CULINARY AND NUTRITION CENTER OPERATION DIRECTOR - K12 FOOD SERVICE - SPRINGFIELD, MA

Job Summary

The Operations Director serves as the Site Leader for the (Location) food manufacturing facility, overseeing all aspects of plant operations. This leadership role is responsible for building operational talent, driving continuous improvement, and implementing lean manufacturing practices to enhance efficiency, quality, and safety.

The Operations Director reports to the SVP of Operations, and is accountable for delivering sustainable improvements in safety, productivity, quality, on-time deliveries, and inventory management while fostering a high-performance culture.

Key Responsibilities

• Develop the team to maintain and enhance a competitive edge and service to the customer.
• Leads safety awareness and implement new and innovative techniques to assure a safe working environment.
• Ensure highly disciplined compliance with all regulatory and company defined food safety and sanitation standards, systems, procedures, and practices.
• Oversee management of critical food safety programs such as SQF, sanitation, chemical control program, maintenance program, etc. for the corporation
• Establishes and maintains high visibility to employees and create a safe environment for participation. Promotes hands-on, high involvement approaches to problem solving.
• Drives a continuous improvement philosophy utilizing the Toyota Production Systems Lean Manufacturing (TPS).
• Establishes a leadership climate that fosters collaboration across the enterprise. Assist the enterprise in lean application.
• Mets and exceeds year over year financial targets through active continuous improvement projects and driving material and non-material cost out of the business.
• Directs and manages the establishment and maintenance of material replenishment methods, quality standards and performance metrics in support of the organizational goals and objectives.
• Leads and mentors’ managers and supervisors in the development of a Winning Culture. Develop and improve the skills, knowledge and abilities of the managers and supervisors to ensure strong succession planning.
• Supports the development of a range of products that will increase our market share or expand our market potential (3D)

Preferred Qualifications

• BA or BS in Operations Management, Business, Engineering or related field.
• 5 - 10 years in a Food Manufacturing Leadership Role or equivalent
• Demonstrated understanding of Lean Manufacturing concepts
• Proven history of increased responsibility and knowledge