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Plant Manager in Thompson, CT at Lucas Group

Date Posted: 5/17/2018

Job Snapshot

Job Description

Develop, implement, and maintain production standards that will globally improve efficiency of operations in the bakery through effective use of service to sales; safety, quality, and GMP; cost reduction; and inventory program procedures.  Through the department managers, oversee the daily work of all Production, Maintenance, Food Safety, and Sanitation departments.



Experience Requirements:

  • Bachelor’s Degree or equivalent experience
  • 5-7 years’ experience in a managerial role
  • Past experience in food manufacturing setting
  • Proven history of effective leadership
  • Literate in Microsoft Office Suite, ERP systems, and CMMS programs
  • Prior experience overseeing a maintenance department either directly or senior


Responsibilities:

Productivity/Cost Control:

  • Establish and communicate specific and clear objectives that are real, attainable, and conclusive to reaching the overall objectives of the company
  • Coordinate efforts with department managers to reach or exceed established standards of production, such as labor units per hour; efficiency; OEE; and percent damaged
  • Work closely with the distribution centers to ensure products are produced in time for the route loads to be built and ready for distribution.  Proactively communicate any discrepancies between what is planned and what is actually produced
  • Develop and update operations procedures intended to create uniformity in the operation of equipment that serve as guides for training among operators to reach the established standard of quality and quantity, such as reduced downtime or waste
  • Supervise and control the completion of established standards in reference to consumption, quality, yield, etc. of the necessary materials and packaging materials used in the manufacture of our finished product
  • Ensure that inventory control procedures and work with Purchasing to ensure the bakery has the required ingredients and packaging to produce
  • Manage the plant budget with a focus on the control of labor costs (i.e. unnecessary OT, temporary labor usage), yields and % damage to minimize material usage, operating material control, as well as planned maintenance spends with controls
  • Prioritize and implement control systems including appropriate elements of TPM, LEAN, root cause analysis, etc., to drive standardization and reduction in variables when solving challenges.  Develop appropriate training to ensure everyone understands and can work with these concepts
  • Implement an effective a sustainable 6S program to drive out safety and food safety losses as well as to establish area ownership and pride
  • Create and implement One Point Lessons to drive improvements in all areas
  • Develop the Bakery Capital Plan and oversee improvements

Safety:

  • Act as a champion of Safety in the bakery, demonstrating and reinforcing its critical importance at every opportunity
  • Engage with the Safety Committee and facilitate the completion of suggested improvements.
  • Work with HR to coordinate and document required trainings
  • Participate in the investigation of accidents and near misses
  • Cooperate with the established Return-To-Work policies for Worker’s Compensation related injuries
  • With the Food Safety Manager, participate in weekly Sanitation inspections; participate in and periodically verify that required documentation is being kept
  • Monitor GMP and Food Safety rule compliance; address issues promptly and document
  • With the Food Safety Manager, ensure compliance with HACCP program, SQF regulations, and FSA rules.  Ensure appropriate preparation for, and participate in, planned and spontaneous audits

Quality:

  • Provide sales with the highest quality product
  • React proactively to internal quality complaints
  • Achieve quality complaint reduction through the use of PDCA team-based techniques and a commitment to standard development, implementation, and accountability
  • Implement an internal product scoring program in order to continuously work toward product quality improvement

Leadership:

Develop and direct strategies conducive to attaining employee engagement through:

  • Training and development of employees;
  • Motivation of all employees;
  • Promoting teamwork at all levels and expanding cooperation between departments;
  • Placement of employees according to their abilities;
  • Development of “talent pipeline” among bakery staff

Facilitate and assist employees in reaching their specific objectives:

  • Give timely performance reviews to direct reports according to company process; ensure that reviews are provided to every employee in the bakery
  • Establish a productive, positive morale among those who report to you; be a proactive manager who coaches, encourages, offers praise, and addresses problems promptly and professionally.  Document all interactions appropriately


Experience Requirements:

  • Bachelor’s Degree or equivalent experience
  • 5-7 years’ experience in a managerial role
  • Past experience in food manufacturing setting
  • Proven history of effective leadership
  • Literate in Microsoft Office Suite, ERP systems, and CMMS programs
  • Prior experience overseeing a maintenance department either directly or senior


Responsibilities:

Productivity/Cost Control:

  • Establish and communicate specific and clear objectives that are real, attainable, and conclusive to reaching the overall objectives of the company
  • Coordinate efforts with department managers to reach or exceed established standards of production, such as labor units per hour; efficiency; OEE; and percent damaged
  • Work closely with the distribution centers to ensure products are produced in time for the route loads to be built and ready for distribution.  Proactively communicate any discrepancies between what is planned and what is actually produced
  • Develop and update operations procedures intended to create uniformity in the operation of equipment that serve as guides for training among operators to reach the established standard of quality and quantity, such as reduced downtime or waste
  • Supervise and control the completion of established standards in reference to consumption, quality, yield, etc. of the necessary materials and packaging materials used in the manufacture of our finished product
  • Ensure that inventory control procedures and work with Purchasing to ensure the bakery has the required ingredients and packaging to produce
  • Manage the plant budget with a focus on the control of labor costs (i.e. unnecessary OT, temporary labor usage), yields and % damage to minimize material usage, operating material control, as well as planned maintenance spends with controls
  • Prioritize and implement control systems including appropriate elements of TPM, LEAN, root cause analysis, etc., to drive standardization and reduction in variables when solving challenges.  Develop appropriate training to ensure everyone understands and can work with these concepts
  • Implement an effective a sustainable 6S program to drive out safety and food safety losses as well as to establish area ownership and pride
  • Create and implement One Point Lessons to drive improvements in all areas
  • Develop the Bakery Capital Plan and oversee improvements

Safety:

  • Act as a champion of Safety in the bakery, demonstrating and reinforcing its critical importance at every opportunity
  • Engage with the Safety Committee and facilitate the completion of suggested improvements.
  • Work with HR to coordinate and document required trainings
  • Participate in the investigation of accidents and near misses
  • Cooperate with the established Return-To-Work policies for Worker’s Compensation related injuries
  • With the Food Safety Manager, participate in weekly Sanitation inspections; participate in and periodically verify that required documentation is being kept
  • Monitor GMP and Food Safety rule compliance; address issues promptly and document
  • With the Food Safety Manager, ensure compliance with HACCP program, SQF regulations, and FSA rules.  Ensure appropriate preparation for, and participate in, planned and spontaneous audits

Quality:

  • Provide sales with the highest quality product
  • React proactively to internal quality complaints
  • Achieve quality complaint reduction through the use of PDCA team-based techniques and a commitment to standard development, implementation, and accountability
  • Implement an internal product scoring program in order to continuously work toward product quality improvement

Leadership:

Develop and direct strategies conducive to attaining employee engagement through:

  • Training and development of employees;
  • Motivation of all employees;
  • Promoting teamwork at all levels and expanding cooperation between departments;
  • Placement of employees according to their abilities;
  • Development of “talent pipeline” among bakery staff

Facilitate and assist employees in reaching their specific objectives:

  • Give timely performance reviews to direct reports according to company process; ensure that reviews are provided to every employee in the bakery
  • Establish a productive, positive morale among those who report to you; be a proactive manager who coaches, encourages, offers praise, and addresses problems promptly and professionally.  Document all interactions appropriately


Date Posted: May 17, 2018

Valid until June 19, 2018

1519862400 | 1526566917| 201805 | 201805#CB

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