Enterprise Process Improvement Leader

Amy's Kitchen; Utah; Hybrid; USD 111,000 - 167,000; Full time

Benefits offered by this job

Health plans

Mental health support

401k with match

Referral rewards

Scholarship program

Tuition reimbursement

Parental leave

Paid time off

Product discounts

Gym discounts

Job summary

Amy's Kitchen, a family-owned organic and vegetarian food company, seeks a Process Improvement Engineer, Enterprise to lead continuous improvement initiatives across its manufacturing network. You will develop quantified business cases, apply lean and Six Sigma methods, and drive cost savings while coaching teams to sustain improvements.

The role requires collaboration with maintenance, finance, operations and quality, plus the ability to manage priorities in a dynamic food-production

Qualifications

• Bachelor's degree (BS) in technical field or equivalent experience.
• Minimum three years related manufacturing experience and/or training.
• Certification in Lean and Six Sigma preferred.

Responsibilities

• Lead plantwide projects delivering safety, engagement, delivery, cost, and capacity improvements.
• Partner with CI Manager, plant leadership, and Plant Controller to identify projects and monitor savings.
• Teach and mentor teams on CI tools and standard work.
• Support MOS implementations and knowledge transfer across plants.
• Operate in ambiguity, align with enterprise priorities and meet milestones.

Skills

Teaching skills

Relationship building

Lead by influence

Interpersonal skills

Project management

Lean manufacturing

Six Sigma

Problem solving

MOS implementations

Education

Bachelor's degree (BS) in technical field

Minimum three years related manufacturing experience

Job description

Amy's Kitchen, a family-owned organic and vegetarian food company, seeks a Process Improvement Engineer, Enterprise to lead continuous improvement initiatives across its manufacturing network. You will develop quantified business cases, apply lean and Six Sigma methods, and drive cost savings while coaching teams to sustain improvements.

The role requires collaboration with maintenance, finance, operations and quality, plus the ability to manage priorities in a dynamic food-production