• Reports to: General Manager – Operations
• Subordinates: Production Chefs and Kitchen Hands
• Hours: Full time
• Date: TBC

Position Objective:

• The Production Supervisor is responsible for the day-to-day management of the Brisbane kitchen.

Key Responsibilities:

• Supervising and planning the production of meals in the kitchen
• Supervising all volunteers (corporate and regular) in the kitchen in a safe and engaging manner
• Rostering and engaging all staff in accordance with regulations and industry standards
• Leading the day-to-day oversight and implementation of the FareShare food safety program in all parts of the operations at all times
• Ensuring that all operational, OH&S and standards are followed by volunteers and kitchen staff

Staffing

• Management and rostering of the kitchen staff (chefs, supervisors and kitchen hands)
• Ensure that kitchen staff exhibit a high level of appropriate and professional behaviour in all dealings with volunteers (both regular and corporate).

Processes and Production

• Implement the production plan to ensure optimal production

• Ensure that all meals are prepared, cooked, packaged and stored in accordance with the FareShare Food Safety Program
• Improvising recipes to produce high-quality food from rescued ingredients

Relationships

• Cultivate and nurture strong day-to-day relationships with new and existing supporters
• Maintain effective and productive relationships with FareShare staff & volunteers with the ability to work with people from diverse backgrounds and skillsets (especially corporate and regular volunteers)

• Manage the appropriate numbers and mix of volunteers to ensure the agreed production plans

Food safety

• Accountable for ensuring strict adherence to the Food Safety Program by staff and volunteers at the premises at all times

• Ensure that all kitchen staff and volunteers act in accordance with the appropriate food handling requirements and in compliance with HACCP standards at all times
• Ensure that all food safety records are kept up to date and in a manner compliant with the Food Safety Program. This covers all aspects of daily operations, including but not limited to cleaning schedules, operational checklists, production records and goods receiving forms.
• Be proactive in promoting and educating all kitchen staff on the Food Safety Program, and creating a culture in the workforce that appreciates the importance of food safety
• Responsible for recording/escalating any non-compliance, and progressing any corrective actions, as required under the Food Safety Program
• In conjunction with any internal or external auditors, oversee all reviews and audits of the Food Safety Program, including identifying any potential enhancements or recommendations for changes
• Ensure that all food safety records are stored safely and appropriately
• Be proactive with upholding FSANZ /local health regulations

Records

• Recording and appropriate storage of all kitchen data including but not limited to production statistics, food safety program templates and labels

Reporting and Managing:

• The position reports to the General Manager – Operations but works closely with the warehouse, Kitchen hands, Volunteer Support Office and volunteers in general

• Full Time