Position Summary This position oversees all facets of day to day operation of one shift of kitchen production or plating/packaging production. Leads 30-60 team members to safety produce required production volume to quality and food safety standards. Must work cross functionally to drive plant performance. Position responsibilities include, but not limited to
- Develop and follow up on overall production performance and quality standards. Participate in daily update meetings, analyze and report on downtime or other issues
- Oversee department planning and coordination of workload based on production schedule and adapt to changing circumstances as needed
- Evaluate and recommend improvements in methods, equipment, procedures, etc.
- Drive results - includes production volume and reliability, labor management, workflow, and materials loss reduction
- Oversee compliance with GMP, Food Safety & Quality SOPs, and HACCP guidelines. Do quality checks and confer with Quality on food quality issues
- Understand and model personal safety policies, reporting any safety hazards, and actively preventing/eliminating hazards that can cause injury or illness
- Coordinate production activities with the Kitchen, Warehouse, and Quality Assurance
- Work with Sanitation to ensure rooms are ready for production
- Work closely with Maintenance to troubleshoot issues and communicate needs
- Work with HR regarding hiring, employee relations, and termination needs
- Monitor onboarding of new employees and performance-based training or cross-training activities
- Interact with Supply Chain Manager as needed on supply of products or materials used in production
- Communicate clear performance expectations and provide performance coaching
- Monitor/guide supervisory completion of time cards, performance reviews, and dealing with employee issues
- Lead/participate in continuous improvement efforts
- Foster a spirit of cooperation and respect within team and with other departments
- Responsible for implementation and oversight of all programs, SOPs, GMPs related to the food safety management system for their department
Required skills and experience
- College degree or equivalent experience and education in operational management or food science related area
- 5-7 years' experience managing groups of employees in a production environment
- Excellent leadership skills
- Effective people management in a multi-cultural, multi-generational workforce
- Production planning skills, process flow understanding, and production management experience
- Practical problem solving and decision making skills
- Safety management knowledge
- Strong, clear communication and coaching skills
- Excellent organizational skills and detail oriented
- Ability to write and present reports
- Ability to effectively present information and respond to question from groups of employees
- Ability to interact effectively with regulators, vendors, and outside industry groups
- Intermediate proficiency in Microsoft Office suite and previous experience using computerized payroll/labor tracking
Preferred skills and experience
- HACCP knowledge or certification desired
- Previous work in food industry strongly desired
- Bilingual in Spanish is strongly preferred
- LEAN experience is a plus
Physical requirements
- Regularly required to use hands to feel, grab, or operate objects, tools, and controls while reaching with hands and arms
- Frequently required to stand, communicate, and listen
- Occasionally required to walk, stoop, kneel or crouch
- Occasionally lift and/or move up to 50 pounds
- Visual perception to perform job including peripheral vision, depth perception, and the ability to adjust focus
- Able to perform repetitive movements
- Able to work in variable temperatures (cold/hot)