The Assistant Plant Manager is primarily responsible for managing the production operations by executing production activities and providing timely and relevant data to support planning and decision making processes. The Assistant Plant Manager is a professional who has a working knowledge of the technical details of production, who can provide leadership to other professionals in the department, who can analyze new and evolving situations, who can communicate goals and objectives to others and who is able to work well with peers from other disciplines. Additionally, the Assistant Plant Manager is a champion for the company to be an industry leader in food safety and defense, exceeding all audit standards.
- Oversees and coordinates production and packaging operations.
- Implements established departmental policies, goals, objectives, and procedures supporting corporate strategy, mission, and objective.
- Establishes work schedules, assignments, and production sequences to meet production goals.
- Reviews production costs and product quality, and modifies production and inventory control programs to maintain and enhance profitable operation of division.
- Reviews performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
- Manages the movement of goods into and out of production department.
- Confers with other supervisors and staff members to coordinate operations and activities within or between departments.
- Assists management with development of departmental budget.
- Maintains operations data such as time, production, and cost records, and prepare management reports of production results.
- Determines and manages staffing requirements; interview, hire, and train new employees.
- Responsible for the performance and development of plant staff.
- Confers with management or subordinates to resolve worker problems, complaints, or grievances.
- Adheres to all local, state, and federal laws including OSHA, FLSA, EEO, etc.
- Leads and interprets quality assurance, food safety, and food defense philosophy to personnel in organization.
- Leads, fosters, and implements quality assurance, food safety, and food defense goals and objects including, HACCP, GMP, third party audits, customer satisfaction, product quality and continuous improvement efforts.
- Maintains a working knowledge of government and industry quality assurance codes and standards.
- Acts as SQF Practitioner for facility with authority to address issues identified and reported by management and employees.