Production Manager (1st shift)

US-IA-Norway
Req No.
2017-1501
Category
Production
Type
Regular Full-Time

Overview

**When applying with Frontier Coop, it is not necessary to enter work history on application form if resume is uploaded.


 

 

SUMMARY

 

Responsible for meeting production requirements in an efficient manner, producing high-quality packaged herbs, spices, oils, and blends in a safe and sanitary work environment. Manages manufacturing processes through effective planning and utilization of equipment and personnel.

 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Resolves equipment problems and researches, evaluates and makes recommendations on purchasing or implementing new equipment, processes or layouts to improve production efficiencies.
  • Develops long term departmental goals and strategies in coordination with other department personnel through the company's strategic planning process.
  • Helps develop departmental budget for all production shifts for fiscal year.
  • Coordinates activities with purchasing, receiving/warehousing, production planning, and quality control departments to ensure timely flow of product throughout manufacturing departments.
  • Serves as liaison between production and other departments in anticipating and resolving various quality, supply, and process issues as they arise.
  • Collects and analyzes data to identify potential cost saving measures in such areas as labor, product loss, packaging loss, and consumables.
  • Serves as member of special project teams.
  • Reviews and verifies labor distribution reports for accuracy.
  • Ensures department compliance with company safety practices, sanitation practices, housekeeping, and good manufacturing procedures.
  • Develops and maintains a working climate conducive to high level of employee morale and motivation.
  • Strives to reduce waste, recycle products whenever possible, and re-use resources when practical.
  • Works safely at all times, follows safety rules and policies and participates in scheduled training.
  • Reports injuries and near misses promptly and in required detailed format; proposes corrective action.
  • Has a critical role in assuring food safety, quality and continuous improvement.
  • Other duties may be assigned.

 

SUPERVISORY RESPONSIBILITIES

 

Directly supervises Production Department employees.   Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

Takes responsibility for safety within department and actively assesses hazards in their department and finds solutions to those hazards.

 

Reinforces a safety culture: leads by example, reminds employees to work safely, praises good behavior and safe practices, encourages suggestions, communicates consequences for unsafe acts, holds employees accountable, disciplines employees when warranted.

 

QUALIFICATIONS

 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE

 

Bachelor's degree (B.A.) in engineering, management, industrial technology or related field, from four-year college or university; and 2 to 3 years related experience; or equivalent combination of education and experience.

 

LANGUAGE SKILLS

 

Ability to read, analyze, and interpret such items as general business periodicals, professional journals, technical procedures, or simple governmental regulations. Ability to write reports, business correspondence, or procedure manuals. Ability to effectively present information and respond to questions where a certain degree of tact and discretion is needed.

 

QUANTITATIVE SKILLS

 

Ability to work with mathematical concepts such as probability and statistical inference. Ability to comprehend basic production, financial or scientific principles. Ability to use a computer to create spreadsheets and charts, run reports, and analyze and apply that information to make practical, day-to-day business decisions.

 

OTHER SKILLS AND ABILITIES

  • Good communication, interpersonal and leadership skills.
  • Ability to prioritize multiple projects.
  • Good organizational skills, problem-solving skills and attention to detail.
  • Ability to work within team concept.
  • Proficiency with Microsoft Word and Excel programs; familiarity with other business software and MRP systems.

 

PHYSICAL DEMANDS

 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is frequently required to use hands and/or fingers to type, handle, or feel. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and view a computer monitor or video display. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move more than 100 pounds.

 

Specific vision abilities required by this job include close vision, color vision, and depth perception, necessary to judge product quality and to operate machinery safely and effectively.

 

WORK ENVIRONMENT

 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles or strong fumes, notably fumes from alcohol, herbs and spices, and essential oils. The employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate to loud.

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