Lead Cold Room Worker

Brigham Young University • Provo, UT

2d • Onsite

About The Position

This position supervises the daily activities of the production of sandwiches, salads and other take out items. Also responsible for wrapping production, and sorting of finished goods. This position reports to and fulfills assignments given by the Sous Chef. Supervises and trains student employees and coaches them on matters regarding Safety, Food Safety, and efficiencies.

Requirements

• A firm commitment to the mission of BYU
• 2 years of experience working in a culinary or manufacturing related field
• Physical Exam and Lift Test Required

Nice To Haves

• Culinary Arts Degree or ACF (American Culinary Federation) Certification

Responsibilities

• Train and supervise student employees in the area
• Recommends discipline and recognition for student employees
• Responsible for meat and cheese production, including setup, priority, quantity, efficiency and clean up.
• Responsible for wrapper operation including setup, priority, efficiency and clean up.
• Evaluate processes, procedures and setup, to maximize efficient use of 150 - 200 weekly student hours.
• Solve problems when unexpected events occur, such as equipment malfunctions, late deliveries, and personnel absences.
• Assure that each order is accurately completed and delivered to the shipping department.
• Verifies all areas are sanitized properly and are ready for production the next day.
• Responsible for equipment training, maintenance and safety.
• Follow up on Key Performance Indicators (KPIs).
• Responsible for scheduling preventive maintenance on the equipment.
• Follows up with maintenance on any safety or operation repairs needed on the equipment.
• Ensures safety compliance on equipment and student employee’s tasks.
• Implements procedures to maintain a clean and organized work area
• Inspect and manage raw ingredients inventory to insure freshness and quality
• Ensures the recipes are followed and maintained to ensure consistency
• Directs and trains student employees in culinary techniques and kitchen procedures
• Inspect output of products produced
• Oversees the just in time cooking to eliminate waste, excessive leftovers and rotation of food
• Implements procedures to maintain a clean and organized work area
• Participates in a weekend coverage rotation with other leaders in the room
• Assists in managing the production of large quantities for special events such as Women’s Conference, Education Week, Home Football games, FSY Conferences, New Student Orientation, etc.
• Substitute as needed in other production areas that can include Produce and Cook Chill room

Benefits

• 401k. BYU automatically contributes 8% at no cost to you. Additionally, if you contribute 5%, BYU adds an additional 4% (Rehires may qualify for different retirement plans)
• Generous vacation and sick time, plus 13 paid holidays
• Employee assistance program, available to the employee and all members of their household
• Tuition benefits for employees and eligible family members
• Excellent medical/dental benefits
• Short/long term disability benefits
• Paid parental and maternity leave
• Wellness program
• Free on-campus parking
• Free UTA passes for employee, spouse, and qualified dependents
• Discounts at the BYU Store and for many events at BYU

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees