Manager Production

Description

ROLES AND RESPONSIBILITIES: Manages a team of subordinate Supervisors and team members to meet fresh food production requirements. The Production Manager is responsible for the oversight of production operations within a production department on multiple shifts - or across several departments on a single shift - to ensure efficient and timely manufacture of quality products.

·          Responsible for the supervision, planning, organizing, and directing of production activities and employee placement/training/development.  Schedules staff based upon production demand. Works closely with the Operations Manager to ensure that production goals are met, including efficiency, hours, and safety.

·          Exercise Process Controls. Ensure the team understands process control programs and consistently completes start-up and process control reports.  Actively trains, coaches and develops team production expectations, quality specifications, line balancing, waste, changeovers, and start up processes and reporting.

·          Ensure team delivers daily huddles to review what worked well, safety, process control measures, events and activities to set employee expectations. Ensures related paperwork is completed in a timely manner.

·          Monitors team for daily start-up, daily process and reviews daily results to identify improvement opportunities. Ensures team generally works within all process control guidelines.

·          Has a good understanding of HACCP, Food Safety, GMP’s and Sanitation requirements in a food factory. Promotes team member Food Safety and GMP compliance.

·          Ensures that all scheduled trials are performed. Actively involves themselves during the trials and helps the team plan the most effective way to Launch new products.

·          Maintain inventory of raw products and packaging to meet production needs.  Rotate stock as required.

·          Ensures that all equipment is in safe operating condition. Ensures that any issues are addressed, work orders are completed and corrected in a timely manner. Ensure team understands SOP's for equipment in their area.

·          Understands KPI's and is experienced in the use of measurement tools, analyzing data, and implementing corrective actions to drive results. The team is expected to consistently meets targets.

·          Has a good understanding of the root causes of poor performance. Actively coaches, trains and develops teams in understanding the root cause of poor KPI delivery, employee and team performance, and the implementation of Process Control methods to consistently sustain positive KPI's.

·          Eliminates daily barriers and monitors KPI's throughout the shift. Holds team huddles and review KPI measures and corrective actions.

·          Demonstrates good leadership practices, coach employees for improvements, evaluates performance, skills and knowledge, schedules employee training, prepares and delivers disciplinary action and recommends discharge actions as needed. Builds trust & respect. Diffuses conflict.

·          May participate in a variety of projects in support of Production’s needs, or Operations efficiencies.

·          Promotes and supports a Safety Culture and advocates for team to work in a safe manner. Ensure timely reporting of injuries or near-miss accidents in a timely manner. Take immediate corrective actions when witnessing an unsafe practice.

·          Perform other duties as needed.

BASIC QUALIFICATIONS

·          Advanced education in Food Safety or Culinary Arts is helpful.  A degree or certificates in HACCP, Food Handling, Culinary Arts or other related training or education is preferred.

·          Must have a high school diploma or equivalent education.

·          A Minimum (5) year's experience in a production supervisor or management role, preferable in a chilled food manufacturing environment, within a fast-paced business.

·          Experience working in a food manufacturing environment applying common processes, procedures, and equipment. 

·          1 year or more experience applying HACCP and enforcing routine good manufacturing Practices (GMP’s) and in a food environment is essential.

·          Experience working in a continuous improvement environment and demonstrated delivery through change.

·          Ability to apply common math formulas in all units of measure for reporting

·          Proficient computer skills and experience using Microsoft Suite applications to include Excel and Excellent analytical skills

SKILLS, KNOWLEDGE, AND ABILITIES

·          Ability to lead a team of Supervisors and team members with positive results and outcomes

·          Excellent organizational skills with the ability and initiative to multi-task throughout the day

·          Good understanding of all continuous improvement production techniques.

·          Knowledge of large-scale food business start-up is helpful

·          Demonstrated ability to be a team player

·          Trained in OSHA requirements or expectations, HACCP, First Aid/CPR, and Food Hygiene

·          Ability to motivate others to work routine and monotonous processes and stand for extended periods of time

·          Ability to work in a cold / damp environment and stand for extended periods

·          Must have a good understanding of English, bilingual (Spanish) speaking skills are helpful

WORK DEMANDS / PHYSICAL DEMANDS: While performing the duties of this Job it   is primarily working in a chilled factory or warehouse environment with prolonged standing and walking. Regularly required to stand, walk, reach, grab, carry items, talk, or hear with frequent use hands to finger, handle, lift or feel. Regularly exposed to chilled temperatures. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.