Girl Scouts
Overview
At Three Dog Bakery® our mission is to help pet parents unleash their unconditional love for their dog with deliciously irresistible dog treats. Three Dog Bakery® has continued this mission by making “humanized” dog treats worthy of the word “treat,” crafted with love and real ingredients. Find our dog treats, such as Lick’n Crunch!®, Assort“Mutt”® Trio and Bark’n Crunch! Chicken Chips in the treat aisles of pet stores, grocery markets, mass retailers and select online retailers in the United States and Canada.
Sniff out our treats at threedog.com.
Position Summary As a Director of Operations for our dehydration operation line, you will serve as a key leader overseeing the entire production process--from raw protein to ready-to-eat (RTE) product. This is a unique opportunity to help stand up a new facility and drive operational excellence from day one. You will own and shape all aspects of the operation, including raw material handling, chopping, mixing, stuffing, slicing, dehydration, cooking, chilling (if applicable), packaging, sanitation, and final product testing.
Your role requires a hands‑on, detail‑focused approach to managing people, processes, and plant performance. You will lead cross‑functional initiatives across multiple shifts, ensuring sage, high‑quality, and efficient operations while scaling the business to meet rapid growth. Candidates with a background in raw and cook poultry operations—including stuffing, dehydration, packaging, and yield optimization—are strongly encouraged to apply.
This role is ideal for a leader who thrives in a high‑growth environment, values operational ownership, and is passionate about building robust systems from the ground up. At our company, safety is a core value, followed by quality—the integrity of our operations is foundational to our long‑term success.
Responsibilities
Facility Start‑Up & Process Ownership
Oversee the launch of a new protein dehydration facility. Lead commissioning of equipment, process design, SOP development, facility compliance, and training programs.
End‑to‑End Operations Management
Manage the complete lifecycle—raw intake, cutting, marinating, mixing, cooking, dehydrating, chilling (as needed), packaging, sanitation, and final inspection—with a focus on food safety, yield, and efficiency.
Safety & Quality Leadership
Champion a culture of safety and quality. Ensure full compliance with USDA, FDA, BRC, and internal protocols. Embed quality checks and traceability into every step.
Process Optimization
Drive lean initiatives and operational improvements to maximize yield, reduce waste, and optimize labor utilization, particularly in areas like deboning, marination, cooking, dehydration, and packaging.
Cross‑Functional Leadership
Collaborate with Quality Assurance, R&D, Maintenance, HR, and Supply Chain to align priorities and solve challenges in real time.
Multi‑Shift Team Oversight
Lead operations across multiple shifts, ensuring continuity, clarity of expectations, and consistent performance from every team member.
Hiring, Training & Culture Building
Build a high‑performing, mission‑driven team through recruiting, onboarding, and continuous professional development. Foster a sense of pride and ownership in the work.
Production Planning & Resource Management
Translate sales forecasts into effective production schedules. Coordinate raw material usage, inventory control, and indirect supplies management.
Performance & KPI Management
Track critical KPIs including yield, OEE, downtime, labor efficiency, and first‑pass quality. Use data visualization tools to drive decision‑making.
Audit & Regulatory Compliance
Lead all facility audit preparations, particularly for BRC, USDA, FDA, and customer‑specific standards. Ensure readiness through internal audits and rapid corrective actions.
Vendor & Facility Coordination
Manage relationships with equipment suppliers, third‑party contractors, and sanitation service providers to ensure smooth operations and minimal downtime.
Essential Functions / Key Competencies
Poultry‑Specific Expertise
Proven ability to lead operations involving raw and cooked chicken, including knowledge of chopping, thermal processing, chilling, slicing, packaging, and microbial risk management.
Ownership Mindset
Take full responsibility for the success of the end‑to‑end production process and lead with a proactive, hands‑on approach.
Strategic Leadership
Build scalable systems that support current production and long‑term business growth.
Detail Orientation
Execute with precision, particularly in processes affecting food safety, traceability, and customer satisfaction.
Audit & Compliance Knowledge
Deep understanding of BRC, HACCP, USDA, and GMP standards, with a track record of leading successful facility audits.
Continuous Improvement
Use lean manufacturing principles and problem‑solving tools to eliminate inefficiencies and enhance performance.
Collaborative Communication
Effectively engage all levels of the organization with clarity, respect, and alignment to shared goals.
Adaptability
Remain calm and focused in dynamic, fast‑changing environments, particularly during scale‑up or new product introductions.
Reliability
Model dependability, consistency, and professional leadership for the entire team.
Qualifications
High School Diploma or equivalent required. Bachelor’s degree in Food Science, Poultry Science, Operations Management, or related field preferred.
Minimum 7 years of leadership experience in a poultry or protein‑based manufacturing environment, with experience in both raw and cooked operations strongly preferred.
Prior experience leading facility start‑ups or new line launches in food manufacturing is highly desirable.
Strong working knowledge of food safety protocols, HACCP, BRC, GMPs, and USDA regulations.
Familiarity with chicken processing equipment, such as stuffers, dehydrators, tumblers, dumpers, packaging, and thermal ovens.
Demonstrated success managing production KPIs such as yield, downtime, throughput, and labor utilization.
Advanced proficiency in Microsoft Excel and production reporting systems.
Strong organizational skills and the ability to manage shifting priorities in a deadline‑driven environment.
Must be able to read, write, and communicate effectively in English.
Comfortable working in an environment where Big 9 allergens, including peanuts, may be present.
Availability to work varied hours, including evenings or weekends, as needed for plant operations.
