The Rainbow Junction Farm

• GENERAL RESPONSIBILITIES

People Support:

Support Management 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

Production Functionalities:

Driving and pushing the line for better efficiency and accuracy meeting targeted goals for the shift.

Organizing the line with the correct components and materials

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.

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 shift.

Submit all Documentation into the Management 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.

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

PROFICIENCIES 

Master in executing food prep production tasks with minimal / no supervision and guidance

Master in reading and executing recipes accurately

Highly proficient in executing general Kitchen production responsibilities

Strong proficiency in operating all commercial cooking equipment

Highly proficient in understanding and updating all Culinary Dashboards

Comprehensive ability to pull and print Kitchen Printouts and recipes

Highly proficient in executing customer short orders and delivering high standard of excellence

Ability to properly label and verify materials accordingly with minimal supervision

Ability to communicate Culinary needs and challenges to the appropriate stakeholders with minimal supervisor and guidance

Strong leadership skills in managing associates on the floor to hit throughput targets and efficiency goals

Strong communication skills that put compliance first

Ability 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 through

Ability to form effective working relationships with a cross-functional team

Ability to adhere to company SOPs and implement new initiatives as needed

Education and Experience

High school diploma required

Experience Preferred

2+ years experience in restaurant kitchen

Food safety and sanitation

Physical activities required to perform essential functions

Sitting/Standing/Walking:  Approximately 95% of time is spent working the production floor. Balance of time (approximately 5%) is spent doing administrative duties.

Speaking/Hearing:  Clear diction and acute hearing are necessary for effective communication with co-workers, customers, and outside agencies, by telephone and in person

Vision:  Ability to effectively use the computer screen and interpret printed materials, memos, and other appropriate paperwork.

Lifting/Carrying:  The ability to transport files and office supplies. Ability to lift, at minimum, 30 lbs and, on occasion, up to 50 lbs.

Stooping/Kneeling:  The ability to stoop and kneel is necessary for accessing files/stocking supplies.

Reaching/Handling:  Good manual dexterity is necessary for computer keyboard use and for retrieving and working with appropriate paperwork, equipment, and supplies.

• GENERAL RESPONSIBILITIES

People Support:

• Support Culinary Leadership in executing production on the kitchen floor which includes:
  • Production execution, Quality Control/Quality Assurance and time tracking
  • Verify all employees are following and compliant with GMPs, ensuring that products are consistently produced and controlled according to policy

Culinary Functionalities:

• Organizing the line with the correct components and materials
• Execute Culinary production needs based on the recipes provided
• Understanding and communicating which component 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.
• Fulfill all documentation, Quality Control and Quality Assurance on the line when appropriate and submit process control forms in a timely manner
• 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.
• Driving and pushing the line for better efficiency and accuracy meeting targeted goals for the shift.
• Submit all Documentation into the Managers and input metrics into appropriate digital forms
• Additional duties that may be assigned

Safety & OSHA Compliance:

• Compliant with safety policies, changes and rollouts
• Ensure that all GMPs are followed and executed
• PROFICIENCIES 

• Master in executing food prep production tasks with minimal / no supervision and guidance
• Master in reading and executing recipes accurately
• Highly Proficient in executing culinary competencies without supervision
• Able to operate all commercial cooking equipment and highly proficient in Hotline and Blixer equipment use
• Comprehensively understands and conveys all Culinary Dashboards and Production tools 
• Strong communication skills that put compliance first and ability to balance empathy and direct feedback in order to both support and advocate for the team and also maintain consistent standards of performance.
• Ability to form effective working relationships with a cross-functional team
• Ability to adhere to company SOPs and implement new initiatives as needed
• Education and Experience
• High school diploma required
• Experience Preferred
• 2+ years experience in large scale, high-volume kitchen
• Food safety and sanitation
• Relevant Manufacturing Production experience 
• Physical activities required to perform essential functions
• Sitting/Standing/Walking:  Approximately 100% of time is spent working the production floor.

• Speaking/Hearing:  Clear diction and acute hearing are necessary for effective communication with co-workers, customers, and outside agencies, by telephone and in person

• Vision:  Ability to effectively use the computer screen and interpret printed materials, memos, and other appropriate paperwork.

• Lifting/Carrying:  The ability to transport files and office supplies. Ability to lift, at minimum, 30 lbs.

• Stooping/Kneeling:  The ability to stoop and kneel is necessary for accessing files/stocking supplies.

Reaching/Handling:  Good manual dexterity is necessary for computer keyboard use and for retrieving and working with appropriate paperwork, equipment, and supplies.

• GENERAL RESPONSIBILITIES

Production Function:

• Maintain a clean and fastidious workspace in the dish pit
• Understand how to operate commercial dishwashing machine
• Self-manage time and keep on task with minimal supervision
• Appropriately store and manage all equipment that goes through the dish pit
• Follow GMP, safety and COVID safety guidelines
• Driving and pushing the dish team to keep the cadence of having materials and equipment cleaned as quickly as possible so materials are ready to be used when needed.
• Organizing the dish-room 
• Understanding and communicating when allergy materials are being washed, stored and utilized while following proper sanitization protocols
• Ensure that Sanitation buckets, cleaning solution and materials are stocked and available prior to production as well as making sure all GMPs are followed.
• Execute, complete and submit the necessary Process Control documentation, Quality Control and Quality Assurance as expected
• Identify and communicate all shorts in inventory when disposing of smallwares needing to be removed from the line
• Additional duties that may be assigned

Safety & OSHA Compliance:

• Support Culinary leadership in ensuring OSHA compliance standards are adhered at all times by staff
• Support Culinary leadership with internal QA Audits initiatives

• PROFICIENCIES 

• Ability to operate a large-scale dish machine and 3-compartment sink
• Ability to form effective working relationships with a cross-functional team
• Ability to adhere to company SOPs and support in implementation of new initiatives
• Experience in high-volume dishwashing is greatly preferred
• Ability to work a flexible schedule including weekend or early morning shifts
• Be punctual and abide by attendance guidelines
• Dress appropriately for working in wet conditions
• Education and Experience
• High school diploma required
• Physical activities required to perform essential functions
• Sitting/Standing/Walking:  Approximately 90% of time is spent working in the Dish Room. Balance of time (approximately 10%) is spent moving materials around work areas.

• Speaking/Hearing:  Clear diction and acute hearing are necessary for effective communication with co-workers, customers, and outside agencies, by telephone and in person

• Vision:  Ability to effectively use the computer screen and interpret printed materials, memos, and other appropriate paperwork.

• Lifting/Carrying:  The ability to transport kitchen materials and equipment. Ability to lift, at minimum, 30 lbs.

• Stooping/Kneeling:  The ability to stoop and kneel is necessary for accessing equipment and materials.

• Reaching/Handling:  Good manual dexterity is necessary for computer keyboard use and for retrieving and working with appropriate materials, equipment, and supplies.