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*Please note this is a 2nd shift role Monday-Friday from 3:00pm-11:30pm. Saturdays may be required as needed*
The Production Manager is responsible for managing manufacturing operations and leading personnel within a defined area of the overall manufacturing process at Charcuterie Artisans. The Manufacturing Manager reports to the Director of Manufacturing. Utilizing production schedules and data tools, the Production Manager oversees the manufacturing and packaging process for raw pork fermented and cooked products and/or sliced finished goods following good manufacturing practices (GMPs) in a USDA regulated environment. The Production Manager utilizes KPI’s to monitor performance and works closely with team members and other departments to improve upon and promote a positive company culture that reflects company values.
RESPONSIBILITIES:
- Manage production operations and lead team members in raw pork production, peeling, cooking, slicing, or packaging areas.
- Coordinate production activities through the planning process with other department managers to ensure that overall manufacturing objectives are met in a timely and cost-effective manner.
- Ensure that component and product inventories are properly managed during the production process.
- Monitor overall line performance to ensure production and quality standards are met.
- Control labor costs within established parameters and reduce repair expenses through proper use of equipment.
- Provide leadership and training to production team members that builds a culture of safety, efficiency, and meeting financial targets.
- Coordinate with the Maintenance and Sanitation managers and help to lead programs and efforts that promote the proper maintenance, care, and sanitation of production equipment.
- Ensure production processes adhere to established controls and standards specified within the HACCP plan.
- Implement, apply, train to, and maintain process improvements in production processes or data systems as may be necessary.
- Participate in and improve upon established personnel safety, GMP, food safety, food defense, and food quality programs.
- Provide direction, development and leadership opportunities for production supervisors, operators, and other team members in a manner consistent with the company’s values.
QUALIFICATIONS
- BS degree in Business, Operations, Food Science or related field and 3 to 5 years of related experience in food manufacturing. Experience in a food manufacturing environment can count for a degree. At least 3 years in a manufacturing environment is required.
- Solid computer skills with Microsoft Office (Outlook, Word, Excel, PowerPoint) and ERP systems. Experience with Redzone is preferred but not required.
- Ability to solve problems and present effective and efficient solutions to other team members in a clear and concise manner.
- Ability to receive and provide instructions and feedback in a positive manner.
- Must be detail oriented and organized, yet adaptable and able to work through challenges.
- Able to prioritize workloads and multi-task based upon operational demands and overall company goals and objectives.
- Desire to learn, grow and contribute in a team-based environment
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