Operations Manager

Essential Functions

• Take corrective measures to address any gaps within area of responsibility.
• Serve as supervisor and provide directions for team members engaged in production, sanitation, cooking and chilling.
• Analyze operation on a continual basis to improve costs, quality and service.
• Evaluate staffing needs on a weekly basis.
• Build an effective relationship with internal and external customers.
• Work closely with the USDA Inspector to ensure that all USDA Regulations are adhered to and deficiencies are corrected in a timely manner.
• Review USDA NR reports and learn to respond to the corrective actions necessary in a timely manner.
• Participate in the research, justification, and implementation in long-range planning of the facility.
• Cascade goals to supervision team for alignment and successful execution.
• Assist in the training and development of all employees in area of responsibility, specifically Supervisors and Lead Persons.
• Ensure cross training of employees on premium jobs is being accomplished.
• Ensure Standard Operation Procedures (SOP), Good Manufacturing Practices (GMP), Quality Assurance Programs and Hazard Analysis Critical Control Process (HACCP) are being followed.
• Ensure all sanitary, quality and consistency requirements are met in area of responsibility.
• Direct and enforce the Safety Program in area of responsibility.
• Participate in the development, implementation and maintenance of Total Quality Management (TQM) process.
• Participate/support in the management of department functions that include the following: Production Scheduling, Purchasing, Shipping and Receiving, Area Sanitation, Heat Processing, Product Chilling and other duties as assigned by the Assistant Plant Manager.
• Avoid participation in the development, implementation and maintenance of Total Quality Management (TQM) process.

Education And Experience

• Bachelor’s degree or work experience/knowledge equivalent to such degree is required.
• Three (3) to five(5) years related industry experience, preferably in food plant sanitation, smokehouse operations and meat-processing production.
• Exposure to and/or experience in Quality Assurance, Total Quality Management (TQM), Hazard Analysis Control Critical Process (HACCP) and Safety are a plus.
• English/Spanish bilingual would be a plus.