Production Supervisor 3rd shift

Position: 3rd shift Monday-Friday 9:30pm-6:00am with Saturdays as needed.

Pay: Salary Based- Depending on Experience

SUMMARY 

This position is held responsible for the supervision of assigned personnel, the quality and safety of food products produced, the safety of personnel, the ongoing housekeeping of assigned areas and adherence to the production schedule while minimizing scrap (food waste) and optimizing line efficiencies under the guidance from The Director of Site Operations during a shift of Production. This role will partner with Production, Quality, Safety, Maintenance, Warehouse, Sanitation, Human Resources, Finance and IT teams. For off-shifts, the Shift Supervisor functions as the senior leader across groups and often supports coordination/prioritization of activities for maintenance & sanitation as well. Actively engages in root cause analysis and continuous improvement exercises providing solutions to issues and how to optimize results. Maximizes the use of personnel through ongoing training, coaching and regular daily feedback.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maintains the entire work area in a neat, safe and orderly fashion at all times using Lean Manufacturing techniques. Complies with all Company and Plant policies and procedures including conformance to the facilities’ GMP program (Good Manufacturing Practices).
• Ensures all OSHA guidelines are followed at all times and reports any unsafe conditions to superior immediately. Validates the use of the Plants’ lock-out/tag-out procedures, job rotation program, etc. as needed.
• Verifies quality standards (water activity, bar color, code dating, cartoning quality, weight control, etc.) are being met in the area assigned by ensuring employees complete requisite quality tests and record results on forms provided. Visual inspections are made on an ongoing basis with corrective action as needed.
• Accountable for raw material scrap reduction (elimination of food waste), ongoing superior weight control and elimination of hold product. Effectively controls direct labor costs by ensuring high line efficiencies and first pass yields that meets or exceeds Plants’ goals. Schedules employees to standard levels or below while minimizing the use of overtime.
• Manages the cleanliness, schedules the maintenance and repair of all equipment through assigned machine operators. Verifies that all equipment is free of tape or other temporary repairs and submits work orders as needed to maintain equipment in like-new condition.
• Team performs required set-up and changeovers using pre-flight checklists, testing of all equipment prior to scheduled start time and the use of SMED tools. Change parts are to be maintained in designated area completely sanitized and protected.
• Between flavors, validates that all prior runs’ materials are cleared from the area to prevent mixing of doughs, jams, film, cartons and master cartons.
• Attains 100% of daily schedules as written to ensure total customer satisfaction for on-time departure.
• Develops, maintains and posts visual key performance indicators (KPI’s) to provide ongoing feedback regarding productivity, quality, safety and sanitation and housekeeping. Conducts daily “tailgate meetings” for employees covering prior days’ performance and current days’ requirements.
• Ensures all paperwork required is completed, maintained and entered into Production Efficiency and/or ERP systems as required. This includes but is not limited to recording of lot numbers of materials consumed, assigned quality checks, production quantities, etc. Reconciles with QA records for verification of quantities to ensure ability to trace all materials at 100%. Maintains and ensures time sheets is accurate for assigned employees daily.
• Supports various corporate initiatives to include Lean Manufacturing, SPC, and others.
• Manages direct reports providing timely feedback on goals and objectives. Maintains and develops a motivated well-trained staff through development and execution of Skill- assessments and Training Matrix. Addresses both positive and negative performance and behaviors as needed.
• Provides well thought-out ideas to ongoing issues regarding food safety, quality, cost reduction, turnover, etc. and takes own actions for continuous improvement.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following list that follows is representative of the knowledge, skill and/or ability required:

• Adherence to safety, GMP and efficiency standards
• Excellent communication skills
• Must have solid math skills with the ability to interpret results.
• Sound mechanical aptitude to “see” issues causing quality or throughput issues and assign resources to repair.
• Position must have a keen attention to detail, ensuring all quality standards are met at all time.
• Excellent problem-solving skills
• Able to plan, organize and schedule machinery and personnel to scheduled requirements
• The stamina to keep pace with a brisk work environment understanding that each minute of downtime results in increased costs and lost business.
• Gets the job done in a timely manner with superior results while getting the most out of available resources (people, materials, equipment).

EDUCATION and/or EXPERIENCE

• Bachelor’s degree in industrial engineering, Industrial Management, Business Management or 3-5 years related work experience in Food Manufacturing.
• 3-5 years of experience in Supervisory role. Experience in a bakery with high-speed wrapping and cartooning equipment is a plus.

Last updated on May 21, 2024