Operations Director

Job Summary

To ensure continuous and efficient operation of the production facility to meet customer requirements in accordance with Safety, Sanitation, Quality, Quantity and Cost.  (SSQQC)  To manage, coach and develop direct reports to achieve day to day KPIs  Kettle Cuisine takes the utmost pride in their products and expects each employee to do the same with their work.

Role and Responsibilities

• Works under general supervision. Makes decisions within clearly prescribed areas referring matters that fall outside that area to others.
• Recommends actions and alternatives to supervisor and others.
• Position has little to no contact with customers.
• Position is directly responsible for generating revenue within product line or territory.
• Ineffective actions could have a major impact on the organization’s public image or on the organization in terms of development, external relations, delays or attainment of organizational goals. Errors are often irreversible resulting in financial or public image losses extending over long periods.
• Oversees the work of others within area of responsibility and participates in hiring, firing, and performance management, but does not have sole supervisory responsibility.

Key Responsibilities:

• Adhere to safe working practices at all times
• Strive to deliver a “Right first time” culture in terms of Quality
• Coach mentor and motivate Supervisors, team leaders & floor team to meet /exceed daily targets and goals
• Accurate and timely completion of required documentation to enable clear traceability
• Follow the company GMP’s
• Ensure clean and tidy area at all times 
• Completion of KPI’s and generation of performance data
• Manage ERP system transactions.
• Manage inventory under area of control
• Manage employees work schedules, breaks and tardiness
• Communicate and update all relevant parties of any issues or changes
• Conduct required team meetings 
• Monitor and action all waste
• Take active lead with new employees and temporary labor
• Work directly with QA and technical personnel on addressing and resolving deficiencies.
• Develop continuous improvement plans to improve Safety, Hygiene/Sanitation, Quality, Quantity and Cost
• Any other tasks deemed reasonable and reasonably requested by management

Qualifications and Experience

• Bachelor’s Degree, preferably in Engineering
• OSHA and HACCP trained
• Requires at least ten years of experience; to include 5 years manufacturing management experience preferably in the food industry with FMCG experience
• On-the-job training of 1 to 2 months.
• Must be proficient with MS Office programs, specifically Excel and Outlook.

• Technical Experience:

  Required attributes

• Experience and practical application of TPM
• Self-starter able to conceptualize and drive initiatives forward
• Positive attitude and motivated by contributing to the overall success of the team
• Able to develop strong relationships with internal and external stakeholders
• Experience and practical application of LEAN principles (5S, Top Loss)
• Creative problem-solving skills
• Leadership – coaching and developing
• Obsessive attention to detail, well organized and able to juggle many projects at once
• Comfortable moving at a fast pace and in ambiguous environments
• Passionate about food
• Willing to address difficult situations head on with patience and respect
• Basic arithmetic
• Bi-lingual preferred
  
  As A Leader Within the Kettle Cuisine Team You Are Expected To:
   
• Model and support Kettle’s Core Values and safety culture
• Create a culture of accountability & performance
• Drive a focus on quality and continuous improvement
• Plan work, track results and resolve variances

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  LEVEL OF RESPONSIBILITY

• Works with little supervision, but work is reviewed. Exercises discretion within areas of responsibility.
• Recommends actions and alternatives to supervisor and others.
• Position has little to no contact with customers.
• Position makes indirect contribution to efforts that generate moderate levels of revenue.
• Decisions or actions may have a moderate impact on other departments and/or external relationships of the organization. Errors are usually detected after the fact and may result in moderate interruption and delays in work output.
   
• WORKING CONDITIONS AND PHYSICAL EFFORT

• The work environment characteristics described here are representative of those a Corporate Trainer encounters while performing the essential functions of this job.

  Physical Demands/Efforts

• Work requires occasional physical exertion, including some lifting of objects weighing up to 25 pounds.

• Mental & Visual Demands

• Work performed by this position requires moderate concentration to effectively execute moderately complex tasks.
• Work occasionally requires some degree of visual effort for periods of time.
  
  Work Environment and Hazards
• Employee works in a manufacturing setting with some exposure to heat, cold, dust, or other factors of minor inconvenience.
• The position has some exposure to hazards that might cause minor injury.
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• Less than 5% travel is required for this position. Travel would be to other sites via airplane
• Corporate Trainer must have availability and flexibility to work different shifts and days, sometimes for weeks at a time, to provide support and training to all of our employees.  May need to work weekends or overtime as required.
  
  AMERICANS WITH DISABILITIES ACT

• Kettle Cuisine complies with all aspects of the Americans with Disabilities Act (ADA) and state disability laws.  This means we will not discriminate against qualified individuals with a disability in any phase of the employment relationship including application for employment, hiring, promotions and/or advancement opportunities, termination, compensation, training and any other conditions or privileges of employment.

   

  CORE VALUES

  Kettle Cuisine takes the utmost pride in its people, products and reputation. Each employee is expected to understand and live our Core Values every day.

• Honor Food – We create and produce the best tasting, safest, all-natural recipes that strive for perfection in every batch, from bench to kettle
• Honor Each Other – We seek to develop trusting, respectful and mutually rewarding relationships with all our team members and business partners
• Honor Development – We recognize and nurture each other’s talents, strengths and interests in order to further strengthen and grow our team 
• Honor Innovation – We continually strive for creative and sustainable ways to achieve excellence