Role and Responsibilities

• Ensure team members understand and follow safety rules, guidelines, and practices.
• Ensure all food safety standards and guidelines are followed, including Safe Quality Food (SQF), USDA and FDA. Perform daily checks of area for non-compliance and report them to your supervisor.
• Ensure finished product conforms to specifications.
• Manufacture quality products efficiently within time and quantity parameters
• Drive and motivate team to meet and exceed daily targets and deadlines i.e., UPMH, GPMH.
• Accurate and timely completion of required documentation to enable clear traceability.
• Follow the company GMP’s.
• Ensure clean and tidy production area at all times.
• Ensure removal of out of spec material from production line.
• Review operator bag print checks and all QA paperwork.
• Check that operators are performing seal, weight, and distribution checks.
• Be able to operate all machinery in the room and fill in for operators when necessary (as a working supervisor)
• Plan ahead all activities to reduce downtime and report downtime to maintenance in a timely manner.
• Manage and record data in ERP system.
• Manage employees work schedules, breaks and tardiness.
• Communicate and update all relevant parties of any issues or changes (low yields, etc.)
• Conduct Weekly team brief with direct reports.
• Monitor and action all waste.
• Provide work direction, coach, and develop direct reports.
• Take active lead orienting and training new employees and temporary labor.
• Encourage colleagues to challenge the status quo and drive continuous improvement.
• Communicate any production and/or personnel issues to Production Manager.
• Any other tasks deemed reasonable and reasonably requested by management.

LEVEL OF RESPONSIBILITY

·         Works under general supervision. Makes decisions within clearly prescribed areas referring matters that fall outside that area to others.

·         Recommends actions and alternatives to Production Manager.

·         Position has no contact with customers.

·         Coordinates staffing or scheduling of others but is not responsible for performance management.

·         Decisions or actions have a limited impact on the business, typically within a department. Errors are usually detected through routine verification/review but may result in some workflow disruption or repetition of work.

Education/Experience/Skills Required

• High school diploma or GED
• 2 years manufacturing experience preferably in the food industry
• Basic data entry skill required entering data into ERP system.
• Experience working in temperature-controlled settings.
• Experience with perishable items
• Proven track record in safe working practices
• Excellent interpersonal skills needed for working in a team environment.
• Goal oriented & well organized
• Ability to work all scheduled shifts, on time.

Preferred Skills

• Able to interact and communicate with the supervisors and team members.
• Passion for food and high quality
• Excellent attention to detail
• Effective verbal and written communication skills
• Time management
• Leadership – coaching and developing.
• Problem solving
• Planning and organizing
• Basic math skills
• Ability to communicate in conversational Spanish preferred.

WORKING CONDITIONS AND PHYSICAL EFFORT

The work environment characteristics described here are representative of those a Production Supervisor encounters while performing the essential functions of this job.

Physical Demands/Efforts

·         Work requires frquent physical exertion including some lifting of objects weighing up to 40 pounds.

Mental & Visual Demands

·         Work performed by this position requires moderate mental concentration to effectively execute moderately complex tasks.

·         Work requires frequent visual effort for extended periods of time.

Work Environment and Hazards

·         Employee works in a manufacturing setting with frequent exposure to heat/cold, dust, or other factors that may require protective equipment and still pose a hazard.

·         This position has regular exposure to hazards that could result in injury and loss of time at work.

CORE VALUES

EMBRACE AND DEMONSTRATE COMPANY CORE VALUES IN ALL ASPECTS OF YOUR BEHAVIOR

Honor Food - understand and appreciate our products and educate our business partners.

Honor Each Other – treat all colleagues with utmost respect, support and motivate colleagues.

Honor Partners – Maintain honest relationships and advocate for shared success with all stakeholders.

Honor Creativity – infuse passion, be original and follow our instincts.

Honor Integrity – be honest, forthright and demonstrate and share our values.

Honor Learning – seek opportunities to develop – recognize and nurture team strengths and interest.

AMERICANS WITH DISABILITIES ACT

Kettle Cuisine complies with all aspects of the Americans with Disabilities Act (ADA) and state disability laws.  This means we will not discriminate against qualified individuals with a disability in any phase of the employment relationship including application for employment, hiring, promotions and/or advancement opportunities, termination, compensation, training and any other conditions or privileges of employment.