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.

• Performs moisture testing as directed and keeps dryer operator informed of any and all changes.

• Pulls product samples for moisture, chem lab and micro lab.

• Operates and oversees densifier equipment.

• Operates forklift and pallet jack.

• Responsible for confirming and verifying final weights of finished products.

• Responsible for proper sealing and labeling of finished product containers.

• Stacks finished product on pallets.

• Assists dryer operator with dryer sanitation.

• Assists and communicates with dryer operator to maintain proper finished goods moistures.

• Maintains all required documentation. (Ex: moisture chart, metal detector, sifter checks, SAP tag logs, etc.)

• Responsible for minor adjustments of equipment and troubleshooting equipment problems.

• Maintains cleanliness of all production package areas, i.e., bulk loading bay, tote scale, bag packaging, etc.

• Assists in maintaining cleanliness/sanitation of all warehouse/rack areas.

• Runs the standard procedures for solids, color, and pH for eggstreme and Tec Whites.

• Calculates and completes batch records using squares.

• Performs and verifies mixing procedures and ingredients that may include salt yolk, weight, and mix egg recipes.

• Demonstrates an understanding of USDA loading and unloading procedures (of tankers), including the documentation for cage free egg tankers.

• Demonstrates an understanding of the OvaMay system for the sequencing flow of plates and start up and shut down operations and procedures.

• Understands how to tear down, rebuild, and hook up various lines, C-pumps, positives-pumps and centrifugal-pumps.

• Understands how to start up, shut down, and operate all three pasteurizers.

• Must time and check the temperature of all products for pasteurization.

• Follows proper SOP’s (Standard Operation Procedures)

• Adhere to safe work practices, follow 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, food quality or personnel safety.

• Able to work weekends, holidays and overtime as needed.

• Assumes personal responsibility to insure safe and healthy workplace for everyone. Adhere to all safety policies and procedures and, incorporate safety and health in all jobs and tasks.

• Insures regulatory compliance at all times.

• Perform other duties as assigned.

• High school diploma or general education degree (GED) or equivalent.

• Ability to load and unload egg and material trailers.

• Prior manufacturing experience preferred.

• Ability to troubleshoot minor mechanical issues.

• Must be able to obtain and maintain a company forklift and pallet jack license. Experience with pallet jack and/or forklift preferred.

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals in English. Ability to write routine reports and correspondence. Ability to speak effectively before groups, customers/vendors or employees of the organization.

• Must have basic computer 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.

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, and diagram or schedule form.

• Must demonstrate open and honest communication.

• Demonstrates the ability to maintain positive interpersonal relationships and work effectively with others to complete work assignments.

• Able to safely lift and carry 50lbs.

• Able to work independently or with others in a team environment depending upon the assignment.

• Self-motivated while also willing to ask questions and seek direction.

• Displays responsible behavior at work.

• Open to change.

• Ability to work in cold, wet, noisy, dusty and humid environments.

• Ability to work around required cleaning solutions.

• Possesses good hand-eye coordination.

• Able to stand on hard surface most of the shift, ascend and descend stairs, bend, stoop or crouch, grasp and reach.

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:

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

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, 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:

Less than high school education.

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:

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

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