2Nd Shift Operations Manager

Can you cut it with the industry leaders in meat portioning and cooking? We’re always looking for sharp minds and sure hands to join our family business. We are committed to maintaining a safe, diverse, and welcoming workplace for all.

Job Title:  Operations Manager      FLSA Status:  Exempt          Department:  Operations

SUMMARY:

The Operations Manager is responsible for the effective management, training, development, performance, retention, and engagement of the production operations staff during their assigned shift. This role focuses on leading teams to achieve operational objectives related to Safety, Quality, Costs, Revenue, and People. The Operations Manager will report directly to the Plant Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

· Leadership: Oversee Standard Meat operations during the assigned shift, including Sous Vide, Par Fry, Fully Cooked Proteins, and portioning operations (hand and mechanical).

· Operational Oversight: Provide essential support and scheduling guidance to ensure smooth shift operations.

· Strategic Implementation: Develop and execute strategies for Portioning, Sous Vide, and Fully Cooked operations to optimize performance.

· Facility Design Assistance: Collaborate on future design projects to enhance plant layout and operational efficiency.

· Team Development: Coach, train, and mentor the operations team, fostering a culture of continuous learning and improvement.

· Customer Communication: Manage and communicate customer expectations regarding product specifications, ensuring consistent quality that meets or exceeds expectations.

· Collaboration: Partner with the Plant Manager to direct plant operations, promote a cohesive team environment, and ensure a safe workplace.

· Production Management: Oversee production flow, establish weekly production schedules, and align operations with efficiency and customer service objectives.

· Accountability: Take responsibility for achieving operational targets and forecasts, including product yields, labor usage, cost control, and productivity, while providing daily reports on results.

· Safety Leadership: Uphold safety measures for employees and food products through active coaching, mentoring, and leading by example.

· Training and Compliance: Guide staff in production requirements, product quality, equipment operation, and safety protocols. Ensure compliance with all company policies, safety programs, and HACCP requirements.

· Performance Management: Address performance concerns proactively, providing recognition and discipline as appropriate.

· Lean Manufacturing Promotion: Actively promote lean manufacturing principles and continuous improvement initiatives within the team.

· Objective Alignment: Collaborate with the management team to develop and execute annual, quarterly, and monthly objectives that align with the company's strategic and tactical goals.

· Support and Supervision: Provide unwavering support, supervision, and training for all employees to meet the company’s production, financial, and strategic goals.

EDUCATION and/or EXPERIENCE:

• A bachelor's degree or an equivalent combination of education and experience.
• At least two years of leadership experience within a meat processing environment.
• Outstanding communication skills to lead, engage, and motivate individuals and teams.
• Computer proficiency, including a working knowledge of Microsoft Office applications.
• Knowledge and experience working with Food Industry equipment.
• Understanding of food manufacturing processes, procedures, and specifications.
• Basic mathematical skills and excellent oral and written communication skills.

OTHER QUALIFICATIONS:

• Bilingual candidates will be given preference.

PHYSICAL DEMANDS:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

• Stand: Over 2/3 of the time
• Walk: Under 1/3 of the time
• Sit: Under 1/3 of the time
• Use hands to finger, handle, or feel: Over 2/3 of the time
• Reach with hands and arms: Over 2/3 of the time
• Climb or balance: Under 1/3 of the time
• Stoop, kneel, crouch, or crawl: Under 1/3 of the time

Lifting/Exertion Requirements

This section describes the weight an employee may need to lift or exert force on, and how often this occurs:

• Up to 10 pounds: Over 2/3 of the time
• Up to 25 pounds: 1/3 to 2/3 of the time
• Up to 50 pounds: 1/3 to 2/3 of the time
• Up to 100 pounds: Under 1/3 of the time
• More than 100 pounds: Under 1/3 of the time

WORK ENVIRONMENT: 

Cold Temperature:  <40 F Cooler      <0 F Freezer

While performing the duties of the job, the employee is regularly exposed to wet and/or humid conditions, moving, mechanical parts, and extreme cold temperatures.  The noise level in the work environment is moderate.

We are people powered! If you want to build strong relationships, grow professionally and personally, and produce quality, you'll enjoy your career with us!