• Train workers in production, sanitation and food safety procedures.
• Observe and evaluate workers and work procedures in order to ensure quality standards and service
• Assign duties, responsibilities and work stations to employees in accordance with work requirements.
• Reviews daily production goals with Plant Manager; minimize waste; increase productivity through continuous improvement.
• Daily Ordering of Ingredients through approved suppliers. Control FIFO.
• Maintain and review HACCP related documents including DO/RR and pre-shipment reviews.
• Ensure employees are following procedures.

Administration and Management -- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Making Decisions and Solving Problems -- Analyzing information and evaluating results to choose the best solution and solve problems.

Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.

Evaluating Information to Determine Compliance with Standards -- Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Resolving Conflicts and Negotiating with Others -- Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

Training Requirements:

• General safety, sanitation and hygiene procedures
• Product/production processes.

Physical Demands:

• Light physical effort equal to frequent lifting or moving of lightweight materials.
• Regularly required to sit or stand, bend and/or reach.
• Manual dexterity- the ability to quickly move hands/arms, manipulate and/or assemble objects
• The ability to exert maximum muscle force to lift, push, pull and/or carry objects. 

Personal Protective Equipment: 

• The use of gloves, hair net and frock is required.

Work Environment:

Working conditions are of temperatures <40°F in a food manufacturing environment. Work involves frequent lifting of materials and product up to 30 pounds. Loose fitting clothes and jewelry are not permitted.

Will be required to perform other duties as requested, directed or assigned.