Team Lead - Kettle Deck

Amy's Kitchen, LLC; Pocatello (ID); On-site; USD 36,000 - 48,000; Full time

Benefits offered by this job

Teamwork atmosphere

On-the-job training

Product discount

Career growth opportunities

Competitive compensation and benefits

On-site meals

Attendance/safety bonus

Safety Shoes provided

401k match

Parental leave

PTO and unpaid time off

Job summary

Amy's Kitchen, LLC is hiring for a production role focused on kettle deck activities. You will coordinate production tasks, follow established procedures for quality and safety, and work to ensure efficient labor use.

Responsibilities include following directions from leadership, performing batch cooking, verifying ingredient quality, and maintaining accurate batch records. Overtime may be required during peak periods.

Qualifications

• High school diploma or GED required; or related experience.

Responsibilities

• Follow instructions from Shift Lead, Supervisor and Manager.
• Adhere to procedures and safety practices.
• Plan daily work with Shift Lead.
• Report inventory shortages or problems with raw materials or quality deviations.
• Perform cooking and batching according to standard procedures and batch sheet instructions.
• Check ingredients and in-process foods for correct texture, taste, smell and appearance.
• Use batch sheets correctly; ensure correct lot numbers and quantities are recorded.
• Label and store items with proper tags and documentation.
• Understand safety and operation of equipment and report issues.
• Overtime may be required during peak periods.

Education

High school diploma or GED

Job description

• A fun and safe atmosphere where teamwork is encouraged


• Weeks of on-the-job training for your new role


• Discount on Amy’s products


• Opportunities to grow and advance your career


• Competitive compensation and benefits package


• Affordable Amy’s meals on-site for lunch and dinner


• Bonus incentives based on attendance and safety


• Safety Shoe Program, covered by Amy’s


• 401k program (up to 4% contribution matching after 1 year)


• Parental Leave Program


• Paid Time Off (PTO) and Unpaid Time Off options

About Amy’s

At Amy’s Kitchen, we're more than just a food company- we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is clear: to make it simple and enjoyable for everyone to eat well.

We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy’s, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time.

• A fun and safe atmosphere where teamwork is encouraged


• Weeks of on-the-job training for your new role


• Discount on Amy’s products


• Opportunities to grow and advance your career


• Competitive compensation and benefits package


• Affordable Amy’s meals on-site for lunch and dinner


• Bonus incentives based on attendance and safety


• Safety Shoe Program, covered by Amy’s


• 401k program (up to 4% contribution matching after 1 year)


• Parental Leave Program


• Paid Time Off (PTO) and Unpaid Time Off options

SUMMARY

Coordinates and helps in all aspect of production kettle deck activities. Responsible for maintaining established procedures and standards for quality and safety and ensure efficient use of labor. Understands formulations and batch sheet usage.

ESSENTIAL DUTIES AND RESPONSIBILITIES

may include the following. Other duties may be assigned.

• Follow instructions from Shift Lead, Supervisor and Manager.


• Always follow good work habits, adherence to procedures, company rules and safety practices.


• Meet with Shift Lead to plan daily work.


• Report all potential inventory shortages, problems with raw materials or quality/sensory deviations immediately to the Shift Lead, Kitchen Supervisor and/or Kitchen Manager.


• Perform cooking and batching of all recipes according to standard procedures and batch sheet instructions.


• Check all ingredients and in-process foods, sauces and mixes for correct texture, taste, smell and appearance. These checks must occur before these materials are combined with other components. Report any variances to the Team Lead, Shift Lead, Kitchen Supervisor and/or Kitchen Manager.


• Understand and be able use all batch sheets and follow standard procedure. Ensure that all item information (including lot numbers, MO numbers, quantities and batch numbers) is filled into batch sheets correctly and legibly.


• Ensure correct tag labeling and storage procedures are being followed. All food or ingredient containers (buckets, plastic totes, transfer carts, steel totes, gondolas, etc.) must have a label which includes the description of contents and dare material goes in to production, weight of bucket. All food safety practices must be followed at all times.


• Understand the safe use of each piece of equipment (including but not limited to: Versatherm, Heat Exchanger, Blendtechs and Kettles) and monitor all safety devices and guards for correct position and operation. Any issues must be reported immediately to the Team Lead, Shift Lead, Kitchen Supervisor and/or Kitchen Manager.


• Follow all safety rules and monitors employee safety.


• This position is responsible for ensuring compliance with Critical Control Points and Preventive Controls in their process, which may include one or more of the following: Cook Time and Temperatures, Metal Detection, Canning Process Letter, Cooling Time and Temperatures, Bar Code Reader, Line Clearance, Pre-Operational Cleaning and Sanitation, and Material Usage. Provision for coverage of these responsibilities during an absence includes substitution by another person in the same position or by a trained lead or supervisor.


• Report all mechanical problems to the Team Lead, Shift Lead, Kitchen Supervisor or Kitchen Manager.


• Comply with the rules and regulations set forth in Amy's Kitchen Inc. employee handbook, safety manual and GMP booklet.


• Understand all responsibilities of Cook I and II and prep personnel.


• Perform other duties as assigned by the Shift Lead, Kitchen Supervisor or Kitchen Manager.


• During peak season or based on company needs overtime is required.

SUPERVISORY RESPONSIBILITIES

• Responsible for assisting monitoring and reporting Safety and GMP issues.


• Responsible for supervising cooks on the kettle deck.


• Responsibilities will include training, planning, assigning and directing work on the kettle deck.

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.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED); or at least 1 year related experience or training; or equivalent combination of education and experience.

SKILLS

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.


• Ability to write routine reports and correspondence.


• Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

• Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions and decimals.


• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.


• Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Certified in batch sheet usage

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must occasionally push, pull, lift and/or move 50 - 65 pounds and team lift over 100 pounds. Specific vision abilities required by this job include close vision, and distance vision.

WORK ENVIRONMENT

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

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; and extreme cold. The noise level in the work environment is usually moderate. The position requires constant movement, reaching stretching, lifting, pulling, pushing, rapid movements under wet condition (non weather).

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.