Line Leader- 3rd Shift

CARL BUDDIG GROUP•Sheboygan, WI

34d•Onsite

About The Position

Position Summary: The primary purpose for this role is leading one or multiple production lines and/ or work groups to ensure a safe, quality meat product is produced. This position sets up, adjusts, and troubleshoots food production and packaging machinery, and monitors product quality to established standards. Essential Duties and Responsibilities: This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities, as management may deem necessary from time to time. Lead and coordinate the production operations of a line consisting of 4 or more people. Coordinate the training of line personnel to maintain a work force that is above standard in skill requirements, work levels, and daily schedules. Completes machine set up, tooling changes, adjustments, and troubleshooting related to the operation of one or more packaging machines. Maintsains line efficiencies and standards to meet quality, customer requirements. Reviews daily production compared to standards and implementing procedures for continuous improvement. Maintians appropriate quality and production documentation. Performs general light maintenance and trouble shooting of machines and related equipment (equipment used for product break down, label machines, vacuum pumps, case sealing equipment, computer printers, etc.). Takes responsibility of work area to produce a safe and quality food product. Reports all food safety and quality related problems to manager or to the QA department to initiate immediate action.

Requirements

Required education generally equivalent to a High School Diploma; with an Associate's Degree preferred.
Requires 3-5 years of manufacturing, high speed packaging, or food manufacturing experience.
Requires a minimum of 2 years' successful leadership experience with a proven track record of positive interaction, and follow through with different levels of the company.
Requires a basic understanding of GMP's, HACCP and SQF guidelines.
Requires mathematical skills that require the ability to add, subtract, multiply and divide.
Requires good oral and written communication skills in order to interact with and provide work direction to employees.
Must be certified in forklift operation. Ability to use other industrial equipment as needed. Must be trained as an Authorized employee under LOTO.
Proven competency in the following areas; action orientation, listening, informing, and motivating others.
Requires a strong knowledge of AX software, net weight program, and craft sheets.
Must be able to stand/ walk for 8-9 hours per day.
Must be able to lift, push, pull up to 50 pounds on a regular basis, up to 100 pounds occasionally.
Must be able to bend, twist, stoop and squat, reach above shoulders as needed for day to day responsibilities and other miscellaneous duties.
Must have good hand and eye coordination.
Must be able to work in temperatures of 40 degrees or less.

Nice To Haves

Prefer candidates with a proven track record in acceptable levels of attendance, safety and quality of work.

Responsibilities

Lead and coordinate the production operations of a line consisting of 4 or more people.
Coordinate the training of line personnel to maintain a work force that is above standard in skill requirements, work levels, and daily schedules.
Completes machine set up, tooling changes, adjustments, and troubleshooting related to the operation of one or more packaging machines.
Maintains line efficiencies and standards to meet quality, customer requirements.
Reviews daily production compared to standards and implementing procedures for continuous improvement.
Maintains appropriate quality and production documentation.
Performs general light maintenance and trouble shooting of machines and related equipment (equipment used for product break down, label machines, vacuum pumps, case sealing equipment, computer printers, etc.).
Takes responsibility of work area to produce a safe and quality food product. Reports all food safety and quality related problems to manager or to the QA department to initiate immediate action.

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