Manufacturing Engineer / Product Manager
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| Description |
| The Director of Maintenance and Engineering is responsible for |
| leading the facility engineering and maintenance operations. This |
| includes designing and executing projects of the maintenance |
| department and acting as the facility capital project budget manager. |
| Other responsibilities include designing and executing plant |
| maintenance programs. |
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| Essential Job Duties and Responsibilities |
| |
| - Develop maintenance procedures and ensure implementation. |
| - Carry out inspections of the facilities to identify and resolve |
| issues. |
| - Check various systems to keep plant running smoothly and |
| efficiently. |
| - Plan and oversee all repair and installation activities and |
| assign daily team responsibilities. |
| - Allocate workload and supervise maintenance staff. |
| - Monitor equipment inventory and place orders when necessary. |
| - Monitor expenses and control the budget for maintenance. |
| - Manage relationships with contractors and service providers. |
| - Keep maintenance logs and report on daily activities. |
| - Ensure health and safety policies are complied with. |
| - Manage employee performance reviews, corrective action and |
| employee growth plans. |
| - Develop operations annual budget by analyzing spending and |
| allocation of resources; and taking into consideration the |
| feedback that has been received from team leaders |
| - Adhere to the approved operations annual budget and provide |
| budget updates and adjustments as requested by CEO and President |
| - Continue and strengthen a culture of inclusion and diversity to |
| drive results in safety, quality, delivery, and cost. |
| - Display positive leadership with demonstrated respect for others. |
| - Reliable and regular transportation and attendance. |
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| ? |
| Education and Experience |
| |
| - Bachelors Degree Required, Masters Degree in Industrial |
| Engineering preferred |
| - Minimum of 15 years of experience in food manufacturing, |
| preferably USDA certified facilities. |
| - Must have extensive experience working with food processing |
| equipment, ovens, packaging equipment, grills, fryers etc. |
| |
| Skills and Abilities |
| |
| - Proven experience as maintenance manager or managerial role with |
| large team expertise. |
| - Experience in planning maintenance operations |
| - Solid understanding of technical aspects of food industry |
| manufacturing (protein or RTE foods preferred) |
| - Working knowledge of food industry and equipment (Freon |
| refrigeration, batch ovens, cryogenic nitrogen systems, vertical |
| form fillers and baggers, scaling systems, batch ovens - gas |
| fired, modified atmosphere packaging, etc.) |
| - Ability to keep track of and report on activity |
| - Excellent communication and interpersonal skills |
| - Outstanding organizational and leadership abilities |
| - Conflict management skills. |
| - Proven ability to use data to make decisions. |
| - Experience leading change. |
| - Excellent communication and coaching skills |
| - Detail oriented and organized |
| - Proficient computer skills in spreadsheets; data bases and word |
| processing |
| - Excellent technical knowledge of equipment, products and |
| processes |
| - Self-motivated, results orientated and excellent personal skills |
| - Strong background in HAACP; safety; GMP; and BRC |
| - Must have a hands-on work ethic |
| - Must be able to communicate fluently in English (read, write, |
| speak, listen); bilingual preferred |
| |
| Working Environment and Physical |
| While performing the duties of this job, the employee is regularly |
| required to talk and hear. The employee frequently is required to |
| stand and walk. The employee is frequently required to sit; use hands |
| to finger, handle, and feel; reach with hands and arms; climb or |
| balance; stoop, kneel, crouch, or crawl; taste and smell. The |
| employee must occasionally lift and/or move up to 10 pounds. Specific |
| vision abilities required by this job include close vision, distance |
| vision, color vision, peripheral vision, depth perception, and |
| ability to adjust focus. The employee will be exposed to a noisy |
| environment that varies from hot to cold in temperature. 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. Exposure to |
| food tasting and smells including all food allergens. |
| |
| Travel Required |
| Occasionally |
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