Food & Beverage: Construction Manager - Travel Required

SUMMARY:
The Construction Manager leads the Engineering/Construction Management Function across multiple sites in a food processing plant. Assists in developing long term capital plan for assigned sites; manages assigned site’s cash flow; accountable for assigned site’s capital project delivery; manages direct, dotted line, and contract resources; and determines the optimized technical and business solutions that will continue to separate clients from their competition. The Construction Manager will provide technical support including plant operations, environmental health and safety, quality, innovation, sales and marketing, finance, continuous improvement and maintenance teams. The individual will lead the execution of multiple, simultaneous capital projects and manage multiple project teams in execution.

This is a full time FLSA exempt position. It requires at least 40 hours per week with the ability to work more if necessary.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Helps develop long term and annual site capital plans.
• Managing assigned capital cash flow.
• Ensuring on time delivery of key project initiatives.
• Leading, growing, and developing internal and external talent. Proactively manages key equipment supplier relationships.
• Management of direct, dotted line, and contract resources.
• Generation and implementation of solutions that will increase employee safety, further drive our environmental agenda, improve food safety and food quality, increase operational effectiveness, and drive top line (innovation) and bottom line (cost savings) grow.
• On-site troubleshooting and or technical support of priority operational opportunities. Includes the ability to lead and participate in root cause problem solving exercises in high pressure environment to arrive at and implement the correct technical solution.
• Ability to provide feasibility level estimates.
• Will lead project teams from concept phase through commissioning, qualification, and validation (CQV).
• Lead the development and presentation of capital authorization papers that are complete, clear, concise, and reflecting thorough due diligence to ensure project success. This includes, but is not limited to:
• Technology assessment and recommended solutions reflecting client and industry best-in-class practices
• Physical location and general arrangement placements
• Process Flow Diagrams & Mass Balances
• Line design and determination of operational factors
• Utility and infrastructure requirements and needs assessment
• Development of capital project cost estimates
• Development of project schedule, from concept to completion
• Equipment / System Performance criteria
• Identification of Alternatives, Pre-requisites, Risks, and Opportunities
• Leadership of the key project phases: scoping, approval, final engineering/design, equipment selection and procurement, construction, and CQV.
• Ensures cash flow is managed for assigned sites and projects.
• Leads, develops, and implements projects per site master plans.
• Keeps current with latest food processing technology and industry standards.
• Keeps current with latest industry regulations and codes relative to food processing equipment system design and operation.

MINIMUM REQUIRMENTS:

• BS or MS degree in Electrical Engineering, Mechanical Engineering, Food Engineering
• Minimum of 5 -10 years of project management experience in the food manufacturing environment.
• Ability to work in fast-paced environment with multiple priorities and deadlines.
• Working knowledge of standard plant utility systems.
• Proven project engineering and engineering management experience.
• Understanding of lean manufacturing concepts and continuous improvement applications in engineering design.
• Working knowledge of sanitary equipment design.
• Proven effectiveness in working collaboratively within a matrix organization.
• Excellent leadership qualities, verbal and written communication skills, technical analysis, troubleshooting, and problem-solving skills are required.
• Basic AutoCAD skills. Able to view drawings and make minor changes
• Must be willing to travel (up to 70%)

Valued, but not required

• OSHA 30-hour
• STSC certification
• Completed FSPCA for Human Food training

Physical Demands - Jobsite

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is regularly required to, drive to and from the jobsite, sit, talk and/or hear. A major portion of the employee’s tasks requires extensive walking around the jobsite. The employee is frequently required to use hands to handle tools and for fine motor coordination such as computer work. The employee is occasionally required to reach with hands and arms. The employee is occasionally required to climb or balance, stoop, kneel, crouch and/or crawl. The employee must also occasionally lift and/or move up to 50 pounds. Specific vision abilities include close vision and color vision.

Work Environment - Jobsite

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to frequently inspect the project and may be exposed to ongoing construction and various weather conditions. Work environment involves moderate risks which may require safety precautions. The noise level in the work environment may range from quiet to loud. The proper use of Personnel Protective Equipment may be required on the jobsite.