SR. CONTINUOUS IMPROVEMENT MANAGER-COOK PLANT

Location : Perry, GA, US, 31069

Principal and Essential Duties & Responsibilities

Leads the Business Units and Plant Facilities Quality Culture by becoming a business partner with operations management and associates, working with them to identify opportunities, develop solutions, and implement agreed to Quality improvement alternatives.

Oversees the cost of goods reduction initiative by organizing conference calls / meetings / visits with the teams, measuring results and continuously searching out cost reductions and motivating the teams to do the same.

Ensures that all deliverables support the 4-Ps. People (Safety, Retention, Increased Engagement and Empowerment), Products (consistency in products, quality of products, reliability of service), Profitability (support the attainment of key initiatives and improved competitive results), Planet (support the green initiatives).

Gains a solid understanding of the Companys key initiatives / accountabilities and ensure linkage of Quality improvement efforts and COGS reduction with these goals.

Collaborates across functions to ensure consistent implementation of new, improved processes. Establishes measurable criteria to ensure desired results are obtained.

Provides management with updates via tracking reports on project progress, in line with set priority and timing targets.

Based on projects and organizational priorities, assists with the identification of both hard and soft training needs, identifies the proper source to deliver the training, and track training results;

conducts training on Quality Culture improvement and COGS reduction tools.

Manages the Business Units and Plant Facilities Quality Culture improvement tracker and COGS reduction tracker and assists project leaders to develop tracking mechanisms for ongoing reporting.

Develops and implements a follow-up process and a communication plan for Quality Culture improvements and COGS reduction to ensure sustainability.

Promotes the transformation of a reactive organizational Quality culture to one that is proactive and ingrained, utilizing data driven decision-making, and giving priority to preventative actions.

Develops and participates in existing awareness programs to promote the use of Quality Culture improvement and COGS reduction and recognize team successes.

Minimum Education

BS degree or equivalent related work experience. Degrees in Business Administration, Engineering, Accounting, Finance, Mathematics, Operations, Logistics and Supply Chain are preferred but all majors will be considered.

Experience Requirements

5 years related work experience. Experience should include successful employment record of the implementation of continuous improvement in a manufacturing and business environment and knowledge of LEAN principles, Six Sigma, Kaizen Event Facilitation, Root Cause Analysis, FSQA, TQM, SPC, PIP and QIP.

Proven experience in a willingness to promote and drive change; able to communicate and work with teams at all organizational levels from senior management to shop floor;

strong effective communication, organization and presentation skills. Needs to possess the ability to learn new concepts, combined with common sense and effectively apply to problem solving.

A combination of business, technical and analytical skills motivated by challenge. Strong effective interpersonal skills with the ability to relate, interact with, challenge and motivate all levels of management from top Senior leadership down through the organization.

Experience Preferred

Bilingual English / Spanish

Environmental Factors and Physical Requirements

ENVIRONMENTAL FACTORS AND PHYSICAL REQUIREMENTS Position location is TBD

Location of work varies from various offices to various plant environments. Travel 25% - 30%

Position is mostly sedentary but may require occasional moving to other offices or buildings.

May need to move light equipment or supplies from one place to another.

May need to access files, supplies and equipment.

Work activity is in an office, open-partitioned, cubicle environment.

When in a plant environment :

• Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces.
• May be exposed to temperatures of 28 degree to 100 degrees Fahrenheit with both ambient and 100% humidity.
• May handle product 0 degrees to 50 degrees Fahrenheit.
• May be exposed to noise ranges of 50 db to 110 db.
• May be exposed to all chemicals found in a food processing plant.
• Must wear and use protective and safety equipment required for the job as directed by the Company.
30+ days ago