Operations Lead - Processing Night Shift

Brand: Post Consumer Brands

Categories: Operations Production

Locations: Meadville, Pennsylvania

Position Type: Regular Full-Time

Remote Eligible: No

Req ID: 31044

Job Description

Business Unit Overview

Headquartered in Lakeville, Minn., Post Consumer Brands, a business unit of Post Holdings, Inc., is dedicated to providing people and their pets with delicious food choices for every taste and budget. The company's portfolio includes beloved brands such as Honey Bunches of Oats™, PEBBLES™, Grape-Nuts™ and Malt-O-Meal™ cereal and Peter Pan™ peanut butter, as well as Rachael Ray® Nutrish™, Kibbles 'n Bits™ and 9Lives™ dog and cat food. Post also provides private label solutions to customers in pet food, cereal, nut butters and granola. As a company committed to high standards of quality and to our values, we are driven by one idea: To make lives better by making delicious food accessible for all. For more information about our brands, visit and follow us on LinkedIn ( or Facebook ( for the latest news.

Location Description

The Meadville, Pennsylvania facility is 135,000 square feet and home to about 290 hard working team members who are proud to produce iconic pet food brands like Rachael Ray® Nutrish®. Located along the banks of French Creek in Northwestern Pennsylvania and 45 minutes from Pittsburgh, Meadville is home to more than 13,000 full time residents and 2,000 Allegheny College students. Meadville is an active center for business, industry, education, the arts, recreation, service and tourism. Conneaut Lake, Pymatuning State Park and the Erie National Wildlife Refuge are wonderful places to appreciate the area's natural beauty.

Responsibilities

Purpose:

Operations Lead that has responsibility for defining, creating and achieving standard work and driving optimization of the assigned business unit. The ability to operate and understand the equipment and process in the business unit. Capable of investigating, identifying, and correcting non-routine or unique equipment issues. Demonstrates a high level of technical understanding, decision making and root cause analysis abilities. Identifies continuous improvement opportunities in the assigned area. Support, implement, and maintain food safety, food safety culture, and quality practices as required through SQF.

Primary Responsibilities:

• Understands and is fully trained on all requirements and responsibilities of the Specialist position.

• Maintains and demonstratesa high level of technical understanding regarding individual process and impact on yield, rate, and availability.

• Leads by example through information sharing, training, positive and respectful employee relations.

• Leads Basic Equipment Care (BEC) activities in assigned area.

• Investigates, identifies, and leverages resources to correct non-routine or unique equipment upset conditions that negatively impact safety, quality, rate, yield and uptime.

• Provides input into equipment modification/design or viewed as a resource for related improvements.

• Understands and takes ownership of both upstream and downstream impacts of changes and maximizes line performance.

• Acts as a contact for communication between team members, engineers, and maintenance to resolve issues, driving continuous improvement.

• Works with technical support teams in investigating and resolving product/equipment performance issues, as well as planning and completing preventative maintenance.

• Acts as key production resource in designing, planning, and executing quality, yield, and reliability improvement initiatives.

• Takes a key role in standard work and training material development.

• Foresees impending safety, quality, or production issues and creates a plan to prevent or minimize problems, working effectively with other support functions.

• Supports, implements, and maintains food safety practices as required through SQF or other requirements.

• Trains and coaches other employees learning new equipment, processes and/or procedures. Participates in the design and review of training material.

• May work in rotation as member of production team during emergency situations.

• Identifies and drives continuous improvement opportunities, by participating in special projects, assignments, and trainings.

• Act as back up to Operations Supervisor, including following Safety Leader Standard work.

• Participates in weekly safety walks.

• May participate in safety incident investigations.

• May participate as a member of one of the elements of the PSRMP safety program.

• Assists in other areas of the plant upon request.

Qualifications

Qualifications & Competencies:

• High School Diploma or GED; 2 year degree from a post-secondary accredited school preferred.

• 3 years of food manufacturing or related experience preferred.

• General understanding of continuous improvement and lean principles.

• Advanced level mechanical knowledge to include the ability to operate all related production equipment.

• Ability to identify root cause and reflect corrective actions in SOP or detailed work instructions.

• Certified as an SQF practitioner.

• Completion of the Foundations in Leadership Training course.

• Demonstrated ability to recognize opportunities for improvement and drive efficiencies.

• Intermediate level math and computer skills.

• Ability to understand and calculate yield, rate and reliability metrics.

• Ability to multi-task and adjust priorities based on the changing demands in a dynamic manufacturing environment.

• Ability to use basic hand and power tools.

• Ability to work within a team environment and build positive professional relationships.

• Ability to effectively communicate in both written and verbal form in English and ability to present information in one-on-one situations and small groups.

