Lead I - Shipping & Receiving - 3rd Shift na Red Gold Foods

RESPONSIBILITIES

·         Demonstrate the effective use of communication in the Production Department

·         Demonstrate a working knowledge of Food Safety and GMP requirements

·         Comprehend and apply safe working procedures to production line personnel and equipment

·         Understands and applies quality standards for production

·         Maintain organizational control over Production Department activities

·         Demonstrates a working knowledge of production and labor standards to the production

·         Utilizes the inventory reporting procedures for production activities

EDUCATION AND EXPERIENCE

·         High school diploma

·         Three (3) years of factory experience

·         Able to plan and execute a work schedule

·         Have demonstrated the ability to train others (not just equipment)

·         At least one (1) year with Red Gold or prior supervisory experience

·         Familiarity with QA/QC specifications

KNOWLEDGE, SKILLS, AND ABILITIES

·         Ability to communicate ideas, problems and concerns

·         Be proficient in organizing work centers

·         Be able to work with little or no supervision

·         Previous leadership abilities

·         Must be able to motivate employees

·         Must be a good problem solver

·         Must be flexible in a changing environment

·         Self-starter

SUPERVISORY RESPONSIBILITIES

Direct: None

Indirect: None

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

·         Must be able to lift 45 pounds

·         Must be able to withstand long hours on your feet  

JOB COMPETENCIES

• Ethics/ Integrity/ Trust

• Attitude and Commitment

• Diversity

• Customer Service

• Company Engagement

• Quality

• Cost Consciousness

• Personal Development

• Planning/ Organizing

• Delegation

• Leadership

• Professionalism

Other

·         Responsible for monitoring, record keeping and taking appropriate actions for specific Food Safety Plan and Food Quality Plan and pre requisite program requirements.

·         Responsible to report food safety and quality issues to management.