The kitchen operation is responsible for supply of thermally processed and ready to eat materials to the plate and pack operation. Areas of responsibility are decanting, hot kitchen, RTE blending, dish washing room, CIP system, WIP storage and spice batching. The supervisor works with their team to monitor and achieve production targets in the hot kitchen in a safe and efficient manner. The supervisor will assign team members duties within the department, provide hands on training to employees, complete production logs, quality records, co-ordinate schedules of material with the warehouse, and troubleshoot upsets as needed. The kitchen supervisor will be a team player to work collaboratively with plate and pack, quality, warehouse and maintenance to achieve the day’s production targets. The kitchen supervisor will solve technical problems, resolve conflicts, and achieve results through growing and developing team members in the department. The supervisor may need to interface with in-plant USDA inspectors. This position may require team members to work in variable temperature environments during the shift between 34˚F - 70˚F.
Schedule: Friday-Sunday 3:00am - 5:30pm
#MomsMeals
Position Responsibilities may include, but not limited to
Assist in the identification and selection of staff and equipment for start-up of production operations
Teach, coach, motivate, and lead team members to perform at the highest level
Lead efforts to develop and roll-out standard work training for areas of responsibility
Communicate and collaborate with leadership and hourly production team members to achieve targets and overall business objectives
Drive adherence to all personnel safety, food safety, sanitation, quality, and production standards
Ensure utilization of safety equipment and consistently demonstrate all food safety and personal safety guidelines
Inspect equipment cleanliness, configuration, and setpoints prior to and through-out production
Manage input material, output product, cleaning chemicals, and complete required inventories
Collaborate with warehouse and leadership to streamline production schedules
Organize the team breaks to optimize efficiency
Prepare the oncoming shift for success and complete shift hand-off meetings
Take the initiative to identify and solve production imperfections before they become problems
Collaborate with maintenance to ensure priority and availability for maintenance and repair
Interface with USDA or audit representatives as necessary
Assign team members’ tasks and verify job duties are being completed in a satisfactory manner
Review and approve team member timecard records
Schedule position coverage for Kitchen III, Kitchen II, PA I as required due to break, PTO, or vacancy
Take initiative to identify and implement process improvements to address staffing changes, equipment modifications, standard work improvements, waste reductions, and maximizing kitchen output
Collect data and provide feedback to R&D and purchasing groups related to trials or material related upsets
Complete and maintain powered industrial truck certification
Required Skills and Experience
High school diploma or GED
2-3 years prior food manufacturing leadership experience
Maintains initiative and identifies work to complete with little oversight
Must have demonstrated problem-solving and reasoning skills
Must have experience with Microsoft office and common industry software
Must be able to speak/read/write in English fluently
Able to train, coach, develop, and hold team members accountable
Must be able to work weekends, holidays, overnights, or OT as required
Be able to work in varying temperatures between 34˚F - 70˚F
Demonstrated commitment to safety and following Good Manufacturing Practices (GMPs)/food safety rules
Demonstrated behaviors consistent with our Core Values of Teamwork, Relentlessly Dependable, Appreciation & Respect, Innovation & Constant Improvement, and Nourishing Our Customers
Preferred Skills and Experience
Bachelor’s degree or commensurate experience
Bilingual in (English/Spanish)
Experience working with LEAN, 6 Sigma and 5S tools
A/X and Kronos Software experience
Any experience using forklifts and pallet jacks
Familiar with operation and troubleshooting of CIP, COP, and hand washing systems
Knowledge of proper use and storage of industrial cleaning chemicals
Physical Requirements
Regularly required to use hands to feel, grab, or operate objects, tools, and controls while reaching with hands and arms
Occasionally required to walk, stoop, kneel, crouch, or climb stairs
Visual perception to perform job including peripheral vision, depth perception, and the ability to adjust focus
Able to work in variable temperatures (cold/hot)
Must be able to interact with common food allergens
Company Overview
Mom’s Meals is a home-delivered meal service providing fully prepared, refrigerated meal solutions direct to homes nationwide since 1999. We provide seniors, patients recovering post-discharge and those managing a chronic condition with tailored nutrition solutions to manage their specific needs. If you are passionate about the well-being of others and have a strong sense of community, Mom’s Meals could be the place for you! We are a family operated business looking for fun, compassionate, and friendly people who want to make a difference in the lives of others.
EEO
Mom’s Meals complies with all applicable federal and state non-discrimination laws. All qualified applicants shall receive consideration for employment without regards to race, religion, national origin, ancestry, color, gender, age, disability, sexual orientation or military status.
