Kitchen Technician

Job Description

Job Description

Position Summary:

The Kitchen Technician is responsible for assisting in the preparation, infusion, and packaging of edible cannabis products in a licensed manufacturing facility. This role requires strong attention to detail, food safety practices, and the ability to work in a fast-paced, regulated environment.

Key Responsibilities:

• Measure, prepare, and mix ingredients for cannabis-infused edibles (gummies, baked goods, tinctures, etc.)
• Accurately dose and infuse cannabis extracts according to product formulas
• Maintain proper food handling and cleanliness in accordance with state and local health and safety codes
• Operate kitchen equipment such as mixers, ovens, candy molds, and infusion tools safely and efficiently
• Package finished edible products following compliance and labeling standards
• Track and log ingredient and product weights, lot numbers, and production details
• Assist in cleaning and sanitizing workstations, tools, and equipment daily
• Work collaboratively with team members to meet daily and weekly production goals
• Follow all company SOPs, GMP, and CCC (Cannabis Control Commission) regulations

Qualifications:

• High school diploma or GED preferred
• 1+ year of experience in food production, commercial kitchens, or cannabis manufacturing preferred
• Ability to lift 30+ lbs, stand for long periods, and work in a production kitchen environment
• Must be 21+ and eligible to work in a cannabis facility (background check required)
• Familiarity with cannabis dosing and extraction is a plus
• ServSafe Certification is a bonus

Key Competencies:

• Strong attention to detail
• Cleanliness and organization
• Time management and efficiency
• Ability to follow instructions and document processes
• Team player with a positive attitude

Kitchen SOP

Department: Cannabis Kitchen Production SOP Title: Daily Operations and Production of Cannabis-Infused Edibles Effective Date: 06/03/2025 Prepared By: Robert Pacheco, Manufacturing Director

Approved By: Version: 1.0

1. Purpose

To outline standardized procedures for the preparation, infusion, packaging, and cleaning processes within the cannabis kitchen. This ensures product consistency, regulatory compliance, and workplace safety.

1. Scope

This SOP applies to all kitchen staff involved in producing cannabis-infused edibles at Suncrafted.

1. Responsibilities

Kitchen Staff Must:

• Follow this SOP at all times
• Wear appropriate PPE (gloves, hairnets, masks, aprons)
• Maintain cleanliness and proper sanitation
• Record all production data accurately
• Immediately report any safety or compliance issues to the Kitchen Manager

Kitchen Manager Must:

• Train all new employees on this SOP
• Ensure adherence to compliance regulations (CCC/GMP)
• Oversee daily production workflow and safety

1. Materials & Equipment

• Digital scales
• Mixing bowls & spatulas
• Candy molds or baking trays
• Hot plates / ovens
• Gloves, hairnets, lab coats, beard covers
• Sanitizing agents (food-safe)
• Infused cannabis oil or concentrate (tracked and labeled)
• Ingredients (sugar, gelatin, flavoring, etc.)
• Packaging supplies (bags, jars, labels)

1. Procedure

5.1 Pre-Production

1. Clock in, put on PPE, and wash hands
2. Review production schedule and recipe
3. Sanitize all surfaces and equipment
4. Pull ingredients and concentrates from inventory
5. Verify weights and batch numbers; log in tracking sheet

5.2 Infusion & Cooking

1. Measure ingredients and combine per approved recipe
2. Heat and mix as needed (monitor temperature carefully)
3. Add cannabis concentrate precisely to meet dosing requirements
4. Stir thoroughly to ensure even cannabinoid distribution
5. Pour mixture into molds or trays; let set and cool

5.3 Packaging

1. Demold finished edibles with gloved hands
2. Conduct visual quality inspection (color, consistency, size)
3. Weigh and package into pre-approved packaging
4. Apply compliant labels (product name, batch #, THC/CBD content, warnings)
5. Record final product weight, yield, and waste if applicable

5.4 Cleaning and End-of-Day

1. Clean all equipment and surfaces with food-safe sanitizer
2. Store unused ingredients and materials properly
3. Remove trash and sanitize waste bins
4. Log cleaning completion on the sanitation checklist
5. Clock out and report any incidents or irregularities

1. Quality Control Checks

• Random sampling for weight and visual defects
• Dosing accuracy validated during mixing
• Ensure all product is within state limits for potency

1. Documentation

• Daily Production Logs
• Batch Records
• Cleaning Checklists
• Ingredient & Infusion Logs

1. Compliance Notes

• No unauthorized access to kitchen
• No food or drink in production area
• All cannabis inputs must be METRC-tracked

Follow CCC and DPH standards for food handling and safety