Golden State Foods

Operations Manager

Location US-CA-City of Industry
Job ID
2021-10178
Category
Manager-Manufacturing

Overview

JOB SUMMARY:  Plans and manages liquid products production operations to meet GSF objectives for quality, efficiency and customer satisfaction

Responsibilities

ESSENTIAL FUNCTIONS:

 

  1. Plans and coordinates liquid product operations for a specific product (e.g., ketchup, sauce, etc.) to ensure that department and GSF objectives for productivity and quality are met or exceeded. (50%)

 

  1. Manages assigned staff, including recruiting and selecting employees, assigning work, providing training and development, evaluating performance, and building a motivated, effective team to ensure that organizational goals for diversity, career development, productivity, performance management and employee involvement are met. (25%)

 

  1. Coordinates communication with staff, maintenance, and other departments to ensure effective operations and to meet the production requirements of internal and external customers. (15%)

 

  1. Monitors and evaluates statistical data, operation procedures, and other information to maximize operational efficiencies and to ensure compliance with customer, GSF, and regulatory agency policies and regulations. (10%)

 

  1. Adheres to food safety, quality and legal compliance. In the event of a crisis (i.e. product recall, fire, etc.) delegate responsibilities as outlined in the Crisis Communications and Management Guide.

 

  1. Adheres to safety, health and environmental standards of the facility.

 

  1. Performs other related and assigned duties as necessary.

Qualifications

MINIMUM QUALIFICATIONS:  Education and experience equivalent to:

 

Education/Certification:

Bachelor’s degree in food science, accounting, or business administration from an accredited college or university

 

Experience:

7 to 10 years of relevant work experience in a manufacturing environment with increasing supervisory experience

 

Knowledge, Skills and Abilities

 

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

  • Food safety concepts and techniques (J)
  • Management concepts and techniques (J)
  • Project management concepts and techniques (J)
  • Budgetary concepts and procedures (B)
  • Maintenance/mechanical concepts and procedures (B)
  • PC word processing/spreadsheet software (B)

 

Skill and ability to:

  • Manage 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

 

 

LEADERSHIP/MANAGEMENT RESPONSIBILITY

 

Manages, through subordinate supervisors, up to 100 mostly hourly employees

 

 

PERFORMANCE CATEGORIES

 

  • Productivity/quality standards:  accuracy, timeliness, thoroughness
  • Productivity/quality standards:  production and process efficiency and quality
  • Productivity/quality standards:  cases per hour
  • Standard costs of production
  • Budget
  • Cost containment
  • Employee development
  • Teamwork within the department and across departments
  • Customer satisfaction
  • Vendor relations
  • Safety standards and procedures:  employees
  • Safety standards and procedures:  facility and equipment

 

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