Production Supervisor (2nd shift)

LEE KUM KEE•Newnan, GA

17d

About The Position

The Production Supervisor will oversee the soy sauce fermentation process and its operations. This role is responsible for supervising daily production activities, ensuring compliance with food safety standards, managing team performance, and coordinating between departments to ensure timely and high-quality output.

Requirements

Associate's degree (A.A. or A.S.) from two-year college or technical school in Engineering or related discipline is required, or equivalent combination of education and experience; Bachelor’s degree (B.S. or B.A.) is highly preferred.
A minimum of 3 years of related work experience in a supervisory role in a food manufacturing industry is required.
Experienced in lean/six-sigma and able to partner with the leadership team to drive change and implement continuous improvement initiatives.
Must be self-motivated & result oriented; eager to take challenges and accomplish goals on time.
Good interpersonal and supervisory skills to build effective teams to drive results.
Good verbal and written communication skills including but not limited writing routine/ad hoc reports and correspondence, read & interpret documents such as safety rules, operation & maintenance instructions and procedure manuals.
Ability to apply time management skills and common sense to carry out instructions furnished in written, oral, or diagram form.
Be able to speak or present materials in public or group meetings in front of different level of audience.
Must be able to resolve with problems involving several concrete variables in standardized situations by utilizing analytical, logical, critical thinking and root cause analysis skills.
Ability to read and comprehend equipment manuals and electrical diagrams for set-up control loops.
Computer literate and familiar with MS Office Suite (Word, Excel, Outlook, PowerPoint).

Nice To Haves

Bilingual in English/Chinese is highly preferred.

Responsibilities

Assist the Operations Manager in supervising the operation of the Production Function.
Coordinate with Engineering, Warehouse, QC & Logistics Department during daily operation.
Supervise the fermentation team and processes, including koji production, moromi fermentation, pressing, thermal treatment, filtering, and processing.
Monitor fermentation parameters (temperature, humidity, pH, salinity) and ensure consistency and quality.
Oversee the preparation, sanitation, and maintenance of fermentation tanks and equipment.
Collaborate with quality control and R&D teams to evaluate fermentation performance and improve yield/quality.
Lead the multi-team to properly fulfill the production schedule and sanitation requirements in each shift.
Monitor and arrange daily operations to fulfill production schedule and sanitation requirements (GMP/SSOP/HACCP).
Ensure shift operations align with company quality/safety standards and all related procedures/instructions / preset parameters are followed, such as GMP, HACCP, and OSHA safety regulations.
Provide GMP & training to the operators, ensure proper employees’ time & attendance process/records, review the daily production reports, and generate and interpret production reports.
Drive change and implement continuous improvement initiatives to meet KPI’s and specific goals.
Apply Lean/Six Sigma principals and participate/support continuous improvement initiatives to ensure operation excellence.
May operate HMI and other digital devices for processing control and report systems.
May act as the backup of the department manager when he/she is absent.
Lead continuous improvement projects.
Utilize production line efficiency tracking technology to drive improvement.