Production Lead - 2nd Shift - Days Off: Monday & Tuesday

Home Chef (Internal Employees) • San Bernardino, CA

13h • Onsite

About The Position

A Production Lead is responsible for guiding a line or table of production associates during portioning, meal bagging/kitting, and shipping. They will lead, direct, guide and train assigned production employees. This role follows a 2nd shift schedule, working from 3:30 PM to 12:30 AM, with designated days off on Monday and Tuesday.

Requirements

• General high school degree, or equivalent, (e.g. GED).
• Strong attendance and performance record as a Home Chef production associate is required for this position.

Nice To Haves

• Has a working knowledge of all Standard Operating Procedures (SOPs) for portioning, meal bagging/kitting, and shipping.
• Has a working knowledge of all shipping lines (similar, hybrid, unique, and pick and pack).

Responsibilities

• Obtain production plan and targets for the day from the supervisor and set up the portioning tables, meal bagging tables, and/or shipping line.
• Collaborate with the Supervisor to get the production plans and targets for the day.
• Follow production schedules to ensure order completion during allotted timeframes.
• Effectively communicate targets and production expectations to production associates, as well as their performance against the target.
• Ensure associates are following HC policies/procedures and escalate any concerns to the Production Supervisor.
• Prioritize and plan for potential product shortages during production and shipping and effectively communicate exact product and quantity needs to the warehouse runners to avoid any unnecessary downtime while waiting on replenishment.
• Conduct checks on ingredients for quality, accuracy, and shelf life before starting the line and while the line is running.
• Has a working knowledge of all Standard Operating Procedures (SOPs) for portioning, meal bagging/kitting, and shipping.
• Set up portioning tables, meal bagging tables, and shipping lines according to the Standard Operating Procedures (SOPs).
• Give consideration to the production targets and the established production plan when setting up portioning tables and based on the number of production associates needed to run a line.
• Share recommendations for improvements to the SOPs with supervisor.
• Ensure the table/pods have the labels, packaging, and product needed to get started at the beginning of the shift and start of new activity.
• Communicate the production targets and expected rates per hour to the production associates.
• Ensure line does not overproduce portions or meal bags and therefore cause food waste and yield issues (i.e. only producing what is required).
• Oversee associates to ensure they are not creating unnecessary waste of food or packaging (i.e. bags, bottles, jars) while portioning and meal bagging and escalate concerns with production quality to FSQA and a supervisor.
• Oversee all portioning and meal bagging/kitting for their assigned table/pod.
• Identify and complete all sections listed on the production sheet.
• Work with FSQA to verify all ingredients on the meal bagging/kitting line and complete the meal bag sign off on the production sheet prior to starting the line.
• Work with FSQA to ensure meal bag checks are conducted every hour to minimize errors.
• Retrieve more labels from the label office when needed.
• Conduct hourly checks to ensure packaging and labels are correct for the ingredients being portioned or meal bagged.
• Communicate shortages of labeled packaging to supervisor.
• Conduct an hourly check of the portions and meal bags to reduce the potential for errors.
• Ensure the SOPs for portioning and meal bagging are being followed throughout the shift.
• Monitor the pace of the portioning and meal bagging line and ensure the team is on track to meet the target. If targets are not being met, make appropriate adjustments to the line.
• Assist the Production Supervisor when running a shipping line.
• Understand the Boxing Call out Sheet and how to use it to set up and verify the line.
• Know and follow the SOP for transitioning between similar runs (i.e. similar sign off for CHI, use of red trays to cover all meals not included in run for CA).
• Ensure the line has all required product and does not experience downtime as a result of product shortages.
• Make sure the SOPs for box packing, shipping, and/or Pick & Pack is being followed throughout the entire shift.
• Manage the pace of the shipping line and make adjustments as necessary.
• Deliver counts to the Supervisor and follow Home Chef’s inventory management procedures.
• Collect counts every hour (CHI) or two hours (CA) to deliver to Supervisor.
• Deliver numbers of meal bags and WIP produced at the end of each workday.
• Make sure that the red, grey and green crates all have clear and legible labels.
• Ensure all old labels have been removed from red trays.
• Ensure all completed portion and meal bag towers are tagged according to SOP (i.e. plastic wrap w/ meal name, count, and date for CHI and masking tape for CA).
• Ensure the meal bag towers are moved to the proper storage location and ordered by date. The older meals should be in the front and the newer meals should be in the back. FIFO (First In First Out) processes should be followed.
• Enforce and execute Home Chef Food Safety Policies on the production floor.
• Ensure FSQA is conducting a GMP check on all their associates at the start of the shift and after lunch.
• Call out and correct GMP violations when they occur.
• Ensure associates are utilizing proper Lifting Techniques when moving and picking up items.
• Attend all safety trainings to maintain safety compliance.
• Escalate any employee safety risks to the Safety Supervisor.
• Ensure team is accounted for (roll call) and at the designated spot in the event of an evacuation.
• Ensure work area (portioning table or meal bagging line) is clean (i.e. tables have been sanitized and floors are free of spills and debris).
• Ensure plant cleanliness, 5S compliance and GMP practices at all times.
• Ensure coolers have been cleaned and swept and are ready for the next shift.
• Supervise production associates working on their table/line.
• Make sure team is hitting production targets for portioning, meal bagging, shipping and any other assigned activities.
• Set example of expected work pace for the entire line.
• Identify and escalate any disruptive behavior (e.g. excessive talking or slow work pace) on the line to a Supervisor and move associates as needed to improve the line’s output.
• Work to quickly and calmly resolve conflicts between associates on the line.
• Escalate issues between production associates to production supervisor / manager when needed.
• Follow the facility GMPs and help enforce them throughout the facility.
• Ensure safe working conditions for all team members and correct and/or escalate safety risks when identified.
• Support the efforts of the company to maintain our food safety system (SQF) and quality programs.

Benefits

• Medical, dental, vision, life and disability insurance available
• Paid holidays, sick time and vacation time
• 401k program
• Flexible spending accounts for qualified medical, dependent care, parking, or transit expenses

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED