Lead Cold Room Worker - Culinary Support Center

Lead Cold Room Worker

This position supports the production in the Produce room, Garde Manger, and Cook Chill rooms. Assignments will be given by the production supervisor. The daily activities include but are not limited to food production, equipment operation and troubleshooting, student employee supervision and coaching, and ensuring food safety and regulatory requirements are followed. This role will also coordinate the staffing and work in the dish room and other custodial duties for the building.

What You'll Do In This Role:

Production Line Management: Responsible for meeting production assignment, including setup, priority, quantity, efficiency, and clean up. Responsible for assigned equipment operation including setup, priority, efficiency, and clean up. Leads student production work and ensures room efficiencies, food safety, and regulatory compliance are followed. Solve problems when unexpected events occur, such as equipment malfunctions, late deliveries, and personnel absences. Prepare ingredient and materials for next day production, including placing orders as needed. Verify orders are completed and document discrepancies on requisition documents. Sort the daily production by area and stage for next day delivery.

Dish Room and Custodial Coordination: Ensures Dish room area is ready at startup and shutdown. Organizes all regulatory documentation regarding cleaning logs and temperature checks. Ensures proper staffing for Dish room and Custodial team and works with Dining Hiring Office when hiring is needed. Maintains chemical inventory and orders appropriately.

Mentor Student Employees: Initial and follow up training with production, sanitation, and custodial procedures. Teach and train proper and safe use of production, sanitation, and custodial equipment. Put into effect good work habits: timeliness, attendance, GMPs, efficiency, focus, etc. Substantiate and enforce safety and food safety training requirements. Provide timely and accurate feedback to employees to facilitate improvement. Follow up with each custodial student on employment plans and work with the Dining Hiring Office to hire new students. Evaluate student employee's performance and assign wage increases following our policy.

What Qualifies You For This Role:

Minimum education/experience required: 2 years' experience working in a food production or custodial environment. Preferred: 5 years of Production supervision.

Skills, Abilities, Knowledge, Licenses, Certifications:

Required: Need to have knowledge of health, sanitation, and safety requirements for this type of operation. This would include an understanding of state, county, federal, and HACCP codes and regulations. Working with complex equipment will require a high awareness of equipment safety, use, and maintenance. Because of changing demands of many diverse dining operations, this job will require the employee to work flexible hours as needed including weekends and holidays. The following skills are essential: problem solving, planning and organizational skills, leadership, supervisory and mentoring, and ability to communicate well verbally and in writing. Needs to be able to teach and train student workers in proper use, maintenance, and cleaning of industrial type equipment used to process meat and cheese. Preferred: Serve Safe - Working knowledge of software such as Excel, Word, and current Dining Services' cost accounting program Eatec.

A physical exam will be conducted as a part of the hiring process for this position.

Physical Effort: Moderate -- Physical effort represented by frequent handling of medium weight objects (approx. 20-50 lbs.) and materials, use of medium weight hand tools. May require climbing and working from ladders or in awkward positions. Environment: Frequent exposure to unfavorable conditions such as all-weather, or working in cramped, very dirty, or unpleasant quarters. Hazards: Frequent existing or potential hazards.

Typical Physical Efforts, Environmental Factors, and Hazards: Occasional use of cleaning product (20-60 min, daily), occasional access to freezers with temperatures reaching 0 degrees (5 min, 1-3 times daily), working in the Cold Room with temperatures at 40 degrees (7-8 hours, daily), moving 20-50 lb containers of product (5 min, 10-20 times daily), access product on shelving requiring the use of a step ladder (5 min, 1-2 times daily), after training - use of specialized production equipment (1-2 hours, daily).

Pay Grade: 48. Typical Starting Pay: $20.50 to $26.50 per hour (depending on experience).