Sartori Company
Production Supervisor - 2nd Shift - West Main
Sartori Company, Hanover, Wisconsin, United States
Production Supervisor - 2nd Shift - West Main
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Summary The Production Supervisor will be responsible for leading the shift to ensure personal safety; food safety and quality; and productivity meet expectations. The Production Supervisor will create and manage manufacturing practices and processes that will contribute to continuous improvement ideas and actions, lead and support activities to improve Team Member’s knowledge, skills and abilities, proactively troubleshoot and resolve production challenges, and ensure schedules are achieved. This position works 4 pm to 4 am on a 2/2/3 rotation.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Responsible for Food Safety, Quality, and continuous improvement within the Cheese Manufacturing Department
Observes and supervises the production process and Team Members including leading by setting an example, planning, assigning, and directing work, conducting performance reviews.
Communicates plant metrics and organizes team meetings.
Recognizes, rewards, and disciplines Team Members through the Progressive Disciplinary Policy and/or other HR policy.
Interviews, hires, retains, and assigns training to new Team Members.
Reviews and inspects product and/or raw materials and documents at various control points in the cheese‑making process to assure maximum yield and utmost quality. This includes reviewing pasteurizer charts, pre‑op inspections, intake receipt logs, and all preventive control and other control points as outlined in the West Main Food Safety Plan.
Monitors cheese‑making processes and final results. Works closely with the Cheese Manufacturing team to maintain cheese‑make formulation through cheesemake, starter, and block‑former tower recipes, assists with review of block testing and implements corrective actions.
Monitors West Main Creamery Whey Plant to ensure by‑product meets customer specification. This involves checking and monitoring whey plant process through whey separation, heat treatment, and reverse osmosis filtration.
Works to solve problem areas through observation, procedural change, Team Member behavior modification, work orders, and inspection.
Assists the manager in developing and recommending policies and procedures as well as determining work schedules and expediting work overflow.
Monitors product flow to minimize product loss (milk, cream, whey, or other solids).
Works to resolve team‑member conflict through effective listening and communication.
Communicates changes in company policies, cheese‑making procedures, or any other operational procedures to all affected Team Members.
Assigns and oversees inventory management including starter cultures, labels, and other consumables. Ensures inventory accuracy and coordinates with QA and Procurement to rectify inventory.
Works with manager to recommend improvements in production efficiencies.
Takes off‑hour calls from the manufacturing plant in the event of breakdowns or out‑of‑ordinary events taking place at the creamery.
Schedules Team Members, milk, starter production, and by‑product shipments to meet plant production needs according to the Master Production Schedule.
Sets up and maintains daily production schedule for the West Main Creamery.
Works directly with the Maintenance department and contractors on repairs to minimize downtime and coordinate equipment tear‑down and inspection, as needed. Authorizes service work and repairs.
Coordinates with WDA, FDA and USDA to ensure all regulatory requirements are met.
Provides departments with all necessary production information and paperwork.
Maintains the budget in various cheese‑manufacturing areas.
Maintains confidentiality as it relates to personnel, strategic, financial and proprietary production information.
Anticipates needs, organizes duties, troubleshoots and problem‑solves.
Complies with all company safety, HR, and plant‑specific quality prerequisite programs.
Immediately reports any food safety or quality issues to management or other authorized individual to initiate action.
Performs activities of those Team Members supervised as needed in emergency situations.
Backup Provision: In the absence of the Production Supervisor, the Manufacturing Manager will fulfill the food‑safety responsibilities of the Production Supervisor.
DIRECT REPORTS
Operations Support Specialist
Sanitation Coordinator
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 High School Diploma, required. Associates of Arts Degree (A.A.) in supervisory management or other related field, preferred. Associate’s degree must be completed within established timeline after hire. A minimum of 3 years related experience leading a team in a manufacturing environment or as a supervisor in food manufacturing or equivalent combination of education and experience.
Cheese‑making and whey‑processing experience is highly desired.
Other Knowledge, Skills, And Abilities
Analytical: Draws conclusions from data in a logical, systematic way.
Articulate: Speaks or writes with ease, clarity and impact.
Decisive: Acts quickly, confidently and with determination.
Innovative: Uses original thinking to generate new ideas and solutions.
Organized: Works and thinks in a methodical and orderly way.
Good Listener: Listens attentively and understands what is being said.
Perceptive: Has a keen understanding of people, ideas and organizations.
Assertive: States own opinions and ideas confidently without infringing on others.
Collaborative: Partners with others to realize better results.
