Assembly Supervisor

ASSEMBLY SUPERVISOR The Culinary Center Assembly Supervisor is responsible for overseeing daily kitchen production operations and ensuring that safety, sanitation, and production standards are consistently implemented and maintained. This role supports the Kitchen Manager across recipe execution, food preparation, temperature monitoring, and equipment operation — coordinating cooking, prepping, and staging activities within a manufacturing kitchen and warehouse environment. A professional demeanor, strict adherence to food safety and sanitation requirements, and the ability to work effectively as part of a production kitchen team are fundamental expectations of this role. ESSENTIAL FUNCTIONS, RESPONSIBILITIES, AND DUTIES Production Oversight & Food Preparation Assist the Kitchen Manager in overseeing all kitchen production requirements, following approved recipes and safe food handling principles in a sanitary and professional manner; prepare all food items as directed in a sanitary and timely manner. Coordinate cooking, prepping, and staging of all items on the production schedule, maintaining proficiency in recipe procedure, measurement conformity, and cooking techniques; assist with production in kitchen staging and spice station areas when applicable. Operate standard production kitchen equipment safely and efficiently; perform temperature checks during the production period to ensure food is held and prepared at correct temperatures. Sanitation, Safety & Compliance Clean and maintain station areas in practicing good safety and sanitation; follow all sanitation requirements as prescribed by facility GMPs and SOPs. Perform additional duties as assigned in support of kitchen production operations. REQUIRED QUALIFICATIONS AND COMPETENCIES Education High school graduate or equivalent; culinary degree or certificate preferred. Experience Minimum 2 years of experience in a professional cooking environment required. Certifications HACCP certification, ServSafe certification, and Food Safety certification required. Technical Proficiency Proficient with all computer applications required to perform the job. Other Qualifications Knowledge of cooking techniques and measurements. Ability to speak, read, and write English; bilingual preferred. Core Competencies Food Safety & Compliance: Consistently follows food safety, sanitation, GMP, and SOP standards; performs accurate temperature checks throughout each production period and complies with all Whitsons policies at all times. Execution & Reliability: Coordinates cooking, prepping, and staging activities according to the production schedule; prepares food items accurately and on time following approved recipes and portioning standards. Attention to Detail: Demonstrates proficiency in recipe procedure, measurement conformity, and cooking technique; maintains a clean, organized, and properly stocked station throughout the shift. Teamwork: Works cooperatively with the Kitchen Manager and fellow kitchen team members; contributes to a positive, productive kitchen environment and supports the team's daily production goals. Professionalism: Presents a professional and sanitary appearance and demeanor at all times; supports the Kitchen Manager in maintaining production standards and facility compliance. Communication: Communicates clearly with the Kitchen Manager and kitchen team regarding production schedules, recipe execution, and safety or sanitation concerns. Pay rate: $25-27 Qualifications REQUIRED QUALIFICATIONS AND COMPETENCIES Education High school graduate or equivalent; culinary degree or certificate preferred. Experience Minimum 2 years of experience in a professional cooking environment required. Certifications HACCP certification, ServSafe certification, and Food Safety certification required. Technical Proficiency Proficient with all computer applications required to perform the job. Other Qualifications Knowledge of cooking techniques and measurements. Ability to speak, read, and write English; bilingual preferred. Core Competencies Food Safety & Compliance: Consistently follows food safety, sanitation, GMP, and SOP standards; performs accurate temperature checks throughout each production period and complies with all Whitsons policies at all times. Execution & Reliability: Coordinates cooking, prepping, and staging activities according to the production schedule; prepares food items accurately and on time following approved recipes and portioning standards. Attention to Detail: Demonstrates proficiency in recipe procedure, measurement conformity, and cooking technique; maintains a clean, organized, and properly stocked station throughout the shift. Teamwork: Works cooperatively with the Kitchen Manager and fellow kitchen team members; contributes to a positive, productive kitchen environment and supports the team's daily production goals. Professionalism: Presents a professional and sanitary appearance and demeanor at all times; supports the Kitchen Manager in maintaining production standards and facility compliance. Communication: Communicates clearly with the Kitchen Manager and kitchen team regarding production schedules, recipe execution, and safety or sanitation concerns. WORK ENVIRONMENT AND OTHER DETAILS Expected Hours of Work This is a full-time, non-exempt position. Standard hours are aligned with the culinary center's production schedule. Extended hours, including evenings and/or weekends, may occasionally be required to meet production demands. Travel Requirements This position occasionally requires travel to multiple work sites, including occasional out-of-state travel. Physical Demands of the Job The Team Member is required to sit, walk, talk, and hear; use hands and fingers to feel, handle, or operate objects, tools, and controls; and reach with hands and arms. The Team Member is required to stand for the majority of the workday, including walking back and forth. Must be able to lift and/or move up to 50 pounds, including while turning side to side. Specific vision abilities required include close vision and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work Environment This position operates primarily in a manufacturing kitchen and warehouse environment, requiring movement in and out of storerooms, near heavy machinery, coolers, and freezers. Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment is regular. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. Work Schedule 6AM - 2:30 PM Follow production schedule. Salary Target $25-$27/hour #J-18808-Ljbffr