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
