Production Manager- Milford

LEGAL SEA FOODS•Milford, MA

4d•$70,000 - $75,000•Onsite

About The Position

Responsible for the operations of the production center. Ensures all products are produced in the most cost-effective manner within quality control standards. Responsible for hiring, firing, coaching, and counseling of all subordinate associates. Manages adherence to all sanitation standards and procedures as dictated by local, state, and federal authorities and as monitored by the LSF Quality Assurance Department.

Requirements

Experience and compression of GMP requirements, HACCP, and USDA (where applicable), OSHA standards and requirements.
Computer skills – Microsoft application, warehouse management systems.
Must be able to understand and control inventory levels.
Exceptional verbal and written communication skills.
Experience in Lean Manufacturing, 5s, or other applications
5 years of experience in managing production and warehouse environment.
Bachelor’s Degree or equivalent related experience required.
Strong computer skills - Microsoft applications, warehouse management systems
Strong understanding of GMP requirements, HACCP and USDA (where applicable), OSHA standards and requirements
Excellent communication skills, verbal and written

Responsibilities

Develops and implements programs and procedures to maximize production, minimize waste, increase capacity and efficiencies, and maintain product quality and integrity.
Addresses Sanitation and GMP deviations on an immediate and ongoing basis and assists in the training and development of production personnel in these key areas.
Provides support and guidance to maintenance, sanitation, and quality control, warehouse, and management personnel.
Assists in the development of personnel and team leadership, conducts performance appraisals, and assists in developing goals and monitoring and reporting results.
Ensures adherence to procedures, including GMP requirements, food safety, and plant personnel safety.
Develops, monitors and reports on operating costs within functional areas.
Alerts management of cost and labor over run and takes necessary steps to resolve problems/issues.
Ensures products are produced according to specifications and quality standards are met.
Assures prompt shipping of products to the restaurants and customers.
Manages difficult or emotional restaurant situations; responds promptly to restaurant needs; solicits restaurant feedback to improve service and quality.
Responsible for constantly obtaining the “best business practices” of other food processing organizations, through various periodicals, networking practices and/or visits to similar food production operations.
Manages budget and controls expenses in an accurate and effective manner.
Trains, develops, and appraises staff effectively.
Takes corrective action as necessary on a timely basis and in accordance with company policy.
Partners with HR as appropriate.
Ensures managers and supervisors are adhering to company policies and administering practices in a fair and equitable manner.