Lead (2nd Shift Juice & Dressing)

Description

Job Summary: As a key member of the production team, the Team Lead monitors, and coordinates production team activities in their assigned room (Main Production, HPP, Juice/Dressing/USDA, Label), giving importance to individual members and overall teams achievement of established goals. Ensures teams goals are met according to Safety, Quality, Delivery, Cost, Inventory (SQDCI). Group Leader is responsible for the shift and coverage of all operations in her/his assigned room.

Job Responsibilities:

Lead operators to ensure a safe working environment, produce high quality products with timely results in a customer focused environment.

Communicates, understands and conveys the goals, objectives and focus of the organization to all team members in their assigned room.

Plan work, assign tasks, instruct, direct and assist the team through the hour by hour charts.

Utilize the hour by hour charts to initiate problem solving and improvement activities.

Comprehensive knowledge of general food safety program best practices and must be highly proficient in ability to document and work within GMP’s. HACCP, HACQP, and SQF.

Review work and make corrections as needed to insure quality product and proper documentation.

Maintain discipline, morale and harmonious personnel relations; address primary concerns. Contribute to employee performance appraisals.

Develop and enhance the teams efficiency, execution capabilities and technical excellence to attain goals.

Maintain equipment, work areas and eliminate potential safety hazards

Maintain and ensure the safety of all team members in the operations through proper training, enforcement of safety rules, and following proper procedures.

Maintain a clean and safe working environment in compliance with all company policies as well as regulatory agency standards.

Understand and enforce all company policies and procedures as well as good manufacturing practices.

Improve departmental efficiencies so that downtime is minimized.

Work closely with all levels of management in the areas of production, maintenance, Quality Assurance, logistics and sanitation.

Plan and initiate cross training of employees to expand job knowledge and add flexibility to scheduling the workforce

Ensure proper training of all team members.

Ensure proper and accurate reporting of all daily requirements.

Notify Management of any repairs or adjustments that are required.

Effectively conduct production Team Leaders meetings to ensure means of communication daily.

Works well with other leads and other departments in order to achieve the daily goals.

Comply with all Company rules, regulations and policies.

Perform other duties as assigned.

Qualifications: • Must be 18 years of age or older

Minimum of GED or high school diploma is required.

Food Manufacturing experience is preferred.

Lean / Six Sigma Yellow Belt certification within 12-month span

Bilingual (English – Spanish) preferred.

Additional Skills:

Ability to read, comprehend and follow complex written instructions.

Strong communication and written skills.

Must be able to interact well with other team members.

Must be a self-starter and able to work without close supervision.

Willingness and ability to work in a team environment.

Ability to understand different units of measure and record information.

Strong safety knowledge and safety record.

Walk for extended periods, stand and reach with hands or arms.

Must have strong interpersonal skills such as: communication, organization, confidence, respect, fairness, integrity, influence, delegation, facilitator, negotiation, willingness, etc.

Proficiency in:

MS Office Suite, Microsoft Dynamics or related ERP

Work Environment:

The employee is subject to production environment approximately 85 percent of the work time. (wet environment with temperatures in the range of 38 to 40 degrees)

Medium/High noise levels from operating machines

Physical hazards from moving equipment and machine parts

Frequently required to use personal protective equipment to enforce Good Food Manufacturing (GMP’s) processes

Physical Requirements:

The physical demands outlined below are representative of those that must be met by a Team Member in order to successfully perform the essential functions of this job.

Use hands to find, handle, touch and manipulate items

Speak and/or hear

Stand for extended periods, walk and reach with hands or arms

Occasionally stoop, reach, crouch, twist and walk

Have vision abilities to include proximate vision, color vision and the ability to adjust focus as well as be able to effectively see and process computer generated images on a screen

Must be able to lift up to 40 pounds occasionally

Able to work overtime and/or weekends