Develops Others: Coaches or instructs others to improve performance.
Inspiring: Generates energy, enthusiasm and a desire to succeed in others.
Diplomatic: Deals tactfully with diverse people, situations and ideas.
Team player: Works well within diverse groups to achieve common goals.
Committed: Pledges firmly to a goal, idea or plan.
Goal‑oriented: Concentrates on accomplishing specific objectives.
Results‑driven: Focuses on achieving results that promote business success.
Initiative: Acts proactively to achieve results.
Quality Commitment: Believes in and works to achieve the highest standards.
Self‑motivated: Acts based on inner drive and incentives.
Knowledge of Safety Rules, HACCP, and GMP’s.
Knowledge of operator interfaces to operate automated equipment.
Strong mechanical and computer skills to include proficiency in Excel, Word, and other production software.
CERTIFICATES, LICENSES, REGISTRATIONS
PCQI Certification
SQF Practitioner
HACCP
Pasteurizer Operator License
Cheese Maker License
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Team Member 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 regularly required to stand, walk, and talk or hear. The Team Member frequently is required to use hands to finger, handle, or feel and reach with hands and arms. The Team Member is occasionally required to sit, stoop, kneel, crouch, or crawl, and taste and smell. The Team Member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those a Team Member 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 Team Member is occasionally exposed to various different weather conditions which include: outside weather, extreme, non‑weather related heat as well as wet and/or humid conditions. Furthermore, the Team Member may work in confined or restrictive work areas. Team Members are occasionally exposed to hazards such as toxic and/or caustic chemicals used within our West Main facility as well as helping with moving mechanical parts. Due to the usually loud noise level, ear protection may be required.
The Team Member may occasionally be required to work overtime including weekends.
TOOLS AND EQUIPMENT USED While performing the duties of this job, the Team Member may be required to work with hand tools, refractometer, pH meter, milk‑o‑scan, Food Scan, computer, printer, fax, calculator, copier, Microsoft Word, Excel, Outlook, and other production software, as well as operating automated equipment processes.
PPE’S REQUIRED Personal protective equipment that is required when working with hazardous materials or loud equipment includes: safety goggles, rubber or latex gloves, lab coat and hearing protection. Other recommended PPE includes: face shield, chemical resistant apron and steel‑toe shoes. See Chemical Hygiene Plan for details.
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Get AI-powered advice on this job and more exclusive features.
Summary The Production Supervisor will be responsible for leading the shift to ensure personal safety; food safety and quality; and productivity meet expectations. The Production Supervisor will create and manage manufacturing practices and processes that will contribute to continuous improvement ideas and actions, lead and support activities to improve Team Member’s knowledge, skills and abilities, proactively troubleshoot and resolve production challenges, and ensure schedules are achieved. This position works 4 pm to 4 am on a 2/2/3 rotation.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Responsible for Food Safety, Quality, and continuous improvement within the Cheese Manufacturing Department
Observes and supervises the production process and Team Members including leading by setting an example, planning, assigning, and directing work, conducting performance reviews.
Communicates plant metrics and organizes team meetings.
Recognizes, rewards, and disciplines Team Members through the Progressive Disciplinary Policy and/or other HR policy.
Interviews, hires, retains, and assigns training to new Team Members.
Reviews and inspects product and/or raw materials and documents at various control points in the cheese‑making process to assure maximum yield and utmost quality. This includes reviewing pasteurizer charts, pre‑op inspections, intake receipt logs, and all preventive control and other control points as outlined in the West Main Food Safety Plan.
Monitors cheese‑making processes and final results. Works closely with the Cheese Manufacturing team to maintain cheese‑make formulation through cheesemake, starter, and block‑former tower recipes, assists with review of block testing and implements corrective actions.
Monitors West Main Creamery Whey Plant to ensure by‑product meets customer specification. This involves checking and monitoring whey plant process through whey separation, heat treatment, and reverse osmosis filtration.
Works to solve problem areas through observation, procedural change, Team Member behavior modification, work orders, and inspection.
Assists the manager in developing and recommending policies and procedures as well as determining work schedules and expediting work overflow.
Monitors product flow to minimize product loss (milk, cream, whey, or other solids).
Works to resolve team‑member conflict through effective listening and communication.
Communicates changes in company policies, cheese‑making procedures, or any other operational procedures to all affected Team Members.
Assigns and oversees inventory management including starter cultures, labels, and other consumables. Ensures inventory accuracy and coordinates with QA and Procurement to rectify inventory.
