Production Leader

Production Leader

The Production Leader is responsible for managing the production (kitchen) area and ensures that McDonald's standards for food quality and excellence are followed at all times by all kitchen employees. The Production Leader reports to the General Manager and Assistant Manager, and works side-by-side with the Shift Leaders to ensure service times are being met by ensuring our food is made correctly and quickly. The Production Leader serves as a leader in the production area and they lead a productive team that focuses on food quality, safety, cleanliness and teamwork. They perform administrative tasks as needed.

Job Responsibilities

In addition to following company policies and procedures, main responsibilities include, but are not limited to:

People

Leads by example and is a role model for the standards and behaviors consistent with McMarro Company Policies and company culture

Shows respect for others and is sensitive to cultural/generational differences

Creates a positive and welcoming environment for all restaurant employees and guests

Motivates team members to ensure everyone is active and involved; works to increase morale, inclusion and build confidence within the team

Communicates difficult or sensitive issues at work to the GM or AM

Supports the GM and AM in the training and development of all production staff

Supports the GM and AM in addressing performance issues related to the production area and production employees, quickly and respectfully by coaching, counseling, and managing conflict

Ensures production employees use appropriate tools, resources, and procedures to prevent work related injuries (employees use appropriate safety gear, slip resistant shoes are worn, wet floor signs are used correctly, etc.)

Ensures breaks are given to production employees according to policy

Performance and Customer Excellence (PACE)

Responsible for ensuring production employees follow McDonald's cooking procedures and Food Safety guidelines at all times

Ensures the production team understands how their work affects customer service and restaurant results (KVS, OEPE, R2P, sandwich counts, 1800, etc.)

Positions "Aces in their Places" and opens the second side when needed

Reacts to danger zones in the production area

Ensures equipment is functioning properly and smallwares are available

Supports the GM and AM in the execution of action plans for improving the restaurant's results

Keeps up-to-date on new products and promotions and ensures the production team is informed as well

Proactively identifies issues, needs, and safety risks and addresses them immediately

Ensures that food safety and security standards are being followed during their shift (hourly hand washing, proper product labeling, FIFO, sanitized towels buckets, etc.)

Business Results

Holds self-accountable for results achieved during their shift

Sets and communicates targets and priorities to keep self and others' focused during their shift

Acts with a sense of urgency and does excellent quality work

Demonstrates a willingness to do the right thing for both the restaurant and its customers

Is proactive in carrying out job responsibilities, special projects and administrative tasks

Makes decisions that protect the company and the McDonald's brand

Leadership Behaviors

Maintains composure within stressful and fast-paced environments

Handles pressure and uncertainty with ease

Embraces change and focuses on how we can make things happen instead of why we can't

Has a "can-do" attitude, sense of optimism, ownership, and commitment towards meeting targets

Seeks opinions and ideas from others to become a better production leader

Communicates clearly, consistently and openly with the restaurant team

Qualifications

Physically able to lift up to 20 pounds and stand for long periods of time

Must be able to perform the job duties satisfactorily, with or without a reasonable accommodation

A can-do attitude

Have schedule flexibility to include availability to work all three dayparts (open, mid, close) and work on weekends

Full time employment as determined by the needs of the business

Serve Safe Certified

At least 18 years old with reliable transportation

Benefits

$21 /hr

Free meals and discounts at participating restaurants

Health and dental insurance

Sick Time - in accordance with City or State ordinance

401 K