Essential Duties and Responsibilities
1. Support on supervision and management of kitchen equipment, ensuring the correct operation in the area.
2. Ability to solve problems of high technical complexity requiring good judgment and the ability to work independently.
3. Prepare nutritious meals and snacks for business meetings and customers.
4. Ability to teach others the technical details of the area.
5. Support on the creation, update and ensure control of department work instructions and reports.
6. Practice safe food handling techniques in food preparation and storage.
7. Maintain and track inventory of food and kitchen supplies.
8. Model, teach, and apply SEL Values, Principles of Operations, and World Class Manufacturing Principles.
9. Understand. Create. Simplify.
10. Other duties as assigned.

Required Qualifications

3-5 years' experience in production or commercial cooking
Extensive knowledge of the regulations specified in NOM-251.
Ability to communicate and work effectively as part of a team
Ability to work overtime, as required
Strong writing, documentation, and speaking skills
Ability to learn new skills and assume new responsibilities
Ability to work cooperatively in a team environment
Background check results satisfactory to SEL
Negative drug test result(s)

Preferred Qualifications
Experience in Leadership and Team Management

Physical Requirements

Lift up to 50 lbs frequently
Sit and/or stand for up to 8 hours
Reach