WHY WORK AT BYU

As the flagship higher education institution of The Church of Jesus Christ of Latter-day Saints, Brigham Young University (BYU) strives to be among the exceptional universities in the world. At BYU, we are devoted to our faith and to our students. We take an active role in the University’s Mission: “To assist individuals in their quest for perfection and eternal life.”
Our unique mission, deeply rooted in the Gospel of Jesus Christ, provides countless ways to serve and make an impact. This, along with our remarkable culture of belonging, weekly devotionals, and endless opportunities for learning and growth—all situated within a beautiful and historic campus—make it hard to imagine a more inspiring place to work.
Brigham Young University strongly prefers to hire faithful members of The Church of Jesus Christ of Latter-day Saints.

JOB DESCRIPTION

Job Title: Production Supervisor

JOB SUMMARY

This position is supervisory for the Produce, Cook Chill and Garde Manger rooms in the Culinary Support Center (CSC). The main focus is to supervise the ordering, inventory, staffing, training and production for these rooms. This position also oversees the daily cleaning routine necessary to maintain strict health and hygiene.

• Production of Finished goods
• Manage the daily production decisions for produce, grab and go items and food to go needs.
• Ensure quality product by supervising production processes
• Manages labor to maximize production efficiencies adapting schedules and recipes to fit production requirements
• Communicates with customers on shortages, substitutions and future orders.
• Determine daily cleaning schedule and verify food safety standards are met before production starts
• Mentor Fulltime/Student Employees
• Initial and follow up training with production procedures
• Mentor/train 4 full time employees, coordinate and delegate work load
• Teach and train proper use of production equipment
• Put into effect good work habits: timeliness, efficiency, focus, etc.
• Enforce and keep documentation of safety training requirements.
• Equipment safety training for industrial machinery like meat slicer, fruit peeler, produce dicer, etc.
• Provide timely and accurate feedback to employees to facilitate improvement
• Train on proper cleaning procedures (including chemical safety) to maintain hygiene standards
• Does yearly PDP with full time staff
• Equipment preventive maintenance and repairs
• Verify preventive maintenance schedule is followed on equipment
• Quickly follow up with maintenance during equipment breakdowns
• Utilize Eatec to establish production schedules
• Using daily production reports, coordinate daily production, batch sizes and completion deadlines
• Places ingredient orders using production forecasting
• Verify product inventories
• Maintain product organization to allow for easy verification
• Assure product quality through correct rotation procedures
• Monitor raw ingredient inventory levels to insure sufficient quantities
• Substitutes for Executive Sous Chef when needed
• Prep and organize orders
• Inspect final product for quality and consistency
• Verify, stage and label orders for delivery