Maintenance Manager

Amy's Kitchen


Job Description

The Maintenance Manager is responsible for the overall administration of the Maintenance Department.  It is the Manager’s responsibility to ensure that the Department is following Company rules and guidelines.  In addition the Maintenance Manager must direct the Maintenance personnel in order to maintain and repair a variety of manufacturing/processing/packaging equipment.  Establishes and maintains schedules and controls to provide continuous, preventive, routine and emergency repairs to all manufacturing equipment and building structures.  This requires that activities be self-initiated and self-directed, as well as responsive to needs as defined.  Advises and provides technical data required to implement maintenance programs for existing and new equipment; must also have good electrical, pneumatic and mechanical troubleshooting skills.  Must be detail oriented, have excellent personal skills, and possess effective written and verbal communication skills.


ESSENTIAL DUTIES AND RESPONSIBILITIES may include the following. Other duties may be assigned.

  • Empowers Maintenance personnel to perform repairs and maintenance activities for material handling and food processing equipment and to all building structures and grounds.
  • Develops and maintains preventative maintenance program including scheduling of service or repair work for each piece of equipment.  Regularly measures effectiveness of program by a continuous reduction in plant mechanical downtime year after year.
  • Develops and maintains spare parts inventory including supplies.  Responsible for establishing stock status, minimum and maximum and maximum inventory levels (reorder point).  Regularly measures effectiveness of program by a continuous reduction in plant downtime (waiting for expedited parts) year after year.
  • Develops and maintains an effective work order process, optimizing work order system capabilities and available resources.  Regularly measures effectiveness of program by a continuous reduction of work order cycle time and by a continuous improvement in customer satisfaction.
  • Manages the coordination of the maintenance, repair and troubleshooting of manufacturing equipment and of all refrigeration equipment
  • Provides necessary training and coaching to Maintenance personnel.
  • Responsible for maintaining agreed-upon staff levels.
  • Takes responsibility of interviewing and hiring process for new hires.
  • Follows guidelines in Manager’s Handbook regarding progressive disciplinary process.  Trains and empowers team to coach and discipline team members according to Manager’s Handbook policies.
  • Provides activity and project status report to the Plant Engineering Manager due at the end of each month.  This will be done through a project summary memo.
  • Develops and maintains Maintenance department budget.
  • Conducts studies of existing equipment problems; analyzes alternative solutions, and provides conclusions and recommendations to the Plant Engineering Manager.
  • For minor projects using outside services (contractors), the Manager must develop project specifications; conduct pre-bid information meetings with contractors, gather contractor bids, analyze and award bids, and schedule and supervise equipment installations.
  • Ensures department staffing is optimized throughout the week, balancing both department labor costs with the needs of the customer.
  • On all projects over $5,000.00, obtains three competitive bids; explains any exceptions to this process to the Plant Engineering Manager.
  • Consistently follows company contractor policy with regards to food safety and personnel safety.
  • Coordinates all project activities between Department/contractor and the plant departments involved.  Ensures that all Company rules are enforced, as well as, local, state and federal laws, (i.e. OSHA).
  • Conducts daily (or as needed) information and planning meetings on major projects/events requiring the coordination of activities with other departments, Amy’s personnel, or contractors.
  • Provides technical support to all plant departments on an as-needed basis.
  • Takes responsibility for department safety record.  Critically monitors Maintenance personnel's adherence to safety rules—including following lockout/tag out procedures during repair, adjustments and servicing of equipment—and seeks ways to continuously improve safety awareness and accountability.  Follows progressive disciplinary process to correct unsafe acts.
  • Ensures department staff complies with the rules and regulations set forth in Amy's Kitchen Inc. employee handbook, safety manual, the GMP booklet, and HACCP program.
  • In this individual’s absence, Maintenance Supervisors can cover their duties and responsibilities.
  • Performs other tasks as assigned.

 

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy.  This includes following all Food Safety and Sustainability programs and participating in all required training.


QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

 

EDUCATION

  • BS Degree in Engineering from four-year college or university; or equivalent combination of education and experience.

EXPERIENCE

  • A minimum of 10 years of experience as a Maintenance Supervisor / Manager in a similar manufacturing environment is required.

SKILLS

  • Proficiency with PLC’s, Servo system troubleshooting/programming recommended.
  • Proficiency in interpreting electrical, pneumatic, hydraulic, and mechanical drawings is recommended.
  • Must be PC literate, with a working knowledge of Microsoft Word, Excel and Outlook, on a Windows 2000 or later-version operating system. 

Language Skills

  • Able to read and comprehend instructions, correspondence, and memos.
  • Ability to write effective e-mails, memos, reports, and other department, plant, and company correspondences.
  • Able to effectively present information in one-on-one and group situations to other employees of the organization.

Mathematical Skills

  • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
  • Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

  • Refrigeration license for Freon / Ammonia systems a plus.

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.  Specific vision abilities required by this job include close vision, distance vision, and color vision.

 

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and extreme cold.  The employee is occasionally exposed to moving mechanical parts and extreme heat.  The noise level in the work environment is usually moderate.

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