Job Description

Position Summary

The Manufacturing Manager is responsible for leading all aspects of food production to ensure operations meet efficiency, cost, safety, and quality standards. This role is instrumental in optimizing production processes, developing high-performing teams, and fostering a culture of accountability, continuous improvement, and operational excellence.

Essential Functions

• Develop and manage production schedules to maximize efficiency and throughput.
• Lead daily manufacturing operations with a strong focus on safety, quality, and productivity.
• Oversee conversion of raw materials into finished goods while minimizing waste and downtime.
• Leverage data to drive improvements in Overall Equipment Effectiveness (OEE) and process reliability.
• Coordinate with supply chain and logistics to ensure optimal material flow and inventory control.
• Ensure full compliance with food safety and regulatory standards including HACCP, GMP, FDA, USDA, SQF, and BRC.
• Partner with Quality Assurance and R&D to uphold product specifications and resolve quality concerns.
• Enforce sanitation and safety protocols across all production areas.
• Hire, train, and develop production staff; build a high-performance, engaged team culture.
• Conduct performance evaluations and implement training initiatives to drive continuous development.
• Promote team collaboration, ownership, and accountability at all levels.
• Apply Lean Manufacturing and Six Sigma principles to streamline operations and reduce costs.
• Identify and correct inefficiencies in production workflows and systems.
• Monitor key performance indicators (KPIs) and make data-informed decisions to improve outcomes.
• Ensure effective maintenance of equipment to minimize unplanned downtime.
• Collaborate with Engineering and Maintenance to troubleshoot and resolve equipment issues.
• Maintain compliance with all regulatory, environmental, and safety standards.
• Perform additional duties as assigned to support operational goals.

Qualifications (Education/Experience)

• Education: Bachelor’s degree in Food Science, Business, Engineering, or a related field preferred.
• Experience: 7–10 years of progressive leadership experience in food manufacturing, including plant or production management.
• Strong working knowledge of food processing, roasting, and packaging operations.
• Proven understanding of HACCP, GMP, FDA/USDA, OSHA, and other applicable regulations.
• Demonstrated experience implementing Lean Manufacturing, Six Sigma, or other process improvement methodologies.
• Proficient in SAP, Microsoft Office, and workforce management systems (e.g., KRONOS).
• Excellent leadership, communication, organizational, and problem-solving skills.

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