OVERVIEW The Plant Manager provides overall leadership for plant operations, driving operational performance, employee development, and continuous improvement in a fast-paced food manufacturing environment. This role works collaboratively across departments to support business objectives, improve efficiency, control costs, and deliver consistent results. Duties: • Lead daily plant operations to achieve safety, quality, production, service, and financial performance goals. • Develop and execute plant operating plans, production schedules, and performance objectives. • Maintain a strong food safety and quality culture, partnering with FSQ to ensure compliance with product specifications, sanitation standards, allergen controls, and HACCP programs. • Partner with Maintenance to maximize equipment uptime, maintain preventive maintenance schedules, and support capital projects and continuous improvement. • Monitor key performance indicators (KPIs), including safety, quality, production output, labor efficiency, waste, and on-time delivery. • Collaborate with Planning, Procurement, Sales, Quality, and other departments to meet production and customer requirements. • Develop employee capabilities, promote engagement and accountability, and ensure proper equipment training. • Manage staffing levels, labor requirements, overtime, and workforce planning. • Investigate production, quality, safety, and employee issues and implement corrective and preventive actions. • Ensure accurate production reporting, inventory control, compliance with standard operating procedures, and a clean, organized, and safe facility. • Manage departmental budgets and capital expenditure projects. • Respond to operational emergencies and personnel issues as needed. Requirements: • Bachelor’s degree in Food Service, Manufacturing, Operations Management, Engineering, Business or another relevant field. • Work Experience • Minimum of 5 years of leadership experience in food manufacturing, including plant or operations management experience. • Strong knowledge of food safety, quality systems, sanitation, HACCP, GMP’s and regulatory requirements. • Demonstrated experience managing production teams and multiple plant functions. • Proven ability to improve productivity, reduce costs and implement continuous improvement. • Strong understanding of manufacturing KPI’s, labor management, production planning and cost control