Operations Lead

Operations Lead 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 include understanding and being fully trained on all requirements and responsibilities of the specialist position; maintaining and demonstrating a high level of technical understanding regarding individual process and impact on yield, rate, and availability; leading by example through information sharing, training, positive and respectful employee relations; leading basic equipment care (BEC) activities in assigned area; investigating, identifying, and leveraging resources to correct non-routine or unique equipment upset conditions that negatively impact safety, quality, rate, yield and uptime; providing input into equipment modification/design or viewed as a resource for related improvements; understanding and taking ownership of both upstream and downstream impacts of changes and maximizing line performance; acting as a contact for communication between team members, engineers, and maintenance to resolve issues, driving continuous improvement; working with technical support teams in investigating and resolving product/equipment performance issues, as well as planning and completing preventative maintenance; acting as a key production resource in designing, planning, and executing quality, yield, and reliability improvement initiatives; taking a key role in standard work and training material development; foreseeing impending safety, quality, or production issues and creating a plan to prevent or minimize problems, working effectively with other support functions; supporting, implementing, and maintaining food safety practices as required through SQF or other requirements; training and coaching 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 and competencies include 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 include communication skills: writing & listening skills, presentation skills, training skills; execution skills: results oriented, problem solving; people skills: team building; personal behaviors: flexibility & initiative.