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Supervisor-Operations

Responsibilities:

Team Building - Priority 1 - 40% of Time Train new Team Members on SOPs Evaluate and ensure effectiveness in daily team member engagement meetings Perform Weekly Qualification meetings (New Team Members) Administer Disciplinary Actions Coaching all Team Members (corrective action, SOP's, key expectations, KPI's) Coordinate Positive celebrations/recognition Perform hiring manger responsibilities for all non exempt team members Develop cross-training matrix (within dept) Executing under Change mgmt plan Use Continuous Improvement tools to engage and develop team members Investigate and resolve team member complaints and issues Perform annual team member evaluation form Production Activity - Priority 2 - 40% of Time Perform checklist daily Evaluate Team Member daily stretching practices Perform incident investigations as needed Participate in daily product audits to identify opportunities for improvement Perform Customer Complaints investigations and implement corrective actions Investigate internal/external food safety/quality process deviations identify and implement corrective actions Observe production processes and ensure that all SOPs are established, followed and continually improved Monitor area KPI's for variance vs. target and make corrective actions Execute Product Improvement Requests Use Continuous Improvement tools to identify and sustain processes Execute and implement and ensure compliance to HACCP/SSOP, and Quality Control Program Manage job sharing opportunities or cross training within team members qualifications to meet production schedules and build depth Work with maintenance on operational efficiencies Ensure all operational materials/supplies are available Coordinating with materials mgmt. to support schedule attainment effectiveness Scheduling PTO (Paid Time Off) Update and maintain a list of opportunities/action items and follow through to completion Ensure timely production reporting to cost accounting Scheduling training re-certifications (safety, food safety, etc.) Submit work orders Compliance - Priority 3 - 10% of Time Review/approve process records associated with HACCP/SSOP and Quality Control Program Training non exempt team members on GMP compliance Training non exempt team members on safety compliance Review Time & Attendance - ensure wage/hour law compliance Team CFG - Priority 4 - 10% of Time Attend and participate in weekly meetings Participate in leadership opportunities Review personal development tools Support cross functional teams

Qualifications

Excellent written/verbal communication/presentation skills Strong interpersonal skills. Ability to function at a high level within a team environment Ability to work independently and with individuals from multiple disciplines and with varying levels of experience Ability to excel in a fast-paced environment where change and growth are part of the culture Strong MS Excel, Word, and PowerPoint skills (proficiency in MS Access a plus) Strong problem solving skills and attention to detail



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