Kitchen Manager

Department: Operations

Employment Type: Full Time

Location: Seattle - WA

Reporting To: Plant Manager

Compensation: $78,000 - $95,000 / year

Description

Headquartered in the Pacific Northwest, Wyld produces the best Cannabis edibles and beverages on the market using real fruit and natural flavors. When adventure calls, we answer - always ready to embrace challenges, test boundaries, and push limits. Our company ethos is founded in strong values and our Pillars of Commitment to our communities and the Earth itself. Our ambitious team embraces challenges, tests boundaries, and is always ready for adventure. Wyld operates in AZ, CA, CO, IL, MA, MD, MI, MO, NM, NV, NY, OR, OK, WA, and across all of Canada with more launches on the horizon.
Ability to excel in a fast-growing/fast paced environment delivering accuracy while managing to deadlines where adaptability is imperative.
Embody Wyld Core Values, The Wyld WayWyld’s core values are the driving force and energy behind everything we do. These values drive our culture, our business philosophy and our philanthropic efforts. It is the cornerstone for all that we do here at Wyld.-Make a Mark-We Blaze Our Own Trail-Brand First-We Mean Business
Summary
The role of the Kitchen Supervisor is to oversee the day-to-day kitchen operations of Wyld’s production kitchen from prepping, cooking and storage of the product to ensuring safety, quality, and efficiency. This position will be responsible for overseeing basic employee functions such as scheduling and training. They will be a part of the employee and food safety team, leading change within their department.
The Kitchen Supervisor will work with the Leads in the kitchen department to ensure flow and efficiency are maintained while producing. They will also assist with production planning, maintain an understanding of dosing, maintain inventory levels and ensure proper rotation of all materials. Must be willing to work a flexible schedule.

**Must be willing to commute or relocate to Tacoma, WA**

Essential Duties and Responsibilities include the following. Other duties may be assigned.

•  Knowledgeable in prepping, mixing, cooking, depositing, and storing of all facility consumables and products intended for sales or promotion. 
• Accurately review and assess kitchen performance through a review of data, counts, measurements and weights from nightly log. 
• Comply with safety practices. 
• Ability to properly communicate and escalate personnel and production issues to Plant Manager in a timely manner. 
• Effectively communicate information and respond to questions/suggestions from various levels within the company. 
• Responsible for maintaining (QA) Quality Assurance and (QC) Quality Control checks throughout the day. 
• Monitor daily kitchen operations, including frequent checks with Leads to ensure processes are being followed, including, but not limited to, depositor settings, temperatures, weights, ingredient prep and production flow; troubleshoot where necessary. Strong understanding of PCQI and GMP Practices are a must. 
• Responsible for inventory count of all kitchen supplies and ingredients. 
• Perform team and individual tasks as assigned while maintaining an efficient production pace and speed. 
• Perform visual quality inspections on products throughout the cooking cycle and minimize waste where possible. 
• Effectively communicate information and respond to questions/suggestions from various levels within the company. 
• Assist with production planning and dosing. 
• Make recommendations to management regarding personnel evaluation and training of the kitchen team. 
• Ensure a safe working environment; maintain and comply with sanitation and safety standards, maintain a clean and organized kitchen and properly utilize and enforce the use of PPE. 
• Other duties, responsibilities and activities may change or be assigned at any time with or without notice. 

Qualifications

 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 

• Experience: At least 3 years of directly related experience and/or training in a food production or kitchen environment; or equivalent combination of education and experience. Must have experience and familiarity with kitchen sanitation and safety regulation