Essential Duties andResponsibilities
Reportsdirectly to the Plant Manager. Supervises all Maintenancepersonnel.
Maintains facility and equipment ina safe and operational state of readiness at all times in order tofulfill daily production requirements and ensure product foodsafety quality and legality is not compromised.
Operates engineering department within established budgetary andpolicy guidelines. Reviews progress with Vice President Director ofEngineering and Plant Manager on an ongoing basis.
Contributes to the production of a consistent safequality product through maintaining and updating facilityengineering practices on a regular basis.
Maintains comprehensive and complete engineering records includingpreventative maintenance schedules machine history purchase ordersequipment manuals and capital expenditure requests.
Coordinates necessary engineering staff to supportscheduled production and nonproduction hours through properplanning scheduling and supervision.
Calculatesand reviews employee time cards and schedules on a weeklybasis.
Coordinates a standardizedpreventative maintenance program to include lubrication inspectionsand engineering sanitation schedules to minimize productiondowntime and ensures checks are documented according toprocedures.
Creates and maintains a program for area Preventative Maintenance(PM) and project completion.
- Performsinspections on completed PM and corrective workorders.
- Creates andmaintains monthly project update reports for capitals and specialprojects.
Maintains engineering departments shop and equipment required toperform necessary repairs and preventative maintenance for entirefacility.
- Ensures that an adequatesupply of spare parts is available inhouse at all times throughproper planning purchasing and inventory controltechniques.
- Communicateswith vendor and OEM contacts regarding equipment repairs updatespurchases etc. to enhance and improve equipmentefficiency.
- Establishesreviews and modifies equipment procedures on a continualbasis.
- Facilitates opencommunication with each subordinate and department head to ensureequipment problems are addressed in a timelymanner.
Participates in weekly facility management meetings and internalaudits when scheduled. Ensures corrective and preventative actionplans are implemented and effective when assigned
Assists in the investigation and resolution ofcustomer complaints by participating in information gathering rootcause analysis and corrective action identification andimplementation when required.
Also will contribute with findings tothe Bakery Management Review and Continuous ImprovementWorkbook
Compiles and presents plans to meet long and short term improvementneeds promptly including the preparation of capital expenditurerequests.
Manages and reviews all capitalexpenditure projects with the Plant Manager too insure timelycompletion within budgetary guidelines.
Responsible for all outside agency compliance mandates inspectionsand requirements including OSHA AQMD HAZMAT insurance county stateand federal agencies.
Reviews Weekly ManagersReports and Reject Analysis for accuracy with PlantManager.
Responsible for the selection trainingand development necessary to maintain a knowledgeable experiencedand productive engineering staff.
Reviews progress with PlantManager on a quarterly basis.
- Develops performance standards for eachengineeringposition.
- Conducts formalperformance evaluations for each engineering department employeeand recommends developmentalactivities.
Supports and participates in special projects asassigned.
Establishes and maintainseffective working relationships and twoway communication withcoworkers and other personnel throughout theCompany.
Competency
- Analytical Uses intuition and experience tocomplement data.
- ProblemSolving Identifies and resolves problems in a timely manner;develops alternative solutions; works well in group problem solvingsituations.
- ProjectManagement Completes projects on time and onbudget.
- Technical SkillsShares expertise withothers.
- Customer ServiceMeets commitments.
- FoodSafety / Quality Management Works closely with Bakery QualityAssurance staff to achieve food safety and quality objectives.
Demonstrates accuracy and thoroughness; looks for ways to improveand promote food safety and / or quality; Applies feedback to improveperformance.
InterpersonalFocuses on solving conflict not blaming others; remains open toothers ideas and tries new ideas; listens to others withoutinterrupting;
keeps emotions under control
TeamWork Balances team and individual responsibilities; exhibitsobjectivity and openness to others views; contributes to building apositive team spirit;
able to build morale and group commitments togoals and objectives; recognizes accomplishments of other teammembers.
