PRODUCTION LEAD – MIX DEPARTMENT (Third Shift - 11pm to 7am) at Suzys Cream Cheesecakes Inc – Oak Creek, Wisconsin

The third shift Production Lead – Mix Department (Production Lead Mix) is responsible for ensuring that all mixing and sideline production activities meet established performance, quality, and food safety standards. This role oversees the preparation, measurement, and mixing of ingredients according to production specifications, verifies accuracy of all materials used, and ensures timely and precise entry of quantities and lot codes into the ERP system.

In addition to operating and monitoring mixing equipment, the Production Lead Mix maintains clean and organized work areas and ensures equipment sanitation is performed according to regulatory, customer, and internal Good Manufacturing Practices (GMPs). The position requires strong knowledge of production equipment operation, food safety principles, and sanitation procedures.

Success in this role requires exceptional attention to detail, strong organizational and communication skills, and the ability to lead and work collaboratively with a production team. The Production Lead Mix plays a key role in maintaining product integrity, supporting continuous improvement, and upholding the company’s commitment to safe, high-quality food manufacturing.

RESPONSIBILITIES

• Manage ingredients to meet product quality and uniformity standards.
• Oversee the sideline and meet targets designated by management.
• Maintain clean workspaces and equipment to meet health and safety standards.
• Fill orders and check products to ensure accuracy and quality according to food safety regulations.
• Follow Good Manufacturing Procedures (GMP) to meet customer and product specifications.
• Maintain adherence to company policies, safety standards, and good manufacturing practices.
• Accurately weigh out each batch of ingredients prior to mixing.
• Ensure company organization by storing/distributing food supplies/equipment and following FIFO.
• Accurately record weights and lot numbers in ERP System.
• Accurately record oven temperatures and times in the ERP System (CCP-1).
• Clean and sanitize equipment and surrounding work areas.
• Conduct periodic quality checks on equipment and systems to ensure everything is operating properly.
• Immediately notify Supervisor of any mechanical or material issues.
• May be directed to help in other areas of the plant as required by production demands.
• Perform general maintenance tasks including preventative maintenance of equipment.
• Perform other duties and assignments as required.

QUALIFICATIONS

• High school diploma or equivalent qualification preferred.
• A minimum of 1-year experience in a similar role.
• Knowledge of Food Safety, Sanitation and Good Manufacturing Practices.
• Physically capable of lifting 40 lbs. on a regular basis throughout the shift.
• Physically capable and available to work overtime including weekends, public holidays, and evenings.
• Effective problem-solving abilities.
• Good written and verbal communication skills.
• Must be well- organized and can prioritize tasks.
• Applicable mechanical aptitude, process and equipment knowledge, and basic math skills.
• Basic computer skills with working knowledge of MS Office Suite.
• Ability to work effectively with others and in a self-directed manner.

SUPERVISORY RESPONSIBILITIES

None

BEHAVIORAL REQUIREMENTS

As part of a team-based work environment, the Production Lead – Mix must be able to demonstrate the following Job competencies:

• Team Orientation – Shows skill and ease at working in groups; works with others to achieve better results and forges close working relationships and alliances to get things done; is quick to cooperate versus expecting others to bend to his/her wishes; supports joint ownership and shared recognition for results; recognizes advantages of group participation in planning and problem solving.
• Attention to Detail – Committed to exactness and precision in task completion; identifies, pays attention to, and works to understand details; thorough and consistent in following up at detail level; seeks to become expert in disciplines related to adopted career path to ensure quality and precision in work; takes pride in knowledge base and level of expertise.
• Takes Personal Responsibility in Individual Contributor Role – Demonstrates attitude and commitment to take personal responsibility for results, even when in team environment with no authority over others; will step up to fill gaps so results can be assured; avoids excuses as explanations or defending/justifying negative but preventable outcomes.
• Practical Intelligence – Absorbs new information quickly and is comfortable dealing with abstract concepts and relationships; relates new information to previously acquired knowledge to expand and refine frame of reference; enjoys learning and expanding breadth and depth of understanding on variety of subjects.
• Reliability/Dependability – Responds to internal customer needs, questions, and concerns in accurate and timely manner. Follows-through on commitments, assignments, and tasks; is at work when scheduled; takes timely breaks/lunches; uses work time wisely.
• Adaptability – Has ability to focus on the benefits of change and see it as positive; approaches change or newness in constructive, objective manner, views change as learning opportunity; able to deal with frequent change, delays, or unexpected events.
• Positive Working Relationships – Listens to others without interrupting; keeps emotions under control; remains open to others’ ideas and tries new things; shares information and knowledge; demonstrates a high level of integrity and honesty.

ENVIRONMENT/PHYSICAL DEMANDS

• Work is performed largely in a production environment. Hours of work will generally be during regular business hours with a minimum of 40 hours per week. There will be some variation in work hours due to employee shift schedules, special projects, deadlines, and other concerns.
• Operations may require exposure to cold coolers and freezers for variable periods of time.
• Operations may require exposure to hot environments when working with the ovens.
• Ability to work on your feet for long periods of time.