Crew Leader

Essential Job Functions: Must be able to work in a cold temp room (36-38 *F at all times). Must be able to stand for a minimum of 8 hours. Ability to perform repetitive motions with hands and arms using a variety of production tools. (E.g. knife, peeler, baller etc.). Indirect contact with raw onions for long periods of time (minimum of 8 hours). Ability to lift a minimum of 30 lbs. will be lifting boxes, buckets and/or bags etc. Some bending and stooping.

Position Duties & Responsibilities: Provides on the job one-on-one training, peeling, and cutting on a daily basis. Tracks, evaluates and provides job performance feedback for all food processors. Measure and provide Food Processors with constant job performance feedback based on average time spent per job. Evaluates all work orders assigned and determines the number of food processors needed to complete the work order job efficiently. Track and record the raw materials used and the time spent on each work order, fix any gaps that affect efficiency and efficacy. Reduce the amount of mistakes made on work orders. Quality Assurance: Make sure all finished goods are appropriately cut and presented based on the product description. Quality Control: Make sure all containers are safely sealed and labeled before shipping. Minimize risk during the production process, remove waste, make sure tools are in good condition, and all employees are trained to use the machines they are assigned. Follow all food safety guidelines, norms and regulations, as it relates to Good Manufacturing Practices, Hazard Analysis, Critical Control Points, and Safety Quality Foods.

Education: High School or equivalent Experience: Some experience in production, and supervising at least 5-10 line workers.