Production Lead - Full-time

Creative Dining Services at the University of Saint Francis is looking for a full-time Production Lead, in which will collaborate closely with the Production Manager and Executive Chef to ensure the delivery of high-quality, properly seasoned, and nutritious food across the operation in a safe and fiscally responsible manner. As a valued member of the dining services team, this role works cooperatively to support all aspects of the dining services program as needed.

Key Responsibilities

• Guest & Team Engagement: Interact comfortably with a diverse population of guests and kitchen employees to foster an outstanding service and working environment.
• Food Safety: Utilize safe food-handling techniques at all times.
• Culinary Execution: Prepare food items according to established recipes and menus to preserve freshness, quality, and appeal.
• Production Timing: Time food production precisely so that all items are ready at the exact time of service.
• Inventory Control: Utilize batch-cooking techniques to eliminate over- or under-production.
• Record Keeping: Partner with the Production Supervisor to maintain accurate production records (food usage, overages, shortages, and customer counts).
• Compliance Logs: Collaborate with the Production Supervisor to maintain established logs (food, cooling, cooler, and freezer temperatures).
• Team Development: Assist the Production Supervisor in training new and existing employees to ensure operational effectiveness.
• Operational Support: Perform other duties as assigned to support the kitchen team.

Work Environment & Physical Requirements

• Kitchen Environment: Involves hands-on food preparation in a commercial kitchen setting, which may include hot, humid, or cold ambient temperatures.
• Physical Stamina: Requires moving inventory, products, carts, and tables, as well as operating kitchen utensils and commercial equipment.
• Lifting: Ability to lift and carry up to 25 lbs.
• Schedule: May require extended working hours based on operational needs.
• Reasonable accommodations will be made to enable individuals with disabilities to perform these essential job functions.

Qualifications & Requirements

• Experience: Minimum of 2 years of cooking experience.
• Leadership: 1 year of leadership experience preferred.
• Education: High School diploma or equivalent preferred, but not required.
• Certifications: ServSafe Certification & ServSafe Allergen Certification required.
• Languages: Bilingual skills preferred.