Processing Team Leader NV

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
• Responsible for guiding the plant’s SQF certification program.
• Monitor the quality and efficiency of the mixing operation
• Working knowledge of operation of different types of process equipment with varying degrees of automation.
• Document Processing and Process Mixer performance
• Maintain a good level of communication with Quality Control, Research & Development, Packaging and Sanitation departments
• Preparation of raw materials for processing
• Must possess excellent mathematical, verbal and written communication skills as well as reasoning ability
• Work with manufacturing departments to ensure efficient schedules while abiding by processing rules
• Assist R&D on new product development and refine existing products as necessary.
• Ensure SQF standards and quality product standards as set forth by the QC Department.
• Direct and supervise 30+ employees
• Carry out supervisory responsibilities including, interviewing, hiring, training employees as well as addressing employee issues
• Comprehend and follow process control instructions/formula recipes and procedures, including completing paperwork
• Responsible for quality of products, ensuring that the correct amounts of good quality raw materials are used
• Follow and enforce GMP (Good Manufacturing Practices)
• Coordinate with Production personnel to successfully transfer to the packaging lines
• Assist in cleaning, maintaining and inventory of raw material storage areas
• Ensures compliance with corporate standards and systems to monitor food safety, food safety culture, quality and facility cleanliness
• Commitment to safety begins with management. Managers and frontline supervisors are accountable for creating and maintaining a culture of Safety and assuring a safe work environment
• Other duties as assigned

FOOD SAFETY RESPONSIBILITIES
• Lead by example to ensure our highest quality manufacturing practices are being met
• Ensure team members follow all Ken’s Food Safety and GMP policies
• Ensure all work is completed in a safe and sanitary manner
• Ensure team members produce product free of contamination
• Ensure team members Report any suspicious activities anywhere in or around the plant
• Ensure team members Inspect work area for any possible product contamination issues on a continuous basis

SUPERVISORY RESPONSIBILITIES
Directly supervises 15-25 employees in the Food Service and Retail Kitchens. 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.