Kettle Cuisine

Production Manager

  • Location:   Everett, WA
  • Position Type:   Full Time


To ensure continuous and efficient operation of the production facility to meet customer requirements in accordance with Safety, Sanitation, Quality, Quantity and Cost. (SSQQC) To manage, coach and develop direct reports to achieve day to day KPIs Kettle Cuisine takes the utmost pride in their products and expects each employee to do the same with their work.


• 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.

• Responsible for attainment of KPI’s (e.g., gallons per labor hour, cost per pound), department budget and generation of performance data.

• Strive to deliver a “Right first time” culture in terms of Quality

• Coach mentor and motivate Supervisors, team leaders & floor team to meet /exceed daily targets and goals

• Accurate and timely completion of required documentation to enable clear traceability

• Follow the company GMP’s

• Ensure clean and tidy area at all times

• Oversee supervisors in managing employees work schedules, breaks and performance management. Serves as mentor and coach for supervisors and others in meeting company and department objectives.

• Completion of KPI’s and generation of performance data

• Manage ERP system transactions.

• Manage inventory under area of control

• Communicate and update all relevant parties of any issues or changes • Conduct required team meetings

• Monitor and initiate action to reduce or eliminate all waste.

• Take active lead with new employees and temporary labor

• Work directly with QA and technical personnel on addressing and resolving deficiencies.

• Develop continuous improvement plans to improve Safety, Hygiene/Sanitation, Quality, Quantity and Cost

• Any other tasks deemed reasonable and reasonably requested by management


• Works under general supervision.

Makes decisions within clearly prescribed areas referring matters that fall outside that area to others.

• Recommends actions and alternatives to supervisor and others.

• Position has little to no contact with customers.

• Position is directly responsible for generating revenue within product line or territory.


• Oversees the work of others within area of responsibility and participates in hiring, firing, and performance management, but does not have sole supervisory responsibility.


• BS in Engineering field

• EHS and HACCP experience

• Requires 10+ years of experience; to include 7+ years manufacturing management experience preferably in the food industry with FMCG experience

• Must be proficient with MS Office programs, specifically Excel and Outlook.

• Must possess Effective verbal and written communication skills.


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

Physical Demands/Efforts

• Work requires occasional physical exertion including some lifting of objects weighing up to 25 pounds. Mental & Visual Demands

• Work performed by this position requires considerable mental concentration to effectively execute complex tasks.

• Work requires continuous 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.

• Travel is not required for this position.


• Model and support Kettle’s Core Values and safety culture

• Manage performance of all team members

• Build a strong, committed, and collaborative team

• Develop individual team members & their careers

• Conduct annual reviews and PDPs for all direct team members

• Create a culture of accountability & performance

• Drive a focus on quality and continuous improvement

• Plan work, track results and resolve variances


• Excellent interpersonal skills needed for working in a team environment

• Goal oriented & well organized

• Ability to work all scheduled shifts, on time

• Experience and practical application of LEAN principles (5S, Top Loss)

• 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

• Numeracy skills

• Bi-lingual preferred


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