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. ?
\n 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 preferredLEAN 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)
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