Ice Cream Maker Line Lead - Temporary Assignment (US Machine Operator)

Manufacturing/Operations Laurel, Maryland


Ice Cream Maker Line Lead – Temporary Assignment (Line Leader)

Job Requirements:

  • Must meet with my Production Manager and obtain an approved skill code for a Temporary Assignment
  • Applying without an approved skill code will result in an immediate decline of application
  • Certain position transitions may require a secondary interview or overview
  • Must have full availability and be open to perform on a different line in order to temporarily transfer to a higher level
  • A decline of offer to a temporary assignment will result in the inability to be approved for a transfer for up-to one year
  • APPROVED VACATION/REQUESTION DAYS OFF ARE NOT GAURANTEED in the transfer process. My vacation/days off will be based on operational needs of the new position/line
  • Transfer would be considered a temporary assignment, and I may be placed back in my previous position at any time for any reason

Main Purpose

Effective and consistent management of the manufacturing area. To consistently achieve production and cost targets, through effective management of the processes, teams and proper use of equipment always maintaining the highest levels of quality, safety & hygiene.

This will be achieved by ensuring that the production area is effectively coordinated and managed, through having a clear knowledge and understanding of requirements, attention to detail and providing all teams with inspiration, guidance & motivation.


Role & Activity

  • Ensure our manufacturing facility is clean (but no Ghost Busters), always organized and operating under discipline
  • Build and develop an area team with good ice-cream knowledge, train the “WHY”, not just the HOW
  • Correct allocation and use of labor, using crewing plans, registers and break timings – no slack
  • Perform a root cause analysis and provide a solution to any issue. Do not be bitten twice & always plan & look ahead.
  • Keep life simple, do not over complicate the process, documentation or methods
  • Ensure the team has “the tools to do the job”, everything in its place, no clutter, no compromise
  • Ensure effective hand over with the relevant Maintenance shift resource and all faults and issues are reported
  • Own NPD trials from concept to launch from a line prospective
  • Drive the production process to ensure that the products produced meet customer specification, quality and food safety.
  • Ensure that daily, weekly and monthly production meets targeted outputs through effective management of production plans and manufacturing processes
  • Be visible and accommodating to guide, coach & monitor your team progress.
  • Communicate effectively with the team in a direct and effective manner by being present in your area. We do not make ice cream in offices & on computers.
  • Carry out regular coaching your team and to ensure that performance management and training is taking place throughout production on a regular basis
  • Proactively looking into areas of improvement and to adopt techniques and practices that ensure that there is a quality environment in production
  • Ensure that health and safety requirements are fully met and that a positive safety culture is maintained throughout the factory
  • Own and drive raw material consumptions, CIP process, reduction of holds and waste on your lines
  • Ensure that you walk the talk and use the looking eyes, attend to the issues as and when they happen.
  • Take ownership of audit corrective actions and drive a culture of the team identifying and actioning before the auditor
  • Promote the Froneri culture of employees being owners rather than just employees. 

Measurable Outcomes

  • Reducing trends of rejections for product food safety and quality issues
  • Hygiene, GMP and safety audits improving week on week
  • Daily, weekly, monthly production targets are fully met
  • Create an effective team
  • Training and development plans in place for all teams, producing measurable business benefits
  • Quality and improvement initiatives implemented and sustained
  • Reduction in accidents and incidents on a YOY basis
  • Improving trend on the submitted weekly KPI’s
  • `Dry Floors
  • No downtime from water damaged parts
  • Reducing trends of wastage
  • De-kitting the line and making sure all packaging are back in the warehouse
  • Ensuring line is checked after being cleaned and all tools are stored in the correct places
  • No stagnant water left in any equipment

 Levels of Responsibility

  • Quality and technical system adherence.
  • Service Level
  • Completion of the required production to plan
  • Production Targets
  • Usage and Labor variances for your area
  • Health & Safety
  • Team management
  • Training and development of the factory teams
  • Impeccable hygiene standards always adopting clean as you go principles
  • Reducing water usage. ‘No Ghost Busters’
  • Tools and line ancillary equipment


  • Performance – Open to change, always looking for better, simpler and more effective ways of operating.
  • Hands on approach. – Decisions and plans based on looking and being part of the event, always present on the shop floor as we do not make ice cream in the offices.
  • Zero compromise on Quality and excellence. – Hygiene, Process, Labor resource and Wastage.
  • Entrepreneurial – Challenges the status quo and explores new ideas and opportunities
  • Continually striving knowledge of the process and product. Understand all tasks, processes and activities as an expert in Ice cream.
  • Teamwork – Commitment and enthusiasm to working together to achieve better outcomes
  • Accountability – Personal commitment, full participant who uses personal impact to build the business
  • Consumer focused –Making products that meet quality standards