Production Breaks II First shift

The Breaks II,  acts as the production lead for the Production Supervisor by leading employees in production to meet the production schedules. The lead also operates all the equipment in the department and relieves employees as they break. This position requires one to learn all the jobs. 

Essential Functions

• Act as the Team Lead for the Department Supervisor by leading employees in the production of the products to meet and /or exceed production standards.


• Learn to operate and operate all equipment to keep the line running by operating all equipment as employees take their breaks.


• Learn to prepare and prepare all paperwork using the computer system. Complete reports and checklists assigned and oversee the paperwork prepared by all team members. 


• Learn the Food Safety and Sanitation requirements and ensure that all employees comply with the requirements.


• Follows employee safety and GMPs and ensures employees comply with them.


• Operates all department equipment as listed above.


• Performs scale checks according to procedures.  Teach others the procedures and verifies their compliance.


• Works with the Supervisor to plan and prepare work assignments and training.


• Assists in ELO Verifications.


• Perform other related duties as needed.

Qualifications

• High School Diploma or equivalent education, training, or experience (GED).


• Ability to communicate effectively in English; must be able to read and write in English. 


• Computer literate with the ability to type and run reports accurately.


• Mathematical and problem-solving skills to successfully perform the job.


• Able to lift 50 lbs.; stand for long periods of time, push, pull, stoop and bend. Ability to climb a ladder and stand on a platform if necessary.


• HACCP and GMP knowledge, previous food manufacturing experience desired.


• Ability to give and follow instructions and work with minimal supervision.

Work Environment

Production Manufacturing Setting- The job is performed in production areas where the person will be exposed to strong aromas, airborne dust particles emanating from ingredients being used, and will be in the presence of or otherwise operating machinery.  Hot, cold, and wet environment possible.