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Assistant Production Manager - Berkeley Culinary

Berkely, IL, USA

Requisition Number

15327

Location

Berkely Il

Job Description

SUMMARY:

This position has direct responsibility to ensure that all work activities under its span of control are performed with attention to the highest standards of food quality, safe processes, compliance with all appropriate legal requirements and a focus on continuous process improvement. Assisting the Production Manager in the supervision of all production team members.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

+ Assist the Production Manager in supervising the entire production staff including supervisors, leads and hourly team members.

+ Assist Production Manager in setting goals and targeted objectives to work on and achieve each week. Monitor this process with careful follow through on each objective. Encourage growth and development in both personal and professional life as a goal. The degree that management develops its Team Members is a statement of their own good management skills

+ Become an X3 expert, in all phase of the operation

+ Develop and work with R&D Chefs with BOM creation

+ Monitor all cooking techniques to ensure that the correct cooking methods are used for cooking product. Monitor all labor in kitchen and Assembly rooms for efficiency and effectiveness. Post a labor schedule and follow. Adjust if necessary to achieve maximum efficiency.

+ Monitor the packing staff for accuracy in packing the correct number of products and that proper ServSafe handling practices are followed. Ensure that temperature logbooks are completed daily and accurately. Ensure that all work orders are tracked and completed on time, are accurate and that all works are closed at the end of business.

+ Lead the achievement of the Plant strategy through the execution of the Compelling Business Needs by engaging people and aligning actions at all levels of the plant organization through the Management for Daily Improvement process

+ Assist Production Manager in the development and the achievement of the Plant Objectives with intense prioritization and focus on Food Safety, Quality, Occupational Safety, and Cost, elements of the operational framework

+ Assist in directing plant operations to meet finite production schedules and overall pack plans as measured by Adherence and Attainment KPIs to meet/exceed Customer Service Levels and Inventory Targets

+ Leverage lean manufacturing techniques and promote continuous improvement to instill standard work discipline across the entire plant

+ Build accountability and engagement with all plant associates by establishing clear expectations, a high degree of cohesion and by harnessing a Team approach

+ Develop, review and meet all plans and budgets relating to plant functions

+ Foster and promote partnership relations with key internal/external stakeholders including suppliers, key customers, and others as well as the community

ADDITIONAL DUTIES AND RESPONSIBILITIES:

+ Maintain a weekly payroll and staffing schedule for all to see. Ensure that all staff members are informed on cleaning responsibilities, job duties and operational hours. All staff is to swipe in on the time clock after they are dressed and in proper uniform.

+ Monitor all equipment in the kitchen to ensure its proper function. Ensure all equipment is clean and operating safely. Any malfunctioning equipment must be Identified and repaired by an approved Whitsons repair technician.

+ Conduct in service and biweekly safety training for team members

Requirements

Critical TECHNICAL (Function-Specific) Competencies:

+ Change Management – Effectively lead and champion change in multi-disciplined organization. Develop communications to support.

+ Organizational Effectiveness – Identify organizational change necessary to achieve business objectives. Systems thinking – ability to connect processes, events, and structures

+ Strategy Development – Conceive and select strategies and ideas for facility with effective communication

+ Vision – paints the picture of the future, develops excitement around the vision, enrolls people in what’s possible.

Critical CORE (General Behavioral and Business) Competencies:

+ People Leader – Sets clear objectives and measures, uses coaching to enhance performance

+ Act Boldly – Is entrepreneurial, takes bold action that creates innovation, pursues greater possibilities

+ Authentic – Be real, open and informal. Listen generously. Talk straight

+ Committed - Create your future. Be the vision. Have the courage to stand for a better company, better future, better you.

+ Trusted – Do the right thing, Build genuine relationships with customers, colleagues and stakeholders

Education :

+ Associate degree preferred

Certifications :

+ HACCP certification

+ ServSafe certification

+ Food Safety

Computer Skills :

+ Proficient with all computer applications necessary to complete the job

+ Knowledge of warehouse management systems; inventory control

Other Qualifications, Experience :

+ Minimum 5 years production management in food service industry experience required.

+ Fluent English speaking and writing skills required

+ Ability to manage and supervise staff in fair and compliant manner

Required Competencies:

+ Communication

+ Effectively write, present and transfer ideas and information for the advancement of individual and company performance.

+ Customer Focus

+ Act in the best interest of the customer, both internal and external.

+ Innovation

+ Create new ideas, processes or products which when implemented lead to positive effective change.

+ Organization Leadership

+ Apply strategic thinking, prioritization and decision-making to drive results.

Work Schedule

Mon-Fri 6:30am to 4:30pm and some Saturday's

Supervisor

Anthony S Polk

Salary Target

$27.00/hr