Job Description

Schedule: Saturday-Wednesday or Wednesday-Sunday

Shift: 8pm-4am

Position Overview:

Reporting to the Director of Operations, the Business Unit Supervisor is primarily responsible for directing and leading all functions and shifts in their designated work unit. This key role is critical to leading and promoting continuous improvement initiatives while achieving objectives in Safety, Food Safety and Quality, OEE, Cost Reduction and projects.

Dimensions – Batching Business Unit Manager:

The Batching Business Unit Supervisor provides direct leadership to the batching department. The position requires close connection with the upstream planning team and the ingredient picking operations maintained by the Supply Chain management, and the downstream operations business units. The Batching Department Supervisor is responsible to:

• Maintain a manning and skills level on each shift to effect batching of ingredients into ready sauce as per the specifications outlined per specification meeting all Gehl Food Safety and Quality measures.
• Maintain the departmental strategy for personnel safety, Food Safety and Quality, department organization, facility and equipment maintenance, cost control and budget compliance for controllable costs, maintenance, continuous improvement.
• Lead in a manner demonstrating the core values of the company, Safety Quality, Teamwork, Communications, Respect, and Continuous Improvement.
• Create and maintain a forward looking plan at batching operations adjusted shift by shift to minimize waste, and to protect Food Safety and Quality, including coordination of ingredients, sequencing of batching operations with respect to compatibility of products and filling rates, and balancing throughput to maintain control on labor and equipment while delivering on time to production filling operations.
• Maintain and drive audit ready status at all times with respect to facility master Sanitation Schedule, records and deviation records, compliance with procedures and training, inspection and follow up.

Job Responsibilities

• Manage assigned Business Unit coaching staff to ensure plant production and operations are scheduled and performed within company safety policies and quality guidelines.
• Support Business Unit Team Coaches efforts in staff recruitment, selection, orientation and training processes to ensure the highest level of talent pools are cultivated and utilized.
• Responsible for leading Business Unit staff using performance management, Individual Development Plans (IDP’s) and development processes that provide a context and framework to encourage employee contribution, challenge their potential and maximize their results.
• Leads the recommendation process regarding employee relations to include counseling, investigations, disciplinary actions and termination of employment.
• Participates and leads cross functional teams to initiate process improvements, protocol and program development as it applies to company Food Safety and Good Manufacturing Practices.
• Cultivates a spirit of cooperation and overall culture of teamwork by accomplishing and communicating organizations goals and related results to Business Unit Coaching staff.
• Collaborate with the Technical Services teams to properly address and manage preventative maintenance needs and emergency equipment failures to ensure ongoing production goals are met.
• Partner with other Business Units to identify and implement overall production improvement programs aimed at improving quality, safety, and line efficiency, in addition to leading their Business Unit’s participation in identified process improvement initiatives.
• Regularly interact with the Plant Manager to communicate Business Unit performance, process improvements and trend identification in Safety, Quality and Efficiency.
• Role models best practice behavior for Safety, Quality and all company policy compliance.
• Ensure that required competencies to carry out these job functions affecting product legality, safety and quality are met in accordance with the Quality Policy and the Global Food Safety Initiative (GFSI) standard.
• Ensure compliance with plant safety standards and with applicable regulatory requirements while following the company’s Good Manufacturing Processes.
• Other duties as assigned.

Minimum Qualifications

• Bachelor’s degree in one of the following: Engineering, Food Science, Basic Sciences or Business-related disciplines
• 10 years of Manufacturing experience or 5 years plus an advanced degree in manufacturing, engineering, or business
• Demonstrated ability to motivate and manage staff by use of change management techniques
• Demonstrated analytical and problem solving skills using data to draw conclusions and implement solutions
• Demonstrated leadership skills, including coaching, conviction, positive outlook, resilience and strong team focus
• Demonstrated sense of urgency and sound judgment in a fast paced environment
• Proven track record of improving yields, formulations, line efficiencies and overall processes
• Comprehensive knowledge and understanding of human relations skills, principles and team building processes
• Excellent written and verbal communications skills with the ability to speak to a diverse audience spanning from staff to executive levels
• Outstanding interpersonal skills and the ability to collaborate with and include others in the organization
• Demonstrated strong proficiency using a PC and Microsoft Office Tools (Excel, Word, Outlook, Power Point, etc.)
• Demonstrated ability to work effectively with diverse populations by promoting and maintaining an inclusive work environment and culture that is respectful and accepting of diversity.
• Ability and means to travel if needed; must possess a valid driver’s license and proof of valid insurance including liability and property damage coverage

Preferred Qualifications

• 5 years of Management experience in a food manufacturing environment, ideally in a food, process, batching, high speed packaging or Form-Fill-Seal industry
• Demonstrated ability leading multi-shift crews, including smooth changeovers of shifts
• Demonstrated experience with high speed manufacturing equipment, packaging and/or filler equipment, blending, homogenization, and heat transfer equipment
• Working knowledge of FDA, USDA and HACCP requirements applicable to food safety requirements
• Strong knowledge of Lean Manufacturing and/or Six Sigma principles
• Previous experience using an ERP system or HMI system
• Technical knowledge of aseptic processes, equipment and products

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