Central Production Lead Chef

Harmons Grocery; West Valley City (UT); Sur place; USD 32 000 - 37 000; Plein temps

Résumé du poste

Harmons Grocery in West Valley City, UT, seeks a Central Production Cook to maintain high-quality standards for chef-prepared products and to train Central Production Cooks and Prep Cooks. You will follow GMPs, ensure safety, and support production schedules across Harmons’ facilities.

You will batch cook, perform taste tests, log production data, manage inventory, and provide feedback to the team while collaborating with Quality Control. Weekend and holiday availability is required.

Qualifications

• Must have a valid food handler’s permit
• Ability to read and follow Harmons’ recipes and production schedules
• Strong math and measurement skills for batch cooking and logging
• Excellent organization and planning skills for large-scale production
• Ability to train and mentor cooks and prep cooks
• Willingness to work weekends, evenings, and holidays

Responsabilités

• Follow facility policies and procedures
• Ensure quality and freshness of products
• Prepare and cook varieties of foods per Harmons’ recipes
• Operate industrial kitchen equipment safely
• Batch cook to precise specifications
• Adhere to GMPs and food safety standards
• Maintain sanitation and proper labeling of products
• Monitor temperatures, textures, and flavors
• Coordinate production flow with team members
• Write production sheets and manage inventories

Connaissances

Reading recipes

Basic math

Organization

Planning

Food safety

Leadership

Team collaboration

Formation

High school diploma or GED

2-year college or technical degree preferred

Description du poste

$23.00 - $27.00 PER HOUR

GENERAL PURPOSE:

The purpose of this position is to maintain high-quality food standards for all chef-prepared products in Harmons’ Central Production Facility, in addition to educating and training Central Production Cooks and Prep Cooks. This position ensures consistency, safety, and efficiency in large-scale food production, supporting Harmons’ commitment to excellence across all store locations.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Follows established facility policies and procedures
• Ensures the quality and freshness of all products and services the facility provides
• Prepare and cook a variety of foods following Harmons’ recipes and production schedules
• Operate industrial kitchen equipment such as tilting kettles, steamers, ovens, and mixers safely and efficiently
• Batch cook products to precise specifications to ensure consistency across all locations
• Adhere strictly to Harmons’ Good Manufacturing Practices (GMPs) and Food Safety procedures
• Ensure proper cooking, cooling, storage, and labeling of finished products to maintain food safety standards
• Ensures the workstations are clean and sanitized daily in compliance with company and regulatory sanitation requirements
• Monitor cooking processes to ensure proper temperatures, textures, and flavor profiles
• Conduct taste tests and visual inspections to verify product quality
• Immediately report any quality deviations or equipment issues to supervisor
• Coordinate with Cooks, Prep Cooks, and other team members to maintain efficient production flow
• Communicate production needs and issues to the Quality Control team or Manager of Central Production
• Trains Central Production Cooks and Prep Cooks
• Complete cooking and cooling logs as required by Harmons’ food safety standards
• Writing production sheets based on needs and past and projected sales
• Responsible for inventory and ordering products
• Provides honest, direct, and constant feedback to associates regarding their performance and areas of improvement
• Assists as needed to ensure the success of the facility as a whole

MARGINAL DUTIES & RESPONSIBILITIES:

Performs other job-related duties as assigned.

NATURE OF WORK CONTACTS:

• Consistent and daily interaction with facility associates

TRAINING & QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Desired knowledge, skills, and abilities:

A high school diploma or GED preferred; two-year college or technical school degree preferred; 1–3 years of experience in a commercial or institutional kitchen environment; or any combination of education, experience, and training which provides the following knowledge, skills, and abilities:

• Current food handler’s permit
• Must enjoy working with and handling fresh food products
• Should have a passion for preparing, cooking, and eating food particularly kitchen items
• Have a wide range of knowledge in food, ingredients, knife skills, and cooking techniques
• Prior experience in large-scale or batch cooking preferred
• Ability to use good judgment and to make decisions quickly and independently
• Familiarity with central kitchen operations is a plus
• Knowledge of food production techniques and safe food handling practices
• Familiarity with food safety standards and GMPs
• Excellent organization and planning skills
• Ability to read and follow recipes
• Basic math skills
• Ability to interpret policies and procedures
• Must possess integrity, a positive attitude, be mission-driven, and be self-directed with a demonstrated passion for Harmons’ mission and commitment to working collaboratively
• Ability to handle conflict professionally and appropriately
• Must possess the ability to accept constructive review and be accountable for one’s own success as well as the success of your team
• Required to make logical, significant decisions using general, recognized skills and techniques
• Continually strives to be product minded, customer minded, personnel minded, detailed, consistent, and forward focused
• Ability to work weekends, evenings, and holidays

PHYSICAL/SENSORY DEMANDS:

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work is generally performed in a safe and comfortable facility environment with the possibility of frequent exposure to hot, cold, and wet conditions. While performing the duties of this job, the associate is regularly required to grasp, push, pull, carry, stoop, twist, crouch, and reach; perform tasks requiring repetitive motion and eye, hand, and foot coordination; hear and respond to customer inquiries. Also requires standing, walking, and bending throughout the entire workday and the ability to maneuver heavy objects weighing up to 50 pounds from location to location.