Javier Martinez

1. Responsible for the overall operation of the production department. Supervises, production supervisor and up to 125 seasonal line workers. Delegates responsibility to supervisor to ensure production standards are meet, product integrity is maintained, personnel follow safety procedures and food safety is not compromised.

2. Responsible for ensuring and monitoring all quality and food safety systems in place for the production of quality products manufactured under clean, safe, and wholesome conditions.

3. Monitors and ensure compliance with all regulations relating to food safety and personnel safety such as FDA, USDA, OSHA, and TOSHA. Complies with all other regulations and laws affecting the company.

4. Recommends hiring, instruct , train, motivate, direct, evaluate, correct and administer discipline. Develop a team approach in the effective utilization of available manpower. Recommends wage adjustments based on performance and other factors.

5. Follow all company policies and procedures, which includes SOP’s employee handbook, Food Quality Policies, GMP handbook, and HACCP.

6. Enforces company rules, suck as attendance, food safety procedures, safety, GMP’s and efficiency. Discipline subordinates when non compliance occurs.

7. Oversee Master Cleaning Schedules for Production and Maintain records.

8. Oversees monthly inspections of plastic and glass for the Production Department in accordance with the facility’s program and maintain records.

9. Maintain an accurate accounting of product on a daily basis. Develops and provide reports to upper management (plant manager ) regarding efficiency, pounds and costs.

10. Oversees food safety and personnel safety training. Training includes machine guarding, lockout and tag out, PPE, cross contamination, food allergies, critical control points and other topics.

11. Monitors HACCP checks daily to verify compliance with procedures. Resolves and correct any non compliance. Implement corrective action when process deviation occurs in accordance with the facilities HACCP program.

12. Participating in production decisions concerning new products lines. Use product specifications to determine product cost and resources needed.

13. Directs the daily production activities. Ensures appropriate personnel are scheduled and that lines are operating with all required personnel.

14. Communicates frequently with plant supervisor regarding production. Cooperates with others to anticipate and resolve complex mechanical and logistical problems.

14. Attend quality meetings as needed. Help investigate when foreign materials are found in production through quality checks or customer complaints.

15. Develops and recommends annual development budget. Monitors and adhere to budget parameters ( labor, inventory, maintenance, equipment, supplies, etc..

16. Assists in both internal and external food safety audits. Conducts monthly Food Safety Audits and coordinates corrective actions for the production department and maintains records.

17. Serves as a member of the HACCP team. Attend required meetings and provide input on how to ensure an effective HACCP program.

18. Serves on the Emergency Response Team and Incident Commander, participantes in all required meetings. Report to plant during the event of an ammonia leak and assist the team in a response.

19. Take initiative to identify and resolve problems on the pro active basis.

20. Performs all other duties as assigned by management.