Warehouse Manager — Food Manufacturing & CI

Paycom - ATS; Savage (MD); On-site; USD 90,000 - 115,000; Full time

Job summary

Kettle Cuisine seeks a Warehouse Manager for the Savage, MD facility to manage and optimize all warehouse activities, ensuring efficient use of labor and equipment while serving internal and external customers. The role requires directing a high-volume operation across three shifts and coordinating with multiple departments.

Ideal candidates bring 5+ years in food manufacturing, strong leadership, ERP familiarity, and HACCP/food safety knowledge, with robustness in planning, budgeting, and

Qualifications

• Experience in food manufacturing environment (minimum 5 years).
• Excellent communication and influencing skills.
• Driven attitude that achieves results.
• Ability to lead and motivate teams and individuals to achieve results.
• Knowledge of ERP and IT systems.
• Knowledge of SQF requirements and documentation.
• Knowledge of HACCP, USDA and FDA requirements.

Responsibilities

• Accurate recipe and allocation of lot codes to all raw material/packaging deliveries.
• Ensure samples collected for Quality Assurance Department.
• Ensure correct inventory rotation of all raw materials and packaging.
• Ensure all inventory stock is verified to specifications.
• Liaise with Purchasing Department to allocate delivery times.
• Manage all waste disposal.
• Ensure documentation is completed and submitted promptly to designated departments.
• Deliver continuous improvement initiatives and adapt to changing customer requirements.
• Lead planning within a high-volume operation.
• Other duties as assigned.

Job description

Kettle Cuisine seeks a Warehouse Manager for the Savage, MD facility to manage and optimize all warehouse activities, ensuring efficient use of labor and equipment while serving internal and external customers. The role requires directing a high-volume operation across three shifts and coordinating with multiple departments.

Ideal candidates bring 5+ years in food manufacturing, strong leadership, ERP familiarity, and HACCP/food safety knowledge, with robustness in planning, budgeting, and