What are the responsibilities and job description for the SUPERVISOR PRODUCTION position at Buitoni?
Position Title: Production Team Leader
Job Code: _____NS0256
Title: Supervisor, Production
FLSA Status: E_ BAND: PROF_
Plant: Danville, VA
Reports to: Production Manager
Date Approved: ____ By: ___________
Position Summary:
Plan, direct and manage Department operations to ensure that products manufactured meet or exceed quality standards, budget objectives, and are delivered to Distribution as scheduled. Manage Department employees for support of Personnel and Food Safety and direct the development of Team Members.
Primary Responsibilities:
% of Time
Supervise, plan, schedule, direct and control operational areas of accountability for on-time attainment of production such that key objectives are met.
55%
Report and monitor operational results and initiate and develop action plans to improve performance.
20%
Supervise employees to ensure personnel and food safety, including compliance with OSHA, GMP’s, QMS, and HACCP.
10%
Provide coaching and development of direct reports in key results areas of Cost, Quality, Safety, and Team Development.
10%
Other duties as assigned.
5%
Title: Production Team Leader
Supervision Received:
Direction received from Operations Manager for goals development and performance measurement.
Direction received from Inventory Control on scheduling requirements.
Review and requests received from Quality Assurance for Food Safety Compliance.
Review and requests received from Human Resources Manager for compliance and policy matters.
Supervision Given:
Supervisory and control responsibility up to 50 Hourly Production and/or EPSU Employees.
Financial/Strategic Impact:
Annual Direct Labor Budget up to $2 Million: Annual Production Overheads up to $1.5 Million and Annual Raw and Packaging Materials Budget up to $ 20 Million.
Responsibility to develop and justify above budgets
Annual Volume up to 4 Million Cases
Requirements and Minimum Education Level:
Business Management, Organizational Development, Engineering, or Food Science degree preferred or work experience equivalent to that, which would be obtained, in one of these programs of study.
Experience:
Three to five years of progressive management experience in Food Manufacturing, preferably with experience in a variety of disciplines such as Sanitation, Finance, Engineering, Quality Assurance and/or Human Resources.
Skills:
Demonstrated written and verbal communication including computer proficiency. Experience with personnel development methods, problem solving and analytical methods, OSHA, ergonomics, SPC or NIST 133, HACCP, GMP’s and USDA/FDA regulations preferred. Work schedule flexibility required.
Approvals:
Immediate Manager: __________________________________ Date: _____________
Next Level Management: __________________________________ Date: _____________
Human Resources: __________________________________ Date: _____________
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POSITION DESCRIPTIONS ARE NOT INTENDED TO BE EXHAUSTIVE LISTS OF ALL RESPONSIBILITIES, SKILLS, OR EFFORTS. THEY ARE INTENDED TO BE ACCURATE SUMMARIES OF WHAT THE POSITION INVOLVES AND WHAT IS REQUIRED TO PERFORM IT.
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