JOB SUMMARY:  Supervises the day-to-day activities of liquid products operations to meet GSF objectives and achieve a high level of customer satisfaction

ESSENTIAL FUNCTIONS:

• Supervises the daily activities of assigned staff, providing instructions and performance feedback to ensure that productivity and quality objectives are met or exceeded.
• Identifies and resolves process and equipment problems, using available resources to maintain productivity and quality. 
• Implements approaches to improve quality and productivity by developing new ideas, improving processes, and planning for upcoming equipment or process changes.
• Routinely informs 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.
• Drive Daily Management Systems to deliver improved results every shift, every day
• Own the Incident Elimination, Clean Inspect Lube (CIL) management, and Defect Handling DMS's
• Ensure any safety / quality / food safety behavior & condition issues are resolved quickly
• Own the scorecard, gap analysis, & action planning processes for the line
• Drive effective operational reviews (shift hand-off, shiftly ops review, daily ops review)
• Eliminate barriers for the line teams to achieve results and enroll support groups when necessary
• Responsible for administration of people management systems (staffing, training, etc)
• Communication - ensure the teams are receiving the right information
• Drive Continuous Improvement of systems and results
• Successful delivery of initiatives
• Develop individual capability in Operator Driven Reliability (ODR) standard work processes
• Using problem solving skills and root cause analysis to resolve and/or mitigate operational issues
• Performs other related and assigned duties as necessary.

MINIMUM QUALIFICATIONS:  Education and experience equivalent to:

Education/Certification:

• Degree in Food Science, Engineer, or Business Administration from an accredited vocational, technical or junior college institution preferred

Experience:

2 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 safety concepts and techniques (J)
• Budgetary concepts and procedures (B)
• Engineering concepts and procedures (B)
• PC word processing/spreadsheet software (B)
• Quality concepts and procedures (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

Physical Requirements:

• Ability to wear personal protective equipment and/or clothing
• Stand/walk 8 or more hours per day
• Constantly twist/turn and talk/hear
• Frequently squat, bend, reach, handle/finger, grip/grasp and use fine motor tasks
• Occasionally lift up to 25 lbs from floor to shoulder level and carry 30 feet
• Specific vision abilities required by this job include close vision, distance vision, and color vision

Environmental/Atmospheric Conditions:

• Constantly work in damp, wet, humid and slippery environments
• Constantly work near moving machinery
• Constantly work in cold (35-40 degrees)
• Constantly work in high noise levels requiring hearing protection

Machines/Tools/Equipment/Software:

• Bump cap, hair net, safety glasses, hearing protection, and smock.
• Rubber and cotton gloves.
• Knowledge of equipment on the production line you are responsible for
• Advanced level of computer skills

LEADERSHIP/MANAGEMENT RESPONSIBILITY

• Leads up to 50 mostly hourly employees
• Tour Leadership (Coaching team on standards execution)
• Coach the teams on keeping the line at base condition
• Department level system ownership (could also own a site level system)
• Be a coach for the teams on the use of GPS (IWS) tools to solve problems (Why Why, Basic Problem Solving, etc.)
• Escalate issues that need further attention properly
• Demonstrate the GSF Creed and Values

PERFORMANCE CATEGORIES

• Productivity/quality standards:  accuracy, timeliness, thoroughness
• Productivity/quality standards: production and process efficiency and quality
• Productivity/quality standards:  continuous product/process improvement
• Attendance and punctuality
• Budget
• Cost containment
• Teamwork within the department and across departments
• Project/assignment standards
• Customer satisfaction
• Vendor relations
• Safety standards and procedures:  employees