Michael Foods

POSITION SUMMARY:

Supervise a maintenance shift that supports plant operations.

Key skills are people management, operational knowledge, training ability, developing expectations, driving results with data, and follow-through.

Ensure that all company and regulatory processes are followed including but not limited to: Safety, Food Safety, Human Resources, and job specific.

Work to continuously improve maintenance best practices through training, procedure creation and tuning, standards development, data analysis, escalations, and reporting.

DUTIES AND RESPONSIBILITIES:

Lead a shift of maintenance team members to effectively support safety, food safety, operations, and people development.
Work with maintenance and plant leadership to effectively and efficiently accomplish the maintenance work schedule.
Through feedback, improve the preventative maintenance program.
Participate in management of change process.
Assist with troubleshooting and deploy team according to business needs.
Ensures a safe work environment for employees is provided and that all employees are following all safety policies.
Recognizes and takes steps to resolve operating problems to minimize their impact on the operations.
Cooperates / communicates with all departments.
Keep accurate and up-to-date records (i.e. SAP data, Kronos, KPI’s, etc...).
Ensure company policy and regulatory adherence in a fair and consistent manner.
Encourages suggestions from employees which will improve production, quality, safety and/or control costs of production.
Keeps manager informed on operating and/or employee problems which may require their attention or knowledge.
Work with planning and scheduling to schedule team in a cost-effective manner.
Lead and/or participate in safety teams and improvement teams.
Adhere to Quality work practices, follow all GMP’s, maintain sanitary conditions, and ensure product quality. Report to management any conditions or practices that may adversely affect food safety and quality.
Develop self and team member’s skill sets to improve work standards and performance continuously.
Lead/participate in continuous improvement initiatives such as: Kaizen, 5S, RCA, waste reduction.
Perform other duties as assigned.

Bachelor’s Degree (B.S.) in engineering or technical field is preferred. Demonstrated leadership experience. Can also have an Associate’s Degree (A.S., A.A.,), two year technical certificate, and / or a relevant combination of experience which demonstrates technical and leadership aptitude.

SKILLS:

Communication and interpersonal relations as applied to interaction with co-workers, supervisors, vendors, etc. sufficient to exchange or convey information and to receive work direction.
Intricate knowledge and / or the ability to learn a computerized maintenance management system (SAP)
Knowledge of basic mechanics, welding, electrical, fabrication, boilers, refrigeration, preventative maintenance, plant operations, PLC’s, general electrical and government safety, and environmental regulations.
Able to supervise department personnel in a fair and consistent manner.
Be able to recognize problem situations and take appropriate steps to resolve.
Willing to work different shifts and weekends as business needs arise.
Comfortable with Microsoft office software.
Ability to gather data, generate reports, and present to prioritize team to deliver business results.

Provide a safe work environment and ensure compliance with food safety standards.
Maintain sanitation standards and adhere to safety policies.
Assign work tasks and maintain control records.
Monitor production lines for quality and report discrepancies.
Follow USDA regulations and understand equipment, chemicals, and first aid procedures.
Oversee the master sanitation schedule and monitor processing equipment.
Report maintenance issues and encourage productivity and quality improvements.
Maintain accurate records and complete necessary paperwork.
Follow GMPs, HACCP guidelines, SOPs, and SSOPs.
Be flexible with overtime and shift changes

Education and Experience:
- High school diploma or GED or equivalent.
Skills:
- Ability to read, comprehend, and write simple instructions and correspondence.
- Effective communication in one-on-one and small group situations.
- Problem-solving skills with concrete variables and limited standardization.
- Ability to interpret various instructions (written, oral, diagram, schedule).
- Good communication skills.
- Self-motivated with a willingness to learn.
- Basic math skills.
- Ability to train new employees.
- Basic computer skills (Excel, Word, etc.).
- Problem analysis and solution-finding skills.
- Ability to obtain forklift operator license and First Aid/CPR training.

