Production Line Lead, 3rd Shift (Night) Corn - $25.75/hour (+2.00 shift differential applicable)

The Production Line Lead collaborates with Production Leader II to ensure all safety, quality and productivity standards are met. They provide daily leadership, direction, and support to their direct reports by coordinating daily work activity. They promote a safe work environment and actively engage and train their team members.

Duties and Responsibilities:

• Food Safety & Safety: Always perform tasks according to Safety and Food Safety Standards.
  • Participate in safety training programs and contribute to the development of safety initiatives to promote a culture of safety.
  • Ensure compliance with regulatory requirements (SQF, GMP, HACCP, OSHA) and company policies and trainings related to food safety, sanitation, and environmental regulations (e.g., HACCP, Food Safety, GMP’s, Food Fraud/Defense, Allergens, Organic, Gluten Free)

• Responsible for maintaining a safe work environment by immediately correcting unsafe acts or conditions, completing safety inspections and is an active participant in the Safety Committee.
• Verifies and ensures that each team-member receives appropriate training for their role as shown on their positions’ specific training program, and that the safety training is specific to the job they are assigned to perform. 
• Responsible for keeping the entire department clean and organized at all times per SQF standards.
• Verifies that product is being produced to meet Quality First Time (QFT) by utilizing the product specifications guidelines to meet the adjective.
• Responsible for identifying waste trends and for finding the root cause and taking corrective action so we can meet company goals.
• Responsible for following, promoting, and implementing Company policies and procedures including attendance, and team member conduct.
• Responsible meeting line efficiencies.
• Responsible for implementing and maintaining SQF processes and procedures to ensure the department is complying.
• Verifies that all equipment (machinery) is working at optimum operating capacity and for reporting malfunctions to the Maintenance Department.
• Responsible for reporting accuracy, all reports must be legible, accurate and complete including: waste, efficiencies, downtime, weights, size, Machine Log, KPI report, etc.
• Must be knowledgeable in the TGI integrated system, and reports that are applicable to production.
• Responsible for working in a manner that is proactive and preventive in order to resolve problems.
• Responsible for promoting cooperation and teamwork as well as good behavior.
• Other duties as assigned. 

Minimum Job Requirements:

Education/Certifications and Experience:

• High School Diploma or GED
• 2-3 years’ experience operating or working with food manufacturing machinery/ equipment or similar experience.
• 1-2 years' experience leading/supervising people.

Knowledge, Skills, and Abilities:

• Bilingual speaker (Spanish/English) a plus.
• Must have proficient communications skills both verbal and written.
• Must have proficient math skills.
• Must have computer skills (MS Office) and the ability to operate office equipment.
• Must be able to learn and work with the company’s ERP system and/ or choice of software.
• Must have proficient analytical skills.
• Must have proficient problem-solving skills.
• Must be able to train, manage, and motivate their team members.
• Must have excellent people skills and be able to work in a group.
• Must have the ability to take initiative to correct deficiencies.
• Must be able to meet all the productivity and efficiency goals and maintain all the safety guidelines.
• Must be able to lift, push and pull up to 50 lbs.
• Must be able to perform work while standing the majority of the shift.
• Must be able to bend grasp, reach, and walk on adverse positions.
• Must be self-motivated and have the ability to work with little or no supervision. 
• Must be reliable, punctual and have schedule flexibility including working weekends, Holidays, and off-shifts as needed.  
• Must be able to comply with company attendance and punctuality policy.
• Must be able to fulfill essential job functions in a consistent state of alertness and safe manner.
• Must adhere to a drug and alcohol zero tolerance policy. 
• Must be able to comply with and follow all food safety, and third-party certification policies (SQF, Gluten-Free and Organic, etc.)

Supervisory Responsibilities:

• Work requires supervising and monitoring performance for a regular group of employees or a work unit, including providing guidance on safety, ef