ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Responsible for Food Safety, Quality, and continuous improvement within the Cheese Manufacturing Department
• Responsible for oversight of the Sanitation Processes, guides and supports the activities of the Sanitation Coordinators and Food Sanitation Team Members.
• Observes and supervises the production process and Team Members including leading by setting an example, planning, assigning, and directing work, conducting performance reviews.
• Communicates plant metrics and organizes team meetings.
• Recognizes, Rewards, and disciplines Team Members through the Progressive Disciplinary Policy and / or other HR policy.
• Interviews, hires, retains and assigns training new Team Members.
• Reviews and Inspects product and/or raw materials and documents at various control points in the cheese making process to assure that maximum yield and utmost quality are achieved and maintained. This includes reviewing pasteurizer charts, pre-op inspections, Intake Receipt logs, and all Preventive Control and other control points as outlined in the West Main Food Safety Plan.
• Monitor’s cheese making processes and final results. Works closely with Cheese Manufacturing team to maintain cheese make formulation through cheese make, starter, and block former tower recipes. Assists with review of block testing and implements corrective actions
• Monitors West Main Creamery Whey Plant to ensure by-product meet customer specification. This involves checking and monitoring whey plant process through put via Whey Separation, Heat Treatment, and Reverse Osmosis Filtration.
• Works to solve problem areas through observation, procedural change, Team Member behavior modification, work orders, and inspection.
• Assists the manager in developing and recommending policies and procedures as well as determining work schedules and expediting work overflow.
• Monitors product flow to minimalize product loss (milk, cream, whey, or other solids)
• Works to resolve team member conflict through effective listening and communication.
• Communicates changes in company policies, cheese making procedures, or any other operational related procedures to all affected Team Members.
• Assigns and oversees inventory management including Starter Cultures, Labels, and other consumables. Ensure Inventory Accuracy and coordinates with QA and Procurement to rectify inventory.
• Works with manager to recommend improvements in production efficiencies.
• Takes off hour calls from the manufacturing plant in the event of breakdowns or out of the ordinary events taking place at the creamery.
• Schedules Team Members, milk, starter production, and byproduct shipments to meet the plant production needs according to the Master Production Schedule.
• Sets up and Maintains Daily Production Schedule for the West Main Creamery.
• Works directly with the Maintenance department and contractors on repairs in order to minimize downtime and coordinate equipment tear down and inspection, as needed. Authorizes service work and repairs.
• Coordinates with WDA, FDA and USDA to ensure all regulatory requirements are met.
• Provides departments with all necessary production information and paperwork.
• Maintains the budget in various areas of cheese manufacturing.
• Maintains confidentiality as it relates to personnel, strategic, financial and propriety production information.
• Anticipates needs, organizes duties, troubleshoots and problem solves.
• Complies with all company Safety, HR, and plant specific Quality Prerequisite programs.
• Immediately reports any food safety or quality issues to management or other individual authorized to initiate action.
• Performs activities of those Team Members supervised as needed in emergency situations.
• Backup Provision: In the absence of the Production Supervisor, the Manufacturing Manager will fulfill the food safety responsibilities of the Production Supervisor.

DIRECT REPORTS

• Directly coordinates and supervises all Team Members in the Cheese Manufacturing Department.
• Operations Support Specialist
• Sanitation Coordinator

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.

EDUCATION and/or EXPERIENCE

High School Diploma, required. Associates of Arts Degree (A.A.) in supervisory management or other related field, preferred. Associate’s degree must be completed within an established timeline after hire. A minimum of 3 years related experience leading a team in a manufacturing environment or as a supervisor in food manufacturing or equivalent combination of education and experience.

Cheese making and whey processing experience is highly desired.

OTHER KNOWLEDGE, SKILLS, AND ABILITIES

• Analytical Draws conclusions from data in a logical, systematic way.
• Articulate Speaks or writes with ease, clarity and impact.
• Decisive Acts quickly, confidently and with determination.
• Innovative Uses original thinking to generate new ideas and solutions.
• Organized Works and thinks in a methodical and orderly way.
• Good Listener Listens attentively and understands what is being said.
• Perceptive Has a keen understanding of people, ideas and organizations.
• Assertive States own opinions and ideas confidently without infringing on others.
• Collaborative Partners with others to realize better results.
• Develops Others Coaches or instructs others to improve their performance.
• Inspiring Generates energy, enthusiasm and a desire to succeed in others.
• Diplomatic Deals tactfully with diverse people, situations and ideas.
• Team player Works well within diverse groups to achieve common goals.
• Committed Pledges firmly to a goal, idea or plan.
• Goal-oriented Concentrates on accomplishing specific objectives.
• Results-driven Focuses on achieving results that promote business success.
• Initiative Acts proactively to achieve results.
• Quality Commitment Believes in and works to achieve the highest standards.
• Self-motivated Acts based on inner drive and incentives.
• Knowledge of Safety Rules, HACCP, and GMP’s
• Knowledge of operator interfaces to operate automated equipment
• Strong mechanical computer skills to include proficiency in Excel, Word, and other production software

CERTIFICATES, LICENSES, REGISTRATIONS

• PCQI Certification
• SQF Practioner
• HACCP
• Pasteurizer Operator License
• Cheese Maker License

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member 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, and talk or hear. The Team Member frequently is required to use hands to finger, handle, or feel and reach with hands and arms. The Team Member is occasionally required to sit, stoop, kneel, crouch, or crawl, and taste and smell. The Team Member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member 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 Team Member is occasionally exposed to various different weather conditions which include: outside weather, extreme, non-weather related heat as well as wet and/or humid conditions. Furthermore, the Team Member may work in confined or restrictive work areas. Team Members are occasionally exposed to hazards such as toxic and/or caustic chemicals used within our West Main facility as well as helping with moving mechanical parts. Due to the usually loud noise level, ear protection may be required.

The Team Member may occasionally be required to work overtime including weekends.

TOOLS AND EQUIPMENT USED

While performing the duties of this job, the Team Member may be required to work with hand tools, refractometer, pH meter, milk-o-scan, Food Scan, computer, printer, fax, calculator, copier, Microsoft Word, Excel, Outlook, and other production software, as well as operating automated equipment processes.

PPE’s REQUIRED

Personal protective equipment that is required when working with hazardous materials or loud equipment includes: safety goggles, rubber or latex gloves, lab coat and hearing protection. Other recommended PPE includes: face shield, chemical resistant apron and steel toe shoes. See Chemical Hygiene Plan for details.

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