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 compliance to all guidelines and regulations for food handling and storage to assure proper food safety of all products.
• Assesses operations and initiates necessary corrective actions per 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.
• Aids manager with interviewing, staff selection, training, and evaluation of department staff.
• Aids 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

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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