Job Posting for Production Floor Lead at Granite School District

JobID: 16913

Position Type:
Nutrition Services/Production Floor Lead

Date Posted:
12/1/2023

Location:
BATES FOOD SERVICE CENTER

Date Available:
As soon as possible

Closing Date:
12/08/2023

Please note that this posting closes at 3:00 pm on the date listed above.

This position is a 9-Month Contract at our Central Kitchen. If you have questions regarding this position, please contact Bobbie Beach, Facilities Operations Manager, at (385)-646-6887 or email bdbeach@graniteschools.org

Job Title

Production Floor Lead

Department

Bates Central Kitchen

Supervisor

Production Manager

Salary Schedule

ESP (62)

Lane Placement

Contract Length

9 months (183 days)

FLSA Classification

Non-exempt

Last Review Date

November 2023

Job Summary

The Production Floor Lead directs the activities of cooks as directed by the Production Manager. The incumbent is responsible for coordinating the duties and monitoring the performance of assigned cooks.

Essential Functions

Plans, organizes, participates, and leads daily operations in assigned areas of the Central Kitchen, including preparing, handling, packaging, storage, and distribution of food in large quantities.
Ensures quality and quantity control standards for food production are met.
Assists in establishing standards for Central Kitchen production and improves standard operating procedures.
Ensures standards of efficiency, sanitation, and safety in food preparation, handling, packaging, storage, and distribution are met by self and assigned staff.
Assists in improving new food program operations and distribution procedures and processes.
Trains and works with employees to ensure that proper kitchen systems and techniques are being utilized during the production of meals, cleaning, sanitizing, stock rotation, and other assigned tasks and makes corrections as needed.
Practices and models established safety and sanitation procedures for food handling and preparation.
Coordinates the operations of assigned areas to ensure efficient and timely preparation of foods.
Communicates outages and overages and assists in planning/solving outages/overages as needed.
Leads staff in designated areas in the preparation, cooking, and portioning of meals.
Ensures recipes are followed accurately and in accordance with established production guidelines and conversions.
Contributes input for personnel actions including hiring, disciplinary action, and performance evaluations.
Assists employees with evaluating, planning, setting, and achieving goals and in implementation of training plans to help employees obtain their goals.
Schedules daily tasks to assigned employees and provides daily training, including safety topics and proper equipment usage and maintenance, on tasks assigned to employees.
Ensures assigned employees are following district policies and safety regulations.
Adjusts ordering with product availability and makes determinations for substitutions, when needed.
Reviews orders to evaluate production quality and confirms goods meet recipe specifications prior to usage, including monitoring timely use and rotation of goods, ensuring first in, first out (FIFO) method is utilized.
Tracks and maintains documentation associated with food, supplies, and materials and ensures that said documentation is accurately completed when receiving and returning goods to the warehouse.
Requests, receives, and stores incoming goods.
Provides training to assigned employees, including proper operation, cleaning, sanitation, and maintenance for industrial cooking equipment.
Inspects and ensures industrial cooking equipment is cleaned, sanitized, maintained, and operated properly, including troubleshooting and performing minor maintenance when appropriate.
Prepares, maintains, and reviews for accuracy a variety of sheets, logs, records, etc., involving production inventories, costs, distribution, and personnel (i.e., time and temperature logs, maintenance records, employee compliance records, sanitation records, production counts, ingredients, sheets…etc.).

Non-Essential Functions

Other duties as assigned*

*This description should not be construed to contain every function/responsibility that may be required to be performed by an employee assigned to this position. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of education, knowledge, and experience requirements; the machines, tools and equipment used; background; and any licenses or certifications required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Required Education and Qualifications

Requires a High School diploma or equivalent.
Requires a Food Safety Manager certification from a Utah Department of Health approved entity or willing to obtain the certificate within sixty days of hire.

Required Prior Experience

Requires a minimum of two (2) years of successful experience in a production kitchen.
One (1) year of supervisory experience preferred.

Required Knowledge and Skills

Skilled in training, organizing, and monitoring supervised workers.
Basic reading and math skills.
Ability to write reports, order, and track inventory.
Positive public relationship skills.
Understand and follow the guidelines of the federal school lunch program.

Assigned Decision Making

Empowered to make decisions concerning the best way to accomplish tasks assigned.
Motivates people to work cooperatively and efficiently as a team.
Empowered to handle emergencies as they arise within training and ability.

Non-supervisory Interaction

Interacts and collaborates with employees, board members, patrons, vendors, administrators, and secretaries in schools.
May interact appropriately with police and other emergency agencies as necessary.

Supervisory Responsibility

Supervises and provides assistance to approximately 5-10 contract and hourly kitchen employees.

Budget Responsibility

Not applicable

Working Environment

Work takes place in standard commercial kitchen conditions, including walk-in freezers and refrigeration rooms.
There is daily exposure to heat, cold, and humidity.
Steady flow of work required but involuntary interruptions are common.
Constant pressure to complete tasks and meet deadlines may cause stress.

Physical Requirements
Note: The list of essential and marginal functions and of physical requirements is not exhaustive and may be supplemented in accordance with the requirements of the job.

While performing the duties of this job, the employee is regularly required to speak and/or hear.
The employee is frequently required to stand; walk; reach with hands and arms and stoop, kneel, and crouch.
The employee is occasionally required to use hands to handle or feel objects and must occasionally climb or balance.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.
Job requires continuous physical effort.
Must be able to stand and walk for extended periods of time.
The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.

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