Production Kitchen Supervisor - Weekends

Momsmeals; Oklahoma City (OK); On-site; USD 55,000 - 75,000; Full time

Job summary

Mom’s Meals is seeking a Kitchen Supervisor to lead the hot kitchen, decanting and RTE blending operations. You will train staff, assign duties, monitor logs, and coordinate with warehouse to achieve daily targets. The role requires ensuring safety, GMP adherence and quality across shifts.

Work includes interfacing with QA, maintenance, and USDA inspectors as needed, and maintaining readiness for audits while managing team performance in 34°F–70°F environments.

Qualifications

• Must have strong leadership and coaching abilities.
• Experience in food manufacturing and GMPs.
• Ability to train and hold team members accountable.
• Strong problem-solving and decision-making skills.
• English fluency in reading, writing, and speaking.

Responsibilities

• Identify and select staff and equipment for start-up of production operations.
• Lead, coach, and motivate staff to perform at a high level.
• Roll out standard work training across areas of responsibility.
• Collaborate with leadership to meet targets and business goals.
• Ensure safety, food safety, sanitation, and quality standards.
• Oversee equipment cleanliness and setpoints throughout production.
• Coordinate with warehouse to streamline schedules.
• Prepare shift hand-off and optimize breaks for efficiency.
• Identify and solve production issues before they escalate.
• Interface with USDA inspectors and maintenance teams as needed.

Skills

Leadership experience

Team training

Problem-solving

Safety compliance

Bilingual English/Spanish

Education

Bachelor’s degree or commensurate experience

High school diploma or GED

Tools

Kronos

A/X software

LEAN/6Sigma/5S

Job description

The kitchen operation is responsible for supply of thermally processed and ready-to-eat materials to the plate and pack operation. Areas of responsibility are decanting, hot kitchen, RTE blending, dish washing room, CIP system, WIP storage and spice batching. The supervisor works with their team to monitor and achieve production targets in the hot kitchen in a safe and efficient manner. The supervisor will assign team members duties within the department, provide hands‑on training to employees, complete production logs, quality records, coordinate schedules of material with the warehouse, and troubleshoot upsets as needed. The kitchen supervisor will be a team player to work collaboratively with plate and pack, quality, warehouse and maintenance to achieve the day’s production targets. The kitchen supervisor will solve technical problems, resolve conflicts, and achieve results through growing and developing team members in the department. The supervisor may need to interface with in‑plant USDA inspectors. This position may require team members to work in variable temperature environments during the shift between 34°F - 70°F.

Schedule

Friday-Sunday 3:00am - 5:30pm

Responsibilities

• Assist in the identification and selection of staff and equipment for start-up of production operations
• Teach, coach, motivate, and lead team members to perform at the highest level
• Lead efforts to develop and roll‑out standard work training for areas of responsibility
• Communicate and collaborate with leadership and hourly production team members to achieve targets and overall business objectives
• Drive adherence to all personnel safety, food safety, sanitation, quality, and production standards
• Ensure utilisation of safety equipment and consistently demonstrate all food safety and personal safety guidelines
• Inspect equipment cleanliness, configuration, and setpoints prior to and throughout production
• Manage input material, output product, cleaning chemicals, and complete required inventories
• Collaborate with warehouse and leadership to streamline production schedules
• Organise the team breaks to optimise efficiency
• Prepare the oncoming shift for success and complete shift hand‑off meetings
• Take the initiative to identify and solve production imperfections before they become problems
• Collaborate with maintenance to ensure priority and availability for maintenance and repair
• Interface with USDA or audit representatives as necessary
• Assign team members’ tasks and verify job duties are being completed in a satisfactory manner
• Review and approve team member timecard records
• Schedule position coverage for Kitchen III, Kitchen II, PA I as required due to break, PTO, or vacancy
• Take initiative to identify and implement process improvements to address staffing changes, equipment modifications, standard work improvements, waste reductions, and maximising kitchen output
• Collect data and provide feedback to R&D and purchasing groups related to trials or material related upsets

Qualifications

• Complete and maintain powered industrial truck certification
• High school diploma or GED
• 2-3 years prior food manufacturing leadership experience
• Maintains initiative and identifies work to complete with little oversight
• Must have demonstrated problem‑solving and reasoning skills
• Must have experience with Microsoft Office and common industry software
• Must be able to speak/read/write in English fluently
• Able to train, coach, develop, and hold team members accountable
• Must be able to work weekends, holidays, overnights, or OT as required
• Be able to work in varying temperatures between 34°F - 70°F
• Demonstrated commitment to safety and following Good Manufacturing Practices (GMPs)/food safety rules
• Demonstrated behaviours consistent with our Core Values of Teamwork, Relentlessly Dependable, Appreciation & Respect, Innovation & Constant Improvement, and Nourishing Our Customers
• Bachelor’s degree or commensurate experience
• Bilingual in English/Spanish
• Experience working with LEAN, 6 Sigma and 5S tools
• A/X and Kronos Software experience
• Any experience using forklifts and pallet jacks
• Familiar with operation and troubleshooting of CIP, COP, and hand washing systems
• Knowledge of proper use and storage of industrial cleaning chemicals
• Regularly required to use hands to feel, grab, or operate objects, tools, and controls while reaching with hands and arms
• Occasionally required to walk, stoop, kneel, crouch, or climb stairs
• Visual perception to perform job including peripheral vision, depth perception, and the ability to adjust focus
• Able to work in variable temperatures (cold/hot)
• Must be able to interact with common food allergens

Company Overview

Mom’s Meals is a home‑delivered meal service providing fully prepared, refrigerated meal solutions direct to homes nationwide since 1999. We provide seniors, patients recovering post‑discharge and those managing a chronic condition with tailored nutrition solutions to manage their specific needs. If you are passionate about the well‑being of others and have a strong sense of community, Mom’s Meals could be the place for you! We are a family‑operated business looking for fun, compassionate, and friendly people who want to make a difference in the lives of others.

EEO

Mom’s Meals complies with all applicable federal and state non‑discrimination laws. All qualified applicants shall receive consideration for employment without regard to race, religion, national origin, ancestry, color, gender, age, disability, sexual orientation or military status.