Production Team Lead - 1st shift

Who WE Are

We are a leader in the specialty cheese industry serving our consumers by crafting and importing the best cheeses in the world while caring for our employees and our communities.

Who YOU Are   

You strive for excellence in your area of expertise and are proud to work at a company producing premium products. You are passionate about continuous improvement, enjoy bringing creativity to your work, and are excited to blaze new trails to grow and improve our business. You foster a positive and rewarding workplace culture by valuing flexibility, work-life balance, and team development while inspiring team members to achieve their full potential.

If this sounds like you, we want you to consider joining Emmi Roth!

Summary

The Production Lead is responsible for providing floor and department leadership for all facets of cheese production and can include intake, pasteurization, whey operation and sanitation (all depts.). They will act as a liaison for the team members as the first resource for reporting concerns or asking questions. Train, coach and develop production/sanitation employees as needed to ensure work is safe, efficient and product meets all quality specs. Will back up Supervisor as needed.

Essential Duties

•             Leads by example and acts as a liaison to internal and external customers, by reporting issues to supervisor, promoting the exchange of information and responding promptly and appropriately, while honoring commitments

•             Manage startup and/or end of day reporting. Communicate goals and KPIs, log and file paperwork as needed.

•             May manage work orders and supplies in JDE as needed throughout the day and EOD

•             Act as back up to the supervisor as needed

•             Lead the training of new employees in the department by assigning trainer, completing safety and NEO checklist, LOTO training.

•             Communicate with team members regularly to keep engaged and efficient, step in to cover breaks or time off as needed.

•             Understand all production processes and cross train as needed (i.e., whey, intake, sanitation)

•             Use basic hand tools to adjust machine operation and critical thinking to troubleshoot performance issues, partner with operators and maintenance team as needed.

•             Perform pre-operational inspections on equipment and chemicals recording data found and communicating issues in a timely manner

•             Perform monthly BBO’s as required to ensure team members are aligned with the safety processes and behaviors required

•             Record necessary documentation including pre-op inspections, cleaning forms, production charts and updating KPI boards.

•             Assist in the training of team members to build cross functional skill and growth within the cheese make related departments

•             Assist Supervisor with administrative tasks such as work SOPs, one-point Lessons and training development.

•             Communicate with Supervisor and/or Quality assurance regarding any production or sanitation issues

•             May use pallet jack to move supplies and product

•             Attend and/or lead department meetings and huddles.

•             Actively participate to improve workplace safety, reduce waste, and improve factory efficiencies, lead by example (continuous improvement)

•             May be required to work overtime if deemed necessary

•             Complete all injury reports per the process and within time frames required. Work with Supervisor as needed

•             Complete all required training in a timely manner

•             Maintain a clean area without clutter, equipment, and personal sanitation

•             Adhere to ERU food safety policies and all government food safety and sanitation regulations (ex. FDA, HACCP, GMP, OSHA)

•             Performs all other duties as assigned.

Qualifications/Minimum requirements

• High School Diploma or GED
• Previous lead experience - preferred
• 1 year of machine operating experience – preferred
• Experience working within an ERP system – A plus
• Communicate verbal and written effectively/legibly
• Ability to add, subtract, multiply, and divide whole numbers
• Basic computer skills including e-mail, word processing, spreadsheets, and scanner use
• Ability to read and comprehend documents such as batch orders, control panel information and work order print outs
• Ability to work with automated equipment
• Ability to multi-task and prioritize under pressure
• Ability to work in cross-functional teams
• Work scheduled shifts and adhere to schedule as needed
• Detail oriented and quality driven
• Ability to work with minimum to moderate supervision beyond initial training

Physical Requirements

The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is constantly required to use hands and fingers to handle or feel objects and controls.
• Constantly required to stand up to 8hrs during a shift
• Constantly required to walk, bend, and reach with hands and arms
• Constantly required to talk and hear
• Constantly lift and/or move up to 10 pounds
• Occasionally lift and/or move up to 30 pounds
• Occasionally lift and/or move up to 50 pounds
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus naturally or with correction.

(Occasionally = 1-25% of the time; Frequently = 26-75% of the time; Constantly = 76-100% of the time)

Work environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Constantly exposed to a high level of noise that may make it difficult to concentrate
• Constantly exposed to wet, humid with slippery conditions, hot environment
• Frequently exposed to food grade chemicals required for proper sanitation
• Occasionally exposed odors and air particulates related to the cheese make and aging process.

(Occasionally = 1-25% of the time; Frequently = 26-75% of the time; Constantly = 76-100% of the time)