Temporary Vit Plant Jobs (NOW HIRING)

Shift Starts at 2am

Summary:

Responsible to direct, coordinate and manage all bake shop,

shipping and sanitation activities within Frozen Products plant, to

ensure the production of quality products in a clean and safe plant,

within the established operating standards and planned schedules.

Check products during production cycle for proper make up,

proofing, freezing, and packaging to established standards. Direct

equipment adjustments as necessary to maintain product quality

and on-time production schedule. Ensure an adequate supply of

ingredients, workers, boxes and supplies for a smooth and efficient

production run. Train Group Leader to perform to standards each

job within the department. Interpret, explain and fairly enforce

company policy and procedures to employees. Respond to

grievances and seek resolutions at the 1st step. Responsible to

seek understanding of communications by clearly expressing facts

and asking follow-up questions.

I. Work Schedule:

Attend regularly and on time to an appointed position with a five (5) or six (6) day (40 to 60 hours weekly, with an average of 45) work schedule including at least

one weekend day and split days off as necessary. Shifts are for eight (8) hours or

more and may vary between 1st, 2nd and 3rd.

II. Physical, Mental and Visual Requirements:

1. Capable of exerting up to 50 pounds of force occasionally, and/or up to 20

Pounds of force frequently, and/or up to 10 pounds of force constantly to move objects relating to the production process.

2. Mental and visual ability to identify various products, and read instructions, gauges, scales, thermometers, etc. Performs tasks requiring independent knowledge in addition to procedures or instructions provided. Must be able to do math calculations to count, add, subtract, multiply and divide. Must be able to work with/on computers and computerized equipment.

3. Capable of climbing conveyor crossovers, ladders and steps to reach job assignments and perform tasks required in the production process. Tasks require stooping, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, and hearing.

4. Capable of understanding complex instructions and reading notices and work schedules as posted on Bulletin Board.

5. Manager subject to working inside protected from weather conditions. Manager subjected to temperatures below 0 for no more than on hour at a time when in holding freezer.

6. Manager subject to noise sufficient to cause the manager to shout in order to be heard.

7. Manager subject to hazards such as proximity to moving parts, electrical current, and moving objects carrying considerable weight and force.

III. Essential Tasks:

1. Direct all activities of bake shop, shipping and sanitation employees as well as temporary personnel within plant to operating standards within approved staffing limits. Schedule all personnel. Supervise production schedule and make necessary adjustments to formulas.

2. Assist in solving technical problems, which may affect quality or the continuity of the operation.

3. Originate and/or evaluate measures designed to improve production methods, equipment performance, and quality of the product.

4. Communicate with, train and motivate employees to create a common goal and attitude that will achieve operating objectives with a team concept. Evaluate bakers, shippers and sanitation personnel.

5. Direct activities to develop and implement programs for ingredient control, productivity, staffing requirements, and safety/accident prevention. Take inventory as assigned.

6. Ensure that the area assigned operates within the standards (practices and procedures) set by the company. Ensure all equipment guards and safety switches are operational. Enforce lock-out/tag-out procedures.

7. Implement internal programs for training, waste reduction, ingredient yield, product yield, cripple reduction and safety improvement.

8. Equitable enforcement of all rules to build a self-disciplined team. Administer minor disciplinary procedures when necessary.

9. Maintain department records of productivity and inventory including production schedules, time cards, accident reports, attendance records, absentee reports and maintenance work orders.

10. Coordinate with all departments (maintenance, sanitation, make-up, packaging, Quality Control, purchasing, warehouse and sales) in such a manner that maximum effectiveness is obtained and maintained for the production of quality products. All actions are focused toward customer service and satisfaction.

11. Report to Operation Manager any stoppage, inconsistency of doughs and/or equipment problems that may occur. Prepare maintenance work orders as necessary.

12. Monitor product and plant waste materials and schedule their disposal such as: recyclable paper, recyclable oil, waste dough, waste paper and garbage.

13. Order and track pallet inventories.

14. Write maintenance requests to repair or replace used, broken or malfunctioning equipment. Monitor vital equipment such as flour bins, ammonia tasks, hazardous chemicals and freezers. Conduct plant inspections involving standards and format set by AIB. Patrol grounds for sanitation and ground maintenance.

IV. Secondary Functions:

1. Job duties are varied; therefore, special assignments may be created on a case-by-case basis.

V. Knowledge, Skills and Abilities Required:

1. Preparation and Training

Work requires a high school level of knowledge of several subjects in order to perform calculations, prepare reports, keep records and/or deal effectively with other people.

2. Work Experience

Training may include seminar training conducted by trade associations, allied groups, or colleges to become knowledgeable of total process. Training provided in Hazardous Material, Right To Know and Lock Out/Tag Out programs.

3. Analytical Ability

Considerable analytical ability required in gathering and interpreting data in situations where the problems are somewhat complex in dealing with people, ingredients and equipment.

4. Independent Judgment And Consequences Of Error

Independent judgment is often required. Some direct guidance is received from supervisor and/or from established procedures or instructions. A moderate impact of errors would result in significant cost in time, money or public acceptance of product quality.

5. Contact With Others

Frequent internal contact with fellow employees and management takes place. Matters of importance regarding procedures and timing are discussed. The overall success of the company would be influenced by decisions made.

6. Supervision Of Others

Work involves the constant direction of others to plan, direct control, inspect and follow-up to established standards. Responsible for the safety and performance of the work force.

VI. Ongoing Requirements And Standards:

1. During periods of unworked time or downtime, the manager/supervisor is responsible to assign meaningful work to all employees affected.

2. A quality product is the responsibility of each employee. Be alert to handle or report to management any damaged or inferior product.

3. Keep all areas of assigned responsibility neat and clean.

4. Notify maintenance and/or upper management of any safety or equipment problems.

5. Maintain a high state of safety awareness.

a. Keep hands out of moving machinery.

b. Lift properly.

c. Be alert to movement of materials or other people to give right away as needed.

d. Must be familiar with Emergency Evacuation Procedure. Responsible for Head Count.

6. Do not change established policy and procedures without authorization from upper management.

7. The above job description is not intended to be all-inclusive but is to serve as a guideline for each job. Management retains the right to determine job content.

8. Perform all other related assignments and training of other employees as required by upper management.

9. Reports to Operations Manager.