Job Description

Job Description

1. Nature of Work

The Production Manager is responsible and accountable for the coordination and execution of all production and sanitation activities toward the achievement of on time and in full compliance with the production plan, observing maximum efficiency of operations, employee safety and meeting product safety and quality specifications.

The Production Manager's job also includes ensuring that the product supports the company's overall strategy and goals. Maintains a high-quality standard in all stages of production and therefore, is responsible for food safety and quality of our products.

2. Duties and Responsibilities

2.1. Plan, assign, and direct work within assigned areas through supervisors to ensure that the production plan is met on time and in full and is produced at the lowest possible cost consistent with established specifications for quality and quantity.

2.2. Continually and critically evaluate all work activities as a basis for change or improvement which will eliminate potential safety hazards, increase productivity or reduce costs. Exercises good judgment and discretion in the use and care of company assets under his supervision; while ensuring maximum efficient use for production.

2.3. Identify equipment downtime and machine problems and work with our maintenance staff to resolve issues leading to inefficiencies.

2.4. Develops and maintains a positive, productive relationship and works closely with other departments, providing feedback to adjust plans as needed and make sure that customer’s needs are satisfied.

2.5. Actively participates in production planning activities, finding ways to maximize productivity, increase efficiency, reduce overtime and serves as a back up to the Planning Manager.

2.6. Make recommendations to Plant Manager and General Manager concerning policies, procedures, techniques, facilities, production planning, and any other matter relative to the effective operation of the department and company.

2.7. Leads by example and builds a high achieving and cross functional production team capable of sustaining the company’s profitability, goals and vision. Ensure optimum and efficient production schedules and employee schedules. Deploys the right people to the best opportunities and involves and engages others effectively in setting direction.

2.8. Responsible for all cleaning and sanitation activities to ensure they are completed in all production areas, including equipment inspections and equipment teardowns.

2.9. Measure and focus on maximizing yields, productivity, controlling waste, labor efficiencies and monitoring spending. Maintain inventory and control of all product loss.

2.10. Provide assistance to Plant Manager and General Manager with strategic initiatives, the preparation of

capital and operating budgets, as well as cost analysis for existing and new processes.

2.11. Understands and fulfills the requirements of all appropriate federal, state, local regulations, company standards and procedures including Safe Quality Foods (SQF) standards.

2.12. Manages policies, procedures and programs related to operations. Ensures all production employees are up to date on all required training.

2.13. Maintains working knowledge and skill in operating equipment utilized under his supervision with a focus on Continuous Improvement.

2.14. Assures compliance with established manual and electronic recording forms and data gathering practices, reporting documents and takes corrective action concerning deficiencies. Responsible of making sure that all data flow on paper, ERP and MES system are complete and accurate.

2.15. Investigate accidents, non-conformances and customer complaints, completing all necessary documents and ensuring effective corrective action is taken.

2.16. Develops and implements effective SOP’s. Ensures that SOP’s are followed.

2.17. Schedule and conduct required meetings and ensure that all plans and strategies are effectively communicated throughout each respective department.

2.18. Maintain a safe, efficient, and harmonious work environment that is always on an inspection ready state.

2.19. Review and approve the department’s employee payroll.

2.20. Learn and document the production planning process (how we build the plan, what inputs we use, when decisions are made). Cross-train a second person so planning is covered during time off or emergencies.

2.21. Available 24/7 via phone call, emails or texts and has willingness to work varied shifts, including nights and weekends.

2.22. Performs other duties as assigned

3.Desirable Knowledge, Skills & Abilities

3.1. Dairy and/or food processing knowledge, culture program management, mechanics of systems and equipment, sanitation, and good manufacturing practices.

3.2. Manage and provide strong leadership, direction, support and development to a team of supervisors and department personnel.

3.3. Recognizes what needs to be done and accomplishes it. Actively seeks solutions to problems without direction from someone else. Takes action to achieve goals beyond what is asked. Questions processes and suggests changes. Looks for opportunities to make contributions to the business.

3.4. Uses logic, methods and creativity to solve difficult problems with effective solutions. Probes all fruitful sources for answers and sees hidden problems. Excels at honest analysis and looks beyond the obvious without stopping at the first answer.

3.5. Provides consistent, clear and compelling oral and written communication. Ensures clarity, simplicity and consistency in setting goals, initiatives, and strategies

3.6. Proven record tightening setups/changeovers, improving yield, propose continuous improvement initiatives, increase productivity and hitting production goals. And is a strong planner/communicator that can set priorities, explain trade-offs and keep multiple teams aligned.

3.7. Strong team player and leader with the ability to work across multiple functions, disciplines and deal with different cultures.

3.8. Good time management and organizational skills

4. Education & Experience

4.1. Bachelor’s degree in Dairy or Science related area of study, or three to five years related experience

4.2. Minimum of 5 years significant, direct, and practical Production Management experience in

food/beverage, consumer products, or manufacturing industry, with proven ability in planning,

organizing, motivation, and leadership.

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