SUMMARY: The Production Manager has direct responsibility to ensure that all work activities under its span of control are performed with attention to the highest standards of food quality, safe processes, compliance with all appropriate legal requirements and a focus on continuous process improvement. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Manage the entire production staff including managers, supervisors, leads as well as the hourly team members. Set goals and targeted objectives to work on and achieve each week. Monitor this process with careful follow through on each objective. Encourage growth and development in both personal and professional life as a goal. The degree that management develops its Team Members is a statement of their own good management skills Become an X3 expert, in all phase of the operation Develop and work with R&D Chefs with BOM creation Monitor all cooking techniques to ensure that the correct cooking methods are used for cooking product. Monitor all labor in kitchen and Assembly rooms for efficiency and effectiveness. Post a labor schedule and follow. Adjust if necessary to achieve maximum efficiency. Monitor the packing staff for accuracy in packing the correct number of products and that proper ServSafe handling practices are followed. Ensure that temperature logbooks are completed daily and accurately. Ensure that all work orders are tracked and completed on time, are accurate and that all works are closed at the end of business. Lead the achievement of the Plant strategy through the execution of the Compelling Business Needs by engaging people and aligning actions at all levels of the plant organization through the Management for Daily Improvement process Lead the development and the achievement of the Plant Objectives with intense prioritization and focus on Food Safety, Quality, Occupational Safety, and Cost, elements of the operational framework Direct plant operations to meet finite production schedules and overall pack plans as measured by Adherence and Attainment KPIs to meet/exceed Customer Service Levels and Inventory Targets Leverage lean manufacturing techniques and promote continuous improvement to instill standard work discipline across the entire plant Build accountability and engagement with all plant associates by establishing clear expectations, a high degree of cohesion and by harnessing a Team approach Develop, review and meet all plans and budgets relating to plant functions Foster and promote partnership relations with key internal/external stakeholders including suppliers, key customers, and others as well as the community ADDITIONAL DUTIES AND RESPONSIBILITIES: Maintain a weekly payroll and staffing schedule for all to see. Ensure that all staff members are informed on cleaning responsibilities, job duties and operational hours. All staff is to swipe in on the time clock after they are dressed and in proper uniform. Monitor all equipment in the kitchen to ensure its proper function. Ensure all equipment is clean and operating safely. Any malfunctioning equipment must be Identified and repaired by an approved Whitsons repair technician. Conduct in service and biweekly safety training for team members Payrate starting at $25hr. REQUIRED QUALIFICATIONS AND COMPETENCIES: Critical TECHNICAL (Function-Specific) Competencies: Change Management – Effectively lead and champion change in multi-disciplined organization. Develop communications to support. Organizational Effectiveness – Identify organizational change necessary to achieve business objectives. Systems thinking – ability to connect processes, events, and structures Strategy Development – Conceive and select strategies and ideas for facility with effective communication Vision – paints the picture of the future, develops excitement around the vision, enrolls people in what’s possible. Critical CORE (General Behavioral and Business) Competencies: People Leader – Sets clear objectives and measures, uses coaching to enhance performance Act Boldly – Is entrepreneurial, takes bold action that creates innovation, pursues greater possibilities Authentic – Be real, open and informal. Listen generously. Talk straight Committed - Create your future. Be the vision. Have the courage to stand for a better company, better future, better you. Trusted – Do the right thing, Build genuine relationships with customers, colleagues and stakeholders Education: Associate degree required Bachelor’s degree preferred Certifications: HACCP certification ServSafe certification Food Safety Computer Skills: Proficient with all computer applications necessary to complete the job Knowledge of warehouse management systems; inventory control Other Qualifications, Experience: Minimum 10 years production management in food service industry experience required. Fluent English speaking and writing skills required Ability to manage and supervise staff in fair and compliant manner Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization and decision-making to drive results. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. Be standing on feet majority of the workday in addition to walking back and forth. Lift and/or move up to 50 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required by this job include close vision and the ability to adjust focus. Position sometimes requires extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-state travel. WORK ENVIRONMENT: The work is performed primarily in a manufacturing and warehouse environment, specifically the packing and warehousing areas Standing most of the workday is required. Work requires movement in and out of storerooms, near heavy machinery and freezers Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
