The Jel Sert Company has a 3rd Shift Bilingual (Spanish) Production Supervisor.

HOURS

As a 3rd shift Production Supervisor, the hours will be 10:30pm - 7:00am, Monday - Friday, however the scheduled start and end times may differ based upon the department's work load. Additionally, at times you may be required to work overtime and Saturday's. If so, you will be provided as much advance notice as possible.

SUMMARY

Supervises employees to maximize safety, quality, and productivity.

Key responsibilities include daily production scheduling, lot control, inventory accuracy, reporting, sanitation, housekeeping, and adherence to standard operating procedures. Assures correct preparation of products and finished goods. Shared responsibility for new methods e.g. 5 S, standardize work and methods improvements.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

This job description is only a summary of typical functions. Duties, tasks, and responsibilities may differ from the job description.

• Develop and operate within SOPs and train employees accordingly.

• Lot control, assist with inventory counts, and daily production reports.

• Safety Training (line inspections, department safety audits, safety meetings).

• Quality (high quality production, quality audits, clean environment) HACCP, Verification of CCP*s

• Cost/Production efficiency.

• Assisting the supervisors with training employees to boost efficiencies from line to line.

• Plan and implement procedures and methods to provide an effective and efficient programs.

• Effectively communicate changes in policies, procedures, regulations, business initiatives and technologies for all employees.

• Coordinate training schedule as defined in the department training matrix.

• Conduct training sessions covering specified areas including on-the-job training, annual refresher training, etc.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE

• Minimum of 2 years of supervisory or lead experience in the food or beverage manufacturing industry required.

• Familiar with standard concepts, practices, and procedures, such as GMPs, Safety, and SQF, within a food manufacturing environment is preferred.

• Strong verbal & written communication skills with the ability to communicate effectively in English and Spanish.

• Lead by example, professionally, morally and ethically.

• Highly organized, methodical, disciplined, and detail-oriented.

• Previous leadership/training experience highly desirable.

• College degree is preferred.

KNOWLEDGE, SKILLS, AND ABILITIES

• Takes the initiative to do the right thing by relying on experience and judgment to plan and accomplish goals.

• Basic computer skills (i.e. Microsoft office programs and internet) required.

• Ability to strategically plan to meet production and training schedules.

• Utilize leadership and team-building skills for employee growth and retention while demonstrating our standards and encourage individuals to achieve the desired goals.

• Works under general supervision within a team environment as well as individually.

• Open to Continuous Education or learning & development opportunities.

PHYSICAL DEMANDS

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Climbing: Ascending or descending ladders, stairs, and the like, using feet and legs and/or hands and arms.

• Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.

• Stooping: Bending body downward and forward by bending spine at the waist.

• Kneeling: Bending legs at knee to come to a rest on knee or knees.

• Crouching: Bending the body downward and forward by bending leg and spine.

• Crawling: Moving about on hands and knees or hands and feet.

• Reaching: Extending hand(s) and arm(s) in any direction.

• Standing: Remaining upright on the feet, particularly for sustained periods of time.

• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.

• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position.

• Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.

• Grasping: Applying pressure to an object with the fingers and palm.

• Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.

• Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly, or quickly.

• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive detailed information through oral communication, and making fine discriminations in sound.
• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.

• Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

• Required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection).

• Required to have visual acuity to operate heavy equipment.

• Required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of facilities or structures and be able to discern differences between red/green/amber.

WORK ENVIRONMENT

Manufacturing environment with some allergen products

• Subject to both environmental conditions: Activities occur inside and outside.

• Subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

• Subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, exposure to high heat.

ACCOUNTABILITIES CHECKLIST

Planning/ Coordinating/Supervising/ Controlling

• Prioritizes and schedules own work and work of direct reports.

• Develops long-range objectives and plans to meet them i.e. safety, sanitation, etc.

• Checks the quality and timeliness of own work and work of direct reports.

• Communicates company programs, policies and procedures.

• Orients new staff members to departmental policies and procedures.

• Reviews salaries and recommends changes in pay levels. Recommends promotions, transfers, demotions, and terminations.

• Maintains discipline and recommends corrective actions.

• Plans and evaluates performance results of employees.

• Ensures all ingredients, WIP, supplies, and tools and equipment are used, cleaned, and stored per SOP.

FOOD SAFETY and QUALITY RESPONSIBILITIES

Follow applicable procedures and work instructions.

Verification and monitoring audits of CCP*s

Back-up Redundancy * Department Supervisors

IMPACT ON JEL SERT SUCCESS

This job directly impacts departmental and company productivity and product quality.