IL - WAREHOUSE SUPERVISION - SUPERVISOR

SCOPE

The role of the Warehouse Supervisor is to provide manufacturing front-line leadership to the Receiving team. The Supervisor is responsible for leading, motivating and developing front-line employees within their area of responsibility to achieve outstanding manufacturing results. This is done through enhancing teamwork, effective communications, actively listening to employees, and driving change. Additionally, the Receiving Supervisor must focus on safety, quality assurance, process efficiency and continuous improvement, and meeting customer expectations.

PRINCIPLE ACCOUNTABILITIES  

• Support without hesitation General Plant Safety, Food Safety, Food Defense Initiatives and Good Manufacturing Practices with an understanding that these are absolutes and are Priority #1.
• Responsible for the safety of every employee making sure that all safety procedures are being followed and non-compliance is addressed appropriately.
• Responsible to ensure that all Food Safety policies and procedures are being followed and non-compliance is addressed appropriately. 
• Understands the HACCP Plan and ensures compliance and education of team with requirements 
• Complete an Safety Incident Report and/or Food Safety Incident Report if an incident is to occur and ensure that the report is completed and submitted before the end of the shift
• Know where emergency STOP, and START/STOP buttons are located and ensure all Lock Out/Tag Out procedures for machine are followed when necessary
• Provide business and technical leadership necessary to ensure the production line(s) meets and/or exceed goals in critical manufacturing success areas of Safety, Food Safety, Quality, Delivery and Cost
• Perform as a front-line leader in a complex food manufacturing facility, providing motivation, training, coaching, support, inspiration and direction to diverse work force
• Work and/or attend meetings during other shifts (including off-shifts and/or weekends) as necessary
• Establish and sustain positive employee relations through effective communications with all employees in order to foster an environment where innovation and cooperation are used to solve problems
• Promote positive employee and labor relations in a Union environment through effective conflict management and issue resolution
• Provide effective, timely and fair performance and discipline feedback to team members and document as needed
• Must be able to track daily results to ensure appropriate and immediate actions are taken to achieve business goals and objectives
• Enforces compliance and drives accountability with company policies, procedures, and operational standards by effectively communicating expectations and changes to teams and holding the team accountable to those standards
• Develops Action Plans to address opportunities for reducing unplanned downtime and waste within the Bakery
• Prepare, maintain and finalize all necessary paperwork for shift
• Ensure employees are maintaining a clean work area and that they are cleaning throughout the shift.
• Coordinates and Audits Job Instruction training for team members
• Conducts shift huddles and provides feedback for Team Members
• Trains, retrains and cross trains all team members
• Confirm readiness of area for next shift and supervisor
• Completes other duties as assigned
• Ensures daily operations of Warehouse/Receiving area are completed accurately and on time.
• Leads the Receiving team and ensures that the team is following all correct operational procedures, accurately completing paperwork, and will resolved discrepancies identified by the team in an efficient and timely manner.
• Ensures accurate product cycle counts and inventory tasks are completed by the team when needed.
• Backs up the Inventory Control Supervisor as needed.
• Assists with the planning, organizing and monitoring of the receiving, storage and distribution of all items received.
• Ensures FIFO is followed in the department for all ingredients with expiration dates.
• Knowledgeable and understands all job functions in the Receiving area

REQUIRED BEHAVIORAL COMPETENCIES 

•   Builds Trust - Interacts with others in a way that gives them confidence in one’s intentions and those of the organization.
•   Initiates Action – Takes prompt action to accomplish objectives; takes action to achieve goals beyond what is required; is proactive.
•   Adaptability – Maintains effectiveness when experiencing major changes in work tasks or the work environment; adjusts effectively to work within new work structures, processes, requirements or cultures.
•   Build Partnerships – Identifies opportunities and takes action to build strategic relationships between one’s area and other areas, teams, departments, units, or organizations to help achieve business goal.
•   Strategic Decision Making – Obtains information and identifies key issues and relationships relevant to achieving a long-range goal or visions; commits to a course of action to accomplish a long-range goal or vision.
• Contributes to Team Success – Actively participates as a member of a team to move the team toward the completion of goals.

Knowledge / Skills

•    Strong leadership skills including strong communication and listening skills, team building, multitasking, and coaching skills.
•    Self-starter with the ability to prioritize, organize, and simplify
•    Strong written and verbal communication skills
•    Demonstrated problem solving and strong decision-making skills with the ability to prioritize with a sense of urgency and take appropriate action when necessary
•    Proven analytical and problem-solving abilities
•    Knowledge of OSHA regulations, HACCP and Food GMPs (in a bakery environment preferred)
•    Understanding of sanitation, food handling, and food safety practices in a manufacturing environment preferred
•    Must pass fork lift training

EDUCATION

• Bachelor’s degree in relevant field, Logistics, Inventory Control, etc preferred
• High school diploma or equivalent is required.

EXPERIENCE REQUIRED

• 5+ years related experience including experience in a supervisory capacity
• Experience in a food manufacturing environment preferred

PHYSICAL DEMANDS

Work requires some physical strain such as long periods of standing, bending, pushing, pulling and lifting overhead. Must be able to lift approximately 35 pounds overhead.

WORK ENVIRONMENT

Working around power equipment, slippery floors and dusty areas.  Very hot conditions during summer seasons. Protective clothing such as uniform, gloves and slip resistant, safety toe shoes are required.

CERTIFICATIONS

Must pass Company’s powered industrial equipment training to include but not limited to forklift, clamp, pallet rider, and reach unit; and maintain those certifications