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Production (Kitchen) Team Lead - Kensington Road

Production (Kitchen) Team Lead - Kensington Road

Sunterra MarketCalgary, CA
Il y a plus de 30 jours
Salaire
15,50 $CA –16,50 $CA par heure
Description de poste

The Production Team Lead at Sunterra's Kensington Road is responsible for overseeing the commissary operations and Team Members for the overall preparation and production of food products to be served at multiple Sunterra Market locations. The ideal candidate will have a demonstrated commitment to leadership, a solid work ethic, and a passion for food. Your role will include ensuring accurate fulfillment of production orders( ordering ingredients, proper receiving, cost understanding and adjustments, production and packing 100% fulfilled, ) maintaining cooking and cooling charts, quality control at all levels, managing invoices, and overseeing other key operational data. The ideal candidate will demonstrate strong organizational skills, leadership abilities, and attention to detail to ensure that our high standards of quality and efficiency are met, be an effective and confident communicator, and lead by example while also understanding their role as both supervisor and mentor.

Duties and Responsibilities :

  • Plan and direct food preparation.
  • Ensure the use of all preparation charts and methods.
  • Consult with the standardization chef and management on quantities and recipes.
  • Collaborate with management to develop menus and improve kitchen operations.
  • Conduct regular inspections of equipment to ensure proper functioning and maintenance.
  • Supervise commissary Team Members.
  • Ensure food meets quality standards and compliance with food safety standards and regulation at all times.
  • Follow established and standardized Sunterra guidelines and recipes.
  • Recruit, hire and train Team Members.

Key Responsibilities :

1. Opening or closing (Shifts starting at 6 : 00 AM or 2 : 00 PM) :

  • Oversee and verify all production orders, ensuring accuracy and timely execution.
  • Collaborate with team members to manage the preparation and execution of recipes, food preparation, juicing, and packaging processes.
  • Cooking and Compliance :
  • Monitor cooking charts, ensuring proper preparation, portioning, and temperature controls for all food items.
  • Maintain food safety and hygiene standards in line with regulatory requirements.

    • 3. Data Management :

  • Manage and verify invoices, ensuring accurate tracking of inventory and supplies.
  • Maintain and review daily production logs, cooking charts, sanitation checklists and other relevant documentation.

    • 4.Team Leadership :

  • Lead and mentor the production and kitchen teams to maintain efficiency and quality.
  • Provide regular feedback to staff and assist in training as needed.

    • 5. Quality Control :

  • Ensure all food items meet Sunterra’s quality standards and specifications.
  • Conduct regular quality checks on prepared foods and production processes.

    • 6. Inventory and Supply Management :

  • Monitor inventory levels and coordinate with suppliers to ensure timely deliveries.
  • Manage stock rotation and minimize wastage through effective planning and forecasting.

    • 7.Process Improvement :

  • Identify areas for improvement in production workflows and suggest solutions to enhance efficiency.
  • Implement best practices to optimize resources and reduce production costs.

    • Qualifications :

    The position requires an individual with proven team management skills, excellent multi-tasking and task management skills, organizational and time management skills, and the ability to continually drive the business forward. Specifically, the ideal applicant possess the following qualifications and attributes :

  • A minimum of 3 years previous supervisory experience in a commercial kitchen is required.
  • Must be self-motivated and solution-oriented
  • Good communicator and motivator; able to work well with others and convey enthusiasm.
  • Strong understanding of cooking processes, food safety regulations, and quality control standards.
  • Proficiency in using kitchen management software and data entry tools.
  • Love and knowledge of food.
  • Available for flexible scheduling to meet the needs of the department. 6 : 00 AM (opening shifts) and the other starting at 2 : 00 PM (closing shifts), including

    • both weekday and weekend shifts.

  • Post secondary qualifications are considered a strong asset
  • Food Safety Course certification

    • Physical Requirements :

  • Constant standing / walking
  • Frequent stooping, or occasional kneeling
  • Occasional pushing, pulling, lifting or carrying up to 50lbs
  • Exposure to heat and cold environments