Benefits Three Dog Bakery offers a comprehensive, and competitive benefits package including Health, Dental, Vision, 401K, PTO, and more.
OMNI and our clients are Equal Opportunity Employers.
#J-18808-Ljbffr
Sniff out our treats at threedog.com.
Position Summary As a Director of Operations for our dehydration operation line, you will serve as a key leader overseeing the entire production process--from raw protein to ready-to-eat (RTE) product. This is a unique opportunity to help stand up a new facility and drive operational excellence from day one. You will own and shape all aspects of the operation, including raw material handling, chopping, mixing, stuffing, slicing, dehydration, cooking, chilling (if applicable), packaging, sanitation, and final product testing.
Your role requires a hands‑on, detail‑focused approach to managing people, processes, and plant performance. You will lead cross‑functional initiatives across multiple shifts, ensuring sage, high‑quality, and efficient operations while scaling the business to meet rapid growth. Candidates with a background in raw and cook poultry operations—including stuffing, dehydration, packaging, and yield optimization—are strongly encouraged to apply.
This role is ideal for a leader who thrives in a high‑growth environment, values operational ownership, and is passionate about building robust systems from the ground up. At our company, safety is a core value, followed by quality—the integrity of our operations is foundational to our long‑term success.
Responsibilities
Facility Start‑Up & Process Ownership
Oversee the launch of a new protein dehydration facility. Lead commissioning of equipment, process design, SOP development, facility compliance, and training programs.
End‑to‑End Operations Management
Manage the complete lifecycle—raw intake, cutting, marinating, mixing, cooking, dehydrating, chilling (as needed), packaging, sanitation, and final inspection—with a focus on food safety, yield, and efficiency.
Safety & Quality Leadership
Champion a culture of safety and quality. Ensure full compliance with USDA, FDA, BRC, and internal protocols. Embed quality checks and traceability into every step.
Process Optimization
Drive lean initiatives and operational improvements to maximize yield, reduce waste, and optimize labor utilization, particularly in areas like deboning, marination, cooking, dehydration, and packaging.
Cross‑Functional Leadership
Collaborate with Quality Assurance, R&D, Maintenance, HR, and Supply Chain to align priorities and solve challenges in real time.
Multi‑Shift Team Oversight
Lead operations across multiple shifts, ensuring continuity, clarity of expectations, and consistent performance from every team member.
Hiring, Training & Culture Building
Build a high‑performing, mission‑driven team through recruiting, onboarding, and continuous professional development. Foster a sense of pride and ownership in the work.
Production Planning & Resource Management
Translate sales forecasts into effective production schedules. Coordinate raw material usage, inventory control, and indirect supplies management.
Performance & KPI Management
Track critical KPIs including yield, OEE, downtime, labor efficiency, and first‑pass quality. Use data visualization tools to drive decision‑making.
Audit & Regulatory Compliance
Lead all facility audit preparations, particularly for BRC, USDA, FDA, and customer‑specific standards. Ensure readiness through internal audits and rapid corrective actions.
Vendor & Facility Coordination
Manage relationships with equipment suppliers, third‑party contractors, and sanitation service providers to ensure smooth operations and minimal downtime.
Essential Functions / Key Competencies
Poultry‑Specific Expertise
Proven ability to lead operations involving raw and cooked chicken, including knowledge of chopping, thermal processing, chilling, slicing, packaging, and microbial risk management.
Ownership Mindset
Take full responsibility for the success of the end‑to‑end production process and lead with a proactive, hands‑on approach.
Strategic Leadership
Build scalable systems that support current production and long‑term business growth.
Detail Orientation
Execute with precision, particularly in processes affecting food safety, traceability, and customer satisfaction.
Audit & Compliance Knowledge
Deep understanding of BRC, HACCP, USDA, and GMP standards, with a track record of leading successful facility audits.
Continuous Improvement
Use lean manufacturing principles and problem‑solving tools to eliminate inefficiencies and enhance performance.
Collaborative Communication
Effectively engage all levels of the organization with clarity, respect, and alignment to shared goals.
Adaptability
Remain calm and focused in dynamic, fast‑changing environments, particularly during scale‑up or new product introductions.
Reliability
Model dependability, consistency, and professional leadership for the entire team.
Qualifications
High School Diploma or equivalent required. Bachelor’s degree in Food Science, Poultry Science, Operations Management, or related field preferred.
Minimum 7 years of leadership experience in a poultry or protein‑based manufacturing environment, with experience in both raw and cooked operations strongly preferred.
Prior experience leading facility start‑ups or new line launches in food manufacturing is highly desirable.
Strong working knowledge of food safety protocols, HACCP, BRC, GMPs, and USDA regulations.
Familiarity with chicken processing equipment, such as stuffers, dehydrators, tumblers, dumpers, packaging, and thermal ovens.
Demonstrated success managing production KPIs such as yield, downtime, throughput, and labor utilization.
Advanced proficiency in Microsoft Excel and production reporting systems.
Strong organizational skills and the ability to manage shifting priorities in a deadline‑driven environment.
Must be able to read, write, and communicate effectively in English.
Comfortable working in an environment where Big 9 allergens, including peanuts, may be present.
Availability to work varied hours, including evenings or weekends, as needed for plant operations.
Benefits Three Dog Bakery offers a comprehensive, and competitive benefits package including Health, Dental, Vision, 401K, PTO, and more.
OMNI and our clients are Equal Opportunity Employers.
#J-18808-Ljbffr