RTH Production Lead - 1st Shift - Days Off: Saturday & Sunday

Founded in 2013, Home Chef is the leading meal solutions company with both a retail and online presence. Available online at homechef.com and in retail at more than 2,100 Kroger grocery stores, Home Chef is committed to inspiring and enabling more people to cook simple, delicious meals, no matter how busy they are.

In 2023, Home Chef introduced a new brand, Tempo! Tempo features a rotating selection of ready-to-heat meals delivered directly to your door. These meals are better-for-you versions of familiar favorites, designed to save you time and reduce stress while maintaining a healthy lifestyle. Our Tempo menu includes options that are protein-packed, fiber-rich, calorie and carb conscious, keto-friendly, and dietitian-approved.

Similar to our recipes, we recognize that variety is the spice of life, and therefore, our employees also bring their uniqueness and color to our fantastic team. We’re eager to work with humble team players and pragmatic next-level thinkers to innovate on Home Chef’s offerings.

 

This role follows a 1st shift schedule, working from 7:00 AM to 3:30 PM, with designated days off on Saturday and Sunday.

Responsible for guiding a line or table of production associates during RTH prep, RTH assembly, portioning, meal bagging/kitting, and shipping. The Production Lead (RTH) will guide, direct, and train assigned production employees. The Production Lead (RTH) is scheduled to begin their shift prior to the start of production and is responsible for obtaining his or her production plan and targets for the day from the supervisor and setting up the portioning tables, meal bagging tables, and/or shipping line

Detailed Responsibilities

• RTH Lead Responsibilities:
• Must be able to work in a fast paced work environment and reach daily goals given to by Supervisor.
• Must be detail oriented and maintain a clean workspace.
• Must follow GMP and PPE standards as required in the RTE and RTH area such as; safety goggles, blue aprons and white plastic sleeves, captive footwear. 
• Must report any damages, missing parts or foreign materials immediately to FSQA / Leadership.
• Must follow all recipes and instructions to create compound ingredients in correct proportions.
• Bring up improvement ideas to RTH leadership and continuously work to improve!
• When not assisting with RTH specific tasks, the RTH Lead will direct their team as required in normal production functions / tasks or as assigned.
• Production Targets: 
• Collaborates with the Supervisor to get the production plans and targets for the day
• Follows production schedules to ensure order completion during allotted timeframes
• Effectively communicates the targets and production expectations to the production associates as well as their performance against the target
• Ensures associates are following HC policies/procedures and escalates any concerns to the Production Supervisor

 

• Coordination with Warehouse:
• Prioritizes and plans for potential product shortages during production and shipping and effectively communicates exact product and quantity needs to the warehouse runners to avoid any unnecessary downtime while waiting on replenishment.
• Conducts checks on ingredients for quality, accuracy, and shelf life before starting the line and while the line is running. 
• SOPs: 
• Has a working knowledge of all Standard Operating Procedures (SOPs) for portioning, meal bagging/kitting, and shipping
• Sets up portioning tables, meal bagging tables, and shipping lines according to the Standard Operating Procedures (SOPs)
• Gives 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
• Shares recommendations for improvements to the SOPs with supervisor
• Ensures the table/pods has the labels, packaging, and product needed to get started at the beginning of the shift and start of new activity
• Communicates the production targets and expected rates per hour to the production associates
• Managing waste:
• Ensures line does not overproduce portions or meal bags and therefore cause food waste and yield issues (i.e. only producing what is required) 
• Oversees  associates to ensure  they are not creating unnecessary waste of  food or packaging (i.e. bags, bottles, jars) while portioning and meal bagging and escalates concerns with production qual