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Operations Supervisor 3rd shift

3 months ago

Carson City, United States Nature's Bakery Full time

About The Role



This position is held responsible for the supervision of assigned personnel, the quality and safety of food products produced, the safety of personnel, the ongoing housekeeping of assigned areas and adherence to the production schedule while minimizing scrap (food waste) and optimizing line efficiencies under the guidance from Operations Manager during a shift of Production. This role will partner with Production, Quality, Safety, Maintenance, Warehouse, Sanitation, Human Resources, Finance and IT teams. For off-shifts, the Shift Supervisor functions as the senior leader across groups and often supports coordination/prioritization of activities for maintenance & sanitation as well. Actively engages in root cause analysis and continuous improvement exercises providing solutions to issues and how to optimize results. Maximizes the use of personnel through ongoing training, coaching and regular daily feedback.



ESSENTIAL DUTIES AND RESPONSIBILITIES:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Maintains the entire work area in a neat, safe, and orderly fashion at all times using Lean Manufacturing techniques. Complies with all Company and Plant policies and procedures including conformance to the facilities’ GMP program (Good Manufacturing Practices).
  • Ensures all OSHA guidelines are always followed and reports any unsafe conditions to superior immediately. Validates the use of the Plants’ lock-out/tag-out procedures, job rotation program, etc. as needed.
  • Verifies quality standards (water activity, bar color, code dating, cartoning quality, weight control, etc.) are being met in the area assigned by ensuring employees complete requisite quality tests and record results on forms provided. Visual inspections are made on an ongoing basis with corrective action as needed.
  • Accountable for raw material scrap reduction (elimination of food waste), ongoing superior weight control and elimination of hold product. Effectively controls direct labor costs by ensuring high line efficiencies and first pass yields that meets or exceeds Plants’ goals. Schedules employees to standard levels or below while minimizing the use of overtime.
  • Manages the cleanliness, schedules the maintenance and repair of all equipment through assigned machine operators. Verifies that all equipment is free of tape or other temporary repairs and submits work orders as needed to maintain equipment in like-new condition.
  • Team performs required set-up and changeovers using pre-flight checklists, testing of all equipment prior to scheduled start time and the use of SMED tools. Change parts are to be maintained in designated area completely sanitized and protected.
  • Between flavors, validates that all prior runs’ materials are cleared from the area to prevent mixing of doughs, jams, film, cartons and master cartons.
  • Attains 100% of daily schedules as written to ensure total customer satisfaction for on-time departure.
  • Develops, maintains and posts visual key performance indicators (KPI’s) to provide ongoing feedback regarding productivity, quality, safety and sanitation and housekeeping. Conducts daily “tailgate meetings” for Team Members covering prior days’ performance and current days’ requirements.
  • Ensures all paperwork required is completed, maintained and entered into Production Efficiency and/or ERP systems as required. This includes but is not limited to recording of lot numbers of materials consumed, assigned quality checks, production quantities, etc. Reconciles with QA records for verification of quantities to ensure ability to trace all materials at 100%. Maintains and ensures time sheets is accurate for assigned employees daily.
  • Supports various Corporate initiatives to include Lean Manufacturing, SPC, and others.
  • Manages direct reports providing timely feedback on goals and objectives. Maintains and develops a motivated well-trained staff through development and execution of Skill- assessments and Training Matrix. Addresses both positive and negative performance and behaviors as needed.
  • Provides well thought-out ideas to ongoing issues regarding food safety, quality, cost reduction, turnover, etc. and takes own actions for continuous improvement.