Works with manager to recommend improvements in production efficiencies.
Takes off‑hour calls from the manufacturing plant in the event of breakdowns or out‑of‑ordinary events taking place at the creamery.
Schedules Team Members, milk, starter production, and by‑product shipments to meet plant production needs according to the Master Production Schedule.
Sets up and maintains daily production schedule for the West Main Creamery.
Works directly with the Maintenance department and contractors on repairs to minimize downtime and coordinate equipment tear‑down and inspection, as needed. Authorizes service work and repairs.
Coordinates with WDA, FDA and USDA to ensure all regulatory requirements are met.
Provides departments with all necessary production information and paperwork.
Maintains the budget in various cheese‑manufacturing areas.
Maintains confidentiality as it relates to personnel, strategic, financial and proprietary production information.
Anticipates needs, organizes duties, troubleshoots and problem‑solves.
Complies with all company safety, HR, and plant‑specific quality prerequisite programs.
Immediately reports any food safety or quality issues to management or other authorized individual to initiate action.
Performs activities of those Team Members supervised as needed in emergency situations.
Backup Provision: In the absence of the Production Supervisor, the Manufacturing Manager will fulfill the food‑safety responsibilities of the Production Supervisor.
DIRECT REPORTS
Operations Support Specialist
Sanitation Coordinator
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 High School Diploma, required. Associates of Arts Degree (A.A.) in supervisory management or other related field, preferred. Associate’s degree must be completed within established timeline after hire. A minimum of 3 years related experience leading a team in a manufacturing environment or as a supervisor in food manufacturing or equivalent combination of education and experience.
Cheese‑making and whey‑processing experience is highly desired.
Other Knowledge, Skills, And Abilities
Analytical: Draws conclusions from data in a logical, systematic way.
Articulate: Speaks or writes with ease, clarity and impact.
Decisive: Acts quickly, confidently and with determination.
Innovative: Uses original thinking to generate new ideas and solutions.
Organized: Works and thinks in a methodical and orderly way.
Good Listener: Listens attentively and understands what is being said.
Perceptive: Has a keen understanding of people, ideas and organizations.
Assertive: States own opinions and ideas confidently without infringing on others.
Collaborative: Partners with others to realize better results.
Develops Others: Coaches or instructs others to improve performance.
Inspiring: Generates energy, enthusiasm and a desire to succeed in others.
Diplomatic: Deals tactfully with diverse people, situations and ideas.
Team player: Works well within diverse groups to achieve common goals.
Committed: Pledges firmly to a goal, idea or plan.
Goal‑oriented: Concentrates on accomplishing specific objectives.
Results‑driven: Focuses on achieving results that promote business success.
Initiative: Acts proactively to achieve results.
Quality Commitment: Believes in and works to achieve the highest standards.
Self‑motivated: Acts based on inner drive and incentives.
Knowledge of Safety Rules, HACCP, and GMP’s.
Knowledge of operator interfaces to operate automated equipment.
Strong mechanical and computer skills to include proficiency in Excel, Word, and other production software.
CERTIFICATES, LICENSES, REGISTRATIONS
PCQI Certification
SQF Practitioner
HACCP
Pasteurizer Operator License
Cheese Maker License
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Team Member 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 regularly required to stand, walk, and talk or hear. The Team Member frequently is required to use hands to finger, handle, or feel and reach with hands and arms. The Team Member is occasionally required to sit, stoop, kneel, crouch, or crawl, and taste and smell. The Team Member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those a Team Member 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 Team Member is occasionally exposed to various different weather conditions which include: outside weather, extreme, non‑weather related heat as well as wet and/or humid conditions. Furthermore, the Team Member may work in confined or restrictive work areas. Team Members are occasionally exposed to hazards such as toxic and/or caustic chemicals used within our West Main facility as well as helping with moving mechanical parts. Due to the usually loud noise level, ear protection may be required.
The Team Member may occasionally be required to work overtime including weekends.
TOOLS AND EQUIPMENT USED While performing the duties of this job, the Team Member may be required to work with hand tools, refractometer, pH meter, milk‑o‑scan, Food Scan, computer, printer, fax, calculator, copier, Microsoft Word, Excel, Outlook, and other production software, as well as operating automated equipment processes.
PPE’S REQUIRED Personal protective equipment that is required when working with hazardous materials or loud equipment includes: safety goggles, rubber or latex gloves, lab coat and hearing protection. Other recommended PPE includes: face shield, chemical resistant apron and steel‑toe shoes. See Chemical Hygiene Plan for details.
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