Production Kitchen Shift Leader

Meet Us: King Arthur Baking Company is an award-winning, audience-leading baking company with a strategic vision to be the resource for baking education and inspiration.  Through traditional and new media, in-person and virtual education, we strive to be a leader in helping novice and expert bakers alike.  We're not going anywhere - we've been part of the family since 1790. We work to build stronger communities and increase access and the connection to real foods. We take pride in our responsible sourcing and our "never bleached" guarantee. And we work closely with farmers, millers, and suppliers in a continued commitment toward sustainability. Our wheat flour is grown and milled right here in the United States. Flour this good uses only the purest ingredients, free from GMOs.  As a founding B Corporation, we are committed to using the power of business as a force for social and environmental good. We believe every employee's contributions make our company what it is: vibrant, successful, and committed to spreading the joy of baking. We are a welcoming and inclusive 100% employee-owned company.

The Position: The Shift Lead will partner with the Café Chef and Sous Chef. The Shift Lead will guide the team through a daily production schedule with emphasis on workplace safety, high quality and consistent food preparation. The Shift Lead will lead the team during the Chef's or Sous Chefs absence, delegating work to meet the daily orders, while applying a customer focused response to the needs of the business. In addition to these responsibilities the shift lead will have an active role in training staff, overseeing opening and closing procedures and maintaining operational policies and procedures.

The Benefits: Yes, we have the regular "stuff" - medical, dental, vision, company paid short- and long-term disability, life insurance, paid time off to rest, paid holidays to have fun, a 401(K) with a company match. But here's what makes us different: 40 paid volunteer hours a year, profit sharing*, participation in the Employee Stock Ownership Plan (ESOP)* and knowing that those working with you are dedicated and engaged co-employee owners that believe in you and your extraordinary abilities to move us all forward.

The Location: Norwich, VT; onsite daily.

Reports to Café Chef

Essential duties and responsibilities

• Assist in Motivating and inspiring the team to provide an outstanding customer experience

• Ensure portion standards for consistency during food preparation for final menu presentation

• Daily communication to and from the Chef/Sous Chef and the team regarding changes and new information to be shared

• Provide feedback and direction of daily tasks

• Ensure team is following clocking in/out procedures, supervise, and report all payroll changes on daily basis during their shift

• Data entry of daily pars and production into Global bake or similar programs

• Daily checks to ensure that all procedures are in place and followed to ensure a safe work environment for the team

• Create daily café specials and menu selections with accompanying menu level food costs that are consistent with company standards

• Participate in the development and roll out of training material, spec sheets and training of new menus

• Maintain knowledge of current food trends and their relevance to the café customer

Production

• Daily preparation and cleanup of all prepared foods in a timely efficient manner

• Adherence to state regulations for food safety at all times

• Preparation, set up, and cleanup of production and catering orders as needed

• Maintain all prepared foods procedures and processes

• Ensure best practice standards for both presentation and quality of product being packaged

• Function in a very busy environment

• Move with purpose and efficiency in the space

• Promote high standards of quality and productivity

• Ensure receiving and storage of all food and packaging items, and inventory levels are maintained during assigned shifts

• Collaborate on all menu changes and process

• Promote high standards of quality and productivity; perform checks at all phases of production and service while working in one of the café kitchens

• Monitor daily operations to ensure appropriate food cost management

Sanitation and Food Safety

• Assist in training staff on proper equipment handling and cleaning.

• Ensure café cleanliness standards are embraced and maintained by entire team.

• Adhere to all health department regulations, and King Arthur Flour procedures and policies within the kitchens

• Record and maintain all sanitation reports and records to ensure proper food handling and rotation

• Adhere to all food safety and uniform standards; make appropriate decisions for maintaining food safety and sanitation in the café kitchen

• Maintain and direct daily/weekly cleaning schedules

• Perform quality checks for consistency, taste, and presentation of all stages of production

Minimum job requirements

• Strong technical skill in kitchen operations and food preparation

• React well under pressure; respectful and reasonable in handling conflict

• Excellent communication and problem-solving skills

• Ability to teach, motivate and rally a team in a fast-paced environment

• High standards for quality and service

• Schedule flexibility, including evenings and weekends

• Strong desire to learn and be excited by change and new challenges

• Strong organizational skills

Success factors/competencies for this role

• Open to change, recommends actions for continuous improvement

• Thinks and acts strategically, understands how role contributes to larger outcome

• Provides exemplary customer service to both internal and external customers

• Sets high standards for oneself, meets deadlines

• Learns from mistakes, receptive to feedback

• Effective communicator, listens and respects others' points of view

• Participates in team problem solving and decision making

• Maintains a positive attitude

• Community minded - gets involved, volunteers

Physical requirements/work environment

• Ability to stand for long periods of time

• Ability to lift assisted 50lbs occasionally

• Ability to bend and stoop continually

• Ability to use small ladder or step stools

• Ability to complete repetitive tasks

• Ability to work in a hot and humid environment with temperatures 80 degrees and warmer

Safety

• Understand that safety is the responsibility of everyone at the organization

• Responsible for providing a safe and ergonomically sound work environment, identifying unsafe conditions and correcting these conditions immediately

• Engage in safety and compliance training programs and encourage 100% team participation in same

Environment

• Adhere to company-wide green norms, look for ways to reduce, reuse, recycle

• Educate oneself on KAF environmental campaigns

• Strive to continually improve and implement new processes to reduce our environmental impact

Uniform

• Socks must be worn

• Closed toe, non-slip shoes

• Clean Chef coat(provided)

• Clean Chefs pants(provided)

• Clean apron(provided)

• Hat and or Hair net (provided)

It is the responsibility of every employee to contribute to a positive work environment through cooperative and professional interactions with co-workers, customers and vendors.

There's room at our table for you!  Apply today.

Equal Employment Opportunity Employer

All qualified applicants will receive consideration for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other factors protected by law. King Arthur Flour provides reasonable accommodation to qualified individuals with disabilities to allow them to participate in both the application process and during employment. Such individuals are encouraged to seek accommodations to allow them to apply for a position, participate in the application process, and meet the essential functions and requirements of the position.

• Amounts vary based on achievement of financial targets. Participation based on hire date and program entry date.