Business Unit Overview Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. We offer exciting job possibilities throughout our organization where you can enhance your career, sharpen your talents and make an impact. Join our company and be part of an innovative team that’s First in Food. Location Description Michael Foods, Inc. locaed in Las Vegas, Nevada is known for is vibrant, inclusive city that offer amenities unlike anywhere elese. From cultural offerings and concerts to festivals. Responsibilities JOB SUMMARY: This position is responsible for ensuring the proper performance of the Peel/Cook/Raw Receiving department. JOB RESPONSIBILITIES: Comprehensive understanding of company policies and procedures. Control the flow of production through the unloading, peeling, cooking, and cooling processes. Ensure the potato products are within grade and agreed upon specifications. Responsible for the work direction, guidance, and training to employees in Peel/Cook/Cooling/Raw Receiving areas. Optimize production performance. Performing routine line tours to ensure equipment and line is running efficiently. Ensure all waste product goes to appropriate areas during and at the end of the shift. Ensure daily production paperwork for the cook line is complete, accurate, and delivered on time; including but not limited to, ending inventory raw potatoes, basket stacking records, waste records, and downtime sheets. Detailed understanding of all positions with-in the Peel/Cook/Cooling/Raw Receiving department. Assuring proper documentation and accuracy of all testing and measurements. Effectively communicates with Quality, Maintenance, and Operations to ensure the delivery of a safe, high quality, finished product as well as work in process, and equipment concerns. Ability to understand product specifications. Communicates relevant information to fellow employees and management as appropriate. Communicating all process inefficiencies, equipment malfunctions, safety concerns and GMP issues to the department Supervisor. Monitor to ensure employees receive breaks, lunches and if needed relieve for breaks as necessary. Adhere to safe work practices, follow GMP’s, maintain sanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect food safety, food quality or personnel safety. Adhere to all safety, quality, and other policies and procedures. Responsible for completion and entry of daily paperwork into SAP. Perform other duties as assigned. Qualifications JOB QUALIFICATIONS: EDUCATION: High school diploma or general education degree (GED) or equivalent. EXPERIENCE: LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively to employees of the organization. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, percent and interpret graphs. REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, and diagram or schedule form. LICENSES, CERTIFICATES, REGISTRATIONS: Examples of licenses, certificates, and registrations required: Pallet Jack Operator Training Food Handler’s Permit, Clark County Health Department OTHER SKILLS AND ABILITIES: As a Cook Line Lead, your time is spent communicating and helping assure that all company policies and procedures are being followed. The cook line lead is also expected to train production employees in the cooking operations to help achieve recovery goals and objectives. The cook line lead will give general reporting of operations throughout the shift. All safety procedures and policies are demonstrated and enforced by the lead. The cook line lead will demonstrate the ability to lead production employees in an efficient and quality driven manner. Individual performance may be measured in the following categories: Quality, safety, knowledge of work, leadership, ability to learn, interpersonal relationships, initiative, attendance, and punctuality.