- DelegationDelegates work assignments; provides recognition forresults.
- Leadership Exhibitsconfidence in self and others; inspires and motivates others toperform well; inspires respect and trust;
accepts feedback fromothers; gives appropriate recognition toothers.
Managing PeopleTakes responsibility for subordinates activities; makesselfavailable to staff; provides regular performance feedback;
continually works to improve supervisoryskills.
- Cost ConsciousnessWorks within approvedbudget.
- Ethics Treats peoplewith respect; keeps commitments; inspires the trust of others;works with integrity andethically.
- Diversity Showsrespect and sensitivity for cultural differences; promotes aharassmentfreeenvironment.
- OrganizationalSupport Follows policies and procedures; completes administrativetasks correctly and on time; supports organizations goals andvalues.
- Attendance / PunctualityIs consistently at work and on time; ensures work responsibilitiesare covered when absent; arrives at meetings and appointments ontime.
- Dependability Followsinstructions; responds to management direction; takesresponsibility for own actions; keeps commitments;
commits to longhours of work when necessary to reachgoals.
Initiative Volunteersreadily; undertakes selfdevelopment activities; seeks increasedresponsibilities; takes independent actions and calculated risks;
asks for and offers help whenneeded.
- Innovation Displaysoriginal thinking and creativity; generates suggestions forimproving work.
- JudgmentDisplays willingness to make decisions; exhibits sound and accuratejudgment; makes timelydecisions.
- MotivationDemonstrates persistence and overcomesobstacles.
- Planning / OrganizingPrioritizes and plans work activities; uses time efficiently; setsgoals and objectives; organizes or schedules other people and theirtasks.
- ProfessionalismApproaches others in a tactful manner; reacts well under pressure;treats others with respect and consideration regardless of theirstatus or position;
accepts responsibility for own actions; followsthrough oncommitments.
- QualityDemonstrates accuracy and thoroughness; looks for ways to improveand promote quality; Applies feedback to improveperformance.
- Quantity Meetsproductivity standards; completes work in timely manner; strives toincreaseproductivity.
- Safety andSecurity Observes safety and security procedures; reportspotentially unsafe conditions; uses equipment and materialsproperly
SUPERVISORYRESPONSIBILITIES :
- Manages up to 1 Supervisors and 15 employees inthe Maintenance department. Is responsible for the overalldirection coordination and evaluation of these employees.
- Carriesout supervisory responsibilities in accordance with theorganizations policies and applicable laws. Responsibilitiesinclude planning assigning and directing work;
appraisingperformance; rewarding and disciplining employees; addressingcomplaints and resolving problems. Acts on the Plant Manager behalfas needed or as assigned.
Skills Experience &Qualifications
Education
Bachelors degree and five years of related bakery or foodMaintenance experience or equivalent combination of education andexperience.
MATH ABILITY Ability to addsubtract multiply and divide in all units of measure using wholenumbers common fractions and decimals.
Ability to compute rateratio and percent and to interpret graphs and diagrams.
REASONING ABILITY Ability to define problems collect dataestablish facts and draw valid conclusions. Ability to apply commonsense understanding to carry out detailed but uninvolved written ororal instructions.
Ability to deal with problems involving a fewconcrete variables in standardized situations.
Years of Experience
5) five years of related bakery or foodmaintenance experience
Language Skills
Ability to read analyze and interpret documents such asProduction schedules safety rules operating and maintenanceinstructions and procedure manuals.
Ability towrite routine reports and correspondence.
Ability to speak effectively before groups of employees orcolleagues in an organization.
OralCommunication Speaks clearly and persuasively in positive ornegative situations; listens and gets clarification; participatesin meetings.
Written Communication Writesclearly and informatively.
Computer / SoftwareSkills
To perform this jobsuccessfully an individual should know Microsoft Word wordprocessing software Excel spreadsheet software Dayforce and Outlookemail software.
Knowledge of inventory controland Production SAP.
Remote Work :