Lead, 2nd Shift
Miniat

The Lead manages a group of several workcenters run by Operators. The Lead's primary responsibility is to ensure that these workcenters operate effectively and in tight coordination with each other. The Lead is responsible for everything that happens within this workcenter including all production, transactions, etc. The Lead will communicate the schedule and any messages from the Supervisors to the Operators. Leads will also work in close conjunction together to ensure smooth and efficient process flow throughout the plant. The Lead's main goal is to remove obstacles for the current shift and next shift.

Food safety

• Ensures all production is completed in accordance with company GMPs, HACCP, and USDA regulations, safety is a priority and quality is held above all else

Human safety

• Create a safe working environment for all laborers and proactively manage GMPs
• Routinely engage in LMRAs and workspace audits

Quality

• Ensure all USDA and company policies including data collection, various quality tests (metal detector, etc) are followed and properly documented
• Ensure all products are produced in tight adherence to company specifications. Involve QA and R&D in any deviations or questions
• Proactively adjust if any deviations occur, react quickly to eliminate Hard Hold
• Ensure all product information is correct on packaging (stamps, time code changes, labels, etc); check first package off every line
• Monitor NWC and weight information to ensure accuracy

Reporting

• Responsible for all Whistle and Adage transactions throughout the shift
• Ensure Production and QA paperwork are properly completed

Throughput

• Ensure all equipment is run properly and in accordance with any stated parameters or recipes
• Prepare the workcenter to run according to the posted schedule communicated by the Supervisor (oils, ingredients, supplies, people, equipment set-up, etc); handoff department to next shift and next day
• Organize laborers to achieve the production targets set forth by management and prioritize labor needs
• Feed the workcenter with all necessary materials required to run (raw material, ingredients, supplies, information, etc); prepare for next shift
• Produce the most product with the fewest resources available

Training

• Ensure that all employees are properly trained to work in the department and are taught how to do their job in a safe (food and human) manner in accordance with the SPECs
  • This includes temps and transfers from other departments

Workcenter and Equipment

• Maintain the workspace in an organized and orderly manner
• Treating equipment with respect and reporting any equipment damage
• Working closely with maintenance to root cause problems and creating practices to avoid damaging equipment
• Handoff all equipment in an organized manner to second shift
• Practice 5S and Lean Manufacturing as it's rolled out to each department

Requirements

• Able to speak, read and write English; bilingual Spanish
• One to three years food or production industry experience preferred
• Knowledge of GMP, HACCP and USDA regulations preferred
• High school graduate or equivalent Math and Communication skills
• Strong problem solving skills
• Word, Excel, Outlook, Whistle, Adage computer skills
• Able to work P.M. shift; overtime and weekends as needed

Physical Requirements:

• Able to lift in excess of 50 pounds occasionally
• Able to tolerate cold conditions

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