Manufacturing Supervisor

• OVERVIEW
• The Manufacturing Supervisor supervises the production and packaging team and follows GMP’s and all the requirements described in the company’s HACCP plan for SQF compliance, sanitation, traceability concerns, and quality standards. They are responsible for coordinating production and packaging on their shift as well as collaborating with other shift managers to ensure maximum daily performance. Monitors and records production/packaging in real time, while also driving productivity and coordination on the factory floor.

ESSENTIAL DUTIES & RESPONSIBILITIES

Follow all the safety and cGMP’s guidelines as indicated by Company’s Food Safety and Quality Programs.

Drive Overall Equipment Effectiveness (OEE), ensuring we are operating at full capabilities.

Trains and mentors’ direct reports.

Report on any Food Quality/Food Safety Issue or concern to management and Quality.

Input daily production into our factory performance monitoring system.

Sets up lines, disassembly procedures, and changeovers as required.

Carry out quality checks required in the area and ensure GMP’s are followed.

Complete pre-operational inspections to ensure that machines are properly set up for the shift.

Performs end of shift inspections and reports progress to the second shift supervisor.

Performs basic mechanical adjustments in the equipment in the area as needed.

Communicates to plant manager any deviation observed during the process (wrong packaging, labels, incorrect printing, lack of labels, differences in the quality of chocolate)

Make sure that traceability reports are completed in a timely and accurate manner and sent to the required recipients.

Actively participates in Audits, new product development trials by owning the activities under packaging area responsibility.

Provides his/her direct reports with the required resources to perform a quality job.

Partners with leads to monitor breaks and lunches to ensure they are efficient.

Reports waste at the end of the shift.

Assist in or makes recommendations related to hiring, terminating, advancement or promotion of employees.

QUALIFICATION REQUIREMENTS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The
• requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable
• accommodations may be made to enable individuals with disabilities to perform the essential functions.

• •Medium work: lifting no more than 50 pounds at a time with frequent lifting or carrying of objects weighing
• up to 25 pounds.

• •The job requires standing or walking, off and on, for a total of approximately 6 hours in an 8-hour
• workday.

Capable of extending hand(s) and arm(s) in any direction

Capable of working with Fingers (pick up bars)

Ability to apply pressure to an object with fingers and palm.

• •The worker must be able to perceive sounds at normal speaking levels, possesses the ability to
• receive detailed information through oral communication.

• •Must have the visual ability to perform visual inspections involving small defects and to distinguish
• colors.

Capable of expressing or exchanging ideas through spoken word

Capable of bending the body downwards and forward by bending at the waist

Capable of bending the body downwards and forward by bending leg and spine

Must be able to move about on foot to accomplish tasks.

• •The worker is subjected to hazards: moving mechanical parts such as conveyors, lifts, proximity to
• moving vehicles (Forklifts)

Occasional exposure to extreme temperatures (access to cooler and heat) and noise.

EDUCATION AND/OR EXPERIENCE

High School graduate or GED (General Education Development)

5 years of experience in Food Production as a Supervisor or manager level