Plant Manager

Requirements:

• Bachelor's degree in Food Science, Engineering, or a related field (preferred).

• Proven experience as a Plant Manager, preferably in food processing (seafood experience is a plus).

• Strong understanding of food safety regulations, including HACCP, GMP, and other relevant industry standards.

• Strong problem-solving and decision-making abilities.

• Ability to manage budgets, optimize resource allocation, and drive cost-effective production.

• Knowledge of production processes, quality control, and safety procedures.

• Familiarity with seafood processing techniques, handling, and storage.

Key Responsibilities:

• Manage all aspects of the plant's operations, including production, processing, packaging, and distribution of seafood products.

• Supervise and lead plant personnel, including production workers, supervisors, and support staff.

• Ensure compliance with all local, state, and federal food safety and health regulations, including HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices).

• Develop, implement, and optimize production schedules to meet customer demands while minimizing waste and inefficiencies.

• Monitor key performance indicators (KPIs) for plant performance, including production volume, quality, safety, and cost.

• Maintain a clean and safe working environment, ensuring all safety protocols are strictly followed.

• Manage plant budgets, labor costs, and other operational expenses.

• Lead and support quality control initiatives to ensure product standards are consistently met.

• Collaborate with the sales and logistics teams to ensure timely and accurate product delivery.

• Implement continuous improvement initiatives to enhance plant productivity, product quality, and employee satisfaction.

• Handle staff training, performance evaluations, and resolve any personnel-related issues.

• Manage plant equipment maintenance and repair schedules to prevent downtime and optimize equipment lifespan.