Oversee all manufacturing operations at the company’s smoked fish manufacturing, packaging, and distribution facilities, ensuring that the plant functions at peak efficiency through all phases of production. Utilizes knowledge of marine biology, microbiology and chemistry to improve production operations from receipt of raw fish product to packaging and delivery of smoked and prepared fish products. Ensures that food, quality safety standards are met and that good manufacturing practices (“GMP’s”) are present and followed at all times. Oversees the inspection of food processing areas to ensure compliance with both national and international food safety regulations, including FDA, Global Food Safety Initiatives (“GFSI’s”), OSHA Standards, and Rabbinical and Kosher requirements. Evaluates food processing, smoking, and storage operations to ensure efficiency and safety in all production operations. Confers with the facility engineering department, including process engineers, plant operators, and packaging experts, to assess resources needs across the manufacturing organization, establishes key performance indicators, and provides direct feedback for performance management and development. Oversees the development of new food items for production. Remains abreast of new regulations, applicable scientific research, and key food market trends in order to identify and recommend improvements to the company’s manufacturing operations. Oversees and directs the development of enhanced ways of preserving, processing, packaging, storing and delivering the company’s packaged seafood products. Coordinates, together with human resources, the hiring and training of manufacturing personnel and define and establish clear objectives and expectations for those employed on the production line.
Two (2) years of experience in the job offered or as Processing Manager or related. Related experience must be in the salmon processing industry and must include knowledge of fundamental salmon preservation equipment and methods including curing. Requires knowledge of HACCP and FDA regulations.
Bachelor’s degree in marine biology or related biological science field
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