Kitchen Lead

Ascend Wellness HoldingsMonroe, OH
Onsite

About The Position

A Kitchen Lead is responsible for supervising a small team with day-to-day production of edible products. The Kitchen Lead provides direct support to the Kitchen Associates including training, policies, and procedures, and performs their duties in compliance with company policy and food safety guidelines.

Requirements

  • Display accountability, proactive behavior
  • Strong attention to detail and ability to adhere to strict policies and procedure
  • Well organized and ability to keep deadlines
  • Works well with all peers
  • Ability to work in a fast-paced, changing, and challenging environment
  • Must be at least 21 years of age
  • Positive attitude, team player and strong work ethic
  • Willing to build understanding of applicable state and local laws and regulations as they pertain to the industry, personnel law, safety regulations, local municipal codes and organizational rules, regulations, directives, and standard operating procedures
  • Must be and remain compliant with any and all regulatory requirements for working in the cannabis industry
  • Must be able to obtain and retain a Registered Agent Card issued by the state of operation
  • Must be able to internalize training and follow instructions
  • Must be able to communicate clearly and effectively
  • Ability to adapt to changes quickly
  • The position must occasionally lift, push, pull and /or move up to 50 pounds

Responsibilities

  • Follows the production schedule
  • Track and weigh all ingredients accurately
  • Maintain a clean environment by keeping equipment washed and organized promptly
  • Demolding production pieces timely
  • Package and label all products accurately
  • Operates appropriate machines in order to do job in full ability
  • Stock necessary items in and around the site
  • Maintain PPE equipment and ensure the availability of equipment
  • Maintain a food safe quality environment
  • Maintain product quality, rejecting products that fail quality standards.
  • Weekly ingredient inventory.
  • Coach employees on performance, behavior and attendance and turn in coaching documentation to manager.
  • Complete required documentation to include packaging logs, batch sheets, etc. in a timely manner.
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