Title: Lead Kitchen Technician 
Pay Range: $20.00 - 22.50/hr
Location: Las Vegas, NV | 2320 Western Ave
Job Type: Full Time | Non-Exempt 
Shift: Monday-Thursday | 6:00am - 4:30pm

Who You Are:
You’re a reliable, hands-on kitchen lead who enjoys working in a fast-paced food production environment. You’re comfortable preparing food in larger batches, following recipes and processes closely, and keeping the kitchen clean, organized, and compliant. You take pride in doing things the right way — following food safety standards, keeping accurate records, and helping guide other team members during shifts. You’re dependable, detail-oriented, and ready to step in where needed to keep daily kitchen operations running smoothly.

What You’ll Do:

As a Lead Kitchen Technician, you’ll take hands-on ownership of daily kitchen production — supporting infused food and oil manufacturing while leading by example on safety, quality, and efficiency. You’ll help keep production on track, ensure products are made accurately and compliantly, and support the kitchen team through clear processes and strong communication.

• Oversee ingredient preparation, production flow, and process controls to support daily kitchen operations


• Lead the kitchen team on the floor by following and reinforcing production schedules, SOPs, and GMP standards, while continuously looking for efficiency improvements


• Train and support team members producing high-quality infused products, including emulsions, oils, and edible components


• Partner with Processing, Packaging, and the Production Manager to plan timing, quantities, and product mix


• Accurately weigh, portion, and track ingredients using calibrated scales to ensure consistency, portion control, and compliance


• Prepare ingredients daily and ensure the kitchen is stocked, organized, sanitary, and production-ready


• Perform QA/QC checks and support analytical testing to ensure product quality and consistency


• Maintain inventory records for ingredients, supplies, materials, and equipment; support monthly and quarterly inventory counts and SOX audits


• Complete Master Batch Records and accurately record all production activity in METRC


• Maintain strict compliance with food safety standards, hygiene requirements, state regulations, and company policies


• Support inspection readiness by maintaining documentation and assisting with state and internal audits

What You’ll Bring:

• You have at least 2 years of experience in a kitchen, production, or food manufacturing role, ideally with some leadership or lead-level responsibility


• You bring a strong understanding of kitchen safety, sanitation, and food handling regulations, and you consistently follow best practices


• You’re comfortable working in a fast-paced, production-driven environment and can stay focused and effective under pressure


• You’re a strong problem-solver who can navigate challenges, support team members, and help keep operations running smoothly


• You communicate clearly and stay organized, helping teams stay aligned, on schedule, and compliant

Even Better If:

• You have a Bachelor’s degree in restaurant management, a culinary degree, or equivalent hands-on experience


• You have or are able to obtain a valid ServSafe certification

Physical Requirements 

• Ability to stand, sit, and walk for extended periods of time (8-10 hours per shift) 


• Ability to lift and carry up to 50 pounds regularly and occasional lifting of heavier items with assistance 


• Frequent and repetitive use of hands and wrists for extended periods of time 


• Repetitive bending, squatting, and reaching 


• Ability to climb ladders or step stools to access plants or equipment 


• Ability to use required PPE when required, such as masks, hair nets, beard covers, respirators, boot covers, scrubs, non-slip shoes, and Tyvek suits as necessary 

Environmental Conditions 

• Exposure to environments with high humidity, varying temperatures, and strong odors (such as cannabis) 


• Exposure to soil, water, fertilizer, dust, pollen and plant pathogens 


• Exposure to cleaning solvents, such as high volumes of isopropyl alcohol 


• Exposure to loud noises, including but not limited to air compressors, packaging equipment, and alarms 


• Exposure to CO2 manufacturing procedures at OSHA approved CO2 levels