Maintenance Manager

Amy's Kitchen • Medford, OR

1d • Onsite

About The Position

At Amy’s Kitchen, we're more than just a food company—we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is clear: to make it simple and enjoyable for everyone to eat well. We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy’s, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time. Perks are as delicious as our meals! Comprehensive health plans with Medical, Dental, and Vision coverage, plus Flexible Spending Accounts. Mental health support with Modern Health to nourish your and your family’s mental well-being. 401(k) Retirement Plan with employer match and Financial Wellness support at no cost to plan for the future. Referral Rewards and Scholarship Program to celebrate and invest in our teams. Tuition Reimbursement Program to fuel your educational pursuits. Paid parental leave for new parents. Paid Time Off for vacations and sick days, with 9 paid US Holidays annually to savor those special moments. Amy's product discount reimbursement to keep your pantry stocked, plus remote gym discounts to keep you moving and grooving! Join us and indulge in a career where the benefits are as fulfilling as our food! The Maintenance Manager is responsible for the overall administration of the Maintenance Department. It is the Manager’s responsibility to ensure that the Department is following Company rules and guidelines. In addition, the Maintenance Manager must direct the Maintenance personnel in order to maintain and repair a variety of manufacturing/processing/packaging equipment. Establishes and maintains schedules and controls to provide continuous, preventive, routine and emergency repairs to all manufacturing equipment and building structures. This requires that activities be self-initiated and self-directed, as well as responsive to needs as defined. Advises and provides technical data required to implement maintenance programs for existing and new equipment; must also have good electrical, pneumatic and mechanical troubleshooting skills. Must be detail oriented, have excellent personal skills, and possess effective written and verbal communication skills. Empowers Maintenance personnel to perform repairs and maintenance activities for material handling and food processing equipment and to all building structures and grounds. Develops and maintains preventative maintenance program including scheduling of service or repair work for each piece of equipment. Regularly measures effectiveness of program by a continuous reduction in plant mechanical downtime year after year. Develops and maintains spare parts inventory including supplies. Responsible for establishing stock status, minimum and maximum and maximum inventory levels (reorder point). Regularly measures effectiveness of program by a continuous reduction in plant downtime (waiting for expedited parts) year after year. Develops and maintains an effective work order process, optimizing work order system capabilities and available resources. Regularly measures effectiveness of program by a continuous reduction of work order cycle time and by a continuous improvement in customer satisfaction. Manages the coordination of the maintenance, repair and troubleshooting of manufacturing equipment and of all refrigeration equipment Provides necessary training and coaching to Maintenance personnel. Responsible for maintaining agreed-upon staff levels. Takes responsibility of interviewing and hiring process for new hires. Follows guidelines in Manager’s Handbook regarding progressive disciplinary process. Trains and empowers team to coach and discipline team members according to Manager’s Handbook policies. Provides activity and project status report to the Plant Engineering Manager due at the end of each month. This will be done through a project summary memo. Develops and maintains Maintenance department budget. Conducts studies of existing equipment problems; analyzes alternative solutions, and provides conclusions and recommendations to the Plant Engineering Manager. For minor projects using outside services (contractors), the Manager must develop project specifications; conduct pre-bid information meetings with contractors, gather contractor bids, analyze and award bids, and schedule and supervise equipment installations. Ensures department staffing is optimized throughout the week, balancing both department labor costs with the needs of the customer. On all projects over $5,000.00, obtains three competitive bids; explains any exceptions to this process to the Plant Engineering Manager. Consistently follows company contractor policy with regards to food safety and personnel safety. Coordinates all project activities between Department/contractor and the plant departments involved. Ensures that all Company rules are enforced, as well as, local, state and federal laws, (i.e. OSHA). Conducts daily (or as needed) information and planning meetings on major projects/events requiring the coordination of activities with other departments, Amy’s personnel, or contractors. Provides technical support to all plant departments on an as-needed basis. Takes responsibility for department safety record. Critically monitors Maintenance personnel's adherence to safety rules—including following lockout/tag out procedures during repair, adjustments and servicing of equipment—and seeks ways to continuously improve safety awareness and accountability. Follows progressive disciplinary process to correct unsafe acts. Ensures department staff complies with the rules and regulations set forth in Amy's Kitchen Inc. employee handbook, safety manual, the GMP booklet, and HACCP program. In this individual’s absence, Maintenance Supervisors can cover their duties and responsibilities. Performs other tasks as assigned. It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

