JOB SUMMARY:

An Industrial Engineer with demonstrated expertise in MOST (Maynard Operation Sequence Technique) to develop engineered labor standards, optimize workflows, and drive productivity improvements across store and commissary operations. This individual serves as the internal subject matter expert on work measurement methodology, with vision and forward thinking for labor management and building organizational capability over time.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Develop, implement, and maintain MOST labor standards for all production lines, ensuring accuracy through time studies, work sampling, and process observation

• Analyze production workflows to identify bottlenecks, inefficiencies, and ergonomic risks, recommending data-driven improvements

• Partner with operations, quality, and engineering teams to optimize line balancing and staffing models without compromising food safety or quality

• Maintain a labor standards library for all operations, ensuring standards reflect current methods and are updated as processes evolve
• Maintain and audit labor standards database across both commissary and store operations; evaluate and recalibrate standards when methods, equipment, or product mix changes
• Develop standardized work documents, sequence of operations, job instructions and SOPs for commissary and in-store roles
• Conduct capacity and throughput analysis to support production planning and capital investment decisions
• Lead continuous improvement initiatives (Lean, Six Sigma, Kaizen) to reduce labor costs and improve productivity
• Partner with Operations department leaders and finance to align and achieve labor productivity targets
• Maintain compliance with Good Manufacturing Practices (GMPs) and regulatory requirements while implementing process changes
• Train supervisors and team leads on labor standard application, performance tracking, and best practices for workforce efficiency
• Serve as a bridge between commissary, store operations, and corporate functions - translating engineering findings into insights that inform decision-making across the organization and drive alignment toward shared business objectives
• Collaborate with Food Manufacturing Leadership, HR, and Finance to ensure that labor standards align with budgeting, incentive programs, and workforce planning
• Prepare and present clear, actionable reports to leadership, translating technical findings into operational strategies
• Track productivity metrics against established standards and flag variances for root cause analysis
• Lead or support continuous improvement projects
• Develop and present findings and recommendations to operations leadership, translating engineering data into clear business cases

POSITION REQUIREMENTS AND CONDITIONS:

Education/Experience/Skills
• Minimum BSE in Industrial Engineering or equivalent with 5+ years of relevant Industrial Engineering or food manufacturing experience
• Strong, demonstrated ability to create and maintain engineered labor standards using MOST
• Strong Microsoft office skills, especially Outlook, Excel, Word, and Power Point
• Ability to work effectively in a fast-paced environment with minimal supervision
• Must be able to speak, read, write and understand English language. Functional in Spanish is an advantage
• Strong analytical skills, as well as the ability to analyze and interpret data
• Requires strong attention to detail
• Strong professional verbal and written communication skills
• Professional discretion and confidentiality
• Problem solver and team player
• Ability to teach, coach and implement continuous improvement changes

Additional Qualifications

• Experience in food manufacturing, commissary, grocery retail, or distribution environments
• Prior experience, certification, and specific involvement in a production environment deploying cultural business transformation (such as: Lean Manufacturing, Six Sigma, Kaizen, TQM, ISO)
• Working understanding of food safety regulations, handling requirements, and sanitation protocols relevant to commissary and retail grocery environments.

Physical Demands and Conditions

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities:
• While performing the duties of this job, the employee is regularly required to sit; stand; and use the hands to handle, finger, or feel objects, tools or controls
• The work will consist of some of the work in a typical office environment, however the food production environment is temperature-controlled ranging from freezing to continuous 35-40 degrees. Floors are wet in high humidity environment. PPE provided. Noise levels vary throughout the plant based on equipment in use.
• The employee must frequently walk, talk or hear, and reach with the hands and arms; occasionally, the employee must crouch or kneel
• The employee must occasionally exert or lift up to 25 pounds and frequently exert or lift moderate amounts of weight
• Successful performance requires specific vision abilities that include close vision and the ability to adjust focus

IMPORTANT DISCLAIMER NOTICE

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change.