SUMMARY

The primary purpose of this position is to ensure a quality, consistent fermentation product, which meets the needs of the customer by managing production processes, personnel, equipment, and inventories. Daily contact with production staff and management (Plant Manager, Production Manager, Dryer Superintendent, QA/Lab Superintendent, Maintenance Manager, Environmental/Safety Manager, General Services Superintendent, Human Resource/Office Administrator. Reports directly to the Production Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned.

Production

Maintain balance between inventory production and inventory sales by establishing the weekly production schedule.

Maintain written production procedures and ensure that procedures are followed in the areas of process raw material storage, molasses treatment, and yeast fermentation.

Review quality data, including chemical and microbiological results, daily.

Change fermentation process parameters as appropriate to optimize production.

Review production logbook for process concerns and issues.

Maintain production spreadsheets.

Responsible for completing [and verifying] monthly production reports.

Responsible for Production department performance vs. standard technical ratios and department budget.

Work with maintenance manager to document and coordinate maintenance work orders, resolve maintenance concerns, and track completion of jobs.

In conjunction with management, participate in planning of equipment purchase and maintenance, and plan for future equipment needs.

Enforce safety procedures; report safety issues and discuss with the Environmental/Safety Manager. 

Monitor the usage and ordering of bulk production chemicals.

Ensure cleanliness of facility; coordinate the schedule of routine and special cleaning of production areas as needed.

Conduct daily personal inspection of facility.

Participate in an on-call weekend rotation with other head department managers of the plant.

Secondary Duties

Special projects as assigned.

SUPERVISORY RESPONSIBILITIES

Manage ( /-) 10 employees in the Production Department. 

Responsible for the overall direction, coordination, and evaluation of these employees. 

Maintain appropriate staffing levels throughout production.

Ensure that proper training is provided to new and existing employees on production procedures.

Ensure employee development and, when necessary, corrective disciplinary action.

Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsible and accountable for the safety of all assigned personnel.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Three to Five years of experience in fermentation preferred. Strong math, chemistry and microbiology knowledge required. The ability to prioritize, organize and delegate to others while following through to ensure completion of assignments is required. Paperwork demands a high level of attention to detail. Superior communication and “customer” service skills are required. Must have excellent organizational and interpersonal communication skills with proven decision-making ability. Must be familiar with industrial laboratory environment and be able to effectively assimilate large amounts of data. Computer proficiency with Microsoft Excel, Word, and e-mail is required. Ability to use or create spreadsheets for scheduling, performance tracking/trending, building reports, and budgeting. Additional safety, food safety, or production management training is preferred. Manage multiple projects, priorities, and people. Ability to analyze all phases of problems, issues, and potential consequences prior to acting.

EDUCATION and/or EXPERIENCE

Bachelor’s degree in Biological Sciences, Chemistry, Engineering (Chemical, Mechanical, or Bioprocess), or Production Management required or a minimum of five years of production supervision in food processing manufacturing. Management experience preferred.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to be CPR/First Aid certified required.

Ability to be Forklift certified required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, and reach with hands and arms. The employee frequently is required to climb or balance and stoop, kneel, crouch, or crawl. The employee is required to be able to sit and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus.

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.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; fumes or airborne particles; chemicals; and extreme heat. The employee is frequently exposed to outside weather conditions. The noise level in the work environment is often loud.