Production Lead Line 2 2nd Shift

Role and Responsibilities

Employee will be responsible for understanding all job functions of the production line as a whole. In addition, employee will maintain daily production paperwork before, during and end of shift. Ensure daily safety check paperwork is done/completed before the start of each shift.

• Completes food production plan by scheduling and assigning personnel; accomplishing work results; establishing priorities; monitoring progress; revising schedules; resolving problems; reporting results of the processing flow on shift production summaries.
• Maintains quality service by establishing and enforcing organization standards.
• Provides manufacturing information by compiling, initiating, sorting, and analyzing food production performance records and data, answering questions and responding to requests.
• Creates and revises systems and procedures by analyzing operating practices, record-keeping systems, forms of control, and budgetary and personnel requirements, implementing change.
• Maintains safe and clean work environment by educating and directing personnel on the use of all control points, equipment, and resources, maintaining compliance with established policies and procedures.
• Ensure sanitary and safety conditions are maintained, and production employees comply with GMPs and Safety policies.
• Contributes to team effort by accomplishing related results as needed.
• Ensure product quality according to specifications (SOP); Notify R&D and QA if any deviations occur.
• Provide direction and support to fill room team members to include how to flatten pouches before they enter into the spiral freezer.
• Additional responsibilities as instructed by Production Supervisor or VP of Operations.
• Adhere to plant GMPs and safety guidelines.

Skills and Requirements

• HS Diploma or Equivalent.
• Be able to stand, stoop, bend and climb steps for extended periods of time
• Be able to lift film rolls (50lbs.) to place on machine. Be able to lift pipes overhead to assemble/disassemble equipment.
• Be able to work in cold or hot, wet environment for 8–10-hour shifts.
• Basic literacy (English) and math skills
• Working knowledge of a food-manufacturing environment of over 4 years or equivalent.

Additional Notes

May be required to have additional training in HACCP, Lock Out Tag Out, Forklift/Pallet jack certification, Allergen and chemical usage