Kitchen Production Associate

Purpose The Kitchen Production Associate conducts day-to-day operations within the MIP facility including the production, depositing, forming, bottling, labeling, and packaging of edibles and topicals produced for specific company product lines. The Kitchen Production Associate is responsible for cleaning and facility upkeep while adhering to all company policy and industry regulations. The Kitchen Production Associate is expected to operate under the highest standards of compliance and professionalism.
Essential Duties Procedures, Productivity, and Quality

• Ensure that production is performed by following standard operating procedures.
• Ability to work with and around other manager, supervisors and employees in the MIP.
• Measure ingredients and products accurately so that optimal levels of production are met.
• Perform a series of preventive and general maintenance tasks on production equipment and tools and facility.
• Weigh and store finished products ensuring that all pertinent information is recorded in logs.
• Accountable for weighing, labeling, packaging, and product logging for accurate inventory control.
• Responsible for proper use, maintenance, and sanitation of designated equipment.
• Process finished product to desired company standards following quality control standards.
• Cleaning and maintaining all equipment and material.
• Receive food items and ensure appropriate storage.
• Safely operate food processing equipment.
• Ensure that all food items received are of good quality and appropriate quantity.
• Make sure that all food items are stored and rotated properly using first in first out (FIFO) methods.
• Participate in packaging and assembling food items.
• Prepare processed food in accordance to recipes.
• Ensure that food products are processed and prepared by following standards of cleanliness and hygiene.
• Clean work areas and surfaces in the kitchen to ensure a safe working environment.
• Label packaged food items appropriately.
• Monitor quality and quantity of food items.

Work Environment

• Adhere to all work safety requirements.
• Keep doors closed when not in use.
• Must keep aisles and walkways clear from any obstructions.
• Comply with all fire safety guidelines.
• Wear protective clothing within the MIP to prevent contamination including protective clothing, hair and beard nets or other PPE.
• Before exiting the facility remove protective clothing and ensure that there is no cannabis on your personal clothing, shoes, or hair.
• Constant standing and walking throughout shift.
• Exposure to kitchen equipment - large and small ovens, stoves, cooktops, depositing machines, mixers, tempering machines, dish washing machines, fridges, and freezers.
• Must be able to work in manufacturing or production facility with moderate to loud noise level and changing working conditions. May require use of safety equipment or personal protective equipment, as needed.
• Able to use a computer and work with hands while standing for extended periods of time.
• Able to kneel, bend, reach, rotate, and stoop on an intermittent to regular basis daily.
• Able to lift and move up to 50 pounds frequently throughout work hours daily.
• Regular and on-time attendance is a must.
• Hours may occasionally exceed 40 hours per week.
• Occasional travel within the region and to other locations as required.

Compliance and Reporting

• Ensure compliance with all local, state, and federal regulations through guidance from a manager or supervisor.
• Ensure production and processes are compliant with all internal rules, and regulations.
• Ensure that workflow and work procedures are documented, and appropriate controls and audits are in place to secure data and processing integrity.
• Ensure that all production paperwork is filled out completely every shift, all product is labeled and dated, and all information is correctly entered in the kitchen production log(s).

Other Duties

• Any other duties as assigned, including, but not limited to being assigned to other departments to help facilitate the additional and/or supplemental work as needed.

Supervision

• Works under direct supervision of the Kitchen Manager and Kitchen Supervisor.
• This person does not supervise others.

Systems

• Information learned in the Kitchen is proprietary and confidential.
• Any techniques or processes learned in the Kitchen are the property of Livwell and are not to be shared or disseminated to any other individuals or departments.
• Failure to comply may result in disciplinary actions up to termination from the Company.

Job Qualifications Work Experience

• Previous experience in a professional kitchen or production facility is required.
• A minimum of 1-2 years of experience working in a back of house restaurant or kitchen environment required.
• 1-2 years of experience in baking, pastries, chocolates, and confections preferred.
• Knowledge of different ingredients, culinary tools, and equipment.
• Effective communication and team building skills required.
• Willingness to change and learn innovative methods of operating required.
• Ability to utilize computer and basic technology skills preferred.
• Ability to take and follow direction is a must.
• Knowledge of Colorado marijuana laws, MED regulations, and CDPHE requirements.
• Must be able to secure appropriate work credentials from the Colorado Department of Revenue, Marijuana Enforcement Division.

Internal Work Experience and Requirements

• Must be in good standing with the company.
• Must have 3 months experience within company.
• Employee must notify direct manager after applying.

Education

• High school diploma or equivalent required.

Note: To perform this job successfully, an individual must be able to perform each essential duty

satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and are not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.