Description

Shift Manager - 1st ShiftAt Dreyer’s Grand Ice Cream, we are excited to start a new chapter of accelerated growth as part of Froneri a global pure-play ice cream leader.

Come help us transform DGIC into the #1 ice cream brand! With nearly 100 years of winning experience in the , a robust portfolio of powerhouse brands that consumers know and love such as Häagen-Dazs, Drumstick, Dreyer’s & Edy’s, Skinny Cow and Outshine, and the backing and coaching of European-based ice cream experts, we know we have the winning recipe.

Headquartered in Oakland, the Bay Area’s hub for up-and-coming food trends, our teams across our offices and factories are raising the bar on all things ice cream.

We are investing in significant capital expansions to grow our Operations and Supply Chain and are transforming how we work at every level to become agile, accelerate growth and elevate our quality.

With a renewed focus on frozen treats, our tight-knit team of ambitious innovators are fully immersed in the business and encouraged to flex and make decisions quickly.

We are committed to pursuing every great idea and delivering the best ice cream experience for our consumers, when and where they want it.

Unleash your potential at Dreyer’s Grand Ice Cream and discover what a sweet career we have in store for you.Main Purpose of the job : Responsible for leading production and prioritizing demands for other departments throughout their shift, ensuring a high level of machinery efficiency, product quality and both material and labor cost optimization.

Role and Activity : · To Plan : organize, facilitate and control your area.This includes all activities of your team to achieve the required standard of productionwithin your area.

To ensure that production areas are kept clean and tidy by adopting the clean as you go principle. (This will also include partnering with shift colleagueswithin their areas).

Accountability : it is your job to make sure that your team members are held accountablefor their actions.· Training and developing : Each individual, within your team, will be given specific targetsto achieve an acceptable level of knowledge that will be required to operate themachinery.

Through agreed training plans and assessments, each employee will beginthe training process at the entry level and will be tested as each course is completed.

Scoring will be used to ensure each member of your team is equally trained to thebusiness standard.· Your Training : You will need to ensure that you understand all machinery in your areaand work with your manager to address any areas of opportunity.

Manuals will beavailable for all the machinery.· Food Safety and Quality : Your main role and that of your team is to comply with allwritten documented / controlled procedures which comply with food safety and quality.

Youwill have direct control on quality within your area, using your team members to ensurethat standards are adhered to at all times.

You and your team are responsible &accountable for quality within your area. Always encourage ownership & askquestions if you are unsure, you also, must consistently partner & interact withyour Manager).

Hygiene & Housekeeping : Understand the expectation of housekeeping in your area is extremely high and must always be maintained.

Your area will be audited and scored; and you will need to brief your team daily. Lead by example to ensure that your team complies with all instructions and adheres to the good manufacturing practices.

Treating this business as their own. Utilize the clean as you go principle and always maintain dry floors.

Cost Control : (WASTE & DOWNTIME) Utilizing the resources at hand and the knowledge of the particular product you are running down each line;

you will need to minimize waste and down time where possible in relation to the product. You need toadopt a regime within your team to control and segregate waste within your area.

Communication : Face to Face : - You will need to adopt an open forum towards communicating with your team. This can be setup to meet with each person on a one on one basis or to the entire group at one time to keep them up to date.

Communicating pre and post shift pass downs daily by being present on the shop floor, making ice-cream at required quality level, and controlling the amount of water being used.

• Management (Safety / Health and Environment) : Ensure that your working practices comply with company rules and procedures.
• Staffing : To actively seek for staffing changes when unable to develop their people to the desired level. To plans your staffing in advance, being aware of all gaps and acting towards correcting them.
• People : To know every single member of their staff, to empower their team members, and hold them accountable. To constantly challenge their team to improve on their results and give them feedback on improvement opportunities.

To fairly evaluate their team members based solely on performance and merit.

Process / Machinery : To fully understands Ice Cream manufacturing, both composition and processes-wise. To fully know their lines speeds / capacities / bottlenecks / limitations and to use that knowledge coupled with root cause analysis whenever affected by an issue.

