The Plant Manager is responsible for all daily manufacturing operations including production, maintenance, quality, warehouse, logistics, planning, and other production-related activities. This is a hands-on position that is responsible for the development of policies and procedures designed to increase productivity and assure quality. Budgetary responsibility includes oversight of the facility’s processes and activities to achieve KPI’s across multiple categories including labor, waste, quality, costs, efficiencies, safety, etc.
§ Assists company officers and senior staff members in the development and formulation of long and short-range planning, policies, programs and objectives.
§ Anticipate trends in organization’s market trends, raw material purchasing price fluctuations, community factors, or associate cultural factors which may influence operating activities.
§ Contributes to achieving the food production objectives through coordinating workflow and product quality.
§ Monitor departmental performance against goals to ensure that progress is being made, and that corrective action is taken if necessary.
§ Anticipate and provide direction on future capital projects and equipment needs.
§ Provide accurate and timely standard costs for new products.
§ Ensure a safe work environment by ensuring safe work behaviors, safe work conditions and, corrects any deficiencies in a timely manner.
§ Monitors building security and maintains good housekeeping through the use of 5-S.
§ Ensure full compliance of GMP’s, housekeeping and floor organization.
§ Provide training to employees as needed e.g., Safety, SOP’s, and user manuals.
§ Develop and implement new methods, procedures, and systems to improve employee performance and overall quality of work life and morale.
§ Lead quality and continuous improvement initiatives in support of operations. Take leadership role by training and implementing continuous improvement efforts within the team.
§ Implement quality tools such as SPC, “best practices”, and SOP’s.
§ Identify quality issues and develop solutions to maximize first-time quality and minimize waste.
§ Develop and implement plans to reduce waste and control weights.
§ Ensure material scrap is at minimum levels. Evaluate material specifications and drive test procedures to optimize performance.
§ Work with operations, and vendors to improve raw and packaging materials performance.
§ Responsible for achievement of department efficiency goals, and standards.
§ Ensure maintenance and production, track downtime through the use of PETS (Prevention, Education and Trainings), and develop and implement plans with operators and mechanics to improve line performance.
§ Develop and implement capital project plans with the Maintenance Manager.
§ Provide leadership, guidance, and training to employees by developing and implementing plans to improve abilities.
§ Instruct personnel on how to correct or enhance performance.
§ Ensure efficient use of resources to maximize labor savings.
§ Develop skills in the operations group to build quality into the production process.
§ Work closely with quality manager to review product consistency in order to determine areas of improvement and must be able to cover for the Quality Manager in case of absence.
§ Work closely with Human Resources Manager in implementing and adhering all employees to policies and processes.
§ Able to learn and become the production planner backup.
§ Available 24/7 as issues arise in operating activities.
§ Working weekends as needed based on demand.
KNOWLEDGE AND SKILL REQUIREMENTS
§ B.S. degree in engineering, food science, or a related business field.
§ SQF Practitioner Certified preferred.
§ 10 year's progressive manufacturing experience with strong leadership qualities with proven history of delivering sustainable results.
§ Must have food manufacturing experience preferably with cheese.
§ Work fluently in Spanish, both written and spoken, highly desired
§ High energy, strong analytical and decision making skills
§ Knowledge of food plant GMP’s, SOP’s and SPC implementation
§ Demonstrated success in LEAN / Six Sigma /5s.
§ Must have effective coaching, facilitation, presentation, and team building skills.
§ Must have good written and oral communication skills.
PHYSICAL DEMANDS / WORKING CONDITIONS
§ Able to taste cheese multiple times a day at different temperatures.
§ Specific vision abilities required to find any indicators that the product is out of specification.
§ Must adhere to all PPE and Safety requirements for a wet and loud environment
§ The employee is occasionally required to sit; climb or balance; and stoop, kneel and crouch. The employee may lift and/or move up to 70 pounds and occasionally lift and/or move up to 70 pounds.
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