Lead and coordinate production operations across multiple areas to hit safety, quality, service, and cost targetsProvide oversight and direction to operations leaders, aligning daily production plans, staffing, and schedulingServe as the lead plant contact on second shift, ensuring seamless handoff and continuity with first shift leadershipOwn the departmental operating budget and labor cost controls, partnering with Finance on forecasting and cost reductionTrack KPIs across all assigned areas - safety, quality, attainment, waste, yield, labor efficiency, and downtimePartner with Maintenance and Engineering on capital projects and equipment reliability that support long-term capacityEnsure compliance with safety, food safety, quality, and regulatory requirements, including readiness for third-party audits (SQF, BRC, GMP)Get to the root cause of significant safety and quality events and lead corrective/preventive actionOwn headcount and workforce planning, including staffing levels, overtime, and labor allocation across shiftsDevelop leadership bench strength by mentoring and coaching Business Managers and supervisorsCommunicate plant performance, risks, and strategic priorities to the Director of Operations and plant leadership team. Associate's degree or Culinary degree required; Bachelor's degree in Business, Operations, Food Science, Industrial Engineering, or related field preferred7+ years of experience in manufacturing or food production environmentsProven experience leading multiple teams or departments, including developing other managers/leadersExperience managing an operating budget, labor cost forecasting, and cost controlExperience with Lean Manufacturing principles preferredExperience supporting or leading third-party food safety/quality audits (e.g., SQF, BRC) preferredSix Sigma or other formal continuous improvement certification a plusStrong financial acumen and a data-driven, continuous improvement mindsetAvailability and willingness to work second shift hours.