Reports to: Plant Manager

General responsibilities

• Follow and lead production team to maintain compliance with facility guidelines concerning food and physical safety, maintenance, and equipment/space cleaning requirements at all times.


• Follow and maintain team compliance with and records for facility sanitation, and cleaning checklists and other checklists as instructed.


• Follow and maintain team compliance with production schedules, lunch and other breaks, and overtime limitations.


• Helping with and managing a team to fill products, seal packaging, cool products, and assemble products in cases and on pallets.


• Capture productivity, quality assurance and safety related data; evaluate and identify related process improvements.


• Lead, instruct & motivate team members to meet production goals & objectives, in addition to continuous improvement process changes.


• Clean dishes, kitchen, office and equipment as needed.


• Assist with cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.


• Manage inventory of packaging materials, production supplies, and equipment parts.


• Maintain files for production records.


• Maintain employee schedule and manage last-minute adjustments.


• Oversee equipment maintenance and coordinate repairs and records as needed.


• Communicate effectively through clear communication; treating all team members with respect & dignity to motivate, as well as address any issues with the production team members.

Specific Responsibilities

• Comply with food safety program and maintain clean and orderly work areas


• Operate food processing equipment


• Ensure that food products are processes and prepared by following standards of cleanliness and hygiene


• Ensure that all company food safety and quality assurance procedures are followed and documented correctly at all times

Qualifications

• You need to be authorized to work in the United States.


• You need to be able to do the following:


• Work in a continuously-standing position for five or more hours


• Work with hands continuously


• Work with hot products such as hot soup


• Work in a cold environment, such as the walk-in cooler and with ice-water at the cooling station


• Be able to frequently bend, stoop, and lift objects up to 60 pounds


• Work various shifts (mornings, nights, and/or weekends), as required


• Work as a team player at all time.


• Must have at least 2 years of kitchen or food manufacturing experience.