Production Manager - Work Center Lead

Home Market Foods•Norwood, MA

6d•Onsite

About The Position

The Production Manager, also identified as the Work Center Lead, oversees production in the Norwood, Massachusetts facility on the third shift, from 9:00 p.m. to 5:30 a.m. The role is responsible for producing high-quality products at a rate that meets or exceeds current levels while maintaining quality standards, keeping reject rates and material waste low, and communicating and implementing company guidelines, procedures, and policies. The manager creates and maintains a safe and fair work environment for production team members. The role manages day-to-day work center operations, including workflow, production plans, work in process, job assignments, and delegation. It supports team performance through mentoring, training, clear performance expectations, recognition, and performance counseling. The manager also works with maintenance and engineering to improve equipment performance, maintains operational records and KPIs, and communicates production issues promptly. The Production Manager is accountable for compliance with manufacturing protocols, product specifications, quality guidelines, food safety standards, company policies, and applicable regulatory, SQF, and customer requirements. This includes monitoring GMP, HACCP, CCP, and CQP compliance and preparing preliminary written reports within 12 hours of incidents for EHS follow-up. The role promotes collaboration, respectful conduct, employee engagement, and continuous improvement.

Requirements

High school diploma with equivalent experience.
Five years of Operations or processing experience as a Lead, with verifiable leadership experience.
Proficiency using computer systems and software, including Microsoft Office, to generate reports, analyze data, and communicate effectively.
Experience in inventory management, maintaining accurate stock records, and coordinating with suppliers when necessary.
Knowledge of food safety regulations and ability to ensure work center activities comply with industry standards and guidelines, including HACCP, USDA, GFSI, and SQF.
Working knowledge of USDA and/or FDA regulations.
Proficiency in Microsoft Office products, including Excel, Word, PowerPoint, and Outlook.
English language proficiency.
Availability to work weekends and overtime as necessary.
Ability to lift up to 40 pounds.
Ability to work in a fast-paced environment with a broad range of tasks and to learn new tasks, remember processes, maintain focus, work independently, and complete tasks subject to speed or productivity quotas.
Ability to withstand working in a cold environment and stand for extended periods.

Nice To Haves

Bachelor’s degree in food science, microbiology, or another science-related field.
Bilingual in Spanish or Portuguese.

Responsibilities

Manage day-to-day operations, including workflow, adherence to production plans, work in process, job assignments, rotations, and delegation of duties.
Ensure effective use of labor, tools, supplies, and equipment to maximize efficiency and capacity.
Mentor and motivate team members, providing training and development to support performance and personal growth.
Minimize downtime and scrap and improve product yield; ensure products meet the highest possible quality standards.
Ensure the team follows manufacturing protocols, product specifications, quality guidelines, and food safety standards.
Ensure operational records and key performance indicators are complete and accurate.
Identify issues affecting team cohesion, bring them to the team leader’s attention, and work with the team to resolve them and improve collaboration.
Support positive employee engagement by valuing differences, fostering collaboration, listening to team members, and supporting relevant company policies and procedures.
Treat team members respectfully and model professional behavior.
Communicate performance standards, recognize and reward accomplishments, and counsel or discipline performance problems.
Work cross-functionally with maintenance and engineering to optimize equipment performance.
Write work orders for equipment and plant repairs.
Communicate equipment performance, product quality, food safety, and personnel safety issues in a timely manner.
Promote and initiate actions to ensure the team understands and complies with company policies and regulatory, SQF, and customer requirements, including USDA, OSHA, and DEP requirements.
Monitor team-member compliance with GMP, food safety standards, HACCP, CCPs, and CQPs.
Investigate incidents and complete a preliminary written report within 12 hours for submission to EHS for follow-up and final reporting.
Foster a culture of excellence and continuous improvement.
Perform other duties as assigned.