Maintenance Manager

Essential Duties and Responsibilities

Reports directly to the Plant Manager. Supervises all Maintenance personnel.

Maintains facility and equipment in a safe and operational state of readiness at all times in order to fulfill daily production requirements and ensure product food safety quality and legality is not compromised.

Operates engineering department within established budgetary and policy guidelines. Reviews progress with Vice President Director of Engineering and Plant Manager on an ongoing basis.

Contributes to the production of a consistent safe quality product through maintaining and updating facility engineering practices on a regular basis.

Maintains comprehensive and complete engineering records including preventative maintenance schedules machine history purchase orders equipment manuals and capital expenditure requests.

Coordinates necessary engineering staff to support scheduled production and nonproduction hours through proper planning scheduling and supervision.

Calculates and reviews employee time cards and schedules on a weekly basis.

• Coordinates a standardized preventative maintenance program to include lubrication inspections and engineering sanitation schedules to minimize production downtime and ensures checks are documented according to procedures.

Creates and maintains a program for area Preventative Maintenance (PM) and project completion.

• Performs inspections on completed PM and corrective work orders.

• Creates and maintains monthly project update reports for capitals and special projects.

Maintains engineering departments shop and equipment required to perform necessary repairs and preventative maintenance for entire facility.

• Ensures that an adequate supply of spare parts is available inhouse at all times through proper planning purchasing and inventory control techniques.

• Communicates with vendor and OEM contacts regarding equipment repairs updates purchases etc. to enhance and improve equipment efficiency.

• Establishes reviews and modifies equipment procedures on a continual basis.

• Facilitates open communication with each subordinate and department head to ensure equipment problems are addressed in a timely manner.

Participates in weekly facility management meetings and internal audits when scheduled. Ensures corrective and preventative action plans are implemented and effective when assigned

• Assists in the investigation and resolution of customer complaints by participating in information gathering root cause analysis and corrective action identification and implementation when required. Also will contribute with findings to the Bakery Management Review and Continuous Improvement Workbook

Compiles and presents plans to meet long and short term improvement needs promptly including the preparation of capital expenditure requests.

Manages and reviews all capital expenditure projects with the Plant Manager too insure timely completion within budgetary guidelines.

Responsible for all outside agency compliance mandates inspections and requirements including OSHA AQMD HAZMAT insurance county state and federal agencies.

Reviews Weekly Managers Reports and Reject Analysis for accuracy with Plant Manager.

Responsible for the selection training and development necessary to maintain a knowledgeable experienced and productive engineering staff. Reviews progress with Plant Manager on a quarterly basis.

• Develops performance standards for each engineering position.

• Conducts formal performance evaluations for each engineering department employee and recommends developmental activities.

Supports and participates in special projects as assigned.

• Establishes and maintains effective working relationships and twoway communication with coworkers and other personnel throughout the Company.

Competency

• Analytical Uses intuition and experience to complement data.

• Problem Solving Identifies and resolves problems in a timely manner; develops alternative solutions; works well in group problem solving situations.

• Project Management Completes projects on time and on budget.

• Technical Skills Shares expertise with others.

• Customer Service Meets commitments.

• Food Safety/Quality Management Works closely with Bakery Quality Assurance staff to achieve food safety and quality objectives. Demonstrates accuracy and thoroughness; looks for ways to improve and promote food safety and/or quality; Applies feedback to improve performance.

• Interpersonal Focuses on solving conflict not blaming others; remains open to others ideas and tries new ideas; listens to others without interrupting; keeps emotions under control
• Team Work Balances team and individual responsibilities; exhibits objectivity and openness to others views; contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; recognizes accomplishments of other team members.

• Delegation Delegates work assignments; provides recognition for results.

• Leadership Exhibits confidence in self and others; inspires and motivates others to perform well; inspires respect and trust; accepts feedback from others; gives appropriate recognition to others.

• Managing People Takes responsibility for subordinates activities; makes selfavailable to staff; provides regular performance feedback; continually works to improve supervisory skills.

• Cost Consciousness Works within approved budget.

• Ethics Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically.

• Diversity Shows respect and sensitivity for cultural differences; promotes a harassmentfree environment.

• Organizational Support Follows policies and procedures; completes administrative tasks correctly and on time; supports organizations goals and values.

• Attendance/Punctuality Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.

• Dependability Follows instructions; responds to management direction; takes responsibility for own actions; keeps commitments; commits to long hours of work when necessary to reach goals.

• Initiative Volunteers readily; undertakes selfdevelopment activities; seeks increased responsibilities; takes independent actions and calculated risks; asks for and offers help when needed.

• Innovation Displays original thinking and creativity; generates suggestions for improving work.

• Judgment Displays willingness to make decisions; exhibits sound and accurate judgment; makes timely decisions.

• Motivation Demonstrates persistence and overcomes obstacles.

• Planning/Organizing Prioritizes and plans work activities; uses time efficiently; sets goals and objectives; organizes or schedules other people and their tasks.

• Professionalism Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions; follows through on commitments.

• Quality Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; Applies feedback to improve performance.

• Quantity Meets productivity standards; completes work in timely manner; strives to increase productivity.

• Safety and Security Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly

SUPERVISORY RESPONSIBILITIES:

• Manages up to 1 Supervisors and 15 employees in the Maintenance department. Is responsible for the overall direction coordination and evaluation of these employees. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include planning assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Acts on the Plant Manager behalf as needed or as assigned.

Skills Experience & Qualifications

Education

Bachelors degree and five years of related bakery or food Maintenance experience or equivalent combination of education and experience.

MATH ABILITY Ability to add subtract multiply and divide in all units of measure using whole numbers common fractions and decimals. Ability to compute rate ratio and percent and to interpret graphs and diagrams.

REASONING ABILITY Ability to define problems collect data establish facts and draw valid conclusions. Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Years of Experience

• (5) five years of related bakery or food maintenance experience

Language Skills

Ability to read analyze and interpret documents such as Production schedules safety rules operating and maintenance instructions and procedure manuals.

Ability to write routine reports and correspondence.

Ability to speak effectively before groups of employees or colleagues in an organization.

Oral Communication Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; participates in meetings.

Written Communication Writes clearly and informatively.

Computer/Software Skills

To perform this job successfully an individual should know Microsoft Word word processing software Excel spreadsheet software Dayforce and Outlook email software.

Knowledge of inventory control and Production SAP.

Remote Work :

No