Lead Kitchen Technician

Title: Lead Kitchen Technician 
Pay Range:  $22.50 - 25.50/hr
Location: Ravena, NY
Job Type: Full Time | Non-Exempt 
Shift: Mondau - Friday | 7:00am - 3:30pm

Who You Are: 

The job of Curaleaf’s Kitchen Lead was established for the purpose/s of cooking and distributing food items; providing complete and accurate documentation and audit trail for food products; maintaining facilities in a sanitary condition and overseeing and/or assisting assigned food service personnel in food preparation. This job is distinguished from similar jobs by the following characteristics: assignments require knowledge of quantity cooking, food substitution and food handling regulations. Incumbents must be aware and comply with safety and sanitation laws, policies and procedures and are frequently required to give work direction to other team members.  

Responsibilities 

• Effectively oversees ingredient preparations, production and controls  

• Lead the kitchen team with hands on tactics while implementing production processes and schedules; consistently seeking process improvement and efficiency.  

• Trains and oversees staff to produce high-quality, medically infused products.  

• Trains and oversees formulations staff to produce emulsions, formulated oil, and anything else necessary for vape & edible production. 

• Works with Processing and Packaging according to the company's internal schedule and within food safety standards and state regulations.  

• Requires a strong understanding of food safety standards and professional hygiene.  

• Engage in appropriate planning with the Production Manager so that they can adequately orchestrate timing, the product line mix and the quantity to be made.  

• Assist in the accurate, compliant completion of monthly and quarterly SOX audits (inventory counts)  

• The appropriate and accurate use of scales will be necessary to ensure consistency of the cannabis-infused portion of the product and for portion control.  

• Ensure that ingredients are ready for use each day.  

• QA/QC duties that require analytical testing for quality and consistency.  

• Must be able to assist with the cleaning, sanitation, and organization of the kitchen.  

• Maintaining inventory records of supplies, materials, and equipment.  

• Storing supplies and equipment, disposal of waste according to guidelines, and keeping the lab kitchen working areas sanitary.  

• Maintaining and completing Master Batch Records for quality purposes.  

• Maintaining an accurate and timely record of all material produced in the state STS METRC. 

• Maintaining state and company policies and procedures to ensure processing operation is fully compliant with state regulations, federal and state laws.  

• Assures that operation adheres to all business and industry license requirements-able to produce documents as proof immediately upon request.  

• Demonstrates an understanding of state and county health department requirements for production facilities.  

• Internally prepares for periodic state and internal company inspections  

• Works with other department leads to coordinate special needs, works with inventory staff to plan and forecast needs  

• Keeps facility GMP standards for all kitchen processes  

• Perform other duties as assigned. 

• Assists other personnel for the purpose of supporting them in the completion of their work activities 

SKILLS are required to perform multiple, technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: operating equipment used in food production maintaining accurate records; providing customer services; and using pertinent software applications. 

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: quantity cooking methods; pertinent codes, policies, regulations and/or laws; food safety and sanitation requirements; and basic kitchen utensils and equipment. 

ABILITY is required to schedule a significant number of activities, meetings, and/or events; routinely gather, collate, and/or classify data; and consider a variety of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; analyze data utilizing defined but different processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals and/or groups; work with data of varied types and/or purposes; and utilize a wide variety of types of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data frequently requires independent interpretation of guidelines; and problem solving with equipment is moderate to significant. Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as part of a team; meeting deadlines and schedules. 

Requirements 

• Bachelor’s degree in restaurant management or certification from culinary school is preferred 

• Minimum of 2 years’ experience in a similar role 

• ServSafe certification strongly preferred 

Physical Requirements  

• Ability to stand, sit, and walk for extended periods of time (8-10 hours per shift)  
• Ability to lift and carry up to 50 pounds regularly and occasional lifting of heavier items with assistance  
• Frequent and repetitive use of hands and wrists for extended periods of time  
• Repetitive bending, squatting, and reaching  
• Ability to climb ladders or step stools to access plants or equipment  
• Ability to use required PPE when required, such as masks, hair nets, beard covers, respirators, boot covers, scrubs, non-slip shoes, and Tyvek suits as necessary  

Environmental Conditions  

• Exposure to environments with high humidity, varying temperatures, and strong odors (such as cannabis)  
• Exposure to soil, water, fertilizer, dust, pollen and plant pathogens  
• Exposure to cleaning solvents, such as high volumes of isopropyl alcohol  
• Exposure to loud noises, including but not limited to air compressors, packaging equipment, and alarms  
• Exposure to CO2 manufacturing procedures at OSHA approved CO2 levels