Position SummaryPosition SummaryThis position oversees all facets of day to day operation of one shift of kitchen production or plating/packaging production. Leads 30-60 team members to safety produce required production volume to quality and food safety standards. Must work cross functionally to drive plant performance.  Position responsibilities include, but not limited to Develop and follow up on overall production performance and quality standards. Participate in daily update meetings, analyze and report on downtime or other issuesOversee department planning and coordination of workload based on production schedule and adapt to changing circumstances as neededEvaluate and recommend improvements in methods, equipment, procedures, etc.Drive results – includes production volume and reliability, labor management, workflow, and materials loss reductionOversee compliance with GMP, Food Safety & Quality SOPs, and HACCP guidelines. Do quality checks and confer with Quality on food quality issuesUnderstand and model personal safety policies, reporting any safety hazards, and actively preventing/eliminating hazards that can cause injury or illnessCoordinate production activities with the Kitchen, Warehouse, and Quality AssuranceWork with Sanitation to ensure rooms are ready for productionWork closely with Maintenance to troubleshoot issues and communicate needsWork with HR regarding hiring, employee relations, and termination needsMonitor onboarding of new employees and performance-based training or cross-training activitiesInteract with Supply Chain Manager as needed on supply of products or materials used in productionCommunicate clear performance expectations and provide performance coachingMonitor/guide supervisory completion of time cards, performance reviews, and dealing with employee issuesLead/participate in continuous improvement effortsFoster a spirit of cooperation and respect within team and with other departmentsResponsible for implementation and oversight of all programs, SOPs, GMPs related to the food safety management system for their departmentRequired skills and experience College degree or equivalent experience and education in operational management or food science related area5-7 years’ experience managing groups of employees in a production environmentExcellent leadership skillsEffective people management in a multi-cultural, multi-generational workforceProduction planning skills, process flow understanding, and production management experiencePractical problem solving and decision making skillsSafety management knowledgeStrong, clear communication and coaching skillsExcellent organizational skills and detail orientedAbility to write and present reportsAbility to effectively present information and respond to question from groups of employeesAbility to interact effectively with regulators, vendors, and outside industry groupsIntermediate proficiency in Microsoft Office suite and previous experience using computerized payroll/labor trackingPreferred skills and experience HACCP knowledge or certification desiredPrevious work in food industry strongly desired Bilingual in Spanish is strongly preferredLEAN experience is a plusPhysical requirements Regularly required to use hands to feel, grab, or operate objects, tools, and controls while reaching with hands and armsFrequently required to stand, communicate, and listenOccasionally required to walk, stoop, kneel or crouchOccasionally lift and/or move up to 50 poundsVisual perception to perform job including peripheral vision, depth perception, and the ability to adjust focusAble to perform repetitive movementsAble to work in variable temperatures (cold/hot)