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DATE ADDED: Wed 03/10/2018

Trainer

San Bernardino, USA
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COMPANY: HOME CHEF

Job Description
Home Chef Training Managers are responsible for overseeing and training all new hourly production, quality assurance associates, line leads, and team leads.In addition, they are responsible for coordinating with the operations manager, HR and our staffing partners to guide associates and temps through their first 90 days. Will also train transfers and retrain associates not meeting performance requirements. For all trainees you will set shift level production plans and partner across shifts and across departments to complete daily plans/workload while holding Supervisors accountable for production output and efficiency.

Training, Planning & Execution:
    • Partner with leadership to set training priorities in the areas of safety, quality and overall performance; regularly assess trainees against these areas, identify gaps and develop training to address
    • Create training plans to ensure all new hires/transfers for production and QA associates, line and team leads
    • Create and maintain course content, manuals and other training materials for all hourly new hires Develop subject matter expert trainers through Train-the-Trainer programs and consistent feedback
    • Work with training leads to monitor the work of newly trained Associates and coordinate retraining as needed
    • Assess the learning experience; evaluate mentor/coach to ensure training effectiveness and correct any issues that arise
    • Design/prepare/procure training aids
    • Assess instructional effectiveness and determine the impact of training on trainees skills and Plant KPIs; report on key metrics regularly
    • Review and revise training content to ensure training effectiveness
    • Maintain files of training materials and of all training conducted; maintain the ability to produce training records as required for audits
    • Works with training leads to drive data accuracy for production and inventory counts
    • Ensure trainer materials are available, accessible, current, aligned with work processes, SOPs, and other operational standards.

Food & Employee Safety:
    • Ensures all Home Chef GMPs and operational guidelines are being followed and enforced
    • Follows and adheres to all safety protocols set forth by Home Chef including but not limited to: Lock out/Tag out procedure, instilling and ensuring a safe work environment, housekeeping in all areas, ensuring all employees are follow proper safety guidelines
    • Maintains safe and clean work environment by educating and directing personnel on the use of all control points, equipment, and resources; maintaining compliance with established policies and procedures
    • Support the efforts of the company to maintain our food safety system (SQF) and quality programs

SOPs & Audits
    • Has deep knowledge of all Standard Operating Procedures and can train new associates on all standard procedures related to cross-department coordination at the shift level
    • Sets expectations for strict adherence to all SOPs for new employees
    • Creates culture of SOP feedback among team and works with Continuous Improvement team to revise and improve SOPs
    • Actively participates in SOPs audit program as defined and conducted by the Continuous Improvement Team
    • Conduct audits and evaluate the effectiveness of training to ensure operators are performing operations as stated

Communication & Leadership:
    • Participates in daily huddle with supervisors and leads to communicate production plan for the day, efficiency, and labor targets as well as KPI results from previous day
    • Leads start of shift huddle with trainee team
    • Effectively utilizes shift passdown report to communicate with subsequent shifts
    • Attends and supports cross-shift huddles daily to relay goals and/or significant messages to the team

Coaching & Development:
    • Sets a positive example of leadership to ensure the positivity and strength of our culture
    • Coaches and develops trainee team with the goal of Best-in-Class Team
    • Uses Home Chef training tools (e.g. training matrix) to hold trainee team to high standards and develop over time
    • Works with HR and/or temp agency representatives to manage daily time and attendance issues
    • Manages time off requests for supervisors, associates, and leads on his or her shift
    • Works with temp agencies and HR to provide disciplinary actions as needed for new hourly employees
    • Communicates performance issues with temps to temp agency representatives

KPI Management:
    • Understands key KPIs and demonstrates ability to effectively communicate KPI targets and results to supervisors and leads
    • Provides feedback on efficiency (based on rate of progress against production plan) to operations manager and leads throughout the shift
    • Actively works with supervisors and leads to address issues impacting production efficiency during each shift
    • Teams with Continuous Improvement team to implement process changes to improve efficiency

General Responsibilities:
    • Follow the facility GMPs and help enforce them throughout the facility
    • Support the efforts of the company to maintain our food safety system (SQF) and quality programs

Qualifications: The requirements listed below are representative of the knowledge, skill, and/or ability needed for this role. Reasonable accommodations may be made to enable individuals with disabilities.
    • Minimum of 3-5 years of successful managerial leadership experience in a fast-paced environment a must. Cross-functional experience in 2 more departments (warehouse, production, quality, procurement etc.) preferred
    • Track record of driving KPIs and meeting or exceeding goal a must
    • Experience in developing team members through both leading and managing
    • Proficient with Excel and ERP systems
    • Open availability to work nights and weekend shifts
    • Must be able to lift up to 49 pounds with or without reasonable accommodation
    • Must have floor presence and be able to stand/walk for up to 10-12 hours

Work Environment: The work environment characteristics described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities.
    • Temperature: Must be able and willing to work in refrigerated coolers (~38F)

    • Equipment: Employees must be able to use the following equipment:

    • Must be able to operate all standard food processing equipment including but not limited to conveyors, motor controls, baggers, tape machines, label applicators

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Role: Trainer
Job Type:
Location: San Bernardino,

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