Description

The Cannery Manager oversees plant maintenance crew to ensure all plant equipment has proper preventative maintenance prior to each season and during production times. The Cannery Manager also hires machinists to fill open positions, as needed.

Essential Functions:

• Possess a knowledge of cannery, fresh/frozen, ammonia refrigeration, and electrical equipment. Also has a background hydraulics, pumps/plumbing, building construction.
• Maintains a working relationship with management to maintain production priorities.
• Ensures all health and safety regulations are met, GMP’s, HACCP, BRC, and regulatory inspections.
• Can lead by example and encourage employees to work safely and comply with the Peter Pan Seafoods safety policies and procedures.
• Has the ability to manage projects and has proficiency in Microsoft Office, specifically World and Excel.
• Other duties as assigned.

Competencies:

Education/Experience:

High school diploma or GED equivalent preferred but not required. 3 to 5 years of experience and/or training or equivalent combination of education and experience. Knowledge of relative safety standards and willingness to use protective clothing/equipment. 

Training/Skills

Ability to read and comprehend instructions in English. Ability to effectively present information in one-on-one and group situations to crew members, and other employees. Ability to add/subtract two-digit numbers and multiply/divide with 10's and 100's. Ability to perform these operations using units of American money, weight measurement, volume, and distance. The Cannery Manager must exhibit strong multi-tasking and time management skills as well as excellent written/verbal communication. The Cannery Manager must be highly self-motivated and demonstrate a sound work ethic.

Work Environment:

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to outside weather conditions. The employee is frequently exposed to high, precarious places, fumes or airborne particles, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually loud.

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel and reach with hands and arms. The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch, or crawl and talk or hear. The employee must be able to climb or descend one or more set of steep stairs or vertical ladders both inside or outside in all weather conditions. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include distance vision and depth perception. The employee is required to distinguish shades of color to identify abnormalities and/or defects in food products. Employee housing is located 3/10 of a mile from the facility, therefore employees must be able to commute unassisted to and from the company bunkhouses. 

Mental Activities: