2nd Team Lead- AFO

Description

The team lead is responsible for providing daily leadership, direction, and support to team members; and maintaining a safe, organized, clean and efficient operation. Must be able to proactively identify and analyze problems and implement appropriate corrective action to improve performance.

Role and Responsibilities 

· Perform daily visual walk around inspections of all equipment to observe for unsafe acts or conditions. Proactively address hazards so that we may provide a safe working environment for all employees. 

· Ensure all employees adhere to company safety procedures and regulations, including lockout/tag out.

· Ensure all products meet customer quality standards 

· Follow all rules / guidelines / GMP’s. (Good Manufacturing Practices)

· Observe and maintain company sanitation and food safety standards by maintaining a clean, neat, and organized work area. 

· Performs other duties as assigned

Supervisory Responsibilities

· May assume some supervisory responsibilities for area in the absence of the supervisor.

Requirements

Preferred Qualifications and Education Requirements

· High School Diploma or GED Certificate

· Previous experience in a food production environment

· Ability to assist operators in problem solving while exercising considerable judgment and have the ability to meet or exceed the production process

· Knowledge of GMPs, SPC, HACCP, OSHA, and USDA regulations.

Core Competencies, Knowledge, and Skill Requirements 

Candidates should be self-starters with a strong work ethic and the ability to prioritize their workload to ensure timely issue resolution. In addition, this individual should possess the following skills:

· Communications: Exhibit honest and clear communication, both orally and written, for effective teamwork. Treat everyone equally with respect- listen to others and make them feel valued. Where customer decisions or food safety is a concern, communicate on a higher level. 

Time Management & Organization: Organize and prioritize your own actions efficiently and manage a variety of tasks simultaneously. Be flexible and react favorably to multiple priorities, changing schedules and daily assignments while paying attention to detail. Demonstrate a sense of urgency and focus on actions, while multi-tasking. 

· Team Commitment: Handle conflict in a mature manner to establish trust with coworkers and encourage team collaboration. Understand the people and departments and support team decisions.

Work Environment and Physical Requirements

The work environment is a cold production setting with concrete floors. This position requires the team member to:

· Stand in cold temperatures (38 degrees) for seven (7) or more hours in a day

· Handle cold and wet product throughout the day

· Able to lift to 50 lbs. several times a day 

· Visually identify and evaluate product

· Repetitive motions of hands and arms. Some overhead reaching throughout the day 

· May work in aisles or narrow passageways

Food Safety

Kilcoy has adopted the SQF System for food safety management and is under continuous USDA meat & poultry jurisdiction. All Kilcoy team members are responsible for food safety and quality requirements. Team members will be regularly informed, trained, and held accountable for managing food safety and regulatory expectations within their work areas. Team members should notify their department management about any food safety issues or concerns to be adequately addressed.

To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

 Follow production schedule to meet production requirements.

 Motivate and direct employees as necessary.

 Understand and enforce the Company’s employment policies and union contract provisions.

 Take necessary steps to ensure equipment downtime is minimized at the lowest possible level. 

 Ensure all machines are safeguarded, set at the correct line speed and processing runs without disruption.

 Releases dry ingredients and protein as needed to the department and verifying all releases have been received to start the shift 

 In charge of completing the performance safety audit, freezer sheet, knife sheet, thawing temperature records and ensuring that the master formula sheets are signed off

 Managing inventory accuracy 

 Managing headcount by line and jumping in when short staffed

 Recording daily yield in power apps 

 Daily Line Boards

 Labeling verifications on WIP or finish goods

 Entering maintenance work orders in MVP 

 Batch sheet spice room verification 

 Ensuring all correct PPE is worn 

 Running to cycles per minute or lbs./ man hr.

 Minimize rework or leakers

 Line or equipment set up and break down 

 Metal detector check 

 Injection and Ingredient checks 

 Labeling and coding inspection form

 Weigh price label check

 Fixed weight master case label check

 Change over form review

 Searing/AFO product temp monitoring sheets

 CCP records

 SSOP form / temp form

 Control of % of pick up 

 Perform operator check list on all required machine set up

 Fill out and comply to LSW sheet throughout the shift