Utilities Technician Team Lead

Manufacturing/Operations Laurel, Maryland


Description

We’re starting a new chapter in our journey as Dreyer’s Grand Ice Cream, now part of Froneri. Having nearly 100 years of winning experience in the U.S with a robust portfolio of powerhouse brands that consumers know and love, and the backing of a global pure-play ice cream organization, we’re poised to accelerate growth.

 

Headquartered in the Bay area, a hub for up and coming food trends, we focus on both the future and the present. In both our offices and our factories, we are determined to overcome obstacles, learn from failure, and raise our game. With a renewed focus on frozen treats, our tight-knit team of ambitious innovators are fully immersed in the business and encouraged to flex and make decisions quickly. We are committed to pursuing every great idea, and delivering the best ice cream experience to our consumers, when are where they want it.

 

Unleash your potential at Dreyer’s Grand Ice Cream and discover what a sweet career has in store for you.

 

 

MAJOR DUTIES,RESPONSIBILITIES and EXPECTATIONS:

 

POSITION SUMMARY:

 

Effective and consistent service of factory equipment. To consistently achieve production and cost targets on a short term (day to day) and long term (monthly/annual)  basis, through effective management and upkeep of the processes, kit and systems, so as to ensure that we achieve our production targets, through the manufacture of products to the right quality and specification. Covering all aspects of food safety. 

This will be achieved by ensuring that equipment is available for production, reactive maintenance is dealt with at speed, and accuracy. Developing a clear knowledge and understanding of the factory, products and machinery.

 

PRIMARY RESPONSIBILITIES:

 

Factory Maintenance and dept 

  • This is a hands-onrole, providing visibility and accessibility on the factory floor and refraining from sitting in the workshop waiting for a call. 
  • Possess technical skills required to train, teach and develop employees.  80% - 85% Maintenance work; 15-20% Supervision/Training
  • Ensure smooth running of the factory machinery – either through management of others or fixing the matter directly.
  • Keeping yourself updated of production plans & any changes. It is important to be proactive in finding out what is happening around you rather than waiting to be fed.
  • To ensure our manufacturing facility is clean, always organized and operating under factory standards  
  • Ensure your work areas are operating under discipline, the workplace, workshop and stores are clean, organized and tidy by maintaining a clean as you go policy in all areas
  • Build and develop an area team with good ice-cream knowledge, train the “WHY”, not just the HOW
  • Correct allocation and use of labor, use of crewing plans, registers and break timings – no slack
  • Always conclude a solution of the root cause of the issue. Do not be bitten twice
  • 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
  • Drive the team to look for issues, and not wait to be told or instructed to complete a task
  • Awareness of all machinery problems or any unfinished jobs, as well as anticipated timing for repair.
  • Ensure effective hand over with the relevant Production shift resource.
  • Ensure effective shift hand-over within your team making sure they are held accountable for what they do, clear on what was not done (and why), and that the right information on issues and actions are escalated to your supervisor.
  • All faults and issues are reported
  • Ensure break downsare addressed in a speedy response. 
  • Operate toa one person for one job policy however without compromising safety & trai 
  • Ensure the machines produce products that meet customer specification, quality and food safety.
  • PerformsMaintenance Tracking Sheet (MTS) inspections for the Mechanical Integrity of the Ammonia Refrigeration Systems. 
  • Performs IIAR Bulletin 109 Inspections for the Ammonia System Equipment.
  • EnsuresUtilities Systems involving Ammonia Refrigeration, Compressed Air, Boilers, Steam, Condensate Return, Glycol, Brine, HVAC, Fire Sprinklers, Fire Pumps, Fire Risers, Wastewater Pretreatment, and Natural Gas are operated, inspected, and maintained in a safe, productive, and reliable manner to meet our business needs and comply with regulatory requirements including Process Safety Management (PSM) and our Risk Management Plan for environmental concerns.  
  • Operate and repair electro-mechanical equipment such as ammonia refrigeration valve groups, freezers, electric motors, pumps, ammonia compressors, condensers, forced air evaporators, compressed air systems, steam systems, PLC’s and utilities processes, machines, and equipment. 
  • Help sustain and improve the PSM process
  • Proactivelylooking for 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
  • Ensure that you walk the talk and use the looking eyes, attend to the issues as and when they happen.
  • Ensure you have significant Shop floor presenceto monitor and control production line performance and take promptly corrective actions on issues. 
  • Promote the Froneri culture of treating the business as yours.

 

Stores  

  • Spare partsare always correctly booked out and accounted for 
  • Know what has been used and ordered daily
  • Ensure Items for disposal are stripped for usable parts
  • Ensure parts to be replaced must be delivered to stores afterobtaining new ones. 
  • Treat the storeroom like your own garage stores at home promoting ownership  

 

Maintenance Tasks 

  • Ensure that you only carry out required maintenance & onlyreplace worn/ broken parts, providing feedback on frequency. 
  • Ensure the maintenance plan has purpose, that it evolves to allow the maximum time available for production, no strip and rebuild for the sake of it! Only replace worn/ broken parts – condition based rather than planned based maintenance
  • Drive the tasks through required work from observations and data, not just theoretical plans
  • Full evaluation of, cost, availability and requirement to decide if run to failure or replace
  • Maintenance follows production, not the other way around
  • Ensure that maintenance tasks adhere to company food safetypolices.  Ensure that all parts and tools are sanitized before use on the production floor. 
  • Ensure all working practices comply with company rules and procedures in order that you and any other persons using the area of work can do so safely. 
  • Always keep full and up to date records of all equipment with maintained traceability 
  • Treat all spends as if they are your own
  • Encourage dry production areas and report any uncontrolled spraying of water or sanitizer.

Measurable Outcomes   

  • Production productivity
  • Balance maintenance on planned preventative vs corrective where it is feasible
  • Zero rejections for product food safety and quality issues
  • Daily, weekly, monthly production targets are fully met
  • Costs are maintained at/or below budgeted levels
  • Quality and improvement initiatives being implemented
  • An improving trend on the submitted weekly KPI’s
  • Reduction in accidents and incidents on a YOY basis

Levels of responsibility 

  • All Factoryprocesses and  
  • Break down interventions, maintenance and improvements
  • Production Targets
  • Engineering budget
  • Health & Safety
  • Training and development to improve knowledge of all machinery
  • Impeccable hygiene standards always 

Behaviors 

  • Performance– Open to change and will always look for better, simpler and more effective ways of operating. Operate under controlled speed and pressure 
  • Handson approach. – Decisions and plans based on seeing and being part of the event, not solely based on report reading. Know and understand the process and machinery 
  • Zero compromise on Quality and excellence.– Hygiene, Process, speed 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 
  • Teamwork– Commitment and enthusiasm to working together to achieve better outcomes, with a sense of customer service towards the factory 
  • Accountability– Personal commitment, Methodical and self-disciplined, Logical thinking 
  • Consumerfocused –Support production to deliver products at agreed quality standards 

 

Dreyer’s Grand Ice Cream Inc. is an equal employment and affirmative action employer and looking for diversity in qualified candidates for employment.