Kitchen Supervisor - Kettle Deck

Amy's Kitchen•White City, OR

8h•Onsite

About The Position

The Kitchen Supervisor is responsible for leading the group to excel, ensuring and enhancing performance, and exceptional quality (e.g., high yield, low disposals). The role is focused on the bigger picture, continuous improvement, planning, organizing multiple units for success, reviewing staffing levels, and evaluating and optimizing resources (people and capital). The supervisor is responsible for working across the organization and with multiple departments and functions. This role is charged with creating a vision for the group, helping effect change, and setting the tone and creating an environment that fosters success.

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.
Active listening skills.
Builds and maintains relationships easily.
Is approachable, empathic, and compassionate; boosts self-esteem and maintains respect.
Works easily with diverse styles and people from different backgrounds.
Can comfortably give and receive personal feedback.
Able to confront issues and conflict in a constructive and productive manner.
Demonstrates patience and a calm, reassuring manner; shows even composure, even in the face of frustration and mounting pressure.
Able to train others to perform to standards.
Cooperates easily with peers and others. Can collaborate across organizational boundaries.
Self starter.
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. Able to lead a team to solve problems.
Is able to teach others; provide context as well as details.
Can think strategically; yet, operate effectively at the ‘ground level.’
Familiar with Windows Office (Word, Excel, Powerpoint).
Will be required to write down procedures and work with spreadsheets.
Ability to create charts to summarize and present results.
Ability to read, write and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write thorough shift reports.
Ability to speak effectively before groups of employees.
Must be bi-lingual (English/Spanish).
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate and percentages.
Have a good understanding of production standards and efficiencies.
Ability to apply common sense understanding 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 and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to diagnose and assess current operations in order to continuously improve processes and conditions.
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 expert on work processes.
Willing to be on call after work hours.

Responsibilities

Develop depth and experience of team by recognizing individual development opportunities and proactively addressing them.
Track employees' planned and unplanned absences, tardiness, and overtime. Proactively and appropriately 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 (positive and negative) and annual performance reviews. Place subordinates lacking in skill sets on formal development plans and track progress. Initiate the disciplinary process, when necessary, disqualify personnel not able to perform to established standards. This includes but is not limited to following standard procedures, food safety, quality, safe use of equipment, GMPs, labeling, etc.
Review and submit payroll.
Provide guidance and direction to Leads. Develop their supervisory and leadership skills.
Create staffing scheduling.
Coach Leads and employees to stop certain 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 individual employees to inspire and improve performance.
Interview and select employees (temp and otherwise) for regular employment.
Motivate and lead employees to meet and exceed goals.
Approve requests for time off (PTO).
Review the production schedule/demand regularly to determine needs for schedule change.
Monitor product quality and ensures that 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 positively results from audits to employees and employ a sense of urgency to correct any noted deviations.
Monitor equipment downtime and works with Maintenance to resolve equipment-related problems.
Submit MCRs for process changes.
Initiate (write up) and follow up on work orders for the area.
Complete department report including, but not limited to, material usage, waste, downtime, attendance, etc.
Monitor and manage non-inventory item supplies.
Proactively seek opportunities to reduce labor, increase productivity, and solve problems with team members.
Document procedures for standardization and training purposes. Update SOPs.
Work with other departments to solve problems related to GMPs, Quality, Sanitation, Safety, and production.
Maintain employee training records.
Maintain weekly and monthly reports.
Maintain reports showing labor utilization including temporaries.
Track OT and actively manages labor costs for the team or department.
Complete daily reports.
Collect and review batch sheets and disposal forms on a daily basis for completeness and accuracy. Assure all info is reported on time.
Analyze waste, downtime, and yields and identifies opportunities for improvement.
Meet regularly with team members to communicate department performance against objectives and standards.
Works with Kitchen Training Coordinator to ensure that employees in training are scheduled appropriately to maximize their training potential and ensuring that employees needing training are scheduled accordingly.
Meets weekly with Kitchen Training Coordinator and Shift Leads to understand what the training priorities are on a daily basis.
Uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.