Assembly Manager - Berkeley Culinary Center

Whitsons Culinary Group•Berkeley, IL

7h•Onsite

About The Position

The Assembly Manager drives day-to-day execution of a high-volume food production operation, ensuring assembly lines run efficiently, safely, and to the highest quality standards. This role owns throughput, labor performance, and process consistency, balancing speed with precision to meet customer demand and operational targets. Working at the intersection of production, R&D, and leadership, the Assembly Manager translates plans into action by coordinating teams, optimizing workflows, and resolving issues in real time. Success in this role comes from building strong, accountable teams, maintaining strict compliance standards, and continuously improving processes to elevate overall plant performance.

Requirements

Change Management – Effectively lead and champion change in multi-disciplined organization. Develop communications to support.
Organizational Effectiveness – Identify organizational change necessary to achieve business objectives. Systems thinking – ability to connect processes, events, and structures
Strategy Development – Conceive and select strategies and ideas for facility with effective communication
Vision – paints the picture of the future, develops excitement around the vision, enrolls people in what’s possible.
People Leader – Sets clear objectives and measures, uses coaching to enhance performance
Act Boldly – Is entrepreneurial, takes bold action that creates innovation, pursues greater possibilities
Authentic – Be real, open and informal. Listen generously. Talk straight
Committed - Create your future. Be the vision. Have the courage to stand for a better company, better future, better you.
Trusted – Do the right thing, Build genuine relationships with customers, colleagues and stakeholders
Associate degree required
Six Sigma Preferred
5S Training Preferred
HACCP certification
ServSafe certification
Food Safety
Proficient with all computer applications necessary to complete the job
Knowledge of warehouse management systems; inventory control
Minimum 5 years production management in food service industry experience required
Fluent English speaking and writing skills required
Communication - Effectively write, present and transfer ideas and information for the advancement of individual and company performance
Customer Focus - Act in the best interest of the customer, both internal and external.
Innovation - Create new ideas, processes or products which when implemented lead to positive effective change.
Organization Leadership - Apply strategic thinking, prioritization and decision-making to drive results.

Nice To Haves

Bachelor’s degree preferred
Six Sigma Preferred
5S Training Preferred

Responsibilities

Develop and implement schedules, monitor processes, and adjust to optimize efficiency and productivity.
Working knowledge of packing equipment, tray sealers, pumps/fillers and depositors parameters and settings
Organize and plan the meal decanting process to be timed with meal assembly
Set goals and targeted objectives to work on and achieve each week
Encourage growth and development in All team members. The degree that management develops its Team Members is a statement of their own good management skills
Manage and monitor all labor in assembly rooms for efficiency and effectiveness.
Monitor the packing staff for accuracy in packing the correct number of products
Ensure that all work orders are tracked and completed on time, are accurate and that all are closed at the end of business day
Lead the development and the achievement of the Plant Objectives with intense prioritization and focus on food safety, quality, occupational safety, and cost
Direct the operations production schedules and overall plans as measured by Whitsons KPIs to meet/exceed Customer Service Levels and Inventory Targets
Build accountability and engagement with all plant associates by establishing clear expectations, a high degree of cohesion and by harnessing a team approach
Become an expert in Sage X3 MRP software currently utilized
Uphold SQF standards of the facility
Maintain a weekly payroll and staffing schedule for all to see. Ensure that all staff members are informed on cleaning responsibilities, job duties and operational hours. All staff is to swipe in on the time clock after they are dressed and in proper uniform
Work with research and development team when implementing commercialization runs so that all plating configurations are achievable and understood
Conduct in service training for team members on a regular basis.