AdvancePierre Foods is hiring a

Plant Manager

Enid, United States
Full-Time

AdvancePierre Foods, a leader in the food industry, is a rapidly growing company that values a talented, diverse and dedicated workforce. We have an opening forPlant Manager. Our rapid growth allows us to provide a wide array of developmental opportunities, and we reward associates who are results-oriented, live up to their commitments, and who can align their work activities with the goals of the organization.

GREAT BENEFITS! (Medical, Dental, 401K Match) COMPETITIVE SALARY!

GENERAL JOB SUMMARY

This position is responsible for oversight of the Enterprise Facility. The Plant Manager is charged with managing a highly motivated team of employees in the manufacturing of AdvancePierre’s  product line. The Plant Manager accomplishes these goals by leading a production facility with benchmark level programs in all areas to ensure these goals are met and are sustainable. The Plant Manager will support all safety programs, policies and procedures, and have a personal value system that will assist in creating a work environment that is based on trust, human dignity, and honesty which in turn will contribute to a high quality of life for all employees.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Human Resources

  • Mentor, train, and develop employees; hold meetings, annual evaluations, establish department objectives, procedures, performance standards, and schedules for staff.
  • Treat co-workers fairly, consistently and with respect.
  • Follow all guidelines and procedures as set forth in the AdvancePierre Foods Employee Handbook; i.e., discipline, attendance, etc.
  • Work closely with the Human Resources and the Safety Department to identify, initiate, and develop training needs.
  • Initiate paperwork in a responsible and timely fashion; attendance calendars, disciplinary warnings, employee warning reports, evaluations, etc.
  • Establish and oversee cross functional team to drive improvement in employee retention opportunities

Operations

Food Safety

The Food Safety monitoring activities are overseen on a daily basis by the Quality team but it is ultimately the Plant Manager’s responsibility to assure programs are in place, relevant, and robust. To this end, the Plant Manager is charged to ensure the following programs are in place and effective:

Night Sanitation Continual assessment of performance with PSSI, USDA, Quality and the use of internal and external auditing.

b)    Allergen Program compliance and review

c)     HACCP Plan compliance and review

d)    SSOP compliance 

Safety

All employees have a responsibility to themselves and others to build a safe work environment by identifying and controlling safety issues. It is the Plant Manager’s responsibility to work with the Plant Safety Manager and team to assure the following programs are in place and effective to support a work safe culture:

  • Safety Training Program
  • Corporate Compliance Plan
  • Safety Committee
  • Accident investigation program
  • Corrective action and root cause analysis for identified safety hazards
  • Timely and documented
  • Review the following opportunities when developing annual budget to create continually improving operating expense goals:
  • Assess crewing needs and opportunities for improvement
  • Energy saving
  • Operational waste
  • Maintenance expense
  • Capex activities
  • Assure ongoing training of employees on duties and responsibilities
  • Opportunity tracking system to identify and complete projects
  • ROI review of improvement projects
  • Both Capex and process change projects 

Facility Budget 

Draft annual budget and review historical facility operating costs and forward sales trends and product mix to identify annual budget. 

Productivity

Assure maximum production performance in all KPI’s: Inedible and rework reduction, process efficiency, labor variance, overtime, product quality, overfill, uptime, etc.

  • Work closely with production support services: Maintenance, Material Handling, Quality, Human Resources, Scheduling and Cost Accounting as it relates to the development and support of production activities.
  • Set goals and objectives for departments toward achieving above goals
  • Establish regular performance review cycles: daily weekly, monthly – as appropriate to review performance and take action as necessary.
  • Manage continual improvement process
  • Employee Retention program
  • Grote System: Utilize the Grote performance measurement system to create employee plans and assure timely assessment

EDUCATION AND EXPERIENCE

  • Bachelor's degree (B. A.) from four-year college or university that has been accredited by the Department of Education; or one to two years related experience and/or training; or equivalent combination of education and experience.
  • Continue education and training to allow for personal growth and identifying current industry trends that enhance AdvancePierre Foods and the individual.

 If you are interested in this great opportunity with a competitive salary, please APPLY now!

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