Process Improvement Coordinator-Kitchen
Amy's Kitchen, Inc.
White City, OR
ESSENTIAL DUTIES AND RESPONSIBILITIES

Drives process improvement in safety, quality, cost (e.g., yield, disposals, labor), and GMP / Food Safety compliance. Leads process standardization (e.g., across both shifts, between Kettle Deck and Prep, etc.) in Kitchen department while aligning with the Amy’s goals and initiatives.
In addition to process improvement and standardization initiatives assigned by Kitchen Manager, audits current Kitchen processes, seeking opportunities to improve safety, quality, cost, and adherence to GMP / Food Safety regulations.
Supports and work closely with CI Manager in company wide initiatives.
Consults with QA / Sensory, R&D, and Kitchen team to document Kitchen processes in approved Manufacturing SOP format as well as in other visual formats (e.g., job aids, production binder photos, Excel charts, Excel spreadsheets, etc.).
Engages daily with performance of Kitchen Work Centers by reading Kitchen shift reports, yield reports, etc., in addition to other support department reports that affect the Kitchen. Follows up regularly with Kitchen Manager on issues brought up in reports. Spearheads drive with Kitchen team to investigate root causes of issues. Champions effort with Kitchen team to devise corrective action plan to improve processes.
Collaborates and consults with Kitchen team, seeking input to develop solutions into written procedures.
Charts out “as is” process and develops “to be” process using both written and graphical approaches.
Logically and succinctly presents improvement plan proposal, including deliverables and deadlines, for process improvement solutions to Kitchen team.
Creates logical, well written procedures in English and Spanish.
Logically and succinctly presents final proposed procedures to Kitchen team for approval.
Implements procedures in Kitchen by coordinating training through Kitchen Manager, Supervisors, and Training Coordinator. Creates training manuals, documents, presentations, guides, etc., as needed.
After implementation of new procedures, uses quantitative performance tracking and on-the-floor auditing to measure compliance with implemented procedures and to measure sustained improvement. Works with Kitchen Manager to implement additional follow-up as necessary.
Quantifies impact of improved process (e.g., how has improved safety or quality, reduced cost, increased compliance with GMPs / Food Safety). Communicates impact to Kitchen team.
Manages multiple process improvement projects at any given time. Establishes a plan with Frozen Foods Manager on deliverables and deadlines for each project. Communicates progress against deliverables and on deadlines to Kitchen Manager regularly, and to Kitchen team as needed. Meets or exceeds deliverables and deadlines. When necessary, communicates proposed change of scope to deliverables or delay to deadline early enough with Kitchen Manager so that an alternative plan can be created.
Takes ownership in working with available resources (employees, mechanics, R&D, QA / Sensory, engineers) to learn and understand new equipment, processes, or materials as applicable to process improvement initiatives.
Performs other duties as assigned by Kitchen Manager.
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.

SUPERVISORY RESPONSIBILITIES

No supervisory responsibilities.

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 functions.

EDUCATION and/or EXPERIENCE

Requires a strong knowledge of processes in Kitchen and of process development. This individual must be proficient in managing multiple initiatives at the same time. He/she must be detail oriented, possess excellent root cause analysis skills, possess good project management skills, be able to effectively lead change within a group, and also work collaboratively with others. He/she must be proficient in Microsoft Outlook, Excel, Word, and PowerPoint. Minimum of three to five years related work experience.

LANGUAGE SKILLS

Ability to write reports, business correspondences, training documents and tools, PowerPoint presentations, and SOPs. Must have excellent ability to effectively present information—both technical and non-technical—to all levels in the organization, including employees, supervisors, managers, and directors. Excellent verbal and written communication skills are a must. Proficiency in Spanish is mandatory.

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. Ability to read, analyze, and interpret quantitative data—including graphs, tables, and other production data—and use these to extract meaningful conclusions.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Advanced troubleshooting ability and excellent ability to perform root cause analysis. Must consistently use a logical approach and come up with logical conclusions based on a careful synthesis of all data and input available. Must be able to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

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; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include distance vision, color vision, peripheral vision, and depth perception.

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.

The noise level in the work environment is usually loud.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.