Manager Shift

Are you looking to catapult your career by driving high-impact transformation with household brands? Do you crave an entrepreneurial, fast paced and engaging growth assignment working with incredible people from across the globe?
At Dreyer’s Grand Ice Cream, we are excited to start a new chapter of accelerated growth as part of Froneri – a global pure-play ice cream leader. Come help us transform DGIC into the #1 ice cream brand! With nearly 100 years of winning experience in the U.S, a robust portfolio of powerhouse brands that consumers know and love such as Häagen-Dazs, Drumstick, Dreyer’s & Edy’s, and the backing and coaching of European-based ice cream experts, we know we have the winning recipe.

Headquartered in Walnut Creek, the Bay Area’s hub for up and coming food trends, our teams across our offices and factories are raising the bar on all things ice cream. We are investing in significant capital expansions to grow our Operations and Supply chain, and are transforming how we work at every level to become agile, accelerate growth and elevate our quality. With a renewed focus on frozen treats, our tight-knit team of ambitious innovators are fully immersed in the business and encouraged to flex and make decisions quickly. We are committed to pursuing every great idea and delivering the best ice cream experience for our consumers, when and where they want it.
Unleash your potential at Dreyer’s Grand Ice Cream and discover what a sweet career we have in store for you!

Role and Activity 

To plan: Organize, facilitate and control your area.                                                                     
This will include all activities of your team in achieving the required standard of production within your area. To ensure that production areas are kept clean and tidy by adopting the clean as you go principle. (This will also include liaising with shift colleagues within their areas). 

•  Accountability: It is your job to make sure that your team are held accountable for their actions. 
•  Training and developing: Each individual within your team will be set targets to achieve to an acceptable level of knowledge required to operate the machinery. Through agreed training regimes and assessments each individual must be evaluated and reviewed from the start at inductee level. Each stage must be scored to ensure continuous evaluation of each member of your team is equally trained to the business standard. 
•  Your Training: - You will need to ensure that you understand all machinery in your area and work with your manager to address any weaker areas. We have manuals for all the machinery. 
•  Food Safety and Quality: - Your main role and that of your team is to comply with all written documented /controlled procedures which comply with food safety and quality. You will have direct control on quality within your area, using your team members to ensure that standards are always adhered to. (You and your Team are responsible & accountable for quality within your area always encouraging ownership & questioning if you are unsure, you must liaise & interact with your manager).
•  Hygiene & Housekeeping:- Ensure that you adopt at all times a high standard of housekeeping. Your area will be audited and scored; you will need to brief your team daily. Lead by example to ensure that your team comply with all instructions and adhere to the good manufacturing practices treating this business as their own. ‘NO Ghost Busters’, clean as you go principle maintaining dry floors. 
•  Cost Control:- (WASTE & DOWNTIME) Utilizing the resources at hand and the knowledge of the particular product you are running down each line; you will need to minimize where possible in relation to the product. You need to adopt a regime within your team to control and segregate waste within your area. 

Face to Face communication: You will need to adopt an open forum towards communicating with your team, this can be set with an individual or to the whole of your team keeping them up to date. Communicating   briefs and de-brief sessions on daily basis by being present on the shop floor making ice-cream at required quality level & controlling the amount of water being used. 

Measurable Outcomes  

Quality targets in terms of complaints & rejects 

•          Dry floors & Clean as you Go
•          Food Safety incidents
•          Waste targets
•          Down time
•          Attainment targets
•          H&S incidents
•          Drive quality improvements actions from product bench marking
•          De-kitting the line and making sure all packaging are back in the warehouse
•          Ensuring line is checked after being cleaned and all tools are stored in the correct places
•          No stagnant water left in any equipment

Behaviors 

Performance – Open to change and will always look for better, simpler, and more effective ways of operating.  

Hands on approach. – Decisions and plans based on seeing and being part of the event, not solely based on report reading. 

Zero compromise on Quality and excellence. – Hygiene, Process, Labor resource and Waste.  

Entrepreneurial – challenges the status quo and explores new ideas and opportunities. 

Continually striving to increase the knowledge of the processes and products - Understand all tasks, processes and activities as an expert in Ice cream. 

Teamwork – Commitment and enthusiasm to working together to achieve better outcomes. 

Accountability – Personal commitment, full participant who uses personal impact to build the business. 

Consumer focused – Produce product to the agreed quality standards. 

Know Your People – Spend time getting to know your people, their skills, interests, knowledge, etc. 

Adaptable - Adjust approach to match varied task requirements; Adjust behavior to others’ styles; Change priorities to meet changing demands; Adjust quickly to new responsibilities and tasks. 

Communication - presents ideas optimally, actively listens and works across functional boundaries. 

Teamwork/ Cooperation - effectively working within and outside the formal line of authority. 

POSITION QUALIFICATIONS: 

• 18 years of age or older  

• Aptitude for automated mechanical processes with good troubleshooting and diagnostic skills  

• Excellent interpersonal communication, math and problem solving skills.  

• Ability to work multiple shifts and/or schedules.  

• High School diploma or GED or equivalent experience  

• One-year related experience (preferred).  

WORK ENVIRONEMENT:  

In this position, the employee will regularly work with and around others; in a wet and/or humid environment; in areas of high noise level; and around mechanical, electrical, and pressurized equipment. The work is fast paced.     

The position involves frequent exposure to nuts and other potential allergens.     

The pay scale for this role takes into account the wide range of factors that are considered in making compensation decisions including but not limited to skill sets; experience and training; licensure and certifications; and other business and organizational needs. At Dreyer’s Grand Ice Cream, it is not typical for an individual to be hired at or near the top of the range for their role, and compensation decisions are dependent on the facts and circumstances of each case. The pay range for prospective employees in this role is $98,000 to $112,750 per year

 Dreyer’s Grand Ice Cream Inc. provides equal employment opportunities for all applicants, regardless of race, religion, gender, national origin, age, disability, marital status, veteran status, or any other protected characteristic.

Salary : $98,000 - $112,750