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.