As a Production Manager in New Classic Cooking LLC, you will be involved in the pre-production stage (planning) as well as the production stage. You will report production inventories, make supply order and handling disputes among team members. Must be able to multitask and make employee and product safety and quality your main priority. Finally, but most importantly, you must motivate, support, provide guidance in developing your team. 

Responsibilities:

• Train, schedule, supervise, manage, motivate, review performance of your team and identify improvement needs to ensure optimum staffing patterns for the department.

• Conduct performance review regularly to ensure goal executions.

• Set productivity goals, conduct follow ups and re-directs as needed with team.

• Develop workflow policies and procedures that improve efficiency without compromising safety or quality.

• Identify areas of improvement, communicate, and assess production issues regularly to affected departments and managers. 

• Collect data, create, and present reports for improvement and overall production.

• Ensure standards for product quality, equipment, and operator performance are maintained and that cost-effective approaches are used to maximize production. 

• Initiates recommendations on purchases of new equipment and production assets, leads and effectively manages multi-year capital improvement projects.

• Manages a departmental budget, monitors plant spending, and reports on operating costs and other KPI’s within functional areas. Alerts management of cost and labor over run, makes recommendations and implements solutions.

• Ensure safety and health standards are met to keep an organization accident-free.

• Influence all staff to report food and personal safety issues to initiate immediate corrective actions.  

• Demonstrate a strong ownership of ensuring the highest standards of quality including keeping the facility audit ready.

• Monitor, control, and assess changeovers and yields in conjunction with maintenance. Schedule trainings for proper team.

• Monitor, control and look for improvement of downtimes.

• Communicate with cross-functional team about decisions impacting the overall flow of the products produced at the plant.

• Work with Human Resources Manager regarding team’s cross-training needs, coverage, transfer, etc.

• Work together with Sanitation Department to ensure plant employees conducting sanitation activities are well trained and equipped to complete sanitation activities.

• Work together with Quality Department to ensure adherence to food safety and customer complaints are managed/ resolve accordingly.

• Set annual departmental goals (productivity, quality, safety) for the team, conduct the periodic milestones follow ups and re-directs as needed.

• Develop training plans for supervisors, review performance of your team and identify improvement needs to ensure optimum staffing patterns for the department.

• Develop a healthy back up bench to keep production team well-staffed.  

• Keep track of team schedules to ensure full coverage in the plant while also accounting for proper use of PTO and promoting a healthy work-life balance

• Work actively to maintain and improve NetSuite capabilities and usefulness for the team. Ensure proper reporting and communicate any changes or modifications  

• Work with QA to keep production team updated with SQF and other regulatory requirements. Work actively on reducing consumer and customer complaints. Support QA in the elaboration of CAPA and implement and follow up the closure of issues.