Shift Manager

Unleash your potential at Dreyer’s Grand Ice Cream and discover what a sweet career we have in store for you. Main Purpose of Job : Responsible for leading production and prioritizing demands for other departments throughout their shift, ensuring a high level of machinery efficiency, product quality and both material and labor cost optimization. Role and Activity To Plan : organize, facilitate, and control your shift . This includes all activities of your team to achieve the required standard of production within your shift. Think ahead and prepare for the next shift. Accountability: To make sure that your team members are held accountable for their actions. Enforces the rules agreed by the company. Candidly reprimand people when required, never turning a blind eye for issues. Always be on time and take PTOs only when there is minimal negative impact for the factory. Does not create excuses and admits their fault. Training and developing : To drive each of their team’s individuals upskilling through the execution of a training plan and demonstration assessments, while ensuring their skills matrices are up to date. To assess skill gaps on the floor and based on the skills matrices, and to address them accordingly. To foments their team to cross train and learn new technologies / machines / platforms. Your Training : To ensure that you understand all machinery across all production lines and work with your manager to address any areas of opportunity. Food Safety and Quality : To comply with all written documented/controlled procedures which comply with food safety and quality. To control quality within your shift, using your team members to ensure that standards are always adhered to. (You and your team are responsible & accountable for quality within your shift). Hygiene & Housekeeping: The expectation of housekeeping in your shift is extremely high and must always be maintained. Your shift will be audited and scored; and you will need to brief your team daily. To lead by example to ensure that your team complies with all instructions and adheres to the good manufacturing practices, including applying “NO GHOST BUSTERS” policy, the “clean as you go” principle, always maintaining dry floors and ensuring production lines are handed over spotlessly clean to the following shift. Cost Control: (WASTE & DOWNTIME): To utilize the resources at hand and the knowledge of the product, machinery and processes under your management minimize waste and downtime. To adopt a regime within your team to control and segregate waste within your shift. To drive improvement actions to reduce waste, downtime, and labor usage on all production lines. Communication: Face to Face : To adopt an open forum towards communicating with your team, and ensure they are kept up to date. To participates on your team's SHOs, and coach them on its execution. To communicate with technical depth the issues affecting your lines on meetings, and adequately cascade information back to your team members. H.E Management (Safety / Health and Environment): To ensure that your working practices and your shift comply with company rules, procedures, and standards. Staffing: To actively seek for staffing changes when unable to develop their people to the desired level. To plans your staffing in advance, being aware of all gaps and acting towards correcting them. People: To know every single member of their staff, to empower their team members, and hold them accountable. To constantly challenge their team to improve on their results and give them feedback on improvement opportunities. To fairly evaluate their team members based solely on performance and merit. Process/Machinery: To fully understands Ice Cream manufacturing, both composition and processes-wise. To fully know their lines speeds / capacities / bottlenecks / limitations and to use that knowledge coupled with root cause analysis whenever affected by an issue. To understand the basics of all filling/packaging area machinery work principles, including basic mechanics, pneumatics, electronics, and refrigeration. To navigate the equipment’s HMIs and interpret information coming from them before acting. To troubleshoot issues at least to the point of providing a diagnosis of the issue's nature, and to fix or attempt to fix simple issues by yourself. To understand the working principle of a Freezer and all its main components and settings. Management: To spend most of your time on the shop floor with your team and remain present where the issues are. To be able to make staffing, scheduling, planning and execution decisions when faced with issues, knowing how to prioritize based on the business’ needs. Needs to be comfortable with crisis management and perform under pressure. Other duties as assigned. Measurable Outcomes Quality targets in terms of complaints, rejects and CRQS. Dry floors & Clean as you Go · Food Safety incidents. Waste, losses and ZBL targets. Labor variance and labor cost per unit produced. Team’s training matrices progress. General factory 5S and organization, including proper storage of tools and parts. BEHAVIORS AND CORE VALUES: We Take Ownership Stay committed to responsibilities from start to finish Make sound decisions and get into the right level of detail Apply resources to initiatives that add growth, improve efficiencies, or reduce waste We Do What Is Right Choose transparency over convenience, even if it means difficult conversations Set clear roles and responsibilities, enabling everyone to exercise appropriate initiative and judgment Speak up when you see something that does not align to our values and policies We Seek to Improve Strive to continuously improve and innovate to exceed expectations Value feedback from others and encourage open dialogue to understand how we can improve Learn from both successes and failures We Are Better Together Ensure decisions are based on what’s best for the whole business Practice inclusion by seeking diverse perspectives Treat everyone with fairness and respect Levels of Responsibility People (your team in area of responsibility). Process (the proper use & cleaning of machinery in your area) Product (delivering products @ the right quality, right time and target cost with correct paperwork). Position Qualifications and minimum education level: Bachelor’s degree AND 2 years of leadership experience, • Strong mechanical aptitude and troubleshooting through root cause problem solving. High energy level and excellent follow-up. Intermediate level computer skills in Microsoft Office, NT/XP/Vista preferably in a manufacturing environment. OR 5 years of supervisory/management experience, preferably in a manufacturing environment. OR 2 years in a leadership role in the United States Military. 18 years of age or older. Aptitude for automated mechanical processes with good troubleshooting and diagnostic skills. Additional Requirements: Work extended days and/or weekends with flexibility to switch shifts as required. Willing to work in a factory where ambient conditions may be very cold, wet or warm. Preferred Experience: Experience in food processing or packaging. Experience in Supply Chain and/or Inventory Control. Experience in Quality and Good Manufacturing Practice (GMP’s) in a food processing environment. 1 year of experience in Continuous Improvement environment (Lean manufacturing or Total Productive Maintenance. (TPM) preferred). Maintenance background is a plus. Skills: Ability to maintain a safe working environment through proper housekeeping and safety practices. Excellent communication skills (oral, written and listening). Ability to adjust communication style to multiple audiences, facilitate group coaching, and information sharing. Ability to positively confront and effectively deal with noncompliance through effective "Soft Skills". Excellent people skills – maintain a positive attitude and ability to motivate people, specifically mentoring and coaching individuals in identifying short- and long-term development needs and providing appropriate support. Confidence in own capacity and judgment. Be willing to face challenging situations. Develop ability to build personal relationships based on trust, mutual respect and open communication. Adaptable – adjust approach to match varied task requirements, adjust behavior to others’ styles, change priorities to meet changing demands, adjust quickly to new responsibilities and tasks. Ability to run multiple priorities at one time through highly developed organizational skills. Ability to set effective and meaningful objectives. Strong mechanical aptitude and troubleshooting through root cause problem solving. High energy level and excellent follow-up In this position, the employee will regularly work with and around others; in a wet and/or humid environment; in areas of high noise level; and around mechanical, electrical, and pressurized equipment. The work is fast paced. The position involves frequent exposure to nuts and other potential allergens. The pay scale for this role takes into account the wide range of factors that are considered in making compensation decisions including but not limited to skill sets; experience and training; licensure and certifications; and other business and organizational needs. At Dreyer’s Grand Ice Cream, it is not typical for an individual to be hired at or near the top of the range for their role, and compensation decisions are dependent on the facts and circumstances of each case. The pay range for prospective employees in this role is between $90,000 and $120,000 per year. Dreyer’s Grand Ice Cream Inc. provides equal employment opportunities for all applicants, regardless of race, religion, gender, national origin, age, disability, marital status, veteran status, or any other protected characteristic . #J-18808-Ljbffr