To understand the basics of all filling / packaging area machinery work principles, including basic mechanics, pneumatics, electronics, and refrigeration.

To navigate the equipment’s HMIs and interpret information coming from them before acting. To troubleshoot issues at least to the point of providing a diagnosis of the issue's nature, and to fix or attempt to fix simple issues by yourself.

To understand the working principle of a Freezer and all its main components and settings.

Management : To spend most of your time on the shop floor with your team and remain present where the issues are. To be able to make staffing, scheduling, planning and execution decisions when faced with issues, knowing how to prioritize based on the business’ needs.

Needs to be comfortable with crisis management and perform under pressure.

Other duties as assigned.

Behaviors

• Performance Open to embrace change and will always look for better, simpler, and more effective ways of operating. Does not accept or normalize longstanding issues.
• Hands on approach. Decisions and plans based on seeing and being part of the event, not solely based on report reading.
• Zero compromise on Quality and excellence. Hygiene, Process, Labor resource and Waste.
• Entrepreneurial challenges the status quo and explores new ideas and opportunities.
• Continually striving to increase the knowledge of the processes and products - Understand all tasks, processes, and activities as an expert in Ice cream.

Uses their looking eyes when walking the floor. Runs their shift as their own business.

• Teamwork Commitment and enthusiasm to working together to achieve better outcomes. Speaks for the company when addressing their staff, always uniting, never dividing, or working in silos.
• Accountability Personal commitment, full participant who uses personal impact to build the business. To be unconditionally honest and candid.
• Consumer focused Produce product to the agreed quality standards.
• Know Your People Spend time getting to know your people, their skills, interests, knowledge, etc.
• Leadership Walk the talk, practices what they preach to their team members, while being a role model for them. Behave as a FRONERI manager, embodying the company culture.

Measurable Outcomes through Area (consider each of the activities / tasks / duties you have listed and identify how the business will measure your achievements)· Quality targets in terms of complaints & rejects· Dry floors & Clean as you Go· Food Safety incidents· Waste targets· Downtime· Attainment targets· H&S incidents· Drive quality improvements actions from product bench marking· De-kitting the line and making sure all packaging is back in the warehouse· Ensuring line is checked after being cleaned and all tools are stored in the correct places· No stagnant water left in any equipment Levels of Responsibility (list those areas where you have specific levels of responsibility)· People (your team in area of responsibility).

Process (the proper use & cleaning of machinery in your area)· Product (delivering products @ the right quality, right time and target cost with correctpaperwork).

Aptitude / Skills Required (list any specific aptitudes or skills / qualifications etc. that areneeded for this position you need to have more than basic motor skills)· Hunger for learning· Good interaction with people· Good communication skills to deliver at all levels· Treating the business as your own· Thrive on positive change· Always ask yourself WOULD I DO THAT AT HOME?

• Equipment & any ancillary tools for your lines REQUIREMENTS :
• Minimum 2-3 years of experience in a Managerial or Supervisory level position

PREFERRED EXPERIENCE :

• At least 3 years of specific experience in an ice cream or dairy manufacturing industry or a related field.
• Proven leadership and team management skills, with the ability to motivate and inspire the team to achieve targets.
• Excellent organizational and time-management skills to ensure smooth operations in the mix room.
• Quality-oriented mindset with a keen eye for detail to maintain the highest product standards.
• The pay scale for this role considers the wide range of factors that are considered in making compensation decisions including but not limited to skill sets;

experience and training; licensure and certifications; and other business and organizational needs. The pay scale disclosed below has not been adjusted for the applicable geographic differential associated with the location at which the position may be filled.

At Dreyer’s Grand Ice Cream, it is not typical for an individual to be hired at or near the top of the range for their role, and compensation decisions are dependent on the facts and circumstances of each case.

The pay range for prospective employees in this role is between $90,000 and $100,000 per year.Dreyer’s Grand Ice Cream Inc.

is an equal employment and affirmative action employer and looking for diversity in qualified candidates for employment.

Last updated : 2024-05-23