Come join our Team as the Plant Manager! We started with pastries handmade by Lois and Lloyd Martin produced inside of a garage and we have boomed into a multi-facility company where our many products are produced by machines and shipped domestically and internationally. Talk about a rich history and exciting future! As an employer of choice we offer physical, emotional, financial and professional benefits including 401K, disability insurance and paid holidays.

Summary: The Plant Manager is primarily responsible for managing the production and quality of the Company’s production units. The Plant Manager is a professional who has a command over the technical details of production, maintenance, and food safety/defense.

Essential Duties and Responsibilities: include the following. Other duties may be assigned.

Possess comprehensive knowledge of the production, maintenance, sanitation, and food safety.
Manages the human resources of the unit according to authorized policies and procedures that fully conforms to current laws and regulations.
Ensures compliance with local, state, and federal regulations (OSHA, FDA, Wage and Hour).
Formulates and oversees internal controls.
Ensures business decisions are grounded in sound financial and ethical criteria.
Provides insight and analysis to support Chief Officers and other senior executives.
Embraces and implements industry standards such as KPI’s, best practices and performance standards.
Leads and develops staff to ensure professional, high quality succession planning.
Directs and coordinates the activities of departments engaged in food processing.D
Develops, implements, and maintains production tracking and quality control systems, analyzing production, quality control, maintenance, and other operational reports, to detect production problems.
Reviews and interprets financial statements, sales and activity reports, and other performance data to measure productivity and efficiencies and to determine areas needing cost reduction and program improvement.
Performs difficult staffing duties, including dealing with understaffing, refereeing disputes, firing employees, and administering disciplinary procedures.
Recruits employees, assigns, directs, and evaluates their work, and oversees the development and maintenance of staff competencies.
Defines performance metrics for measurement, comparison, or evaluation of production factors.
Reviews processing schedules and production orders to make decisions concerning inventory requirements, staffing requirements, work procedures, and duty assignments, considering budgetary limitations and time constraints.
Establishes, implements, and oversees departmental policies, standards, budgets, production goals, and objectives, based on company policies, equipment and labor availability, and workloads.
Maintains a working knowledge of government and industry quality codes and standards.
Establishes and maintains effective working relationships with management, subordinates, and outside contacts and use these relationships to develop business unit.
Monitors and controls financial resources and oversees budgetary spending.
Acts as SQF Food Safety and Quality Practitioner for facility with authority to address issues identified and reported by management and employees.

Supervisory Responsibilities:

Manages subordinate Assistant Plant Manager with supervisory responsibility to employees engaged in food processing. Is responsible for the overall direction, coordination, and evaluation of the production business units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High School Diploma or GED;
Bachelor's Degree (B. S.) from four-year College or university;
7-10 years’ related management experience and/or training
10 years experience in production industry, food production preferred

Certificates, Licenses, Registrations:

HACCP, SQF Practitioner, PCQI, Certified Baker
Valid Passport book or the ability to obtain one with 3 months of hire.

Language Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills:

· Proficient in Microsoft Office, Microsoft Excel, Microsoft Word, and Microsoft PowerPoint.

Other Knowledge, Skills and Abilities:

Knowledge of business and management principles involved in strategic thinking, resource allocation, leadership techniques, human resource modeling, and production methods and coordination of people and resources.
Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
10 years’ experience in production and processing.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate to loud.

We are an Equal Opportunity Employer (EEO)