Production Lead

What You Will Do

• Supervises the quality and quantity of hot food prepared for the daily menus in all areas and assists with the daily production.
• Checks for evidence of accurate product recipe usage in place by all cooks.
• Directs the cleaning and sanitation of the department such as the cooking equipment and all food storage and preparation areas.
• Completes inspection of work areas and posts/assigns corrective action plans as necessary.
• Makes sure operations comply with all guidelines and regulations for food handling and storage to ensure proper food safety of all products.
• Assesses operations and initiates necessary corrective actions based on a prevention-based food safety system Hazard Analysis and Critical Control Point (HACCP).
• Completes and properly files required reports.
• Solves problems concerning production/shortages in an efficient manner.
• Places food and supply orders in the absence of the chef manager.
• Controls food cost by maintaining accurate production records and minimizing food waste.
• Assists manager with interviewing, staff selection, training, and evaluation of department staff.
• Assists in carrying out disciplinary procedures when necessary.
• Participates in job related training and in-service education.
• Performs other duties as assigned to facilitate the operation flow of the Food and Nutrition Department.

Minimum Education Required

A high school diploma plus training acquired through work experience or education.

Preferred

An administrative or technical background acquired through completion of 2 - 3 years of college.

Specify Degree(s)

Culinary experience acquired through culinary school or years of experience in institutional setting.

Minimum Experience Required

1-2 years of previous job-related experience.

Preferred

3-5 years of previous job-related experience.

Pay Range

$17.30 - $26.81 per hour

Benefits

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