Kitchen Production Team Leader

Job Summary

Works with kitchen production team to prepare, package, and label products. Maintains stock levels and product quality by monitoring dates, appearance, and storage temperature controls. Works with management to review loss, sales, and shrink. Helps with kitchen production tasks as needed.

Essential Duties and Responsibilities

• Works in conjunction with upper management to train and develop partners, schedule, plan, assign, and direct work. Assists with establishing departmental workflow and ensures adequate staff is scheduled.
• Supports upper management with the review of historical data regarding sales, ads and promotions. Co-manages inventory using item management processes to ensure satisfactory in-stock levels. May review profit and loss, sales, shrink, and labor data with department manager.
• Assists kitchen personnel with cooking, slicing, weighing, packaging, labeling, pricing, and maintaining product displays as needed. Makes fine judgements about aroma, flavor, taste, texture, and color to inspect product for quality.
• Enforces quality control and food safety standards and ensures dated products are stocked and rotated properly.
• Promotes product sales through use of suggestive selling initiatives and appealing product displays.
• Works with catering personnel and meets regularly to ensure ordering needs are met. Assists with preparing catering orders.
• Cleans, assembles, and prepares machinery and equipment for operation, and examines to ensure proper function. Operates machinery, regulates speed, and stops machinery at precise points indicated.
• Stacks pallets and sorts product into correct locations according to Company efficiency standards and expectations.
• Maintains clean, safe and sanitary working and shopping environment by adhering to Company safety procedures.
• Provides friendly and customer-service-oriented attitude by greeting customers, answering questions and taking special order requests by phone and in person.

Knowledge, Skills and Abilities

• Basic mathematical skills for the purpose of following recipes.
• Ability to safely operate hazardous tools and equipment such as a cheese/meat slicer, commercial oven, etc.
• Ability to read and operate digital equipment, meters, dials, and/or calibrated scales.
• Ability to learn new systems, methods, or processes.
• Ability to use precision and non-precision hand tools.
• Ability to work well with fellow partners and promote a team environment.
• Ability to effectively communicate (in written and verbal form) with partners and customers.
• Ability to work flexible schedules including nights, weekends and holidays.

Education, Experience, and Qualifications

• High School Diploma or GED and one or more years of related experience required.
• Minimum of 18 years of age required.
• Partners must be 21 years of age or older to drive for Company business in accordance with the BGC Business Driver Policy.
• Food Handler certification required.
• Typically involves on-the-job training.

Physical Demands

• Continuously required to use close vision, distance vision, depth perception or the ability to focus.
• Continuously required to stand or walk.
• Continuously required to use hands for reaching, touching or handling.
• Continuously required to talk and hear.
• Frequently required to use strenuous finger or hand movements.
• Frequently required to bend, kneel, squat, or stoop.
• Frequently required to push, pull, maneuver or lift objects up to 40 lbs.
• Occasionally required to push, pull, maneuver or lift objects up to 75 lbs.
• Attendance at work is required.

Work Context and Environment

• Work is generally performed in a retail store.
• Frequently exposed to hot surfaces.
• Frequently exposed to extreme cold conditions (non-weather).
• Frequently exposed to extreme heat conditions (non-weather).
• Frequently exposed to wet, slippery or damp conditions.
• Frequently exposed to equipment with sharp blades or edges.
• Frequently exposed to cleaning agents.
• Quiet to moderate noise level.