Job Title

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. #RGC123