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.

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