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PLANT MANAGER

Newburyport, MA · Manufacturing

*  Relocation Possible 

                                                 Salaried Job Description                                                                                                                                   

Job Title:
         Plant Manager
FLSA Status
Exempt 
Division               
         Dianne’s Fine Desserts                                        
Location
  Newburyport, MA
Department
Operations
Incumbent
       New Position
Approved by
Date
9.21.21
     
               
SUMMARY OF ROLE:
This position exists to lead all of the major plant functions, maintain good employee and labor relations and meet all budgetary objectives.

This position is responsible for the execution of all manufacturing operations including Product, Planning, Quality Assurance, Sanitation, Maintenance, Research and Development, Purchasing, Safety, Shipping, Receiving and Materials Controls, all in conformance with Dianne’s Fine Desserts policies and all applicable regulatory and legal requirements.

This position also exists to support all strategic efforts to generate new sales and maintain the existing customer base.

PRINCIPAL ACCOUNTABILITIES: 
 
  • Oversee the GFSI/FSSC22000 yearly audit and assist in the development of procedures & corrective actions.
  • General:  To plan and execute a system that provides for the efficient, safe, and cost effective production of quality food products.
  • Operations:  Utilize daily, weekly and monthly meetings with department managers and key people to establish plans and review the status of each plan.  A regular and heavy presence on the floor is required and expected.
  • Planning/Scheduling:  Advise and approve plant schedules and inventory position.
  • Purchasing:  Identify cost reduction opportunities and coordinate efforts to achieve objectives.
  • Human Resources:  Assist Human Resources in maintaining good employee relations and a union free work force.
  • Capital Appropriations:  Originate appropriation requests and execute approved projects.
  • Budgetary Objectives:  Create and achieve budgetary objective in all areas of responsibility.
  • Q-RMP: Responsible for Quality Risk Management Process (Q-RMP) responsibilities and activities as defined and signed by System and Operational Standards Accountability List.
KNOWLEDGE/EXPERIENCE/COMPENTENCIES:
  • Bachelor degree or higher recommended.
  • Minimum of Seven (7) to Ten (10) years of managing experience in a food manufacturing environment preferred.
  • Effective project leadership skills.
  • Ability to identify opportunities for continuous improvement and knowledge of how to implement solutions.
  • Excellent business management skills, including analysis and strategic decision making.
  • Outstanding interpersonal skills required.  Must have the ability to build trust within the organization and establish a collaborative approach towards achieving results.
  • Must have good technical knowledge of production machinery and product formulation.
  • Must have experience working with regulatory agencies such as OSHA, FDA, etc.
  • Should have Food Manufacturing experience.
ORGANIZATIONAL  RELATIONSHIPS - List position titles, not individual names.                              
 
Immediate Supervisor (title) :
     Chief Executive Officer (CEO)
Subordinates (titles):
     Production Manager, Quality Assurance Manager, Safety Manager, Maintenance & EH &S Manager, Sanitation Manager, Continuous Improvements Manager, Supply Chain Manager
Other Job Titles Reporting to the Same Immediate Supervisor:  
     Director HR, Director IT, Chief Financial Officer (CFO), President 

DIMENSIONS:

Sales Volume:  55MM
Production Volume:  2.5MM Cases
Average Inventory Value: 4MM

Major Budgetary Parameters:  Raw and Operating budget:  34MM

Salaried employees:  30
Hourly employees:  250
Two shifts of production
Facility Size:  97,000 sq. ft.
325  SKUs
   


ADDITIONAL INFORMATION/SUPERVISOR COMMENTS:  

Must possess a thorough understanding of baking and specifically the manufacturing of frozen food bakery products.  This knowledge is necessary to effectively manage the day to day activities, make recommendations for capital appropriations and for designing efficient plant expansions.

Contacts:  Equipment vendors, engineers, consultants, regulatory agencies, suppliers and customers.




                                   

 
     

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