Continuous Improvement Specialist

Job Description

Job Description

Company Description

At Link Snacks , we show up hungry, roll up our sleeves, plaid or otherwise, and dive straight into the hard work. We don’t hide from challenges; we hunt them down. We push harder, move faster, and take the kinds of big swings that built this business in the North Woods of Wisconsin four decades ago.

We’re everyday people who deliver extraordinary results. Innovation, creativity, and urgency aren’t buzzwords, they’re expectations. And just like the real protein snacks we make across our global house of brands—Jack Link’s® , Lorissa’s Kitchen® , Golden Island® , BiFi® , and Peperami®and KOOEE!® to name a few—there’s nothing artificial about us. What you see is exactly what you get: humble, gritty, passionate people who show up every day ready to not just be a participate in the meat snack industry that the Link Family created, but to move faster, innovate harder and keep raising the bar so high, the rest of the world needs a ladder just to see it.

Dominating this space across the world takes a team. A team that runs together, succeeds together, and celebrates together. A team that’s full of relentless energy and spirit that can only be fueled by one thing: a fist full of our delicious meat snacks.

Real Meat Protein. Real People. Real Results. THAT is Link Snacks.

The Continuous Improvement Specialist analyzes existing business processes, identifies areas for improvement, and develops and implements sustainable strategies to enhance efficiency, productivity, quality, and cost savings within an organization, acting as a change agent to foster a culture of continuous improvement across all levels of the company; key responsibilities include data collection, process mapping, root cause analysis, project management, training employees on new processes, and reporting on improvement results. 

DUTIES AND RESPONSIBILITIES

The duties and responsibilities of this position shall consist of, but not be limited to, the following:

• Responsible for developing and facilitating the creation of the Perry Facility’s Lean Manufacturing Program. Including development of visual aids and Huddle Meeting structure.

• Assist in the development of SOPs and SSOPs.

• Leads and facilitates Root Cause Analysis

• Maintain and communicate all quality data to department managers for problem identification, resolution, loss reporting.

• Lead and facilitate continuous improvement with Kaizen methods

• Report metrics and trends routinely to the company.

• Regularly perform pricing and competitive analysis and recommend strategies to improve or reduce costs.

• Follow Lean Manufacturing Processes, team building, consistency in high quality, preventative maintenance, good workplace conditions, productive work, etc.

• Tasks will vary as situations and demands change; your supervisor will assign tasks as necessary

• Identifies, through an initiative-taking approach, potential cost-saving, budget adherence, and efficiency gain opportunities to improve overall operations.

• Maintains a safe and healthy working environment in accordance with all safety, USDA and OSHA regulations.

• Maintains or exceeds quality standards, performance, and attendance metrics.

• Assist with development and adherence to Team Member training plans and the continued training of current Team Members to ensure quality, safety and productivity goals are met or exceeded.

• Ensures compliance with established processes and procedures

Administrative Skills

• Able to organize and prioritize in a multi-tasking environment.

• Able to read and write legibly.

• Follow written and verbal instructions.

• Good computer skills. Demonstrated proficiency of computers and Microsoft Office Suite with intermediate knowledge of Microsoft Excel.

Safety

• Monitor Unsafe Behavior

• Follow all OSHA Guidelines

• Ability to wear Personal Protective Equipment (PPE)

  • Earplug

  • Hairnet

  • Beard-net

  • Protective eyewear

  • Slip resistant footwear

Leadership

• Build and support a culture at LSI which values Personnel Safety and Food Safety.

• Must Demonstrate the Jack Link’s Values: Be Real – Relationship Driven – Stewardship – Speed Matters – Self Discipline – Show Awesome Character.

• Build and support a culture of openness and accountability within (and out-side) the assigned department.

• Demonstrate professionalism; encourage and insist on positive attitudes and behaviors from team members.

• Encourage team member initiative and innovation and show recognition for effort and achievement.

• Create and cultivate positive work relationships at all levels of LSI.

Communication

• Communicate with peers and leaders in an effective, timely manner.

• Ability to collaborate with remote employees and work as part of a team.

• Suggest improvements; continuously improve the quality of all support activities.

• Ability to find a solution for or to deal proactively with work-related-problems.

Required Qualifications:

• Bachelor’s Degree or equivalent years of experience
• 1 + years of continuous improvement experience in food manufacturing industry
• Computer knowledge- SAP (or equivalent), Scale, Outlook, Excel, and MES
• Excellent attendance and dependability
• Professional communication skills; verbal and written
• Detail orientated, excellent problem-solving skills
• Ability to comprehend inventory counting, good math and accounting skills
• Excellent leadership skills

Preferred Qualifications:

• 3 years + years of continuous improvement experience in food manufacturing industry

The pay range for this role is $52,965 - $72,827(Annual). Actual wage will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member 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 Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard/hairnet, ear plugs, frock, boots, etc), stand for extended periods of time, and use hands/arms to push, pull, reach and occasionally lift above head. The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area. Team Members will be exposed to raw and/or cooked meat products and moving equipment and will be required to follow all Food Safety Quality requirements.

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:
Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:
Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For information about the E-Verify program, please visit: -verify/employees

All your information will be kept confidential according to EEO guidelines.