Overview:

JOB SUMMARY: Supervises the day-to-day sanitation activities for food processing operations to meet GSF objectives, achieve a high level of customer satisfaction, and comply with established regulations for food and process safety and sanitation.

Responsibilities:

ESSENTIAL FUNCTIONS:

Supervises day-to-day implementation of sanitation protocols and safety measures to achieve division and GSF productivity and quality objectives and to ensure compliance with GSF and regulatory agency regulations (SSOP, GMP, OSHA, etc.). (30%)
Oversees pre-operation process and start-up to ensure timeliness, bacteria-free equipment re-assembly. (20%)
Maintains daily inventory control of all finished products and raw materials to provide accurate and timely data on daily productivity. (15%)
Supervises the daily activities of assigned staff, providing instructions and performance feedback to ensure that productivity and quality objectives are met or exceeded, and monitoring schedules to ensure adequate staffing levels are maintained. (15%)
Identifies and resolves process and equipment problems, using available resources to maintain sanitation, productivity and quality levels. (5%)
Implements approaches to improve quality and productivity by developing new ideas, improving processes, and planning for upcoming equipment or process changes. (5%)
Routinely informs, trains, and communicates with employees to promote smooth operations, enhance their understanding of GSF policies and objectives, and to ensure compliance with established production policies and procedures. (5%)
Performs additional tasks to support operations, such as ordering supplies and relieving operations supervisors. (5%)
Performs other related and assigned duties as necessary.

LEADERSHIP/MANAGEMENT RESPONSIBILITY

Supervises up to 10 mostly hourly employees

PERFORMANCE CATEGORIES

Productivity/quality standards: cleanliness
Productivity/quality standards: energy, water, and chemical conservation
Productivity/quality standards: continuous product/process improvement
Staffing, training, scheduling, and utilization
Records management
Inventory
Start-up efficiencies
Budget
Cost containment
Compliance with regulatory agencies
Teamwork within the department and across departments
Customer satisfaction
Vendor relations
Safety standards and procedures: employees
Safety standards and procedures: equipment
Qualifications:

MINIMUM QUALIFICATIONS: Education and experience equivalent to:

Education/Certification:

AA degree in food science or business administration from an accredited vocational, technical or junior college institution

Experience:

6 to 10 years of relevant work experience in a food-manufacturing environment with lead or supervisory experience

Knowledge, Skills and Abilities

Knowledge of (B/basic; J/journey; E/expert):

Food processing and formulation concepts and techniques (E)
Quality assurance concepts and techniques (E)
Accounting concepts and techniques (J)
Sanitation concepts and techniques (J)
Chemical properties of sanitizers (J)
OSHA, SSOP, MSDS, HACCP, FSIS, USDA policies and regulations (J)
Supervisory concepts and procedures (J)
Food processing equipment (B)
Budgetary concepts and procedures (B)
Food safety concepts and techniques (B)
PC word processing/spreadsheet software (B)

Skill and ability to:

Supervise and motivate employees in a team-based environment
Identify problems or irregularities for early resolution
Communicate and coordinate effectively with employees verbally and in writing
Communicate and coordinate effectively with internal and external customers
Work effectively in a general business environment, with a focus on high levels of quality and customer service
Act in accordance with GSF’s Values and Creed

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