Club Chef, LLC
  • Production
  • Covington, KY, USA
  • 13.75
  • Hourly
  • Full Time

401k match, insurance, vacation, weekly pay, employee referral


SCOPE:

 

  • Oversees and assists with the overall operation of various produce production lines
  • Observes and instructs all processors in the proper techniques.  Arranges job assignments in the most efficient order. 
  • Responsible for the productivity and yield of the line and to assist in measures for improvement of quality, yield and efficiency.

 

KEY RESPONSIBILITIES:

 

  • Responsible for meeting and exceeding Pounds Per Minute goals with various product.
  • Conduct quality control examinations of product to determine if it meets the proper specifications. Report any problems impacting quality, productivity or yield to the Production Supervisor.
  • Make sure all new team members receive the proper training for their job and understand all job duties.
  • Analyzes and resolves problems, or assist workers in solving problems.  Initiates plans to motivate workers to achieve goals. 
  • Willing to jump in and help the team members that they supervise.
  • Keep and maintain time and production records.
  • Coordinate with the receiving department to ensure that raw product is available at the front of the line when needed.

 

SUCCESS CRITERIA:

 

  • Recommends operational improvement
  • Follows Safety/GMP/Food Safety/Quality policies
  • PPM Index
  • Yield Index

 

EXPERIENCE AND SKILL REQUIREMENTS:

 

  • High school diploma or general education degree (GED).
  • Minimum of 1 year of experience in a manufacturing environment, preferably in the food industry.
  • Minimum of 1 year of experience as a line lead in a manufacturing environment, preferably in the food industry.
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports and correspondence.
  • Must be trained in lockout/tagout procedures and hazard communication.
  • Knowledge of GMP's, FDA, and OSHA regulations.
  • Must be able to work in 34-36 degree temperature facility
Club Chef, LLC
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