Culinary Supervisor

TITLE: Supervisor, Culinary DEPARTMENT: Kitchen REPORTS TO: Manager, Culinary WHO 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 life About The Role: Reporting 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 Difference People Supervision Provide Culinary Leadership in overseeing production process on kitchen floor which includes: Production execution, Quality Control/Quality Assurance and time tracking Ensure employees are following GMPs ensuring that products are consistently produced and controlled according to policy Maintain 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 times Provide daily oversight of culinary production leads and culinary production staff to ensure that all recipes and specifications are always followed Support in instructing and guiding proper food handling, production, storage, service and execution Maintain strong communication with Culinary and cross-partnering managers Support in setting production objectives and implement action plans for achieving set targets Production Oversight Ensure consistency, quality and accuracy of product produced and delivered Keep all kitchen spaces to the highest level of cleanliness in accordance with local and HACCP health codes and guidelines Driving 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 information Ensure 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 out Ensure 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 forms Ensure that Meal Components are properly labeled with correct amount, date, meal code Identify 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 teams Prepare periodic reports to update upper management on food production activities Ensure products and raw materials are stored properly at optimum conditions Additional duties that may be assigned Safety & OSHA Compliance Attend consistent safety meetings once per week keeping track of policy changes and rollouts Support Production leadership in ensuring OSHA compliance standards are adhered at all times by staff Support Production leadership with internal QA Audits initiatives #J-18808-Ljbffr