Directly manages tactical and strategic initiatives in the direct labor (DL) departments at the plant (Kitchen, Frozen Foods, Canning) on a given shift (generally PM shift) to drive targeted performance on established company goals and KPIs. Meets or exceeds expectations set by company procedures, quality standards, and government or regulatory guidelines.

• Assumes overall accountability for the performance of the DL operations on the shift. Works with Senior Operations Manager, Plant Controller, CI Manager, and team members to identify projects that deliver high impact in Safety, Employee Engagement, Food Safety and Sensory, Delivery, Cost, and Capacity. Works with Plant Manager, Plant Controller, and CI Manager to develop and implement projects to drive the target improvement.
• Working with the Senior Operations Manager, identifies opportunities to advocate a Continuous Improvement mindset among team members, including promoting the use of CI tools and methodologies (root cause analysis, daily accountability through the Management Operating System, Problem & Resolution, etc.) as part of standard work to solve problems. As proficiency builds among team members, establishes a culture where the tools and methodologies are consistently leveraged to build problem-solving muscle. Supports a culture in which employee ideas can be trialed and implemented expeditiously.
• Under guidance from the Senior Operations Manager, sets targets for KPIs and operational objectives that drive improvement year after year in the plant.
• Champions Amy’s Safety Program by empowering team members to own Safety. Demonstrates leading behaviors in Safety, and holds all team members to them as well, thereby continually improving performance on lagging Safety indicators.
• Manages waste and costs within the DL operations. Inspires team to take corrective actions to address practices on the floor that generate waste or cost. Ensures team members set, execute, and meet productivity stretch goals each year.
• Drives a Continuous Improvement approach with regards to consumer complaints. Ensures team members regularly receive consumer complaints and that appropriate action is taken to correct deficiencies and to reduce further complaints. Commits to reductions in key consumer complaint areas and demonstrates sustained improvement year over year.
• With the support of the Senior Operations Manager and Food Safety & Sensory Manager, is responsible for implementing and enforcing procedures that are part of the overall plant food safety management system and the SQF standard.
• Constructively and expeditiously confronts and resolves employee conflicts.
• Maintains a positive work environment. Promotes a high level of teamwork by maintaining a cohesive group and by managing in a positive work environment that is inclusive and with an open-door policy at all levels.
• Actively supports the development of all team members. Coaches and mentors People & Production Supervisors and other leaders to inspire exceptional leadership. 
• Other duties may be assigned. 

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

Supervisory Responsibilities  

Directly manages People & Production Supervisors in Kitchen, Frozen Foods, and Canning, in addition to other support functions (administrative, employee scheduling).

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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   

• Bachelor's degree (BA or BS) from four-year college or university; or equivalent combination of education and experience.
• Three to five manufacturing experience and/or training; or equivalent combination of education and manufacturing experience and/or training.

Language Skills  

• Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
• Ability to write reports, business correspondence, and procedure manuals in English (and Spanish, where applicable).
• Ability to effectively present information and respond to questions from team members, clients, customers, and the general public.
• Ability to write reports, business correspondence, and procedure manuals.
• Bilingual, English/Spanish preferred.

Mathematical Skills 

• Ability to add, apply advanced mathematical concepts such as exponents, mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.
• Ability to compute rate, ratio, and percent and to draw and interpret various graphic formats.

Reasoning Ability 

• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems
• Ability to define problems, collect data establish facts, and draw valid conclusions.
• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

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.

While performing the duties of this job, the employee is frequently required to sit, stand; walk; use hands for fine manipulation, handling, or feeling; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception and the ability to adjust focus. 

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.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions, and moving mechanical parts.  The noise level in the work environment can be moderate to loud.