Description

POSITION PURPOSE

The Plant Manager is responsible for the overall facility operations and profitability while prioritizing worker safety, food safety, plant efficiencies and customer needs. This position provides leadership and direction for all personnel at the facility. 

ORGANIZATIONAL RELATIONSHIPS

• Supervisor: Director of Operations

• Direct Reports: Production Manager

• Indirect Reports: Production Team, Inventory Clerk, Shipping and Receiving personnel

• Will have bi-directional responsibilities with the Food Safety/Quality Control Supervisor 

ACCOUNTABILITIES AND RESPONSIBILITIES

• Monitor customer orders, complaints, trending and KPIs

• Maintain worker safety conditions in full compliance with regulatory and company standards as well as actively conduct risk assessments in all areas of concern

• Execute efficient operations while maintaining GMPs and Food Safety standards per current GFSI and customer codes

• Responsible for the profitability of the operations

• Ensure operations are performed without neglect to company assets including but not limited to the buildings, infrastructure, machinery, inventories, grounds and supporting systems

• Actively facilitate continuous improvement in operations and automation upgrades

• Coach and promote team members to continuously improve their knowledge and skills in their respective areas of responsibility

• Establish KPIs for each position as standards for reviews

• Establish goals for each position to improve their effectiveness and professional leadership skills

• Create a work environment of respect and value for each employee while motivating excellence and growth in their performance and personal skills

QUANTITATIVE DATA/JOB DIMENSIONS

• Facility produces 360,000 to 480,000 lbs. of processed and packaged blueberries per month along with lesser amounts of various ingredients

• Responsible for a facility of 65,000 sq. feet with two processing lines and three packaging lines 

• Customer base is Food Service, Bulk, Retail and School programs

• A year-round operation which works five to six days per week, currently on one shift

Requirements

• Four year degree or commensurate experience in food science/production and business management

• Demonstrated proficiencies in manufacturing plant management 

• A thorough knowledge of food safety practices and requirements as it pertains to produce, tree nuts and allergens

• A thorough knowledge of OSHA worker safety regulations and best practices

• HAACP certified a plus

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. The employee is regularly required to stand and walk and reach with hands and arms. The employee is frequently using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. The employee is occasionally required to stoop, kneel, crouch, or crawl and talk or hear. Must be able to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing. The employee must occasionally lift and/or move up to 50 pounds, regularly lift and/or move up to 25 pounds, and frequently lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The employee is regularly exposed to cold (32 degrees) temperatures in the facility, and in the summer may be exposed to warm ambient temperatures. The noise level in the work environment is usually moderate.

Exempt Position