Plant Manager

Company Description MiDAS Foods International develops and manufactures custom culinary-quality dry mix sauces, glazes, gravies, bases, drinks, and desserts for major food processors and global restaurant chains. For over three decades, the company’s chefs and food technologists have collaborated with leading food organizations in more than 20 countries to create products tailored to specific quality, taste, preparation, and functional needs. Product development is central to the business, with a focus on achieving chef-level quality in convenient dry mix formats. MiDAS Foods International is BRC certified and authorized to produce kosher and organic products, offering flexible manufacturing capabilities from large totes to small pouches. Role Description The Plant Manager is a full-time, on-site role based in Oak Park, MI, responsible for overseeing day-to-day manufacturing operations and ensuring safe, efficient, and compliant production. This role leads and mentors plant staff, sets performance expectations, and coordinates production schedules to meet customer demand and quality standards. The Plant Manager monitors equipment performance, drives continuous improvement initiatives, and implements best practices in food safety, quality control, and regulatory compliance. The role also manages resource planning, including materials, labor, and maintenance activities, and collaborates with cross-functional teams such as quality assurance, supply chain, and product development to meet operational and business goals. Qualifications Demonstrated experience in plant management and plant operations, with responsibility for daily production activities and workforce supervision. Strong operations management skills, including resource allocation, process optimization, and performance monitoring. Proficiency in production planning and scheduling to meet volume, quality, and delivery requirements. Hands-on experience in manufacturing operations, preferably in food or beverage production environments. Knowledge of food safety standards, quality systems, and relevant certifications (e.g., BRC, kosher, organic) is highly beneficial. Ability to lead and develop diverse teams, communicate clearly, and collaborate effectively across departments. Solid analytical, problem-solving, and decision-making skills, with a focus on continuous improvement and cost efficiency. Bachelor’s degree in engineering, food science, business, or a related field, or equivalent work experience in plant leadership. #J-18808-Ljbffr