Description

About Fresh n' Lean

Fresh N Lean (FNL) is one of the top 4 players within the fast-growing Direct to Consumer (“DTC”) market for Ready-to-Eat (“RTE”) prepared meals. Founded in 2010 by a Forbes 30 Under 30 (2019), Fresh N Lean today generates over $100M of revenue by specializing in healthy, fresh meals made without preservatives, gluten, hormones or added sugar. As co-CEOs, founder Laureen Asseo and her brother Thomas Asseo are leading a talented team towards a healthy eating revolution.

Fresh N Lean is headquartered near Disneyland in Anaheim, CA with more than 500 employees and has grown year-on-year by 100% over the last 5 years. FNL calibrates its own offering to produce best-in-class quality RTE meals at a price point only slightly ahead of lower-quality, mass market competitors. The FNL brand leads the competition by focusing on high-quality ingredients, SKU variety and on-trend meal plans all supported by a commitment to manufacturing safety. With industry-leading manufacturing efficiencies and scalable production capacity, FNL is prepared to continue its impressive growth trajectory. 

Fresh N Lean is looking to build the talent and capability of FNL’s organization to help fuel the brand’s next phase of explosive growth. 

Benefits:

• Medical

• Dental

• Vision

• 401(k) 

• PTO

• Free Meals

• Employee Referral Program

Requirements

Summary:

The Manufacturing Production Scheduler assists the Director of Manufacturing, Kitchen and Production teams in establishing long-range, weekly, and daily production schedules consistent with sales forecasts, on hand inventory levels, customer orders and plant capacity. The Production Scheduler plans the daily and weekly production work order execution, and monitors the availably of finished and materials inventories, tracks progress of production, and reviews factors which affect schedules. Strong collaboration with Supply Chain, Operations, Kitchen, Production, Fulfillment, and Quality, and ERP team. 

All employees are responsible to follow all of Nutrition Corp. protocols of Food Safety.

Essential Functions:

• Review the suggested work orders from the ERP, and schedule the work orders for the specific day of the week based on the production flow.

• Monitor raw material supply and identify any inventory shortages based on the production schedule

• Identify resolve problems relating to on hand inventory and communicate shortages to supply chain

• Schedule work orders

• Review production workorder execution, review yield and confirm entry into ERP. This work order validation will require the validation of the issue of raw materials, labor, and machine time for the work order. 

• Manipulate production work orders to align with equipment batch restrictions

• Update the daily production schedule, and work orders within SAP B1

• Report production /kitchen progress in ERP

• Act as the workstream lead for Kitchen and Production ERP implementation

• Measure performance against production plans and work orders

• Produce reports and KPI’s to track results

• Identify opportunities to utilize ERP data to improve operational efficiencies

• Train/re-train coordinators on job functions, documentation, how to submit re-fires accurately, and logging waste 

• Work as a liaison between kitchen and production to coordinate ERP orders accordingly

• Before coordinators submit a refire, Production Scheduler will need to verify that is it needed before communicating a refire with the kitchen and how much to refire- Scheduler will need to create manufacturing orders for these refires

• Perform random spot checks on meals running throughout his shift

• Coordinate snacks and control snacks inventory

• Other duties as assigned

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

The area that this job is performed in is a general office / open workstation environment. The noise level in the work environment is usually moderate to high. 

While performing the duties of the job, the employee will work in a warehouse cold environment refrigerator temperature (35 - 40 degrees F). Follow all company policies and procedures; report accidents, injuries, and unsafe work conditions to manager.

Physical Demands:

While performing the duties of the job, the employee regularly stands and sits for a long period of time. The position requires use of hands, fingers, and ability to talk and hear. Use of company communication devices, laptop, desktop, software/ app-based platforms.

Position Type/Expected Hours of Work:

This is a full-time position. Standard days and hours of work may vary time to time based on business demand which include weekends or long hours.

Travel

None

Required Education/Experience:

• 2 years of hands-on experience Scheduling manufacturing work orders

• 2 years of experience within the Food industry 

• 1 years ERP or MES systems like SAP B1, Sage 100, Infor Sytline or NetSuite, or Syncade with the Production, and Scheduling Modules 

• Effective communication skills, as they will be working directly with business units.

• Proficiency with computer applications, such as Microsoft Office Suite.

Work Authorization/Security Clearance (if applicable)

Authorized to work in the USA

Salary: $20.00 Per/HR

AAP/EEO

(5) Administrative Support Workers

Other Duties:

Please note this job description is not designated to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.