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3rd Shift Production Supervisor

City of Industry, CA

Overview

*THIS IS A 3RD SHIFT POSITION*; UNION EXPERIENCE A PLUS
JOB SUMMARY:  Supervises the day-to-day activities of liquid products operations to meet company and plant objectives and achieve a high level of customer satisfaction.

Responsibilities

ESSENTIAL FUNCTIONS:
  1. Supervises the daily activities of assigned staff, providing instructions and performance feedback to ensure that productivity and quality objectives are met or exceeded. (55%)
  1. Identifies and resolves process and equipment problems, using available resources to maintain productivity and quality. (25%)
  1. Implements approaches to improve quality and productivity by developing new ideas, improving processes, and planning for upcoming equipment or process changes. (10%)
  1. Routinely informs and communicates with employees to promote smooth operations, enhance their understanding of company policies and objectives, and to ensure compliance with established production policies and procedures. (10%)
  1. Performs other related and assigned duties as necessary.
LEADERSHIP/MANAGEMENT RESPONSIBILITY
Supervises up to 50 mostly hourly employees
PERFORMANCE CATEGORIES
  • Productivity/quality standards:  accuracy, timeliness, thoroughness
  • Productivity/quality standards: production and process efficiency and quality
  • Productivity/quality standards:  continuous product/process improvement
  • Attendance and punctuality
  • Budget
  • Cost containment
  • Teamwork within the department and across departments
  • Project/assignment standards
  • Customer satisfaction
  • Vendor relations
  • Safety standards and procedures:  employees

Qualifications

MINIMUM QUALIFICATIONS:  Education and experience equivalent to:
Education/Certification:
Preferred: AA degree from an accredited vocational, technical or junior college institution
Experience:
2 years of relevant work experience in a food-manufacturing environment with lead or supervisory experience
Knowledge, Skills and Abilities
Knowledge of (B/basic; J/journey; E/expert):
  • Food safety concepts and techniques (J)
  • Budgetary concepts and procedures (B)
  • Engineering concepts and procedures (B)
  • PC word processing/spreadsheet software (B)
  • Quality concepts and procedures (B)
Skill and ability to:
  • Supervise and motivate employees in a team-based environment
  • Identify problems or irregularities for early resolution
  • Communicate and coordinate effectively with employees verbally and in writing
  • Communicate and coordinate effectively with internal and external customers
  • Work effectively in a general business environment, with a focus on high levels of quality and customer service
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