Production Lead - 2nd Shift - Days Off: Wednesday & Thursday

Home Chef (Internal Employees) • San Bernardino, CA

12h • Onsite

About The Position

This role follows a 2nd shift schedule, working from 3:30 PM to 12:30 AM, with designated days off on Wednesday and Thursday. 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.

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.
• A Production Lead should have a working knowledge of all shipping lines (similar, hybrid, unique, and pick and pack).

Responsibilities

• Obtaining the production plan and targets for the day from the supervisor and setting up the portioning tables, meal bagging tables, and/or shipping line.
• Collaborating with the Supervisor to get the production plans and targets for the day.
• Following production schedules to ensure order completion during allotted timeframes.
• Effectively communicating the targets and production expectations to the production associates as well as their performance against the target.
• Ensuring associates are following HC policies/procedures and escalating any concerns to the Production Supervisor.
• Prioritizing and planning for potential product shortages during production and shipping and effectively communicating exact product and quantity needs to the warehouse runners to avoid any unnecessary downtime while waiting on replenishment.
• Conducting checks on ingredients for quality, accuracy, and shelf life before starting the line and while the line is running.
• Setting up portioning tables, meal bagging tables, and shipping lines according to the Standard Operating Procedures (SOPs).
• Giving consideration to the production targets and the established production plan when setting up portioning tables and based on number of production associates needed to run a line.
• Sharing recommendations for improvements to the SOPs with supervisor.
• Ensuring the table/pods has the labels, packaging, and product needed to get started at the beginning of the shift and start of new activity.
• Communicating the production targets and expected rates per hour to the production associates.
• Ensuring line does not overproduce portions or meal bags and therefore cause food waste and yield issues (i.e. only producing what is required).
• Overseeing associates to ensure they are not creating unnecessary waste of food or packaging (i.e. bags, bottles, jars) while portioning and meal bagging and escalating concerns with production quality to FSQA and a supervisor.
• Overseeing all portioning and meal bagging/kitting for their assigned table/pod.
• Identifying and completing all sections listed on the production sheet.
• Working 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.
• Working with FSQA to ensure meal bag checks are conducted every hour to minimize errors.
• Retrieving more labels from the label office when needed.
• Conducting hourly checks to ensure packaging and labels are correct for the ingredients being portioned or meal bagged.
• Communicating shortages of labeled packaging to supervisor.
• Conducting an hourly check of the portions and meal bags to reduce the potential for errors.
• Ensuring the SOPs for portioning and meal bagging are being followed throughout the shift.
• Monitoring the pace of the portioning and meal bagging line and ensures the team is on track to meet the target. If targets are not being met, the lead makes appropriate adjustments to the line.
• Assisting the Production Supervisor when running a shipping line.
• Understanding the Boxing Call out Sheet and how to use it to set up and verify the line.
• Knowing and following 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).
• Working with warehouse to ensure the line has all required product and does not experience downtime as a result of product shortages.
• Making sure the SOPs for box packing, shipping, and/or Pick & Pack is being followed throughout the entire shift.
• Managing the pace of the shipping line and makes adjustments as necessary.
• Delivering counts to the Supervisor and following Home Chef’s inventory management procedures.
• Collecting counts every hour (CHI) or two hours (CA) to deliver to Supervisor.
• Delivering numbers of meal bags and WIP produced at the end of each workday.
• Making sure that the red, grey and green crates all have clear and legible labels.
• Ensuring all old labels have been removed from red trays.
• Ensuring 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).
• Ensuring 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.
• Enforcing and executing Home Chef Food Safety Policies on the production floor.
• Ensuring FSQA is conducting a GMP check on all their associates at the start of the shift and after lunch.
• Calling out and correcting GMP violations when they occur.
• Ensuring associates are utilizing proper Lifting Techniques when moving and picking up items.
• Attending all safety trainings to maintain safety compliance.
• Escalating any employee safety risks to the Safety Supervisor.
• Ensuring team is accounted for (roll call) and at the designated spot in the event of an evacuation.
• Ensuring work area (portioning table or meal bagging line) is clean (i.e. tables have been sanitized and floors are free of spills and debris).
• Ensuring plant cleanliness, 5S compliance and GMP practices at all times.
• Ensuring coolers have been cleaned and swept and are ready for the next shift.
• Supervising production associates working on their table/line.
• Making sure team is hitting production targets for portioning, meal bagging, shipping and any other assigned activities.
• Setting example of expected work pace for the entire line.
• Identifying and escalating any disruptive behavior (e.g. excessive talking or slow work pace) on the line to a Supervisor and moves associates as needed to improve the line’s output.
• Working to quickly and calmly resolve conflicts between associates on the line.
• Escalating issues between production associates to production supervisor / manager when needed.
• Following the facility GMPs and helps enforce them throughout the facility.
• Ensuring safe working conditions for all team members and corrects and/or escalates safety risks when identified.
• Supporting 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