3RD SHIFT MAINTENANCE GENERAL FOREMAN

Principle Responsibilities

• KPI Management: Oversee department targets and controls. Monitor shift operations and productivity. Maximize efficiency and ensure Daily Production plan targets are available for the Operations team.
• Food Safety: Ensure compliance with Technical and Quality standards as identified on Product Specifications. Isolate and address non-conformance issues and monitor measures to maintain and improve standards.
• Process Control: Liaise with New Product Development department. Ensure appropriate resources are available for product trials and first production runs. Coordinate with shift managers and team leads to achieve operational requirements.
• Inventories Management: Maintain MRP system for raw materials, packaging, and finished goods. Ensure proper reporting and documentation of material usage. Implement FIFO, Lot control, storage, and transportation protocols.
• MW Management: Monitor material use, analyze yield, waste, and loss control programs. Ensure proper material management tools and methods are used daily. Control material usage and review trends.

Qualifications

• High School degree or equivalent, or equivalent combination of education and experience. Bachelor’s Degree in applicable field preferred.
• 5 years proven experience in the Beef or Pork industry preferred.
• Highly developed communication skills, both written and verbal in English. Excellent conflict resolution skills.
• Strong computer knowledge. Good organizational skills. Ability to work 50+ hours. Good attendance and safety records. Self-motivated and high sense of urgency.
• Previous refrigeration/boiler and related experience preferred.
• Understanding of continuous improvement production techniques and ability to deliver improved performance.
• Demonstrable record of being a team player.