PRODUCTION SUPERVISOR

AMPI owns six Midwest-based manufacturing plants where 10 percent of the nation’s American-type cheese and processed cheese is produced. The cooperative’s award-winning cheese and powdered dairy products are marketed to foodservice, retail and food ingredient customers. In 2019, the co-op launched its Dinner Bell Creamery brand and accompanying Co-op Crafted promise, highlighting more than 50 years of dairy farm families partnering with skilled cheesemakers. **ESSENTIAL RESPONSIBILITIES:** This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time: 1. All AMPI employees have an obligation to report employee safety, food safety and food quality issues to personnel of authority. 2. This position has a heightened food safety and food quality responsibilities. 3. Manage, mentor and support production operations and employees. 4. Work jointly with maintenance to identify equipment issues, establish day to day operational priorities, improve machine efficiency, managing the priority and completion of work on shift. 5. Facilitate production expectations with plant personnel; ensuring that goals are met on a day to day, month to month basis. 6. Ensure that processing equipment setups are completed in the timeframe required to meet department expectations and productivity. 7. Establish training procedures and processes that improve job knowledge, including cross training. 8. Provide daily updates to department managers. 9. Build a strong working relationship with plant personnel, providing leadership, teaching, and effective communication methods, that ensure enforcement of company policies and procedures. 10. Provide day-to-day support to the Plant Superintendent regarding daily duties, staffing, quality, and efficiency. 11. Act as backup in the absence of the Plant Superintendent. 12. Understand software controls which will include addressing system performance issues and training. 13. Demonstrate an effective ability to delegate while maintaining respectful relationships with staff. 14. Maintain a “zero injury” safety culture and motivate employees to follow safety policies and procedures. 15. Participate in the annual management review of the Food Safety and Quality system. 16. Identify and resolve problems in a timely manner by gathering and analyzing information skillfully. Work well in group problem solving situations and develop alternative solutions. 17. Create a positive team with the ability to build morale and group commitments to meet goals and objectives. 18. Ability to manage projects by creating workable plans; communicate changes effectively, build commitments and overcome resistance. 19. Develop realistic action plans, by prioritizing and planning work activities. Plans for additional resources as needed. 20. Make oneself available to employees, providing regular performance feedback, develop subordinates' skills and encourages growth. 21. Communicate with HR, any performance or behavioral findings of staff members-positive or negative. 22. Ability to react well under pressure. Treats others with respect and consideration regardless of their status or position. Accepts responsibility for own actions and follows through on commitments. 23. Leads and guides all Quality and Food Safety policies and procedures, reporting any nonconformity. 24. Leads and guides all Safety policies and procedures, reporting any nonconformity. 25. Leads and guides GMP policies and procedures, reporting any nonconformity. 26. Establish and maintain strong customer relationships as needed. 27. Work with Quality to promptly investigate customer complaints, determine root cause, implement corrective action and provide follow-up. *An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities…