Production Lead

Summary: Leads production employees in a food manufacturing environment, plans and assigns work, implements policies and procedures, and recommends improvements in production methods, equipment, operating procedures and working conditions. This position is accountable for every aspect in their assigned area of ownership.

Position Overview

Role Priorities:

• Employee Safety
• Product Quality & Food Safety
• General Housekeeping
• Productivity and Cost Improvement
  
  

Role Qualifications

• Must be able to improve working conditions (safety, quality, cleanliness, & costs) and increase subordinates' skills and capabilities.
• Must prepare activity plans for the above and discuss them with Supervisor/Shift Manager.
• Must be able to assist Supervisor/Shift Manager in improving a system of production control, standard operating procedure, safety, quality control, and performance management.
  
  

Essential Function and Responsibilities: ( Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks, knowledge, skills, and other characteristics. This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all the duties listed, nor does it necessarily list all possible duties that may be assigned.)

• Abide by and enforce all regulations, policies, work procedures, GMP’s, and instructions.
• Follow all safety & SQF Food Safety rules and use all appropriate safety equipment. Ensure that all employees within the facility always follow these rules, regardless of their area of assignment.
• Ensure area of ownership is clean and organized, and free of potential hazards to employees. The plant is a dynamic environment and must be maintained throughout the entire shift.
• Monitor employee behavior and practice to maintain safe work environment.
• Validate product criteria for entire process and materials using the MCP’s (Manufacturing Control Plans) for each specific item.
• Verify throughput flowing through the area at 100% theoretical maximum capacity of the specific product code.
• Verify actual crew size for the area to meet crew standard for specific product code or processes.
• Direct and coordinate the activities of employees engaged in the production of bakery products.
• Interpret production orders and company policies and procedures for workers.
• Confer with other supervisors and shift leaders to coordinate operations and activities within or between departments.
• Observe work, and monitor gauges, dials, and other indicators to ensure that operators conform to production or processing standards.
• Inspect materials, products, or equipment to detect defects or malfunctions.
• Provide written reports of issues, problems and/or observations daily.
• Confer with management, co-workers and/or subordinates to resolve worker problems.
• Demonstrate positive leadership practices including setting clear goals with employees, providing regular feedback, and contributing to a positive and motivational work environment.
  
  

Competencies: To perform the job successfully, an individual should demonstrate the following competencies to perform the essential functions of this position.

• Oral Communication—the individual speaks clearly and understands verbal instructions.
• Planning/Organizing—the individual prioritizes and plans work activities and uses time efficiently.
• Quality—the individual demonstrates accuracy and thoroughness and monitors area product workmanship to ensure quality.
• Adaptability—the individual adapts to changes in the work environment, manages competing demands, and can deal with frequent changes, delays or unexpected events.
• Dependability—the individual is consistently at work and on time, follows instructions, responds to management direction, and solicits feedback to improve performance.
• Safety and Security—the individual observes safety and security procedures and manages equipment, processes, and materials properly.
• Continuous Improvement—Tracks all performance metrics to protect the business and strive for perpetual excellence.
• Managing Diversity--proven ability to work with a variety of people, based not only on legally protected classifications but also differences in communication styles, learning styles and other differences.
• Motivating Others--demonstrated skill in contributing to a motivating work environment.
• Ethics and Values--demonstrated ability to maintain the highest ethical standards in the work environment.
• Integrity and Trust--demonstrated skill in earning and keeping co-worker and direct reports trust.
• Organizing--Demonstrated skill in organizing work, setting priorities, and planning ahead required.
• Perseverance--Demonstrated skill in working toward goals despite encountering obstacles.
• Drive for Results--Focus on and commitment to achieving outcomes required.
  
  

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is regularly required to use hands and fingers, handle or feel; reach with hands and arms; twist; bend; push up to 150 pounds, talk, and hear.
• The employee will be standing for long periods of time and will be required to walk on a slippery production floor. Specific vision abilities required for this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
• Temperature in the plant can reach 100 degrees in the summer and 50 degrees in the winter; will be exposed to flour and gluten.
• The noise level in the plant is moderate.