Edibles Kitchen Supervisor — Lead Second Shift Production

Cresco Labs; Fall River (MA); On-site; USD 59,000 - 72,000; Full time

Benefits offered by this job

Major medical insurance

401(K) match

Paid holidays and time off

Stock options and employee discount

Job summary

Cresco Labs in Fall River, MA seeks an Edibles Kitchen Supervisor to lead a second shift in producing medically infused edible products. You’ll manage kitchen agents, run prep, cooking and packaging, and ensure batch accuracy per Cresco formulas and state rules.

Join a team focused on safety, quality, and regulatory compliance while coordinating with the Kitchen Manager to optimize schedules and output in a fast-paced environment.

Qualifications

• 2+ years’ experience in food or confectionery processing/manufacturing.
• Experience leading, coaching, and developing teams.
• Understanding of SOPs, GMP/GDP, and safety policies.
• Ability to manage batches, production logs, and inventories.

Responsibilities

• Lead the second shift team to meet production goals and quality standards.
• Coordinate weekly/monthly production schedules with Kitchen Manager.
• Oversee daily production, sanitation, and equipment operation.
• Prepare end-of-shift reports and monitor production output.
• Ensure compliance with Cresco Edibles formulas and batch calculations.
• Maintain logs, inventories, and ingredient lot numbers.
• Support ordering with vendors and manage production packaging.
• Prepare for inspections and uphold Cresco GMP, GDP standards.

Skills

Team leadership

Experience leading teams

Food processing experience

Safety procedures

Attention to detail

Multi-tasking

Microsoft Word

Microsoft Excel

Metrc/Canixa

Tools

Metrc/Canixa

Job description

Cresco Labs in Fall River, MA seeks an Edibles Kitchen Supervisor to lead a second shift in producing medically infused edible products. You’ll manage kitchen agents, run prep, cooking and packaging, and ensure batch accuracy per Cresco formulas and state rules.

Join a team focused on safety, quality, and regulatory compliance while coordinating with the Kitchen Manager to optimize schedules and output in a fast-paced environment.