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Position Summary:

The Processing Plant Manager will lead the successful start‑up and ongoing operation of the new Kendallville, Indiana egg‑processing facility. During the pre‑operational phase, the role serves as the on‑site project lead—coordinating equipment installation, recruiting and training a high‑performing team, implementing food‑safety and quality systems, and ensuring the facility is ready to produce first‑quality product on schedule and within budget. Once commercial production begins, the Plant Manager assumes full responsibility for day‑to‑day plant operations, driving safety, quality, service, and cost performance in alignment with company goals.  Direct responsibility includes processing, sanitation, maintenance and warehousing. Responsibilities:

+ Direct and manage plant operations for processing.

+ Lead daily production meetings; coordinate activities across Production, Maintenance, Quality, Warehouse, and Scheduling.

+ Coordinate plant activities through the planning and collaboration with departmental managers to ensure the plant’s objectives are accomplished in a timely and cost-effective manner.

+ Establish and monitor overall plant performance for production and quality standards.

+ Maintain and continuously improve the Food Safety Management System; host and close out customer, regulatory and third-party audits

+ Control and minimize labor overtime.

+ Manage plant budget, monitor KPIs, and implement corrective actions to meet financial commitments

+ Maintain existing plant facilities and equipment; adjust plant facilities when necessary.

+ Provide leadership and training to accomplish the company goals and objectives.

+ Incorporates shop floor organization and plant cleanliness among plant personnel.

+ Provides direction, coaching, development and leadership to direct reports and the rest of the organization .

Qualifications:

+ Bachelor’s Degree preferred in Business Management, Food Science Operations Management and/or 5 – 8 years in a similar role.

+ 8–10+ years of progressive leadership in food or beverage manufacturing, including at least one full facility start up or major line commissioning.

+ Demonstrated success building high performing teams and implementing world class manufacturing systems (Lean, TPM, Six Sigma).

+ Working knowledge of SQF/BRC, FDA Preventive Controls for Human Food, USDA shell egg/grading regulations, and refrigeration/ammonia systems.

+ Proficiency with ERP/MES, CMMS, and Microsoft Office; strong analytical and data driven decision making skills.

+ Does not own or maintain routine contact with swine , birds, cattle or other egg processing farms or facilities.

Competencies:

+ Leadership & Talent Development.  Collaborative and inspiring to others, resolves conflicts effectively and sets clear expectations.  Leads by example, communicates, develops others, knows the business and embraces change.

+ Project & Change Management (Greenfield/Brownfield start‑up experience)

+ Strategic Planning & Execution

+ Communication & Stakeholder Management

+ Technical Aptitude (egg‑processing equipment, refrigeration, automation)

+ Food Safety & Regulatory Compliance

+ Financial & Business Acumen

Physical Demands:

+ Ability to perform essential functions of the job with or without reasonable accommodations.

+ Occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl.

+ Occasionally lift and/or move up to 25 pounds.  Work in variable temperatures (35–85 °F), noise, and around moving mechanical parts. Extended hours and weekend work may be required during commissioning, shutdowns, or peak demand periods.

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