POSITION SUMMARY:

The Swing Production Manager is responsible for select areas and crews at multiple production plants. This key role requires working with plant leadership and will assure, for their area, all quality aspects of commissary operations, including HACCP procedures and certifications meet the company, local, state, federal safety, and sanitation requirements for food production. This role will ensure that production, storage, inventory management and distribution are practiced with integrity by following company policy. The role will ensure all programs enable our company Purpose, Values, and business strategy. Schedule flexibility is critical to effectively manage and support varied production demands and operational needs.

CORE RESPONSIBILITIES

Enable our Purpose to create lifelong memories by igniting the senses with unrivaled food and experiences:

Family: Work together to make everyone feel at home, and we step up when someone needs help

·Leads a culture focused on collaboration, continuous improvement, team member engagement and delivering sustainable performance.

·Responsible for employee training and development for a specific portion of a plant.

·Foster an environment of growth and development by maintaining staffing levels and workloads to support overall satisfaction and employee wellbeing.

·Support restaurant operations/Supply Chain as needed.

Greatness: We’re obsessed with being the best and work hard to continuously improve. Our greatness is rooted in Quality, Service, Attitude and Cleanliness

·Manages daily and weekly cost targets, ensuring efficient resource utilization and cost-effectiveness.

·Maintains production levels to ensure adequate supply and optimal inventory carrying costs.

·Builds collaborative relationships with other plant areas and functions including QA and Maintenance.

·Reports daily consumption and output levels.

Energy: We move with urgency and passion, while maintaining attention to detail

·Meets daily and weekly production forecasts to ensure adequate supply.

·Implements and executes operating systems in safety, quality, continuous improvements, sanitation, preventative maintenance, and best management practices.

·Ensures proper maintenance and operation of commissary automation/equipment.

·Flexibility to navigate between multiple job locations and accommodating various schedules to ensure smooth operations and optimal performance across shifts.

Fun: We entertain our guests, we connect authentically, and we make each other smile

·Fosters a positive and engaging work environment through recognition, clear communication, and support. .

·Collaborates with People Team on implementation of various Team Member events to increase or maintain Team Member engagement..

·Identify, train, and develop in-plant talent to build capacity, manage performance, and retain all team members.

·Execute rollout of new company training programs and other initiatives as needed.

ORGANIZATION RELATIONSHIPS

This position reports to the Plant Manager, plus leads and manages the work of one or more areas of a plant comprising of 20-40 non-exempt team members. The Production Manager interacts with other Production and Plant Managers, Senior Leadership, restaurant GMs as well as Legal, HR, Operations, Payroll and Accounting/Finance.

QUALIFICATIONS

Work Experience, Qualifications, Knowledge, Skills, Abilities

• 3 years of experience in a leadership role in production.

·3 years of experience in food processing. Meat based preferred.

·Bilingual in English and Spanish.

·Familiarity with production and warehouse administration functions including ERP and MRP systems and inventory controls.

·Experience understanding and implementing cost controls.

·Ability to communicate clearly.

·Aptitude for balancing multiple priorities with strong organization and prioritization capability while holding self and others accountable.

·Certification in HACCP preferred.

·Work in a USDA facility preferred.

·Familiar with USDA requirements

·Some knowledge of finance, budgeting, cost analysis, forecasting

·Project management skills that include leading change.

Travel Requirement

• Occasional travel may be required 5%.

Educational Level/Certifications

• One or more of the following certificates/credentials are recommended:
• HACCP (Hazard Analysis Critical Control Points)
• SQF (Safe Quality Foods)
• Other GFSI (Global Food Safety Initiative)

·Bachelor’s degree in business or related field preferred.

Disclaimers

DISCLAIMER: The above statements are intended to describe the general nature and level of work being performed by incumbents assigned to this job. This is not intended to be an exhaustive list of all the responsibilities, duties and skills required. The incumbent may be expected to perform other duties as assigned. This job may be reviewed as duties and responsibilities change with business necessity.

Position: Production Manager

Based on a 10-hour workday, employee requirements are as follows:

Physical Demands

Sit Rarely 2-3 hour

Stand Continuously 2-5 hours

Walk Continuously 2-5 hours

Drive Rarely 1 hour

Balance Frequently 34–66%

Bend Occasionally 1–33%

Climb (2–6 ft) Occasionally 1–33%

Crawl Occasionally 1–33%

Crouch/Squat Occasionally 1–33%

Kneel Occasionally 1–33%

Reach (forward & overhead) Frequently 34–66%

Twist (45 degrees at waist) Occasionally 1–33%

Lifting/Carrying

0–10 lbs. Occasionally 1–33%

11–25 lbs. Occasionally 1–33%

26–50 lbs. Occasionally 1–33%

51–100 lbs. Never 0%

Repetitive Motion

Right & Left Grasping Frequently 34–66%

Fine Manipulation Occasionally 1–33%

Pushing and Pulling Occasionally 1–33%

Lower extremities Never 0%

Environmental Conditions: Inside – 90% Outside – 10%

Some extreme temperatures are possible. Some ventilation and exhaust fans.

Normal to High Noise/Vibration: machine noise

Hazards: