Production Team Lead — 2nd Shift (Food Manufacturing)

Lamb Weston APAC; Park Rapids (MN); On-site; USD 71,000 - 107,000; Full time

Benefits offered by this job

Health Insurance

Wellbeing programs

Paid Time Off

401(k) plan with company contributions

Employee stock purchase program

Job summary

Lamb Weston Park Rapids Plant in Minnesota seeks a Production Supervisor to lead a team focused on identifying and executing process improvements to meet production and quality goals. You will manage resources and staff to maintain schedules and support continuous improvement in safety, quality, cost, and service.

Responsibilities include monitoring production, training employees, ensuring a clean food-safe environment, enforcing rules, and fostering a safety-conscious culture.

Qualifications

• High school diploma or GED required; Bachelor's degree preferred in relevant fields.
• 1-3 years supervisory experience preferred.
• Experience in manufacturing environment preferred.
• SAP experience preferred.
• Knowledge of GMPs and plant safety.
• Ability to work weekends and/or shift work.

Responsibilities

• Monitor production to ensure quality, productivity, and cost standards.
• Provide employee training to ensure effective performance.
• Assist with sanitation operations to maintain food safety.
• Enforce plant rules, regulations and procedures.
• Evaluate subordinate performance and provide feedback for improvement.
• Support plant and company safety programs and ensure compliance.

Skills

Communication skills

Interpersonal skills

Problem solving

Organizational skills

Shift flexibility

Education

Bachelor's degree in Business Administration, Supply Chain, Engineering, Food Science, Agricultural Sciences, or related field

Tools

SAP

Job description

Lamb Weston Park Rapids Plant in Minnesota seeks a Production Supervisor to lead a team focused on identifying and executing process improvements to meet production and quality goals. You will manage resources and staff to maintain schedules and support continuous improvement in safety, quality, cost, and service.

Responsibilities include monitoring production, training employees, ensuring a clean food-safe environment, enforcing rules, and fostering a safety-conscious culture.