Food Room Manager

Food Room Manager

Requirements

• Bachelor’s degree required, natural sciences and/or business focused.
• Minimum 5 years in a GMP manufacturing environment with leadership responsibilities.
• HACCP Certification
• Strong knowledge of Lean Manufacturing principles and tools
• Excellent analytical, communication, and organizational skills required.
• Strong computer skills and knowledge of Power Point, Word, and excel required.
• Must have communication and interpersonal skills, along with the ability to read, write, and speak English.

Responsibilities

• Owner of departmental safety and actively lead and participate in facility safety improvements.
• Lead the 1st shift food operation and manage activities of backshifts.
• Ensure all employee training is completed on-time. Identify training needs and plan accordingly.
• Direct all planned activities for the Milwaukee Food Processing Department.
• Coordinate lean manufacturing implementation and activities such as standardized work, Problem solving, Line Balance, Kanban, Value Stream mapping, Set-up reduction, and 5S.
• Ensure all duties outlined in relevant SOP’s (GMP’s) are understood and adhered to. (Daily cleaning, paperwork, material handling, PPE adherence, internal audits, inspections)
• Proactively coach, mentor, and guide employee performance through the use of daily communication and annual performance evaluations.
• Responsible for leading the monthly GMP inspection.
• Establish a functional area brand & vision focused on delivering a high level of customer service.
• Work with manufacturing manager to establish consistent and effective communication channels.
• Develop, maintain and visual Food Room KPI’s.
• Ensure room metrics are in line with lean manufacturing goals and objectives.
• Facilitate the introduction of new products, process & equipment into the food production area.
• Review processes within supporting functional group for areas of opportunity.
• Utilize production processing time data to measure the facilities opportunities to improve.
• Responsible for reporting food safety problems to the Manufacturing Manager or the Quality Assurance Manager upon observation of known or potential issue.
• Identify and implement cost savings projects.
• Assume Incident Command Responsibilities for MK facilities.

Preferred Qualifications

No preferred qualifications provided.