regular labor costs.
• Evaluate employee performance through ongoing feedback and annual performance reviews; place subordinates on formal development plans and track progress.
• Initiate the disciplinary process, including disqualifying personnel not meeting established standards (e.g., food safety, quality, GMPs, labeling).
• Review and submit payroll.
• Provide guidance and direction to Leads; develop their supervisory and leadership skills.
• Create staffing schedules.
• Coach Leads and employees to stop processes when quality issues arise.
• Determine employees' readiness to learn new skills and take on greater responsibility.
• Lead problem-solving meetings to involve employees in creating and implementing solutions for production problems.
• Provide ongoing and frequent feedback to inspire and improve performance.
• Interview and select employees (temporary and regular) for employment.
• Motivate and lead employees to meet and exceed goals.
• Approve requests for time off (PTO).
• Review the production schedule regularly to determine needs for schedule changes.
• Monitor product quality to ensure no substandard product is processed.
• Initiate and lead efforts to continuously improve, maximize yield, and minimize waste; maintain accurate records of frozen leftover WIPs.
• Audit practices on the floor for adherence to written procedures; communicate audit results and correct deviations with urgency.
• Monitor equipment downtime and work with Maintenance to resolve equipment-related problems.
• Submit MCRs for process changes and initiate/follow up on work orders for the area.
• Complete department reports, including material usage, waste, downtime, and attendance.
• Monitor and manage non-inventory supplies.
• Proactively seek opportunities to reduce labor, increase productivity, and solve problems with team members.
• Document procedures for standardization and training; update SOPs.
• Collaborate with other departments to solve problems related to GMPs, Quality, Sanitation, Safety, and production.
• Maintain employee training records and weekly/monthly reports.
• Maintain reports showing labor utilization, including temporaries.
• Track overtime and actively manage labor costs.
• Complete daily reports and collect/review batch sheets and disposal forms for completeness and accuracy.
• Analyze waste, downtime, and yields to identify opportunities for improvement.
• Meet regularly with team members to communicate department performance against objectives and standards.
• Work with the Kitchen Training Coordinator to schedule employees in training appropriately.
• Meet weekly with the Kitchen Training Coordinator and Shift Leads to understand daily training priorities.
• Uphold the mission of Amy’s Food Safety and Quality Policy, including following all Food Safety and Sustainability programs and participating in required training.

Supervisory Responsibilities

Supervise kitchen employees.

Requirements

• Bachelor’s Degree from a four-year college or university; or four years of food and/or manufacturing-related experience and/or training; or equivalent combination of education and experience.

Skills

Interpersonal Skills

• Active listening skills.
• Builds and maintains relationships easily; approachable, empathic, and compassionate.
• Works easily with diverse styles and people from different backgrounds.
• Comfortably gives and receives personal feedback.
• Able to confront issues and conflict constructively and productively.
• Demonstrates patience and a calm, reassuring manner, even under pressure.
• Able to train others to perform to standards.
• Cooperates easily with peers and others; collaborates across organizational boundaries.
• Self-starter.

Leadership Skills

• Motivates others with positive, encouraging messages and spirit; charisma.
• Provides vision and direction to help others achieve goals.
• Effectively coaches others to reach their potential.
• Courageously confronts performance issues and addresses problems.
• Initiates improvement and problem-solving; leads teams to solve problems.
• Able to teach others; provides context as well as details.
• Thinks strategically while operating effectively at the ground level.

Computer Skills

• Familiar with Windows Office (Word, Excel, PowerPoint).
• Ability to write procedures and work with spreadsheets.
• Ability to create charts to summarize and present results.

Language Skills

• Ability to read, write, and interpret documents such as safety rules, operating instructions, and procedure manuals.
• Ability to write thorough shift reports.
• Ability to speak effectively before groups of employees.
• Must be bilingual (English/Spanish).

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.
• Ability to compute rates and percentages.
• Good understanding of production standards and efficiencies.

Reasoning Ability

• Ability to apply common sense to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Ability to solve practical problems with limited standardization.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to diagnose and assess current operations to continuously improve processes and conditions.

Physical Demands

• May occasionally lift and/or move up to 50 pounds.
• Ability to stand and/or walk for several hours a day.
• Ability to perform manual operations where repetitive motion is required.

Work Environment

• Occasionally exposed to moving mechanical parts.
• May be exposed to wet and/or humid conditions, extreme cold, extreme heat, and risk of electrical shock.
• The noise level in the work environment is usually moderate.

Additional Requirements

• Able to meet deadlines and complete projects on time (e.g., performance evaluations).
• Effectively plans and executes projects.
• Manages multiple demands and priorities.
• Willing to become an expert on work processes.
• Willing to be on call after work hours.