Simply Lunch Job Description
Job Title -
Morning shift Sandwich Creator - 6am to 2.30pm
Evening shift Sandwich Creator - 2.30pm to 11pm
Mission -
Work within a team to create fantastic handmade sandwiches and food to go products to the correct specification, complying with the Company’s Food Hygiene procedures.
KPI’s -
Create Food products to the correct specification and required quality
Ensure all food is manufactured inline to the Company’s Food Hygiene Policy.
Maintain a Clean and tidy Production Area, completing checklists when necessary.
Work effectively within your team and use own initiative when required.
Reports to -
Line Supervisor
Shift Supervisor
Shift Manager
Essential Skills -
Well motivated
Basic understanding of Food Hygiene
Able to work calmly and efficient in a pressurised environment
Good communication Skills
Flexible and responsible attitude to work
Honesty, reliability and excellent Time Keeping
Hard working
Can Do Attitude
Sandwich creator Overview
Our Sandwich Creators are responsible for producing all our Hand Made Food To Go products on a daily basis. Your main responsibility is to create all our Products inline with the correct specification by following Portion Books and instructions from the Shift Supervisor. You will be working closely within a team and must hold good team working skills and be able to work under pressure.
It essential that you are flexible in your working hours.
Duties and Responsibilities
1. You must be ready to work on time.
2. You must work through the production sheet with your team taking breaks when advised by the Team Leader / Shift Supervisor.
3. It is absolutely essential you check the Manufacturing specifications before making any item to make sure you are producing the product to the correct specification.
4. Communicate with the Team Leader with any questions you may have throughout the shift.
5. Understand the full running of every procedure in the shift so you can cover members of your team when necessary.
6. We encourage you to be proactive in thinking of better ways of making production run more efficient for staff but also for the business as well.
7. Keep wastage to an absolute minimum and report to the Team Leader when there is a loss of stock.
8. Be extremely pro active with any matters of Food Hygiene and report any issues to your Team Leader.
9. Be prepared to perform other duties around the Production Unit when necessary.
10. Overall, as part of a small growing business all our staff must be reliable, punctual and have that CAN-DO attitude. You must be a good team player and willing to help others when required.