Think Beyond The Label Jobs

AMPI owns seven Midwest-based manufacturing plants where 10 percent of the nations American-type cheese, processed cheese and butter is produced. The cooperatives award-winning cheese, butter and powdered dairy products are marketed to foodservice, retail and food ingredient customers. In 2019, the co-op launched its Dinner Bell Creamery brand and accompanying Co-op Crafted promise, highlighting more than 50 years of dairy farm families partnering with skilled buttermakers and cheesemakers.

JOB SUMMARY:

The Production Supervisor is responsible for providing leadership for plant operations. This individual will work closely with all departments to establish and enforce safe process methods that ensure operational effectiveness and production adherence. The supervisor will champion an environment of respect and responsibility through professional communication, accountability, teamwork, quality, safety and productivity.

ESSENTIAL RESPONSIBILITIES:

This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time:

1. All AMPI employees have an obligation to report employee safety, food safety and food quality issues to personnel of authority.
2. This position has a heightened food safety and food quality responsibilities.
3. Manage, mentor and support production operations and employees.
4. Work jointly with maintenance to identify equipment issues, establish day to day operational priorities, improve machine efficiency, managing the priority and completion of work on shift.
5. Facilitate production expectations with plant personnel; ensuring that goals are met on a day to day, month to month basis.
6. Ensure that processing equipment setups are completed in the timeframe required to meet department expectations and productivity.
7. Establish training procedures and processes that improve job knowledge, including cross training.
8. Provide daily updates to department managers.
9. Build a strong working relationship with plant personnel, providing leadership, teaching, and effective communication methods, that ensure enforcement of company policies and procedures.
10. Provide day-to-day support to the Plant Superintendent regarding daily duties, staffing, quality, and efficiency.
11. Act as backup in the absence of the Plant Superintendent.
12. Understand software controls which will include addressing system performance issues and training.
13. Demonstrate an effective ability to delegate while maintaining respectful relationships with staff.
14. Maintain a zero injury safety culture and motivate employees to follow safety policies and procedures.
15. Participate in the annual management review of the Food Safety and Quality system.
16. Identify and resolve problems in a timely manner by gathering and analyzing information skillfully. Work well in group problem solving situations and develop alternative solutions.
17. Create a positive team with the ability to build morale and group commitments to meet goals and objectives.
18. Ability to manage projects by creating workable plans; communicate changes effectively, build commitments and overcome resistance.
19. Develop realistic action plans, by prioritizing and planning work activities. Plans for additional resources as needed.
20. Make oneself available to employees, providing regular performance feedback, develop subordinates' skills and encourages growth.
21. Communicate with HR, any performance or behavioral findings of staff members-positive or negative.
22. Ability to react well under pressure. Treats others with respect and consideration regardless of their status or position. Accepts responsibility for own actions and follows through on commitments.
23. Leads and guides all Quality and Food Safety policies and procedures, reporting any nonconformity.
24. Leads and guides all Safety policies and procedures, eporting any nonconformity.
25. Leads and guides GMP policies and procedures, reporting any nonconformity.
26. Establish and maintain strong customer relationships as needed.
27. Work with Quality to promptly investigate customer complaints, determine root cause, implement corrective action and provide follow-up.

An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position.

REQUIRED COMPETENCIES:

The following are required competencies of the position that must be met by the employee to successfully perform the essential functions of the job:

• Demonstrated proficiency in Windows, MS Office Suite including; Word, Excel, Power Point, and Outlook, internet/intranet and other organizational specific software.
• Knowledge of procedural controls and data validation techniques required.
• Independent worker and analytical thinker with ability resolve complex problems.
• Professional communication skills for coworkers, team members and consultants.
• Ability to define problems, collect and document data, establish facts, and draw valid conclusions.
• Ability to interpret an extensive variety of situations and events and respond accordingly.
• Possess traits of honesty, integrity, creativity and flexibility.
• Exceptional attention to detail, strong organizational and time management skills.
• Must have high level of discretion and ability to handle sensitive and confidential information appropriately.
• Demonstrate an understanding of the products manufactured and the processes involved.
• Advanced understanding of equipment operations and troubleshooting ability.
• Must be able to demonstrate an ability and willingness to communicate effectively in order to maintain high levels of confidentiality, safety, health, quality and efficiency.
• Ability to read and comprehend standard operating procedures and company quidelines in order to maintain regulatory compliance.
• Ability to understand daily production needs.
• Demonstrate strong teamwork skills, with the ability to lead, participate, and/or work directly with cross-functional teams and/or individuals.
• Ability to plan, initiate, direct and carry out short and long-term programs.
• Ability to work independently, multi-task, and prioritize.
• Strong presence with the ability to interact with Senior Leadership.
• Ability to perform at a high level in a fast-paced environment with the ability to adapt to a continually changing environment.
• Detail oriented, quality minded.
• Excellent interpersonal skills.
• Thorough understanding of safety regulations, standards, principles, theories, and techniques.
• Possess traits of honest and integrity, creativity and flexibility.
• Bilingual, preferred.
• Maintain a valid drivers license.

EDUCATION / EXPERIENCE:

High School Diploma or General Education Degree (GED) required.

Bachelors degree in food science with emphasis on food science, or related field or a combination of education and relevant work experience.

5 years relevant work experience preferred.

3 years of supervisory experience preferred.

Knowledge of SQF, HACCP, GMPs, OSHA and loss control programs highly desirable.

Technical knowledge of fluid milk, cheese and drying opera