Ability to start production run of oven, achieve and maintain desired production levels on molded ovens.
Know how and when to set or adjust pre-heat temperatures, oven temperatures, and flow rates on molded ovens.
Know how to set fill parameters of hi-bar pumps and injectors and adjust as needed on molded ovens.
Replace O-rings and gaskets on pumps, change out fouled injector tips as needed, change pumps as needed.
Understanding of product recognition- need to develop knowledge of different products run on the oven and the specifications of those products, and when adjustments need to be made (for size, weight, color, and shape or “cupping”) and take corrective action as needed.
Understand use of steam in the cooking process and use of dampers for air control within the oven and how to adjust if needed.
Documentation - keep thorough and accurate record of production data as outlined on Operators check sheets and do Hazard Analysis and Critical Control Points (HACCP) documentation.
Know and understand the basic operation of spiral freezers.
Work with Lead Person to learn corrective actions appropriate to oven and/or product.
Knowledge of transfers from oven to spiral, belt placement and speed adjustments.
Ability to communicate with Lead and/or Supervisor issues and concerns pertaining to operations.
Remove and document waste/shrink, and assist in the general good housekeeping of the area as needed.
Understand the responsibilities of line workers assigned to molded ovens, monitor their performance and make corrections if necessary.
Work as a team member.
Assume personal responsibility to ensure a safe and healthy workplace for everyone. Adhere to all safety policies and procedures and incorporate safety and healthy in all jobs and tasks.
Adhere to Quality work practices, follow all GMP’s, maintainsanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect food safety and quality.
Ensure regulatory compliance at all times.
Perform other duties as assigned.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

LICENSES, CERTIFICATES, REGISTRATIONS:

Examples of licenses, certificates, and registrations required: NA

OTHER SKILLS AND ABILITIES:

Specific skills and abilities required that are not included in other sections:

Basic mechanical skills – use of allen wrenches, screwdrivers, and other general tools.
Basic computer skills in order to work Programmable Logic Controls (PLC’s) of ovens and spirals.
Work well under pressure (i.e., during power outages, spiral or belt stoppage, or oven failure, etc.).
Ability to travel stairs.
Know and practice Good Manufacturing Practices (GMP’s) and Safety procedures as outlined by the company
Wear the proper Personal Protective Equipment (PPE) for the area (Bump Cap, Hearing Protection, Steel-toed Safety Shoes, etc.)
Show proficiency to perform and operate all ovens, belt or mold, within 1 year.
Ability to operate specific equipment or tools

Sort and pack frozen egg products according to customer specifications while keeping pace with machinery and the conveyor system.
Read scales and check case weights according to customer specifications.
Lift and carry up to 50 lbs. safely.
Work in teams ensuring that the conveyor system does not back up and become jammed with product.
Rotate to different positions during shift.
Determine if product meets proper specifications or not and take corrective action as needed.
Assist in the general good housekeeping of the area.
Assume personal responsibility to ensure a safe and healthy workplace for everyone. Adhere to all safety policies and procedures and incorporate safety and healthy in all jobs and tasks.
Adhere to Quality work practices, follow all GMP’s, maintain sanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect food safety and quality.
Ensure regulatory compliance at all times.
Perform other duties as assigned.

EDUCATION AND EXPERIENCE REQUIRED:

At least one year of stable work history preferred.

LANGUAGE SKILLS:
Ability to read a limited number of two-and three-syllable words in English and to recognize similarities and differences between words and between series of numbers.

MATHEMATICAL SKILLS:
Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume and distance.

REASONING ABILITY:
Ability to apply common sense understanding to carry out instructions furnished in oral form. Ability to deal with problems involving one concrete variable in standardized situations.

LICENSES, CERTIFICATES, REGISTRATIONS:

Examples of licenses, certificates, and registrations required: NA

OTHER SKILLS AND ABILITIES:

The ability to work in a fast-paced environment and withstand constant motion.
The ability to repeatedly lift and carry 30 lbs. and occasionally up to 50 lbs. safely.
The ability to work indoors, on hard surfaces, in changing temperatures.
Ability to travel stairs.
Basic math skills.
Basic verbal skills.
Ability to work in a team environment.
Follow all Good Manufacturing Practices (GMP’s) and Safety regulations and wear Personal Protection Equipment (PPE) as required.

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