Job Details

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.

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

• 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

• HACCP knowledge or certification desired
• Previous work in food industry strongly desired
• Bilingual in Spanish is strongly preferred
• LEAN experience is a plus

• 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)