Plant Manager – Processing Pier 45

At Pacific Seafood, we do more than just provide the world with the healthiest proteins on the planet. We are a family-owned, excellence-driven organization committed to being the brand of choice in the marketplace and the employer of choice in the community. We believe in servant leadership, investing in our team members’ personal and professional growth, and rewarding performance.

We live by the core values of our Diamond Philosophy: Teamwork, Productivity, Quality, and Excellence—which means consistently doing your best and always striving to do better. Summary: The Plant Manager- Pier 45 is responsible for managing all aspects of daily plant functions to ensure smooth daily operations. This role is responsible for directing and managing all plant operations including plant maintenance, product quality, staffing, sales development and growth of the Pier 45 location, and other plant activities.

1. Product Sales and Brand Growth Develop professional networks in the seafood industry. Drive sales growth of fish and crab to local vendors.

Maintain regular communication with our existing customer base and work with the sales team on strategies to increase sales. Evaluate all inactive accounts to identify opportunities for reassignment and growth. Strive to meet and surpass sales quotas by supporting effective sales strategies and tactics.

Demonstrate proficiency in understanding sales volumes and exploring logistic options to optimize sales operations and meet business objectives. 2. Production and Quality Management Procure all production and plant supplies and control costs.

Control and monitor physical inventories. Monitor production for quality standards, maximize productivity and limit product waste. Scheduling and unloading salmon, halibut and crab boats.

Enter Orders in AS400. Make bank deposits daily for ice and seafood cash purchases. Manage local dock deliveries.

Scheduling Repair and Maintenance and on occasion performing that maintenance. Manage the daily operations at the Bodega Bay Landing Station. 3.

Team Leadership Manage scheduling for team members to optimize efficiencies. Oversee and adhere to company hiring and disciplinary procedures to build a culture of trust. Collaborate with Human Resources to implement policies that are fair and equitable, enhancing workplace culture and employee satisfaction.

Manage labor costs through effective scheduling and utilizing tools available to monitor costs. 4. Safety, Compliance, and Sustainability Oversee HACCP and sustainability programs to ensure operational compliance and safety.

Responsible for plant inspections by state and federal agencies, maintaining all necessary permits and dealing with regulatory bodies. Monitor safety for the plant safety program.

Responsibilities

may be assigned as deemed necessary to support the overall goals and objectives of the position. Required 5+ years related experience and/or training. HARPC (HACCP) Knowledge.

Microsoft Office Suite. Product Sales Knowledge. Preferred Bachelor's degree from an accredited college or university.

Prior experience in the seafood or shellfish industry.

Requirements

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member: Ability to stand, walk, bend, stoop, and climb for extended periods. Work in refrigerated/freezer environments, heights, confined spaces, and areas with ammonia.

Manual dexterity and ability to handle small tools and parts. Reaching. Extending hand(s) and arm(s) in any direction.

Fingering. Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling. Talking.

Expressing or exchanging ideas by means of the spoken word.