Production Lead at Won't Stop Operations

Indianapolis, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jan, 26

Salary

0.0

Posted On

28 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety, Sanitation Standards, Culinary Prep, Team Leadership, Inventory Management, Documentation, Interpersonal Skills, Multitasking, Attention to Detail, Problem Solving, Coaching, Communication, Recipe Execution, Cross-Training, Time Management, Positive Culture

Industry

Restaurants

Description

Description The Production Lead is a key support role for the PK team, working in close partnership with the Production Kitchen Manager to ensure smooth kitchen operations during assigned shifts. This position supports consistent food quality, adherence to safety and sanitation standards, and assists in prep kitchen team training and development. The Production Lead serves as an on-the-floor resource and role model, reinforcing company values through daily operations, while collaborating with the KM to guide priorities and uphold standards. ESSENTIAL FUNCTIONS & RESPONSIBILITIES: Models a culture of positivity, professionalism, and accountability with other PK team members. Complete daily shift-specific PK checklists and prepare shift recaps/notes to ensure documentation of work completed, issues encountered, and follow-up needs. Execute training systems at a high level, with a focus on culinary prep, safety, and sanitation standards. Execute the schedule as written and ensure all kitchen procedures are completed thoroughly. In partnership with the Production KM, support the kitchen team in maintaining high standards of cleanliness, prep quality, and safe food handling. Perform inventory counts for dry goods and proteins, check in deliveries, and put away products. Upload invoices into R365 after checking in deliveries to verify accuracy of product and pricing. Complete daily food safety checklists. Provide hands-on leadership during prep and production, including stepping into stations or assisting with tasks when needed. Assign prep tasks, monitor execution, and coach team members in real time. Maintain a clean, safe, and organized kitchen by consistently enforcing company food safety, sanitation, and labeling policies. Ensure proper prep restocking and cleanliness during and after shifts. Communicate clearly with Prep Kitchen Manager and Pastry Shift Lead regarding prep needs, or kitchen concerns. Demonstrate and encourage solution-oriented teamwork, fostering a positive kitchen culture. Support accurate execution of recipes, portioning. Support cross-training and validation across all PK positions to ensure team flexibility and coverage. Uphold all company policies and procedures, including attendance, cleanliness, and safe operations. Other kitchen-related duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES 2 - 4 years of recent experience working in high-volume prep kitchen or commissary preferred Working knowledge and/or exposure to kitchen and culinary standards, procedures, and functions preferred Valid Food Handler’s card and permit or willing to get one. Ability to complete shift recaps, manage documentation, and provide clear feedback to leadership. Ability to successfully work in a goal focused environment Strong interpersonal skills Ability to multitask and organize time with strong attention to detail High integrity and openness Highly motivated with an inquiring mind and passion for excellence SUPERVISORY RESPONSIBILITIES: Leads PK team members in partnership with PK Manager / Pastry Lead during assigned shifts. Carries out supervisory responsibilities in accordance with company policy and applicable laws. Responsibilities include directing prep and monitoring safety and sanitation standards and supporting prep kitchen team development through on-the-job coaching. 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 EDUCATION and/or EXPERIENCE: Previous high-volume prep kitchen experience preferred. LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. Reasoning Ability: Demonstrated ability to apply sound judgment and common sense in day-to-day situations. Skilled at identifying and defining problems, gathering relevant data, and escalating issues to management when appropriate. Proven capacity to adapt quickly, re-prioritize tasks effectively, and maintain focus in fast-paced or changing environments. MATHEMATICAL SKILLS: Must be able to perform simple mathematical calculations. CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO. Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions. Environment: Work is performed in a central kitchen setting with public contact and frequent interruptions. Physical: Primary functions require sufficient physical ability and mobility to work in a central kitchen setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.

Responsibilities

The Production Lead supports kitchen operations by ensuring food quality and safety standards are met. They also assist in training and developing the prep kitchen team while maintaining a positive work environment.