Finite Scheduler

Assists the Master Planner with the scheduling of products for all departments from Work in Process to finish goods.

ESSENTIAL DUTIES AND RESPONSIBILITIES

This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem from time to time. *Food safety or quality responsibilities within job. All staff are responsible for reporting food safety and quality issues to those that can initiate action. Responsible for reviewing / accepting Master Production plan by providing insight, recommendations based on equipment capacity, minimum / efficient runs, changeovers and labor capabilities. Translates weekly production plan from Master Planner to weekly finite schedule for Kitchen / Mogul / Panning / Finishing / Packaging lines to meet optimal and efficient runs. Adjust dates and times on released orders in our ERP (Enterprise Resource Planning) system into the appropriate daily buckets and ensures expected production run times are realistic. Creates manufacturing orders for downstream orders between the kitchen and packaging. Participates in weekly Operations Planning meeting to review capacity, future week’s master plan and performance to previous week’s master plan. Attends weekly production meetings. Works with Purchasing and Inventory Control to ensure all materials are at required levels for released MO’s (Manufacturing Orders). Communicates raw and packaging material shortages or major overconsumption based on weekly finite schedule. Monitors production efficiency with M3 (a computerized system) efficiency standards and to work closely with department supervisors to make recommendations for updating the information. Also responsible for keeping data in M3 up to date. Manages shortage report for daily scheduled production and reports back to Master Planner with what the reason codes are. 10. Responsible for the quality of their work and implementation of the food safety/quality procedures applicable to the processes that they perform. 11. Reports all safety incidents. 12. Reports any food safety/quality problems to personnel with authority to initiate action – SQF Practitioner or direct supervisor. 13. Collects daily down time data from Supervisor reports, compiles this information weekly and submits written reports to the Master Planner. 14. Saves weekly department production schedules. 15. Updates planning parameters/programs in the M3 ERP system. 17. Other job duties as requited.

SUPERVISORY RESPONSIBILITIES

This job has no direct reports.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. An equivalency of education could possibly fulfill formal degree requirement.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or government regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

REASONING ABILITY

Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in the mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, sit, and talk to hear. The employee is occasionally required to walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those san employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, and vibration. The noise level in the work environment is usually quiet. **All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.** #J-18808-Ljbffr Jelly Belly Candy Company