PRINCIPLE ACCOUNTABILITIES
Productivity/Quality All Hourly Production Employees
* Ensure production lines are running efficiently
* Must be actively working with a continuous improvement mindset
* Maintaining product quality parameters
* Planning / Organizing
Safety & Sanitation
* Daily housekeeping for the shift
* Assurance of compliance with plant Good Manufacturing Processes
* Safety Audits
* Responsible for monitoring, record keeping, and taking appropriate action for specified Food Safety Plan, Food Quality Plan and prerequisite program requirements
* Responsible to report food safety and quality issues to management
Project Work
* Timely completion for objectives
* Daily Production, Operating and Efficiency Reports
Line Start Ups & Shut Downs
Employee Training
* Shift employees
* Evaluations
* Safety
Retention
EDUCATION AND EXPERIENCE
* 4 year degree in any of the following disciplines: Food Science, Management Supervision, FMO (Food Manufacturing Organization)
* 3-5 years in Food Manufacturing or related industry preferred
* 1-2 years Supervisory experience
* Computer proficient - MS Office
* Technical knowledge of food related equipment
* Must possess excellent leadership qualities with a proven track record of leading others
KNOWLEDGE, SKILLS, AND ABILITIES
* Excellent Communication skills - written & verbal
* Must be an independent thinking with the ability to make decisions quickly
* Must have a sense of urgency coupled with the ability to proactively solve problems
* Must display initiative and ingenuity
* On the job training regarding Training by HACCP Coordinator
* Striving
* Teamwork
* Order
SUPERVISORY RESPONSIBILITIES
Direct: All Hourly Production Employees
Indirect: None
PHYSICAL REQUIREMENTS AND WORKING CONDITIONS
* Sitting- to complete a task at lower levels
* Standing- to complete most all tasks
* Walking
* Climbing- to get to parts department, when using ladder, on equipment
* Reaching- to perform activities, to get tools out of toolbox
* Kneeling- to perform work activities at low levels
* Crawling- to perform work activities under equipment
* Squatting
* Bending/stooping- to pick up tools or parts, to perform work tasks at lower levels or inside a machine
* Twisting- to perform work activities
* Pinch- to use tools, to manipulate wires
* Grasping/handling- using tools, manipulating parts
* Available to work a flexible work schedule
* Must be able to lift/carry boxes of product components
* Must be able to tolerate a warm climate working environment
* Must wear appropriate safety and GMP gear in designated areas of the plant
* Able to walk and/or stand on concrete floors for long periods of time
* Able to ambulate hands and fingers to operate necessary equipment for the position, which includes a telephone, computer, radio, etc.
JOB COMPETENCIES
* Ethics/ Integrity/ Trust
* Attitude and Commitment
* Diversity
* Customer Service * Company Engagement
* Quality
* Cost Consciousness
* Personal Development * Planning/ Organizing
* Delegation
* Leadership
Other
* Responsible for monitoring, record keeping and taking appropriate actions for specific Food Safety Plan and Food Quality Plan and pre requisite program requirements.
* Responsible to report food safety and quality issues to management.