The Production Manager is an important position in seafood operations, having responsibility for all production aspects of the Bering Pacific Seafoods plant in False Pass, Alaska. The position will oversee the day-to-day production operations of the seafood processing plant.
Organizes and manages all backload and offload operations with crew, this includes fish offloads and freight.
Enforces and practice all OSHA, DOL Wage and Hour, Good Manufacturing (GMP), Hazard
Analysis Critical Control Points (HACCP), Food Safety and Sanitation (SSOP) regulations and requirements.
Supervises, leads and manages seafood processors, leads, foremen and sanitation crew
Informs management of plant equipment and maintenance needs and repairs.
Conducts and organizes pre‐season preparation and post‐season clean‐up of the seafood processing plant.
Assists Plant Manager and HR with processor recruitment and retention.
Assists Plant Manager and General Manager with budgeting and product sourcing.
Schedules daily production operations and ensures that product is produced to specification efficiently with an emphasis on food quality and safety.
Performs written evaluations of Processors at the completion of each individual contract.
Assists department with off season strategic planning.
Acts as first respondent to issues concerning bunkhouse etiquette and emergency situations.
Other duties as assigned.
Communication Skills: Successful candidate must have excellent oral and written
communications skills. Position will require frequent preparation and delivery of detailed plans
and proposals. Strong communication/interpersonal skills with emphasis on decision‐making,
conflict management, and teambuilding and teamwork. Must have ability to develop work
plans, work effectively as a team leader, report on status of projects, and represent the team in
meetings and/or with the client, and be able to coordinate issues identification and resolution
between clients and the development team.
Accountability: Ability to plan, organize, measure, document and coordinate multiple tasks to
deliver the budget for product line, revenue and profit.
Organization: Must display excellent time management, as noted by determination of the
appropriate allocation of time; space management as displayed by effectively managing the
workspace (i.e. keeps a clean and organized office, appropriately handles all paperwork,
maintains control over the physical environment, etc.); and task management through the
balancing of conflicting priorities in order to manage workflow, ensure the completion of
essential projects, and meet critical deadlines
Business Understanding: Demonstrates an awareness of fundamental APICDA business
principles as well as an understanding of the overall fishery and community development
Team Player: Works as a competent member of the team, willingly providing back‐up support
for co‐workers when appropriate and actively supporting group goals.
Judgment: Exhibits sound judgment and the ability to make reasonable decisions in the absence
of direction. Swiftly refers problems/issues to the appropriate person(s) when necessary.
Works effectively without constant and direct supervision or guidance.
High school diploma or general education degree (GED). Possess/maintain a valid driver’s
license. Equivalent experience may be substituted on 1:1 basis for education requirement.
Minimum of two years’ experience in a management capacity at a seafood processing facility.
SKILLS & ABILITIES
- Ability to multi‐task and meet deadlines.
- Oral and written communication skills.
- Periodic lifting under 50 pounds.
- Understands automated fish processing equipment and capable of training as needed.
- HACCP certification preferred.
- Proficiency in computer systems related to company, plus office equipment.
- Ability to lift and carry up to 50 pounds.
- Standing, walking, or sitting for extended periods of time.
- Climbing stairs to office.
- Working hours vary.
- Exposed to loud, cold, slippery, and wet conditions..
Possible Work Schedule:
- On location (False Pass), 5 Months
- Off Site (Home), 5 Months
- Anchorage, 30 days, as needed
- Off Time, 30 days