Production Lead - Nights

Campbell Soup Co•Downers Grove, IL

61d•$32•Onsite

About The Position

Since 1869 we've connected people through food they love. Our history was created by remarkable people, ideas, and innovations. It serves as inspiration and foundation for our future success. We're proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell's brand, as well as Michael Angelo's, Pace, Pacific Foods, Prego, Rao's Homemade, Swanson, and V8. In our Snacks division, we have brands like Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Pepperidge Farm, Snack Factory, and Snyder's of Hanover. We foster a culture of belonging where people come first, and diversity is embraced. And we live our values, always, while setting the highest standards for performance. Here, you will make a difference every day. You will be part of a dynamic, collaborative, and competitive team. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us. JOB SUMMARY/ JOB DUTIES: Manages all aspects of production for a value stream (one production line) in a 24/7 manufacturing operation that produces premium, fresh-baked products. Coordinates the production and technical activities in makeup and packaging. Directs the work activities of hourly employees; drives attainment of business objectives; and guides team members to deliver results in the areas of safety, people, quality, delivery and cost. Identifies continuous improvement opportunities and applies appropriate tools to improve results and enhance the plant's competitive position. Drives the employee development processes; develops the capabilities and competencies of employees through ongoing training, coaching, and mentoring; promotes employee engagement, empowerment and teamwork. Ensures full compliance with all applicable Safety, Quality and CTS, as well as Company policies and standards related to workplace conduct.

Requirements

A minimum of 3 years previous experience managing/supervising groups of employees in a manufacturing environment.
Cross-functional experience with an understanding of delivering successful business results in the areas of schedule attainment, safety, quality, and cost.
Knowledge of OSHA standards, HACCP guidelines, Good Manufacturing Practices (GMPs), etc.
Ongoing passion to identify continuous improvement opportunities and lead initiatives to deliver bottom-line results. Must be a change agent.
Should possess analytical and problem-solving skills, and ability to formulate action plans based on real data.
Experience with lean and continuous improvement tools and methodologies (A3 problem solving, RCFA, 5 Why, etc)
Excellent communication skills (both verbal and written). Must possess strong training/facilitation skills.
Computer proficiency in Windows-based software applications (i.e., Word, Excel, PowerPoint, etc.).
Ability to thrive in a fast-paced, team environment.
Stand for extended periods of time
Use hands, fingers and arms to reach, feel product and manipulate materials and equipment
Walk, stoop, climb, kneel, crouch, crawl, talk and hear
Ability to use senses to diagnose and troubleshoot problems
Regularly lift and/or move up to 50 pounds and push/pull heavy loads up to 1500 pound

Nice To Haves

Five or more years' experience working in a food manufacturing environment, and Associates degree or higher in a related field.

Responsibilities

Has shift accountability for a production line; must be able to work cross functionally and to provide guidance and direction for any issues that impact their production process.
Must possess the ability to overcome resistance to organizational change, influence all employees to embrace it, and lead the change initiative.
Responsible for the daily management of the value stream; must manage the daily operations function as well as budgeting, and enabler identification and execution.
Must be able to multitask running the production line with continuous improvement projects and programs.
Must develop and maintain rapport with employees at all levels of the plant to drive results. Must interface effectively with multiple departments/functions within the plant.
Must possess the ability to train a diverse group of hourly employees, adapting training programs and presentation style to fit the audience.