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

• 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. (30%)
• 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%)
• 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. (25%)
• Coordinates communication with staff, maintenance, and other departments to ensure effective operations and to meet the production requirements of internal and external customers. (20%)
• Performs other related and assigned duties as necessary.

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

Bachelor’s degree in food science, accounting, or business administration from an accredited vocational, technical or junior college institution

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