Production Lead

Description

The Production Lead supports the Production Supervisor and Production Manager in coordinating and facilitating daily production activities at our manufacturing facility. This role serves as a working leader, ensuring team members follow procedures, maintain quality standards, and meet production goals. The Production Lead acts as the first point of contact for Production Workers on the floor and helps drive a safe, efficient, and positive work environment.

Requirements

• Lead and support Production Workers to ensure assigned tasks and responsibilities are completed accurately and on time.
• Communicate daily production goals, schedules, and expectations to team members.
• Monitor production lines for efficiency, safety, and quality, escalating issues to the Supervisor as needed.
• Provide hands-on training and guidance to new and existing employees.
• Promote and maintain a safe work environment by ensuring compliance with company safety policies, OSHA standards, and plant safety programs.
• Support adherence to GMP, HACCP, and BRC standards to ensure food safety and product quality.
• Assist in preparing the production area for scheduled runs, ensuring materials, equipment, and personnel are ready.
• Perform routine checks for quality, efficiency, and waste reduction opportunities.
• Serve as a liaison between Production Workers and Supervisors/Managers, communicating  concerns and suggestions from the floor.
• Support continuous improvement efforts, including 5S and lean manufacturing initiatives.
• Other duties as assigned by the Production Supervisor or Manager.

 Education and preferred Qualifications:

• High school diploma or GED required; additional technical or vocational training preferred.
• 1–2 years of experience in a manufacturing or food production environment, with prior lead or team trainer experience strongly preferred.
• Ability to read, write, and speak English and perform basic math.
• Strong problem-solving and time-management skills.
• Ability to work well under pressure and adapt to changing priorities.
• Exposure to GMPs, USDA, FDA, HACCP, and safety programs preferred.
• Basic knowledge of TPM, 5S, or Continuous Improvement practices is a plus.