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Hood Packaging Corporation
S Shift Supervisor
Career Insights for Restaurant / Food Service Supervisor
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Based on Minnesota data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$39,060 / year median in Minnesota
+3% projected growth
Job Description
Hood Packaging Corporation has a rich history in North America as a leader in the packaging industry. From day one, our company has been at the forefront in the design and manufacture of a wide range of packaging materials. Our goal at Hood Packaging is to provide a product that is manufactured in a safety conscious environment with attention to high quality, timeliness, and that consistently exceeds customer expectations. If you are looking for more than just a job and want a career, Consider Hood Packaging Corporation. Hood Packaging Corporation has a rich history in North America as a leader in the packaging industry. From day one, our company has been at the forefront in the design and manufacture of a wide range of packaging materials. Our goal at Hood Packaging is to provide a product that is manufactured in a safety conscious environment with attention to high quality, timeliness, and that consistently exceeds customer expectations. If you are looking for more than just a job and want a career, Consider Hood Packaging Corporation. We are looking for a night shift Supervisor to join our team. Will train on days and eventually transition to rotating 12's on nights from 6pm
- 6 am.
SCOPE OF POSITION
Manages and controls the complete day-to-day operation of Hood Packaging Corporation production facility including but not limited to: Press, Laminating, and Mounting Department.FUNCTIONAL RESPONSIBILITIES
Safety- Interpret safety policy and maintain premises and equipment in accordance with safety standards and principles of good housekeeping. Investigate accidents and determine corrective action. Train associates in safe work procedures and enforce safety rules. Conduct safety audits and inspections. Quality
- Monitor quality checks so all products meet or exceed customer requirements.
- Control and monitor waste whether it is waste material or time. Take corrective action to eliminate all excess waste in the operation. Productivity
- Set reasonable standards of performance for all equipment and personnel. Communicate, manage and control productivity at an acceptable level to meet margin requirements. Reporting and Reports
- Receive and use all reports relating to the functions in each department.