Job Summary:

Supervises the day-to-day activities of food manufacturing operations to meet objectives and achieve a high level of customer satisfaction. Must be available to work a 3rd shift schedule.

Responsibilities:

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Supervises the daily activities of assigned staff, providing instructions and performance feedback to ensure productivity and quality objectives are met.

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Identifies and resolves process and equipment problems to maintain productivity and quality.

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Implements approaches to improve quality and productivity by developing new ideas and improving processes.

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Communicates with employees to promote smooth operations and ensure compliance with established production policies and procedures.

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Performs other related duties as necessary.Leadership/Management Responsibility:

Supervises up to 50 mostly hourly employees.Performance Categories:u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Productivity/quality standards: accuracy, timeliness, thoroughness

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Production and process efficiency and quality

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Continuous product/process improvement

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Attendance and punctuality

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Budget cost containment

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Teamwork within and across departments

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Customer satisfaction

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Vendor relations

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Safety standards and procedures for employeesQualifications:u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002AA degree in food science or business administration or equivalent experience

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u20025-7 years of relevant work experience in a food-manufacturing environment with lead or supervisory experience

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Knowledge of food safety concepts and techniques, budgetary concepts and procedures, engineering concepts and procedures, PC word processing/spreadsheet software, and quality concepts and procedures

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Ability to supervise and motivate employees, identify and resolve problems, communicate effectively with employees and customers, work effectively in a team-based environment, and act in accordance with company valuesBenefits:u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Paid time off including vacation, sick, holiday, jury duty, and bereavement

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Comprehensive benefits package including Medical, Dental, Vision, 401(K), Disability, Health and Dependent Care Reimbursement Accounts, Employee Assistance Program (EAP), and Voluntary Insurance

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Associate Development via Education Reimbursement and/or Scholarships, virtual courses, or classroom development experiences

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Flexible work schedules

u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002u2002Compensation range: $70,000.00-$90,000.00, based on location, skills, education, experience, and relevant training