Kettle Cuisine began in 1986 as a door-to-door campaign to fill a void in the market and change the soup status quo. That meant making and bringing the freshest, highest quality soups to restaurants that had neither the time nor ability to do it themselves. That entrepreneurial, artisan, pioneering, can-do spirit is our DNA – and continues to inspire and guide us today.
We pride ourselves on crafting real, consistent and delicious flavor in every batch we craft, while our standardized cooking and handling equipment promotes safe and efficient operation. And with a dedicated team of knowledgeable and experienced production staff who know our processes inside and out, you can trust that every meal we produce meets our uncompromising standards for taste, quality, and safety.
We’re a passionate, innovative food company committed to making fresh, healthy, delicious, artisan quality food for all. We’re food lovers making food people love.
We’d love to help you serve your clients with excellence and grow your business.
JOB SUMMARY Ensure continuous and efficient operation of the production facility to meet customer requirements in accordance with Safety, Sanitation, Quality, Quantity and Cost (SSQQC). Manage, coach, and develop reports to achieve day to day KPIs. Kettle Cuisine takes the utmost pride in their products and expects each employee to do the same with their work.
ROLE AND RESPONSIBILITIES Ensure team members understand and follow safety rules, guidelines, and practices. Oversee supervisors in completion of accident investigation and reports for safety incidents. Ensure all food safety standards are followed, including Safe Quality Food (SQF), USDA and FDA. Manage and coordinate production and batches for scheduled completion during shift. Responsible for attainment of KPI’s (e.g., gallons per labor hour, cost per pound), department budget and generation of performance data and explanation gaps in KPI’s Strive to deliver a “Right first time” culture in terms of Quality and Packaging. Coach, mentor and motivate Supervisors, team leaders and floor team to meet /exceed daily targets. Responsible for accurate and timely completion of required documentation to enable clear traceability. Manage ERP system transactions and inventory under area of control. Oversee supervisors in managing employees work schedules, breaks and performance management. Manage and approve all timecards, PTO and unplanned PTO for employees on shift. Communicate and update all relevant parties of any issues or changes. Lead all required team meetings. Monitor and initiate action to reduce or eliminate all waste. Take active lead with onboarding and training and all new employees and temporary labor. Work directly with QA and technical personnel on addressing and resolving recurring gaps and deficiencies. Develop continuous improvement plans to improve Safety, Hygiene/Sanitation, Quality, Quantity and Cost Any other tasks deemed reasonable and requested by management.
LEVEL OF RESPONSIBILITY Works under general supervision. Makes decisions within clearly prescribed areas referring matters that fall outside that area to others. Recommends actions and alternatives to supervisor and others. Position has limited contact with customers. Position is directly responsible for generating revenue (positive variances) within area of responsibility. SUPERVISORY RESPONSIBILITIES Oversees the work of others within area of responsibility and participates in hiring, discharge, and performance management, including two reports and an overall team of up to 50 personnel.
EDUCATION/EXPERIENCE/SKILLS REQUIRED Associate degree or higher required. Additional directly related work experience may be substituted for degree. Requires at least four years of manufacturing management experience; to include experience preferably in the food and/or packaging arena. Prior experience with ERP system strongly preferred. Must be able to speak and understand conversational Spanish. Must be proficient with MS Office programs, specifically Excel and Outlook. Experience in Lean Manufacturing to include CI, RCA, and other tools strongly preferred.
WORKING CONDITIONS AND PHYSICAL EFFORT The work environment characteristics described here are representative of those a Manager encounters while performing the essential functions of this job. Physical Demands/Efforts Work requires occasional physical exertion including some lifting of objects weighing up to 25 pounds. Mental & Visual Demands Work performed by this position requires considerable mental concentration to effectively execute complex tasks. Work requires continuous visual effort for extended periods of time. Work Environment and Hazards Employee works in a manufacturing setting with frequent exposure to heat/cold, dust, or other factors that may require protective equipment and still pose a hazard. This position has regular exposure to hazards that could result in injury and loss of time at work. Limited travel may be required.
AS A LEADER WITHIN THE KETTLE CUISINE TEAM YOU ARE EXPECTED TO: Model and support Kettle’s Core Values and safety culture Manage performance of all team members. Build a strong, committed, and collaborative team. Develop individual team members & their careers. Conduct annual reviews and PDPs for all direct team members. Create a culture of accountability & performance. Drive a focus on quality and continuous improvement • Plan work, track results and resolve variances. ADDITIONAL SKILLS Excellent interpersonal skills needed for working in a team environment. Goal oriented & well organized Ability to work all scheduled shifts, on time. Experience and practical application of LEAN principles (5S, RCA, Waste Elimination) Passion for food and high quality Excellent attention to detail Time management Leadership – coaching and developing. Problem solving Planning and organizing
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