POSITION AVAILABLE:

JO 15790 Production Manager

Location:

WI

Salary Range:

Experience Based

Reports To:

Plant Manager

Summary:

The Production Manager will make and perform all necessary duties to produce the highest quality Goat Cheese (Chevre) products possible.

Key Tasks
and

Responsibilities:

   Production Operations

o   Work with Plant Manager to complete all tasks within the production areas. These items include but are not limited to the following:

§  Complete Production Oversight for Goat Cheese (Chevre) production: Manage all information and team members required to properly and accurately run the operations on a daily basis.

·         Food Safety Programs

·         Recall Program

·         HACCP

·         Forecasting annual production

·         Scheduling and coordinating daily production

o   Supervision: Oversee daily operations and direct team to ensure all tasks are being completed on time and accurately.

o   Production: Assisting with all production runs and documenting all steps in make procedure to insure accurate, consistent, safe, and quality products every time.

o   Sanitation: Keep a clean work environment. Wash, rinse, sanitize and return all equipment back to its designated area immediately after done using. Complete time of use, daily, weekly, biweekly, and monthly sanitation scheduled responsibilities along with documentation once work is complete.

o   Food Safety: Follow all policies and procedures the Company has implemented to assist in safe, quality products at all times.

Skills and
Attributes:

   Communication

o   Listening- extracts and uses information from oral communications.

o   Oral Communication- effectively expresses oneself in one-on-one communication and in meetings.

o   Written Communication- possesses excellent written skills when developing proposals, memos, etc.

o   Presentation- be confident and impactful when demoing products and working with customers.

   Professional- is consistent, intelligent, organized and a continuous learner. Is self-disciplined; controls emotional reactions and keeps personal biases out of the decision-making process. Stays on top of the food safety regulations and industry trends for the creamery and the entire organization.

   Ethical Standards- portrays unquestionable integrity in all dealings and relationships. Gives honest and accurate accounting of self, others and situations.

   Competitive Urgency- attending to every detail of our business with a sense of urgency, enthusiasm, and thoroughness as if failure to do so would result in a lost vat of cheese or customers.

   Positive Discontent- is never satisfied with the status quo. Views change positively. Is resilient and optimistic. Is constantly looking for opportunities to improve self and the business.

   Development- reacts positively to evaluations, appraisals, and feedback and work to improve development objectives.

   Techniques- stay current on cheese making techniques and food safety regulations used by professionals in the industry. Read and study available literature about all aspects of cheese making (making techniques, pressing, aging, etc.).

   Lift- be able to lift 50+lbs continuously, stand for 8 hours/day and occasionally twist, bend, climb, grasp and other repetitive movements.

   Flexible to various creamery environments including unloading, making, painting, packaging, aging and shipping.

   Annually complete all Trainings within the Company’s Training Program.

   Annually complete Appendix N certification.

   Annually complete HACCP training.

Contact:

Dave Sloan, Vice President-Dairy Operations, Tom Sloan & Associates, dsloan@tsloan.com, 920-261-8890

Please reply to position #15790 when responding to this position.