Culinary Supervisor

TITLE: Supervisor, CulinaryDEPARTMENT: KitchenREPORTS TO: Manager, CulinaryWHO WE ARE:Thistle makes it easy to eat well – without overthinking it. Thistle was founded in 2013 with a mission to help people get and stay healthy while improving the sustainability of our food system. Thistle delivers fully prepared, healthy-by-default meals, snacks, desserts, and organic cold-pressed juices. We believe the health of people starts with eating real, whole foods, in the right balance, without the friction. We’re building a future where nutritious, sustainable food is accessible, craveable, and part of everyday lifeAbout the RoleReporting to the Culinary Manager, the Culinary Supervisor is responsible for supervising a team consisting of Culinary Leads and Associates on the production floor. Culinary Supervisors ensure the food production function is performed satisfactorily in the Kitchen which includes prep, hotline, staging, dish-room, blixer and organization of the Cold room produce area in partnership with Warehouse.How You’ll Make a DifferencePeople Supervision:Provide Culinary Leadership in overseeing production process on kitchen floor which includes: Production execution, Quality Control/Quality Assurance and time trackingEnsure employees are following GMPs ensuring that products are consistently produced and controlled according to policyMaintain working knowledge of and assist with implementation of new and existing SOPs and policies across production teams; ensure processes and policies are adhered to at all timesProvide daily oversight of culinary production leads and culinary production staff to ensure that all recipes and specifications are always followedSupport in instructing and guiding proper food handling, production, storage, service and executionMaintain strong communication with Culinary and cross-partnering managersSupport in setting production objectives and implement action plans for achieving set targetsProduction Oversight:Ensure consistency, quality and accuracy of product produced and deliveredKeep all kitchen spaces to the highest level of cleanliness in accordance with local and HACCP health codes and guidelinesDriving and challenging production for better efficiency and accuracy to accomplish targeted goals for the shift.Understanding and communicating which meal the line will be working on and address any major allergies, meal specifics and/or other pertinent informationEnsure that Sanitation buckets, cleaning solution and materials are on the line prior to production as well as making sure all GMPs are followed.Understand targeted weight volume needed to fulfill meal and anticipate early enough to provide Kitchen ample time to supplement the short called outEnsure all documentation, Quality Control and Quality Assurance are conducted, completed and submitted on time.Communicating break and lunch time allotted and expectations of when to return to the line. Ensuring that all associates returning are on time and accounted for.Updating Production Board with Line progression numbers either every hour or 2 hours.Submit all Documentation into the Production Managers office and input metrics into appropriate digital formsEnsure that Meal Components are properly labeled with correct amount, date, meal codeIdentify and communicate all shorts including, but not limited to, bin weights, components, meal count shorts, etc.Proper updates and communication on Slack and other necessary methods such as the call-out line, phone, meetings, etc.Work cross functionally with the Production and development teamsPrepare periodic reports to update upper management on food production activitiesEnsure products and raw materials are stored properly at optimum conditionsAdditional duties that may be assignedSafety & OSHA Compliance:Attend consistent safety meetings once per week keeping track of policy changes and rolloutsSupport Production leadership in ensuring OSHA compliance standards are adhered at all times by staffSupport Production leadership with internal QA Audits initiativesWho You AreHigh school diploma requiredAssociates Degree or Culinary Certificate preferred2+ years as a Sous Chef or Kitchen Assistant Manager in a catering, food manufacturing, or high-volume food production environmentMust have strong culinary background, preferably having worked in a high volume, fast paced environment where accuracy and consistency of product are critical to successKnowledge of HACCP and safe food handling proceduresMaster in executing food prep production tasks with minimal / no supervision and guidanceMaster in reading and executing recipes accuratelyHighly proficient in executing all four (4) culinary competencies without supervision: Prep, Blixer, Hotline or StagingStrong proficiency in operating all commercial cooking equipmentHighly proficient in understanding and updating all Culinary DashboardsComprehensive ability to pull and print Kitchen Printouts and recipesHighly proficient in executing production needs to accommodate Plating sequence orderAbility to properly label and verify materials accordingly with minimal supervisionAbility to communicate Culinary needs and challenges to the appropriate stakeholders with minimal supervisor and guidanceStrong leadership skills in managing associates on the floor to hit throughput targets and efficiency goalsStrong communication skills that put compliance firstAbility to balance empathetic and direct feedback in order to, both support and advocate for the team and maintain consistent standards of performance.Able to escalate Employee-related concerns and/or issues to the appropriate parties with clear documentation and follow throughAbility to form effective working relationships with a cross-functional teamAbility to adhere to company SOPs and implement new initiatives as neededOur CultureDiversity, equity, and inclusion are essential values at Thistle. We know we do our best and most impactful work when we feel represented and belong. We're proud to actively recruit and hire talented people from a wide variety of backgrounds and experiences. We do not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”), including, but not limited to, race, ethnicity, citizenship, national origin, color, hairstyles, hair texture, religion or religious creed, age, sex (including pregnancy), gender identity, sexual orientation, physical or mental disability, veteran or active military status, marital status, criminal record, genetics, retaliation, sexual harassment or any other characteristic protected by applicable law. #J-18808-Ljbffr