Lead, Culinary (60408)

TITLE: Lead, Culinary

DEPARTMENT: Kitchen

REPORTS TO: Supervisor, Culinary

About the Role

Reporting to the culinary supervisor, the culinary lead is responsible for supervising a team consisting of Culinary Associates and dishwashers. Culinary leads ensure that the cooking, cooling, and staging functions are performed in compliance with the assigned recipes. They maintain continuity of workflow on the kitchen floor, which includes prep, hotline, staging, Kitchen cooling QC, and dish room. 

How You’ll Make a Difference 

PEOPLE SUPPORT:

• Support Production Leadership in overseeing the production process on the kitchen floor, which includes:
  • Production execution, Quality Control/Quality Assurance, and time tracking.
  • Ensure employees are following GMPs, products are consistently produced and controlled according to policy.
  • Maintain working knowledge of current standards and processes with the assistance of  implementation of new and existing SOPs and policies across production teams; ensure processes and policies are adhered to at all times.
  • Assist on training, instruction, and support on all kitchen equipment.
  • Maintain a positive work environment with encouraging and supportive leadership.
  • Communicate with supervisors and managers any concerns regarding staff members' concerns or frustrations.

PRODUCTION FUNCTIONALITIES:

• Driving and pushing the culinary team for better efficiency and accuracy in meeting targeted goals and deadlines for the shift.
• Organizing the staging area with the correct components and materials via requisitions
• Understanding and communicating which meal SKU the line will be working on and addressing any major allergies, meal specifics, and/or other pertinent information
• Ensure that sanitation buckets, cleaning solutions, and materials are on the line prior to culinary production, and make sure all GMPs are followed.
• Understand the targeted weight volume needed to fulfill meals and anticipate early enough to provide the Kitchen ample time to supplement the short called-out
• Ensure all documentation, Quality Control, and Quality Assurance are conducted, completed, and submitted after the end of the shift.
• Communicating break and lunchtime allotted and expectations of when to return to the kitchen floor or dish pit. Ensuring that all associates returning are on time and are accounted for.
• Updating and utilizing digital tools such as OKRA, Galley, Culinary Production Schedule, and other digital tools needed with accurate weights binned, times on projects, progression of numbers in real-time.
• Submit all Documentation to the Quality Control office daily. Ensure that Meal Components are properly labeled with the correct amount, date, meal code, & Allergy stickers.
• Identify and communicate all shorts, including, but not limited to, bin weights, components, meal count shorts, etc.
• Proper updates and communication are needed on Slack, face to face between all departments, emails and/or other necessary methods, such as the call-out line, phone, meetings, etc.
• Report all