Qualifications:Bachelor's degree in Engineering, Manufacturing Engineering, Mechanical Engineering, Electrical Engineering, Industrial Engineering, or a related technical field required; advanced degree preferred.15 or more years of progressive engineering, maintenance, reliability, or technical operations experience in food manufacturing, refrigerated foods, ready-to-eat foods, protein processing, sous vide, aseptic, pharmaceutical, or another highly regulated manufacturing environment.7 or more years of leadership experience managing engineering, maintenance, reliability, automation, or facilities teams in a 24/7 manufacturing operation. Provide technical leadership for sous vide processing systems, cook tanks, chill systems, vacuum packaging equipment, boilers, refrigeration, compressed air, water systems, wastewater systems, conveyors, automation, controls, PLCs, HMIs, and facility infrastructure.