Requirements

• BS Degree in Engineering from four-year college or university; or equivalent combination of education and experience
• A minimum of 10 years of experience as a Maintenance Supervisor / Manager in a similar manufacturing environment is required
• Proficiency with PLC’s, Servo system troubleshooting/programming recommended
• Proficiency in interpreting electrical, pneumatic, hydraulic, and mechanical drawings is recommended
• Must be PC literate, with a working knowledge of Microsoft Word, Excel and Outlook, on a Windows 2000 or later-version operating system
• Able to read and comprehend instructions, correspondence, and memos
• Ability to write effective e-mails, memos, reports, and other department, plant, and company correspondences
• Able to effectively present information in one-on-one and group situations to other employees of the organization
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
• Ability to deal with problems involving several concrete variables in standardized situations

Nice To Haves

• Refrigeration license for Freon / Ammonia systems a plus

Responsibilities

• overall administration of the Maintenance Department
• direct the Maintenance personnel in order to maintain and repair a variety of manufacturing/processing/packaging equipment
• establish and maintain schedules and controls to provide continuous, preventive, routine and emergency repairs to all manufacturing equipment and building structures
• advise and provide technical data required to implement maintenance programs for existing and new equipment
• empower Maintenance personnel to perform repairs and maintenance activities for material handling and food processing equipment and to all building structures and grounds
• develop and maintain preventative maintenance program including scheduling of service or repair work for each piece of equipment
• develop and maintain spare parts inventory including supplies
• develop and maintain an effective work order process, optimizing work order system capabilities and available resources
• manage the coordination of the maintenance, repair and troubleshooting of manufacturing equipment and of all refrigeration equipment
• provide necessary training and coaching to Maintenance personnel
• maintain agreed-upon staff levels
• interviewing and hiring process for new hires
• follow guidelines in Manager’s Handbook regarding progressive disciplinary process
• train and empower team to coach and discipline team members according to Manager’s Handbook policies
• provide activity and project status report to the Plant Engineering Manager due at the end of each month
• develop and maintain Maintenance department budget
• conduct studies of existing equipment problems; analyzes alternative solutions, and provides conclusions and recommendations to the Plant Engineering Manager
• develop project specifications; conduct pre-bid information meetings with contractors, gather contractor bids, analyze and award bids, and schedule and supervise equipment installations
• ensure department staffing is optimized throughout the week, balancing both department labor costs with the needs of the customer
• obtain three competitive bids; explains any exceptions to this process to the Plant Engineering Manager
• consistently follow company contractor policy with regards to food safety and personnel safety
• coordinate all project activities between Department/contractor and the plant departments involved
• ensure that all Company rules are enforced, as well as, local, state and federal laws, (i.e. OSHA)
• conduct daily (or as needed) information and planning meetings on major projects/events requiring the coordination of activities with other departments, Amy’s personnel, or contractors
• provide technical support to all plant departments on an as-needed basis
• take responsibility for department safety record
• critically monitor Maintenance personnel's adherence to safety rules—including following lockout/tag out procedures during repair, adjustments and servicing of equipment—and seeks ways to continuously improve safety awareness and accountability
• ensure department staff complies with the rules and regulations set forth in Amy's Kitchen Inc. employee handbook, safety manual, the GMP booklet, and HACCP program
• uphold the mission of the Amy’s Food Safety and Quality Policy

Benefits

• Comprehensive health plans with Medical, Dental, and Vision coverage, plus Flexible Spending Accounts
• Mental health support with Modern Health to nourish your and your family’s mental well-being
• 401(k) Retirement Plan with employer match and Financial Wellness support at no cost to plan for the future
• Referral Rewards and Scholarship Program to celebrate and invest in our teams
• Tuition Reimbursement Program to fuel your educational pursuits
• Paid parental leave for new parents
• Paid Time Off for vacations and sick days, with 9 paid US Holidays annually to savor those special moments
• Amy's product discount reimbursement to keep your pantry stocked, plus remote gym discounts to keep you moving and grooving!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 1,001-5,000 employees