Proficient in the efficient operation of all pieces of production equipment and/or lines in a department according to Good Manufacturing Practices (GMP’s), food/employee safety requirements and guidelines to meet daily labor and waste goals as planned and driven by management.
Utilize Digital Production System (Redzone) to track downtime, perform quality compliance documents and communicate with support functions. Lead department huddles, ensure communication/resolution of actions, escalate as necessary.
Train new employees on standards, safe operation of production equipment, and functionality of Redzone.
Completes change overs for their assigned equipment and/or production line.
Uses Root Cause Problem Solving to identify factors that cause defects or quality deviations in the manufacturing process. Train peers on Root Cause Methods.
Leads Loss Analysis initiatives in their area, recommends solutions, and ensures that solutions to reduce loss are implemented.
Performs accurate and timely cycle counting in their area and communicates any discrepancies to Leadership.
Leads Multi Cause Analysis (MCA) in their area, communicates findings of MCA to Leadership and ensures all actions are addressed and closed out. Trains peers on MCA process.
Responsible for learning and maintaining customer standards for product specifications, acceptable quality, and knowing how to adjust equipment to stay within specifications.
Reads and follows instructions regarding daily expectations, requirements, or specifications.
Accurately completes all quality, traceability, and production paperwork.
Reports any product deficiencies, food or safety concerns to supervisor.
Performs minor equipment adjustments to ensure equipment is operating optimally.
Follows all safety procedures and participates in safety training. Maintains safe and efficient use of equipment, tools, and person. Reports any injury or accident immediately to supervisory and/or any unsafe condition.
Supports and complies with GMP’s. Understands and follows emergency action plan.
Supports food safety, quality and legality.
Ensures the operation is providing food-safe, quality products which meet or exceed all product specifications and regulatory requirements.
