LINE COORDINATOR I at Soli Organic Inc

San Antonio, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Feb, 26

Salary

0.0

Posted On

05 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication Skills, Bilingual, Team Motivation, Food Safety, Production Monitoring, Documentation, Training, Problem Sensitivity, Manual Dexterity, Compliance, Quality Assurance, Labor Retention, Safety Awareness, Product Yield Monitoring, Cold Environment Adaptability, Basic Computer Skills

Industry

Farming

Description

Description SUMMARY: The Line Coordinator reports to the Production Supervisor and Production Manager and interacts significantly with the Packers. The Line Coordinator must have a self-starter ability to interface independently with Packers and upper management and make decisions. The teammate must possess strong communication skills, verbal and written, and must be able to communicate in English and Spanish. ESSENTIAL DUTIES & RESPONSIBILITIES ? Learns and understands: Basic packaging techniques, and the Company’s process ? Aids in the on-boarding process and training of new team members ? Learns all product labels during the training before managing teammates ? Organizes and monitors production on his/her team ? Documentation: creates product tags for teammates in the Order Assembly department as needed, or when products change, and tags are requested ? Provides recommendations for labor retention ? Compliance: follows and adheres to all departmental, safety guidelines and procedures ? Ensures that packers have the necessary supplies to succeed ? Develops a sense of team and provides motivation and inspiration ? Monitors product yield and takes steps to reduce product waste ? Responsible for ensuring the quality of the product meets our customers’ specifications ? Ensures that all team members follow food safety policies ? Identifies and reports any safety hazards and food safety concerns to their supervisor ? Performs other duties as assigned by Supervisor Requirements REQUIRED QUALIFICATIONS: Education: High School or equivalent preferred. Experience: 6 months of production or manufacturing experience and experience working with Food Safety procedures preferred. Language Fluency: Bi-lingual English/Spanish preferred. Technology: No specific technological requirements; basic computer and keyboarding skills preferred. Licensure: No specific licensure required. Credentials: No specific professional credentials required. REQUIRED PHYSICAL ABILITIES: Manual Dexterity: Ability to quickly move your hands and arms sufficiently to grasp, hold, finely manipulate and assemble herbs and packaging. Muscle Strength & Flexibility: Ability to bend, reach, stoop, squat, pivot, turn, balance, walk, pus, pull, and lift and carry up to 40lbs. Trunk Strength: Ability to use your abdominal and lower back muscles to support a standing position for sustained periods over time without ‘giving out. Withstand Cold: Ability to perform duties, responsibilities, and assigned tasks with maximum efficiency while working in a sustained cold work environment. Sustained Fast Pace: Ability to work at a very fast sustained pace without reduction in quality, food safety and workplace safety compliance. Not Allergic: Ability to breathe, touch and work around fresh herbs and leafy produce safely. COGNITIVE/SENSORY REQUIREMENTS: Learning: Ability to understand and follow directions and learn new skills. Near Vision: Ability to see details at close range (within a few feet of the observer). Speech Recognition: Ability to identify and understand the speech of another person. Oral Comprehension: Ability to listen to and understand information and ideas presented through spoken words and sentences. Oral Expression: Ability to communicate information and ideas speaking so others will understand. Problem Sensitivity: Ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Emergency Response: Ability to understand, respond quickly, and move appropriately according to workplace safety protocols and SOPs WORK ENVIRONMENT: Temperature: Performs work in large industrial space kept at sustained temperatures between 30 to 55 Degrees Fahrenheit. Noise: Moderate – generally, between 80-90 decibels or below. Fumes, Gases, Dust: Minimal. PERSONAL PROTECTIVE EQUIPMENT (PPE) USED: Workplace Safety: Non-slip shoes. Food Safety: Nitrile gloves, hair and facial hair hairnets

Responsibilities

The Line Coordinator is responsible for organizing and monitoring production on their team while ensuring compliance with safety and food safety policies. They also aid in the onboarding and training of new team members and provide motivation and inspiration to their teammates.