Industrial Process Engineer
Skills
Strong analytical and problem-solving skills.
Excellent communication and collaboration skills
Job Description
Job Overview:
The applicant will be responsible for optimizing processes, improving efficiency, and ensuring quality in food production and service operations. His role involves applying engineering principles to design, implement, and monitor systems that enhance productivity, reduce waste, and meet safety and regulatory standards.
Key Responsibilities:
1. Process Optimization:
- Analyze current food production and service processes to identify inefficiencies and areas for improvement.
- Develop and implement process improvements that increase efficiency, reduce waste, and enhance quality.
- Collaborate with cross-functional teams to streamline food preparation, cooking, packaging, and delivery processes.
- workflow management.
2. Facility Layout and Design:
- Design or improve facility layouts to maximize operational flow and space utilization.
- Implement ergonomic workstations and optimize kitchen/work areas for safety and efficiency
. - Plan the layout of equipment, materials, and workflow in kitchens, food preparation areas, and storage facilities.
3. Cost Reduction and Waste Management:
- Analyze production data and financial reports to identify cost-saving opportunities.
- Implement waste reduction strategies in line with sustainability goals and food safety regulations.
- Work with procurement and inventory teams to optimize stock levels and reduce spoilage.
4. Quality Control and Compliance: - Ensure processes comply with food safety standards (HACCP, FDA, etc.).
- Implement and monitor quality control systems to maintain consistency and safety of food products.
- Conduct time studies and create standard operating procedures (SOPs) for food preparation and service.
5. Lean Manufacturing & Continuous Improvement:
- Apply lean manufacturing principles and Six Sigma methodologies to continuously improve operations.
- Lead continuous improvement initiatives, including training staff on best practices for process efficiency.
6. Data Analysis and Reporting:
- Collect and analyze data on production, operations, and workflow.
- Prepare reports on process performance, including KPIs such as production efficiency, waste reduction, and labor productivity.
7. Project Management:
- Manage or assist in the implementation of capital projects (e.g., new equipment installation, facility upgrades).
- Work on cross-functional teams to execute engineering projects aimed at improving food production and service.
Key Responsibilities:
1. Process Optimization:
- Analyze current food production and service processes to identify inefficiencies and areas for improvement.
- Develop and implement process improvements that increase efficiency, reduce waste, and enhance quality.
- Collaborate with cross-functional teams to streamline food preparation, cooking, packaging, and delivery processes.
- workflow management.
2. Facility Layout and Design:
- Design or improve facility layouts to maximize operational flow and space utilization.
- Implement ergonomic workstations and optimize kitchen/work areas for safety and efficiency
. - Plan the layout of equipment, materials, and workflow in kitchens, food preparation areas, and storage facilities.
3. Cost Reduction and Waste Management:
- Analyze production data and financial reports to identify cost-saving opportunities.
- Implement waste reduction strategies in line with sustainability goals and food safety regulations.
- Work with procurement and inventory teams to optimize stock levels and reduce spoilage.
4. Quality Control and Compliance: - Ensure processes comply with food safety standards (HACCP, FDA, etc.).
- Implement and monitor quality control systems to maintain consistency and safety of food products.
- Conduct time studies and create standard operating procedures (SOPs) for food preparation and service.
5. Lean Manufacturing & Continuous Improvement:
- Apply lean manufacturing principles and Six Sigma methodologies to continuously improve operations.
- Lead continuous improvement initiatives, including training staff on best practices for process efficiency.
6. Data Analysis and Reporting:
- Collect and analyze data on production, operations, and workflow.
- Prepare reports on process performance, including KPIs such as production efficiency, waste reduction, and labor productivity.
7. Project Management:
- Manage or assist in the implementation of capital projects (e.g., new equipment installation, facility upgrades).
- Work on cross-functional teams to execute engineering projects aimed at improving food production and service.
Job Requirement
Required Skills and Qualifications:
•Bachelor's degree in Industrial Engineering or a related field.
•3-5 years of experience in industrial engineering, preferably in the food service industry
•Strong analytical and problem-solving skills.
•Proficiency with process mapping, workflow analysis, and time studies.
•Knowledge of lean manufacturing, Six Sigma, or other process improvement methodologies.
•Experience with CAD software for layout design and analysis.
•Familiarity with food safety standards and regulations (HACCP, FDA, etc.).
•Excellent communication and collaboration skills.
•Ability to manage multiple projects simultaneously and meet deadlines.
Preferred Qualifications:
•Certification in Lean Six Sigma (Green Belt or Black Belt) is a plus.
•Experience with ERP/MRP systems for production planning.
•Experience in project management and managing capital expenditure (CapEx) projects.
Work Environment:
•Fast-paced food production environments, including kitchens, food processing areas, and warehouses. •May involve occasional travel to various company locations or supplier sites.
•Bachelor's degree in Industrial Engineering or a related field.
•3-5 years of experience in industrial engineering, preferably in the food service industry
•Strong analytical and problem-solving skills.
•Proficiency with process mapping, workflow analysis, and time studies.
•Knowledge of lean manufacturing, Six Sigma, or other process improvement methodologies.
•Experience with CAD software for layout design and analysis.
•Familiarity with food safety standards and regulations (HACCP, FDA, etc.).
•Excellent communication and collaboration skills.
•Ability to manage multiple projects simultaneously and meet deadlines.
Preferred Qualifications:
•Certification in Lean Six Sigma (Green Belt or Black Belt) is a plus.
•Experience with ERP/MRP systems for production planning.
•Experience in project management and managing capital expenditure (CapEx) projects.
Work Environment:
•Fast-paced food production environments, including kitchens, food processing areas, and warehouses. •May involve occasional travel to various company locations or supplier sites.