Production Manager - 2nd Shift

Sandridge Crafted Foods•Medina, OH

7d•Onsite

About The Position

Sandridge Foods is a family-owned company providing services and fresh food solutions for the foodservice and retail industries. We are seeking a passionate and skilled Production Manager for our 2nd shift to join our team of food innovators and technicians. In this role, you will produce fresh, delicious food that reaches tables across the country, taking pride in knowing your hard work makes a difference. This is a full-time, exempt position on the 2nd shift in Medina, OH.

Requirements

Associate's degree or Culinary degree required.
7+ years of experience in manufacturing or food production environments.
Proven experience leading multiple teams or departments, including developing other managers/leaders.
Experience managing an operating budget, labor cost forecasting, and cost control.
Experience supporting or leading third-party food safety/quality audits (e.g., SQF, BRC) preferred.
Strong financial acumen and a data-driven, continuous improvement mindset.
Availability and willingness to work second shift hours.

Nice To Haves

Bachelor's degree in Business, Operations, Food Science, Industrial Engineering, or related field preferred.
Experience with Lean Manufacturing principles preferred.
Six Sigma or other formal continuous improvement certification a plus.

Responsibilities

Lead and coordinate production operations across multiple areas to hit safety, quality, service, and cost targets.
Provide oversight and direction to operations leaders, aligning daily production plans, staffing, and scheduling.
Serve as the lead plant contact on second shift, ensuring seamless handoff and continuity with first shift leadership.
Own the departmental operating budget and labor cost controls, partnering with Finance on forecasting and cost reduction.
Track KPIs across all assigned areas — safety, quality, attainment, waste, yield, labor efficiency, and downtime.
Partner with Maintenance and Engineering on capital projects and equipment reliability that support long-term capacity.
Ensure compliance with safety, food safety, quality, and regulatory requirements, including readiness for third-party audits (SQF, BRC, GMP).
Get to the root cause of significant safety and quality events and lead corrective/preventive action.
Own headcount and workforce planning, including staffing levels, overtime, and labor allocation across shifts.
Develop leadership bench strength by mentoring and coaching Business Managers and supervisors.
Communicate plant performance, risks, and strategic priorities to the Director of Operations and plant leadership team.