Job Description Summary:
Responsible for day to day operations in food
Essential duties and responsibilities
Responsible for design, development and implementation
of programs and procedures to maximize production,
minimize waste, increase capacity and efficiencies, and
maintain product quality and integrity.
Addresses Sanitation and GMP deviations on an immediate
and ongoing basis and assists in the training and
development of production personnel in these key areas.
Ensures compliance with Quality Control programs to
assure product quality; IFS certification requirements;
and FDA regulations.
Provides support and guidance to maintenance,
sanitation, quality control and warehouse operations and
Operational responsibilities include controlling costs
in raw ingredients, packaging, direct labor, operating
expenses, and capital expenditures.
Conducts internal audits to ensure compliance with FDA,
OSHA, and AIB methods, policies and procedures.
May include Safety manager’s responsibilities, such as
worker’s compensation documentation and its process.
Directly lead production supervisors and employees in
the production area. Carry out supervisory
responsibilities in accordance with the organization’s
policies and applicable laws. Responsibilities include
interviewing, monitoring training for all new or
transferred employees, assigning, and directing work;
performance appraisals, rewarding and disciplining
employees; addressing complaints and resolving problems
and approves overtime if needed. Lead process
improvement. Ability to present information and respond
to questions from groups of managers, clients, vendors
and customers. Manage talent, including selection,
retention, and development of frontline supervisory
staff and hourly team members.
Education and/or experience:
Fours years of college in related field or/and minimum
of four years in similar position with majority of
experience in production bakery manufacturing
environment; secondary in warehouse management,
environmental control and quality control.
Minimum of five years experience in food manufacturing
environment and proven track record in facility
operations; planning; budgeting; and scheduling in
Willing to work second or third shifts and weekends.
Willing to be flexible with work schedule by working
various hours before and after assigned shift. Willing
to schedule and attend meetings during off-shift hours.
Strong leadership, interpersonal, and communication
skills. Ability to lead by involving others in decision
processes. Demonstrated results-orientation. Ability to
manage multiple tasks and adjust priorities. Sound
analytical and business judgment including
problem-solving and trouble-shooting skills.
Demonstrated understanding of technology, including
complexities of products, machinery, and costs. Ability
to implement change. Ability to motivate others and
encourage team development.