Supervisor, Protein Production - Berkeley Culinary Center

SUMMARY: 

The Supervisor, Protein Production has direct responsibility to ensure that all work activities under its span of control are performed with attention to the highest standards of food quality, safe processes, compliance with all appropriate legal requirements and a focus on continuous process improvement. 

 

 

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: 

  

• Manage the production staff including leads as well as the hourly team members. 

• Must ensure ALL team members within the areas managed are signing in and out daily in accordance with Whitson’s procedures (including temps) 

• Ensures gold plating standards are in effect and reviewed with RTE line supervisors (where applicable) prior to runs beginning. Review as necessary throughout runs 

• Ensures Assembly room managers have portioning utensils in use on all lines and the right equipment is being used for the operations 

• Work with the production manager to set goals and targeted objectives to work on and achieve each week. Monitor this process with careful follow through on each objective. Encourage growth and development in both personal and professional life as a goal. The degree that management develops its Team Members is a statement of their own good management skills 

• Become an X3 expert, in all phase of the operation 

• Work side by side with planning and warehouse  

• Monitor the packing staff for accuracy in packing the correct number of products and that proper ServSafe handling practices are followed. Ensure that temperature logbooks are completed daily and accurately. Ensure that all work orders are tracked and completed on time, are accurate and that all works are closed at the end of business. 

• Checks for waste and floor scraps and always looking for ways to reduce as you observe each Assembly, G&G, Sandwich and CMC area.  

• Coordinate meal label printing with QA prior to the line runs for the day. 

• Lead the achievement of the Plant strategy through the execution of the Compelling Business Needs by engaging people and aligning actions at all levels of the plant organization through the Management for Daily Improvement process 

• Lead the development and the achievement of the Plant Objectives with intense prioritization and focus on Food Safety, Quality, Occupational Safety, and Cost, elements of the operational framework 

• Set plan for next days production by 2pm every day  

• Assist Production Manager with payroll for all of the Assembly team to be complete by Monday am  

• Direct plant operations to meet finite production schedules and overall pack plans as measured by Adherence and Attainment KPIs to meet/exceed Customer Service Levels and Inventory Targets 

• Leverage lean manufacturing techniques and promote continuous improvement to instill standard work discipline across the entire plant 

• Build accountability and engagement with all plant associates by establishing clear expectations, a high degree of cohesion and by harnessing a Team approach 

• Develop, review and meet all plans and budgets relating to plant functions 

• Foster and promote partnership relations with key internal/external stakeholders including suppliers, key customers, and others as well as the community 

  

ADDITIONAL DUTIES AND RESPONSIBILITIES: 

• Assist in maintaining a weekly payroll and staffing schedule for all to see. Ensure that all staff members are informed on cleaning responsibilities, job duties and operational hours. All staff is to swipe in on the time clock after they are dressed and in proper uniform. 

• Monitor all equipment in the kitchen to ensure its proper function. Ensure all equipment is clean and operating safely. Any malfunctioning equipment must be Identified and repaired by an approved Whitsons repair technician. 

• Conduct in service and biweekly safety training for team members 

 

Pay rate: $24.00/hr

Qualifications

 

REQUIRED QUALIFICATIONS AND COMPETENCIES: 

 

Education: 

• High School diploma or equivalent 

Certifications: 

• HACCP Certification  

• ServSafe Certification 

• Food Safety 

 

Computer Skills: 

• Proficient with all computer applications necessary to complete the job 

• Knowledge of warehouse management systems; inventory control 

• Ability to learn new software programs 

 

Other Qualifications, Experience and Competencies:  

 

• Minimum 5 years production management in food service industry experience required. 

• Fluent English speaking and writing skills required (Bi-Lingual Spanish a plus) 

• Ability to manage and supervise staff in fair and compliant manner 

  

Required Competencies: 

• Communication 

• Effectively write, present and transfer ideas and information for the advancement of individual and company performance. 

• Customer Focus 

• Act in the best interest of the customer, both internal and external. 

• Innovation 

• Create new ideas or processes which when implemented lead to positive effective change. 

• Organization Leadership 

• Apply strategic thinking, prioritization and decision-making to drive results. 

  

PHYSICAL DEMANDS OF THE JOB: 

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear 

• Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. 

• Be standing on feet majority of the workday in addition to walking back and forth. 

• Lift and/or move up to 50 pounds. Lifting while turning side to side is sometimes necessary. 

• Specific vision abilities required by this job include close vision and the ability to adjust focus. 

• 95percent of day is on the floor  

Position sometimes requires extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-state travel. 

WORK ENVIRONMENT: 

• The work is performed primarily in a manufacturing and warehouse environment, specifically the packing and warehousing areas 

• Standing most of the workday is required. 

• Work requires movement in and out of storerooms, near heavy machinery and freezers