Plant Manager - ICC

General Description:

The Plant Manager is responsible for completing assigned duties to ensure customer, team member, and supplier satisfaction. The Plant Manager manages all personnel and processes for the Ice Cream Center for plant operation, cost containment, regulatory compliance, company policies, and procedures.  The Plant Manager completes these functions in support of the manufacture of dairy-related products.

Job Responsibilities:

1. Responsible for achieving goals in the areas of production, safety, quality, performance, and cost.
2. Responsible for site compliance with GMPs, SOPs, corporate/plant policies, rules, and regulations.
3. Build and implement an annual site improvement plan.
4. Plan, organize, implement, and manage the sanitary production of ice cream products and bakery goods.
5. Organize and supervise cleaning and sanitation of the facility and grounds.
6. Ensure compliance with regulatory requirements (USPH, FDA, PMO, OSHA, EEOC, and NYSA & M).
7. Manage repairs and preventative maintenance as necessary.
8. Develop talent to advance employees' capabilities.
9. Provide coaching to improve job performance.
10. Review customer complaints and take preventative action.
11. Promote and provide excellent customer service.
12. Direct and coordinate safety activities, OSHA compliance, and disaster recovery planning.
13. Review and analyze profit and loss (P&L) statements for the Ice Cream Center.
14. Foster an "open door" policy for effective communication.
15. Identify and develop personnel for succession planning through skill-based assessments and performance appraisals.
16. Provide direction and communicate daily with direct reports.
17. Ensure compliance with all legal requirements concerning dairy processing and safety on assigned shifts.
18. Work safely and report safety concerns promptly to leadership and take corrective action as necessary to ensure a safe work environment.
19. Drive the focus on food safety, in particular allergen control, and ensure staff are fully engaged in, and understand, their role in food safety.  
20. Always maintain the site in audit ready condition supporting SQF certification and practices.

Essential Knowledge, and Skills:

1. Ability to apply basic to complex mathematical concepts such as adding, counting, subtracting, multiplying, dividing, and knowledge of weights and measures, to handle job tasks sufficiently.
2. Understand and respond appropriately to basic to complex employee, vendor, and customer inquiries.
3. Read, write, and communicate using English language sufficient to perform job functions (Other preferences will be given for special language skills when there is a business need).
4. Knowledge of the company's mission, purpose, goals, and your role in achieving each of them.
5. Ability to operate facility equipment as required in assigned area.
6. Satisfactorily complete all company training requirements.
7. Ability to interpret company documents and literature and UPC/code information.

Education/Experience:

1. Preferred BA/BS degree in Business Administration/Engineering or related field
2. Minimum of 10 years of experience in the dairy or food industry including plant and/or production processes with emphasis on handling ice cream mixes and operating freezers.

Performance Standards:

1. Responsible for reporting to work at scheduled times and communicating tardiness and absences with the assigned Supervisor/Manager before the occurrence.
2. Responsible for reporting to work in a condition to work.
3. Responsible for being well-groomed and dressed in a business-and position-appropriate attire at all times including ensuring compliance with GMP dress code standards.
4. Comply with performance criteria, and standards of conduct as contained in company policy, employment procedures, and responsibilities described in the company handbook.
5. Maintain a safe work environment and immediately report and take appropriate action to correct a safety concern.
6. Responsible for completing all assigned tasks and responsibilities as assigned.

Work Schedule:

1. Requires morning, afternoon, and overnight availability any day of the week based on assigned shifts.
2. Requests scheduled off for a specific day require advance notification and approval by the Supervisor/Manager.
3. Salaried: Generally scheduled for 40-45 hours; more hours may be required based on the needs of the business.

Environmental Concerns:

1. Normally protected from weather and temperature changes, possible exposure to hot cold wet, humid, or windy weather conditions does exist.
2. May be subject to exposure to ingredients used in manufacturing food products including allergens.
3. May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.

Physical Job Requirements:

1. Ability to move throughout all areas of the facility including but not limited to office, production, and warehouse environments. Including the outside perimeter of the building.
2. Able to wear all necessary personal protective equipment to perform job functions.
3. Stand and sit continuously and perform job functions for a full shift with a meal break.
4. Physically able to stand, bend, stoop, kneel, reach, twist, lift, push, pull, climb, balance, crouch, handle, and move items weighing up to 50 pounds without assistance and move objects exceeding 50 pounds with reasonable accommodations.
5. Visual acuity corrected to perform job functions.

Work Location:

• Syracuse, NY

The wage range for this role considers the wide range of factors that are considered in making compensation decisions including but not limited to skill sets; experience and training; licensure and certifications; and other business and organizational needs. At Byrne, it is not typical for an individual to be hired at or near the top of the range for their role, and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current range is $125,000.00 to $144,937.50.