ESSENTIAL DUTIES AND RESPONSIBILITIES

Other duties may be assigned depending upon operational needs

The production, packaging, and shipping of products require flexibility on the part of all personnel as operations change depending upon the needs of the customer. This will require a Fermentation Lead Supervisor to train and work in other departments on a periodic basis in order to ensure customer requirements are met in a timely manner.

Primary Job Responsibilities

• Assist Process Superintendent to oversee production procedures to ensure efficient and proper plant operations.
• May enter data into the computer systems.
• Ensure bulk delivery product is in correct tanks and poundage requirements are met.
• Maintain appropriate inventory of raw materials and packaging.
• Order certain production chemicals, packaging room equipment and supplies.
• Assist in the compiling of data for the weekly productivity and inventory sheets.
• Oversee activities of Process Operators and CY/NUT Operators in absence of the CY/NUT Supervisor.
• Ensure operators follow proper procedures in the process and complete them as scheduled.
• Ensure operators complete control sheets for each process.
• Review control sheets for variances and approve or make necessary adjustments to fermentation.
• Maintain supervisor’s logbook, communicate with other shift supervisors and document all problems or concerns.
• Report any special occurrences or incidents to next shift.
• Enforce safety, food safety, and company policies; give verbal and written warnings of procedural violations.
• Perform minor machine and equipment maintenance.
• Notify maintenance department of equipment problems that cannot be solved independently by written work order requests.
• Utilize judgment to determine when to call upon maintenance personnel.
• Notify laboratory when tests are needed; deliver samples for testing.
• Be able to do simple calculations for titration’s, concentrations, and process needs.
• Use a computer for e-mail, Excel spreadsheets, and procedures in the production area.
• Oversee all shipments to ensure correct product and amount has been shipped and that it meets our procedural guidelines.
• Enforce the company’s GMP guidelines within the plant; this is to include production, packing, maintenance, office, or contract personnel.
• Hold monthly GMP meetings and maintain a log to ensure that there are no problems and to answer any questions that anyone may have.
• Maintain all process logs on a daily basis.
• Must support and know the HACCP, Recall, GMP, and Safety programs of the plant.
• Do performance evaluations of the Process Operators.
• Maintain daily inventory for daily production needs with General Services.
• Responsible and accountable for the safety of all assigned personnel.
• May fill in for absent or vacationing operators of process or CY/Nut if required by the needs of the company; may also fill in for the CY/Nut Lead Supervisor, CY/Nut Supervisor, or if directed the Process Superintendent.

Management/Supervision

• Primary point of contact for absences; schedule vacations and coordinate all necessary replacement process staff.
• Coordinate temporary workers for production needs; submit requisition to Human Resource/Office Administrator for temporary staff.
• Evaluate temporary employee’s performance; inform Human Resource/Office Administrator when replacements are necessary.
• Responsible and accountable for the safety of all assigned personnel.

Supervisory Responsibilities

• Directly supervise 3 to 9 employees.
• Carries out supervisor responsibilities in accordance with the organization’s policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

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.

• Basic math, chemistry, and microbiology knowledge is required to work under minimal supervision and assess situations, weigh alternatives and take decisive, prudent courses of action.
• Ability to prioritize and organize tasks and delegate to others while following through to ensure completion of assignments.
• Superior communication and “customer” service skills are required in relationships with coworkers, management, and other departments within the company.
• Mechanical aptitude and trouble-shooting skills.
• Paperwork demands attention to detail; computer proficiency preferred.
• Additional safety and/or training experience helpful.
• Requires the ability to supervise multiple people and prioritize various duties and to ensure production of consistent, quality product.
• Must monitor fermenter activity for consistency, (monitor packing room moisture), maintain solids of cream to meet customers’ requirements.
• Requires ability to recognize and analyze production problems and identify possible causes.

Education and/or Experience

Associate Degree in Biological Sciences, Chemistry, Production Management required or a minimum of 3 years experience as a supervisor for a food-processing manufacturer.

Language Skills

Ability to read and interpret documents such as safety rules, operation and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence, ability to speak effectively before groups of customers or employees of organization

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

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 a few concrete variables in standardized situations.

Certifications, Licenses, and Registrations

Ability to be forklift certified required.

Ability to be respirator certified.

Ability to be CPR/First Aid certified required.

Physical Demands

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.

While performing the duties of this job, the employees is regularly required to stand, walk, use hands to finger, handle, feel, and reach. The employee is occasionally required to sit and talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee 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 employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, high precarious places, fumes or airborne particles, toxic or caustic chemicals, extreme cold, and extreme heat. The employee is frequently exposed to outside weather conditions and risk of electrical shock. The noise level in the work environment is usually loud.

Facial Hair Policy

Employees working in this position will be required to follow Red Star Yeast’s facial hair policy.  This is due to requirement of this position to wear respiratory protection.