Job Detail

Requirements

Job responsibilities:-

·          Motivate and foster a positive, productive, and professional working environment that promotes our core values

·          Conduct interviews, performance reviews, and determine general staffing needs to balance efficient production

·          Develop leadership skills of supervisors and/or leads

·          Advocate for your department and staff

·          Lead by example with a positive, open leadership style to promote a problem-solving and progressive safety and food safety culture while getting the job done

·          Approach new opportunities and challenges with a “can-do” spirit Analyze existing metrics to assess and increase high-performance production days and participate in expanding use of data to limit low-performance production days

·          Collaborate to refine scheduling system that accommodates product type, material availability and process efficiency, and can be scalable

·          Document and/or develop positions, tasks, and work direction (set-up, operation, break-down, clean-up, raw material tracking, scheduling, and organization) that incorporates food safety, human safety, and other policy procedures for each respective area.

·          Work closely with other department managers to determine critical parameters to identify department’s role in up and downstream successes

·          Utilize holistic approach (consider all affected departments) to drive present and future strategic planning of sausage/bacon/cold cuts operations

·          Familiarize with present and future customer base and general values

·          Work closely with new and potential customers and attract sales that meet and exceed departmental and company goals.

Work experience:-

·        5+ years of related industry experience (meat/poultry/seafood processing & production preferred).

·        3+ years of management or supervisory experience in a food manufacturing environment.

·        Experience in meat & poultry (sausage/bacon/cold cuts making) & seafood processing is a must.

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Benefits

KKnowledge of HAACP, BRC & related Food & Health safety regulations.

·        Strong leadership and communication skills.

·        Lean manufacturing/continuous improvement knowledge, skills, and experience.

·        Demonstrated ability to identify and handle multiple, sometimes conflicting, priorities.

·        Computer skills including MS Office suite and familiarity with inventory or system management software.

·        A good attitude and appreciation of good work by good people.