FT Lead Associate Kitchen - 6506

DUTIES AND RESPONSIBILITIES

• Promptly, at the start of the shift, the team member will review the work schedule, check the equipment and supplies required to perform the work scheduled, comply with Personal Protective Equipment (PPE) requirements, and otherwise prepare for duties.
• Production planning management.
• Complete invoice review.
• Produce product for the sales floor warmers and hot bar as per POG and standard operating procedures (SOP).
• Clean and sanitize all work surfaces, all tools and equipment, all display cases, and all floors and counters.
• Complete food safety compliance logs daily.
• Track and record loss using known loss tracking (KLT).
• Train team members.
• Make sandwiches, subs and wraps, label, and put them into the display case as per SOP.
• Make pizza, cook with turbo oven, remove and cut the pizza, package, and serve the pizza to customers.
• Help customers, cut and slice meat or cheese, portion out deli food into containers, weigh, and label the items.
• Produce for the grab and go section.
• Carry cases of chicken to worktable, put chicken on roasting racks, put racks into roasting oven, roast chicken, and wrap and label the chicken.
• Clean roaster, dump the oil, and take the oil to the rendering bin.
• Carry cases of chicken parts to worktable, dip chicken in batter, fill the fryer basket with chicken, fry the chicken, and wrap and label the fried chicken.
• Add oil and clean the fryer when necessary.
• Break down and clean specified equipment every 4 hours.
• Order product for the smoked program from the meat department, if applicable.
• Produce smoked products to support hot and cold plan-o-grams as per the standard operating procedure (SOP).
• Use wipes, brooms, hoses, squeegees, mop and pail, cleaners, and sanitizers to clean, wash, rinse, and sanitize implements, equipment, cases, floors, and counters.
• Perform record-keeping functions as assigned by the department manager.
• Track and record loss using known loss tracing (KLT), markdowns, and Flashfoods.
• Order reviews.
• Upload live freight.
• Merchandise execution of all programs in prepared foods, $5 and $7 program, salads and entrees, hot bar, pizza, and sandwich made to order, if applicable.
• Plan weekly circular ad
• Organize sales floor cooler and freezer.

GENERAL RULES :

• Report all accidents and file an incident report to the supervisor within 24 hours.
• Get a First Aid kit immediately for all injuries.
• Follow instructions. Whenever in doubt, ask questions.
• Report unsafe conditions to the supervisor.
• Apparel and footwear must follow the company policy.
• Horseplay is forbidden.
• No running on the premises.
• Know emergency evacuation routes, exits, and alarms.
• Must wear PPE where required, including cut-resistant gloves when working with knives or blades.
• Demonstrate proper food safety and sanitation work habits.
• Use proper lifting procedures.
• Keep floors and work areas clear and clean.
• Never leave running machinery unattended.
• This is a smoke free shop. Smoke in designated areas.
• Employees are responsible for understanding company policy and procedures as promulgated in the policy and procedure manual and the employee manual.
• Know MSDS information about all materials used during work.
• Must complete and follow Lockout / Tagout training.
• Must complete and follow Confined Space training.
• Must complete Right-to-Know training.

QUALIFICATIONS

• Must be authorized to work in the U.S.
• Must be able to communicate and understand Company policies and safety regulations in order to complete job duties in a satisfactory manner.
• Must meet the ergonomic and physical requirements, as well as the physical base scores for this position, with or without reasonable accommodation.
• Must meet the company performance standards for the job including but not limited to regular attendance.
• Must be able to use, or learn to use, the equipment and tools used to perform this job.

PHYSICAL REQUIREMENTS

• Shift hours : minimum 4-hour shifts or more depending upon business needs
• Job cycles : continual max
• Lift / carry : 50 lbs.
• Stand 55%, sit 0%, walk 45%
• Category IV : lifting, carrying, P / P up to 50 lbs.
• Max pull static : 20 lbs.
• Temperatures ranging from freezer environment to back room that is not air-conditioned exposure to weather conditions

PREFERRED REQUIREMENTS

• Team Members are responsible for understanding company policy and procedures as promulgated in the policy and procedure manual and the team member handbook.
30+ days ago