Team Leader Assistant / Chef De Partie/ Junior Sous Chef
Position Summary
The Assistant Team Leader is a frontline leadership position that bridges the gap between production operators and the Team Leader. This hands-on role supports daily line operations by guiding team members, ensuring adherence to procedures, and maintaining workflow in a fast-paced, refrigerated environment where product shelf-life is measured in days.
Core Responsibilities- Production Line Support & Supervision
- Act as working lead, performing production tasks while simultaneously overseeing line operations
- Fill in for absent operators in any position on the line to maintain production flow
- Monitor line pace and help team members meet hourly production targets
- Communicate daily production goals to operators and track progress
- Assist with line setup and changeovers between different meal products
- Manage break relief to ensure continuous line operation
- Escalate production issues to Team Leader when beyond immediate resolution
- Quality & Food Safety Compliance
- Model and enforce GMPs (Good Manufacturing Practices) through personal example:
o Demonstrate proper handwashing and glove changing procedures
o Ensure correct hair/beard net and uniform wear
o Monitor jewelry and nail policy compliance- Perform routine quality checks every hour:
o Check package weightage and assembly accuracy
o Verify package seals and coding
o Monitor product temperatures at critical points
o Conduct visual inspections for foreign material- Document quality data accurately on production records
- Initiate immediate corrective actions for minor quality deviations:
o Adjust equipment settings
o Retrain operators on the spot- Place non-conforming product on hold and notify Team Leader
- Safety & Sanitation
- Promote safety awareness during daily operations
- Demonstrate proper safety procedures for equipment and tasks
- Report safety hazards immediately to Team Leader
- Ensure proper sanitation during and between production runs:
o Verify allergen cleaning between product changes
o Maintain clean workstations throughout shift
o Ensure proper chemical usage and storage- Conduct pre-operational inspections of equipment and work areas
- Monitor team for proper ergonomics and cold stress in 40°F environment
- Training & Team Support
- Train new operators on specific station procedures:
o Assembly techniques for fresh ingredients
o Equipment operation basics
o Quality standards for chilled meals
o Safety protocols for refrigerated work- Provide ongoing coaching to operators on technique and efficiency
- Answer operator questions regarding procedures and standards
- Support cross-training efforts by demonstrating multiple positions
- Foster teamwork and positive communication on the line
- Report training needs and performance issues to Team Leader
- Operational Tasks & Documentation
- Complete production paperwork accurately:
o Batch production records
o Material usage logs
o Equipment monitoring sheets
o Waste tracking documentation- Monitor raw material usage and notify Team Leader of shortages
- Assist with inventory counts of WIP (work-in-progress)
- Help maintain 5S standards in work area:
o Organization of tools and supplies
o Cleanliness of equipment and surfaces
o Proper labelling of materials- Record downtime reasons and production delays
Technical Skills & Knowledge
Fresh-Chill Specific Competencies- Working knowledge of cook-chill process flow from prep to packaging
- Understanding of temperature control requirements for chilled meals
- Ability to operate multiple pieces of line equipment:
- Portioning scales and fillers
- Conveyor systems
- Tray sealers or MAP equipment
- Basic troubleshooting for minor jams or issues
- Knowledge of allergen control procedures and segregation requirements
- Understanding of shelf-life implications of time/temperature deviations
- Ability to work effectively in cold, damp environments
- Good communication skills in primary plant language
- Basic math skills for calculations and measurements
- Attention to detail for quality inspections
- Time management to maintain line pace
- Problem-solving for minor operational issues
- Reliability and consistent attendance