• Ability to problem solve intermediate to advanced problems and deal with a variety of variables in situations where standardizations/alternatives may or may not exist.

• Ability to work scheduled shifts, standing, kneeling, climbing and walking for extended periods of the day; capable of repetitive gripping, pinching, lifting, carrying, pushing and pulling with weight ranges up to 50 pounds; ability to perform repeated twisting, bending and reaching of upper and lower extremities; exposure to hot and/or humid environments, heights up to 30 ft., working on ladders, and confined spaces.

• Good work history and acceptable attendance.

Competencies:

• Communication Skills: Writing & Listening Skills , Presentation Skills , Training Skills

• Execution Skills: Results Oriented , Problem Solving

• People Skills: Team Building

• Personal Beha viors: Flexibility & Initiative

Purpose:

Operations Lead that has responsibility for defining, creating and achieving standard work and driving optimization of the assigned business unit. The ability to operate and understand the equipment and process in the business unit. Capable of investigating, identifying, and correcting non-routine or unique equipment issues. Demonstrates a high level of technical understanding, decision making and root cause analysis abilities. Identifies continuous improvement opportunities in the assigned area. Support, implement, and maintain food safety, food safety culture, and quality practices as required through SQF.

Primary Responsibilities:

• Understands and is fully trained on all requirements and responsibilities of the Specialist position.

• Maintains and demonstratesa high level of technical understanding regarding individual process and impact on yield, rate, and availability.

• Leads by example through information sharing, training, positive and respectful employee relations.

• Leads Basic Equipment Care (BEC) activities in assigned area.

• Investigates, identifies, and leverages resources to correct non-routine or unique equipment upset conditions that negatively impact safety, quality, rate, yield and uptime.

• Provides input into equipment modification/design or viewed as a resource for related improvements.

• Understands and takes ownership of both upstream and downstream impacts of changes and maximizes line performance.

• Acts as a contact for communication between team members, engineers, and maintenance to resolve issues, driving continuous improvement.

• Works with technical support teams in investigating and resolving product/equipment performance issues, as well as planning and completing preventative maintenance.

• Acts as key production resource in designing, planning, and executing quality, yield, and reliability improvement initiatives.

• Takes a key role in standard work and training material development.

• Foresees impending safety, quality, or production issues and creates a plan to prevent or minimize problems, working effectively with other support functions.

• Supports, implements, and maintains food safety practices as required through SQF or other requirements.

• Trains and coaches other employees learning new equipment, processes and/or procedures. Participates in the design and review of training material.

• May work in rotation as member of production team during emergency situations.

• Identifies and drives continuous improvement opportunities, by participating in special projects, assignments, and trainings.

• Act as back up to Operations Supervisor, including following Safety Leader Standard work.

• Participates in weekly safety walks.

• May participate in safety incident investigations.

• May participate as a member of one of the elements of the PSRMP safety program.

• Assists in other areas of the plant upon request.

Qualifications & Competencies:

• High School Diploma or GED; 2 year degree from a post-secondary accredited school preferred.

• 3 years of food manufacturing or related experience preferred.

• General understanding of continuous improvement and lean principles.

• Advanced level mechanical knowledge to include the ability to operate all related production equipment.

• Ability to identify root cause and reflect corrective actions in SOP or detailed work instructions.

• Certified as an SQF practitioner.

• Completion of the Foundations in Leadership Training course.

• Demonstrated ability to recognize opportunities for improvement and drive efficiencies.

• Intermediate level math and computer skills.

• Ability to understand and calculate yield, rate and reliability metrics.

• Ability to multi-task and adjust priorities based on the changing demands in a dynamic manufacturing environment.

• Ability to use basic hand and power tools.

• Ability to work within a team environment and build positive professional relationships.

• Ability to effectively communicate in both written and verbal form in English and ability to present information in one-on-one situations and small groups.

• Ability to problem solve intermediate to advanced problems and deal with a variety of variables in situations where standardizations/alternatives may or may not exist.

• Ability to work scheduled shifts, standing, kneeling, climbing and walking for extended periods of the day; capable of repetitive gripping, pinching, lifting, carrying, pushing and pulling with weight ranges up to 50 pounds; ability to perform repeated twisting, bending and reaching of upper and lower extremities; exposure to hot and/or humid environments, heights up to 30 ft., working on ladders, and confined spaces.

• Good work history and acceptable attendance.

Competencies:

• Communication Skills: Writing & Listening Skills , Presentation Skills , Training Skills

• Execution Skills: Results Oriented , Problem Solving

• People Skills: Team Building

• Personal Beha viors: Flexibility & Initiative

Post Holdings provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, status as a covered veteran and any other category protected under applicable federal, state, provincial and local laws.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)