Crew Leader

## Description **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.