Responsible for managing a fast-paced production department within a Revolution Foods facility in a continuous improvement environment. Ensure maximum efficiency while maintaining the highest standards of legislative, company standards, and specifications. Sets priorities, spot checks results, teams to perform with best in class efficiencies in total compliance of all safety, company, and regulatory agency requirements.
Responsible for directing staff and operational control of one or more food production teams. Provides training and motivation to team members, using recognition, and positive feedback. Follows all health and safety standards, GMP's, food safety, visual quality and PPE requirements. Sets priorities and gives direction based upon the daily production plan, controls labor costs, meets KPI targets for the department.
Major Duties and Responsibilities:
Responsible to ensure production department(s) operate at maximum efficiency. Bring the company's values and management principles alive in the department(s)
Strategically plan, organize, and manage the food production department with regards to daily production routines, priorities, hours, schedules, productivity, quality and safety.
Ensure timely and accurate production and preparation of food products, to include set-up, staging, change overs, allergen controls, and department sanitation.
Understands KPI's, department targets, and the root cause of poor performance. Implement corrective actions to drive results.
Actively coach, train and develop team to build confidence, implement process control methods, and deliver KPI results. Eliminates daily barriers to support positive results.
Responsible for interviewing, scheduling, assigning work, reviewing performance, coordinating activities with other departments, approving timekeeping and time off, coaching and disciplining staff.
Provide direct Supervision, development, guidance and coaching to team members. Influences team to get the job done. Develops team members to understand processes, methods, controls and systems. Builds trust & respect. Diffuses conflict. Delegates assignments to Team Leads or team members
Preferred Experience & Education:
Minimum 2-5 years of experience actively Managing and leading a team in a fast-paced food production environment. Chilled food experience preferred.
Advanced education or related degree in culinary arts, food safety or management is preferred.
Certification and training in HACCP, Food Handling/ ServSafe, Culinary arts, CCP's helpful.
Able to work a flexible schedule and weekend work when necessary.
Ability to set priorities and problem-solve, while working under pressure and thrive in a fast-paced environment.
Ability to motivate and develop team members.
Excellent communication skills, a professional demeanor and interpersonal relationship skills.
Critical Thinking - Demonstrated ability to determine root cause findings, take corrective actions, and problem-solving skills.
A self-starter who is able to accomplish the work and meet targets thru others
Ability to work in a cold/ damp environment and stand for extended periods
Intermediate computer skills: Microsoft Word, Excel and Outlook
Production, food, manufacturing, distribution, nutrition, lean, culinary, school
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