Fermentation Supervisor en AB MAURI FOOD INC

Description

POSITION OBJECTIVE:
Supervise the process protocols and process management execution by all Fermentation operators. Develop, implement and manage process improvements to strengthen quality and profitability of the product. Manage First Pass Quality processes within the fermentation department to ensure standards are met. KEY RESULT AREAS: PERFORMANCE STANDARDS:
Core Values
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Continuously exhibit and set the example for others in display of Company values: Customer Centric, Ambitious, Proactive, Innovative, Collaborative and Accountable.
Operations
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Supervise operation of the yeast fermentation process.
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Coordinate fermentation activities to ensure customer orders are completed.
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Establish, review and conduct training and validation on standard operating procedures (SOPs).
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Provide timely and accurate communication on process, sanitation, environmental and safety deviations and product losses.
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Ensure the Master Sanitation Schedule is being followed and identify any areas that require support for the implementation of corrective action.
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Supervise production scheduling exceptions and ensure relevant troubleshooting occurs and proper decisions are made.
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Ensure all HACCP and Sanitation reports are completed accurately, as applicable.
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Ensure the proper fermentation nutrient additions are added as specified by the mash design.
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Ensure all equipment, cream tanks and fermenters are sanitized prior to starting the next fermentation cycle.
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Participate in special projects, as requested (TPC, Grit, etc.), and conduct sampling and trials, as needed.
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Supervise MBU and training sessions for Fermentation operators.
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Ensure that production reports are completed accurately.
Quality/ Process Control
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Monitor brew protocols and schedules for yeast fermentation to meet customer demands.
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Assess product samples, laboratory data, and process information to promptly identify production bottlenecks/deviations from normal operations.
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Implement changes to raw materials, fermentation protocols, yeast strains, and /or other ancillary process to ensure customer quality requirements are met.
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Ensure that molasses ratios are utilized as appropriate.
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Ensure supply of cream to Packaging and Cream Loadout meet needed demand.
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Participate in special projects as requested and conduct sampling and trials as needed.
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Support laboratory sample test requirements.
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Ensure all equipment and tanks are cleaned and sanitized per Standard Sanitation Operating Procedures (SSOPs).
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Maintain records as required by QC Department.
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Maintain fermentation/production logs and related files/paperwork.
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Uphold all quality control and HAACP and GMP standards.
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Maintain a clean work area within the department per sanitation standards. Maintain departmental Master Sanitation Schedule.
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Assure that all Production finished product is properly labeled and is marked with an accurate and legible lot code.
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Contact suppliers regarding food safety/quality issues.
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Participate in HACCP program as necessary.
Position Charter – FERMENTATION SUPERVISOR
Document #: Date: Revision #: Page 2
Regulatory Requirements
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Monitor VOC emissions to comply with Title V Permit.
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Ensure compliance with all relevant local, state and federal regulations.
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Meet OSHA safety standards.
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Maintain superior scores on SQF and/or related food safety audits.
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Meet or exceed all customer qualification inspections and requirements.
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Ensure compliance with all applicable environmental regulations.
Reporting & Purchasing/Material Resource Planning
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Analyze production/ testing records and report/ documents any malfunctions to the Fermentation Manager and/or Production Manager
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Periodically reconcile inventories and request raw materials as required to meet production schedules; communicate changes to process as needed.
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Support First Pass Quality (FPQ) metrics and provide root cause and preventative measures
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Ensure accuracy in production reporting and kitting into the Inventory Management system.
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Maintain at least minimal inventories to meet production needs while keeping working capital to a minimum level.
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Maintain vendor relationships to ensure timely deliveries.
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Manage factored goods inventory levels for the plant.
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Effectively communicate with the shipping personnel to ensure execution of the daily schedule – Cream Loadout and Production
Human Resource Management
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Comply with HR policies and procedures.
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Comply with relevant employment laws.
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Access employees’ development requirements and ensure employees receive necessary training and experience, where applicable, assign annual performance and development objectives that are aligned with the needs of the facility and the business.
Other
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Focus on continuous improvement.
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Other duties as assigned.
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Ongoing development/training as required.
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Manage and coach fermentation/production teams to solve daily operational issues.
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Organize and facilitate daily team meetings to improve department KPI’s.
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Conduct presentations and training programs as needed.
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Motivate team members to achieve department KPI goals.
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Comply with Good Manufacturing Practices.

Qualifications

A COMBINATION OF THE LISTED SKILLS AND KNOWLEDGE IS PREFERRED
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Bachelor’s degree in science or engineering preferred, and/or Five to Seven (5-7) years of experience in a food manufacturing environment.
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Four to six years experience in a supervisory role in a manufacturing plant environment.
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Food Safety/HACCP/GMP training.
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Demonstrated people and leadership skills with track record of achieving positive business results the right way.
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Effective coaching, facilitation, presentation, and team building skills.
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Ability to give/receive constructive feedback.
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Excellent organizational, analytical, prioritization and problem-solving skills.
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Excellent oral and written communication skills.
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Excellent PC skills in Word, Access, Excel and PowerPoint.
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Biochemical process and / or food manufacturing experience.
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Process and/or product development experience.
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Forklift operator’s license.
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Ability to operate specific computer software and related hardware in running large scale liquid process plants.
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Excellent science and math aptitude.
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Experience in food, chemical or liquid processing and related equipment. OTHER FACTORS
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Occasional overtime may be required. WORKING CONDITIONS
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Comply with all plant Safety Rules and Regulations
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While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel objects, tools or controls; and talk, hear and smell. The
Position Charter – FERMENTATION SUPERVISOR
Document #: Date: Revision #: Page 3
CONTENT APPROVAL DATE:
employee frequently
is required to reach with hands and arms. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl.
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The employee must regularly lift and/or move 1 to 50 lbs. Vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
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While performing the duties of this job, the employee may be in areas that are wet and/or humid
that may contain airborne particles and chemicals. The employee occasionally works near moving mechanical parts. Employee may occasionally work at height.