PURPOSE

: The Plant Manager coordinates all manufacturing and related service departments, including production scheduling, quality assurance, maintenance, warehouse, human resources, accounting, engineering and ISO. The goal is to achieve efficient and economical manufacturing which conforms to the established objectives and goals of the company.

DUTIES AND RESPONSIBILITIES:

Direct and manage the work of the Management Team and all plant personnel for effective plant operations.

Direct, manage, and coordinate production, distribution, warehousing, and sales orders in accordance with policies, principles, and procedures established by Divisional and Corporate Management.

Analyze mechanical, technical, and other production process-related problems. Determine and implement results-oriented solutions.

Responsible for maximizing production consistent with orders. Output is extremely important; therefore, a primary function is to maximize machine run time, operating as efficiently as possible, and consistent with quality control objectives.

Responsible for housekeeping and proper utilization of space in the plant and warehouse areas.

Develops plans for efficient use of materials, machines, and employees.

Meet operational needs and requirements within budget.

Maintain close surveillance over operations through reports, staff meetings, observations, and personal contact to assure coordination and integration of work flow, timely production, budget conformance, schedules, and utilization of personnel, skill, equipment and facilities.

Coordinate and direct major projects and installations of equipment, major repairs and overhauls, plant layout changes to the best economic advantage and schedule.

Act as a liaison between management and supervisory levels by keeping personnel informed on management communications and policies.

Supervise and coordinate the various programs essential to manufacturing procedures, such as training, safety, housekeeping, work simplifications, cost reduction, wage and salary administration, and security.

Interact with corporate Leadership and Sales as well as Customers.

Provide weekly, monthly, quarterly, and yearly reporting to show performance.

Be a Role Model - No exceptions from SQF, GMP, quality, safety absolutes and plant rules

If you feel a task that you have been asked to complete is unsafe, stop and request additional information

Visible participation in pre-shift meetings reiterating safety - importance to the entire organization; reiterate need for employees to participate in their own safety program

Each meeting begins with a safety contact to consciously build into our daily routine that safety is key to our success

Follow and comply with all GMP, SQF, Quality and general safety rules

Supply safe food sector packaging

Establish and maintain a food safety culture within the site;

Daily Floor Time completing workplace behavioral observations

Daily review housekeeping with focus on your areas

Daily conduct conversations with team members on safety

Conduct discipline when safety absolutes or plant rules are broken -document

Reinforce procedures and if none exist; complete them

Respond to employee concerns with the respect that it deserves

Support EHS Framework scoring and improvement plans

Do not communicate mixed messages. Reiterate that nothing is as important as safety.

Will lead and support a food safety culture within the site that ensures at a minimum:

• The establishment, documentation, and communication to all relevant staff of food safety objectives and performance measures;

Adequate resources are available to meet food safety objectives;

Food safety practices and all applicable requirements of the SQF System are adopted and maintained;

Staff are informed and held accountable for their food safety and regulatory responsibilities;

Staff are positively encouraged and required to notify management of actual or potential food safety issues; and

Staff are empowered to act to resolve food safety issues within their scope of work.

Site management will ensure departments and operations are appropriately staffed and organizationally aligned to meet food safety objectives.

Senior site management will designate a primary and substitute SQF practitioner for each site with responsibility and authority to:

Oversee the development, implementation, review, and maintenance of the SQF System;

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