Team Lead

Job Description

Job Description

GLK Sauerkraut, LLC

Position Description

Team Lead

Position Title:

Team Lead

Supervision Responsibilities:

N/a

Reports To:

Production Supervisor

Job Status:

Non-Exempt

Work Hours per Week:

Minimum of 40 

Overtime:

Depending on the Season and Business needs

The Team Lead is responsible for supporting daily production operations while providing strong hands-on leadership to ensure safe, efficient, and high-quality performance on the production floor. This role drives accountability by reinforcing expectations, monitoring workflow, addressing issues in real time, and ensuring team members consistently follow safety, quality, and operational standards. The Team Lead plays a key role in people development through training, coaching, mentoring, and leading by example to help build a skilled and engaged team. Working closely with the Production Supervisor, this position supports productivity, minimizes downtime, and promotes continuous improvement initiatives. Strong communication, leadership, and problem-solving skills are essential to fostering a positive, accountable, and team-oriented work environment.

1. Primary Duties and Responsibilities
   1. Lead, coordinate, and support production team members in daily food manufacturing operations, including processing, packaging, labeling, and material handling activities to ensure safe, efficient, and consistent output.
   2. Monitor production line performance, address operational issues in real time, and support adherence to production schedules, quality standards, and food safety requirements while helping minimize downtime and waste.
   3. Review and follow production schedules, standard operating procedures (SOPs), and quality specifications; assist with troubleshooting efforts, communicate necessary process adjustments, and help verify production outputs.
   4. Reinforce compliance with food safety, quality, and safety standards (including GMPs, HACCP, and company policies) while promoting a strong safety culture and addressing unsafe behaviors or non-conforming product conditions.
   5. Maintain accurate production records, support computerized production tracking systems, and ensure proper housekeeping, organization, and shift communication; perform other duties as assigned. 
2. Secondary Duties and Responsibilities
   1. Support process improvements, equipment efficiency initiatives, and line optimization efforts to enhance productivity, yield, and product quality.
   2. Collaborate with maintenance, quality, sanitation, and other cross-functional teams to resolve production issues and improve overall plant performance.
   3. Assist in developing production employees, support shift staffing effectiveness, and contribute to documentation control, and continuous improvement initiatives.

III. Methods of Accountability

1. Provide regular updates to the Production Supervisor or leadership on production performance, including output, efficiency, downtime, waste, labor utilization, and quality metrics.
2. Ensure accurate production records, timely completion of shift reporting, adherence to production schedules, and compliance with food safety, quality, and safety standards.

IV. Standards of Performance

1. Accuracy and completeness of production records, reporting, and compliance documentation.
2. Consistency in meeting production goals, quality specifications, and food safety standards.
3. Effectiveness in supporting staffing needs, resolving production issues, and maintaining workflow to minimize downtime and waste.
4. Demonstrated leadership in promoting safety, supporting employee development, and contributing to continuous improvement initiatives.

V. Mental and Physical Requirements

1. Ability to work in a fast-paced, high-demand food production environment with minimal supervision.
2. Strong organizational skills with the ability to manage multiple priorities, teams, and production lines under time constraints.
3. Willingness to work overtime as needed.
4. Strong attention to detail and clear communication skills.
5. Ability to uphold and enforce operational standards and procedures consistently.  

VI. Education, Training and Experience

1. 1–2 years of manufacturing or food production experience, with prior leadership experience preferred.
2. Strong understanding of food manufacturing processes, GMPs, HACCP principles, and quality systems.
3. High school diploma/GED 

VII. Working Environment and Conditions

1. Hearing protection and hairnet/beard net required in designated production areas. 
2. Eye protection required as needed. Clothing must prevent equipment entanglement.
3. A sometime hot/humid environment, greater than 80&degree;.

VIII. Equipment and Tools

1. Oversight of department tools and equipment; task-specific tools provided by FFH, LLC.  

IX. Special Notes of Interest

1. All listed proficiencies must be demonstrated and effectively managed within the team. 
2. Experience with production tracking systems or automated manufacturing systems is a plus.