Lead the Line. Set the Standard. Make an Impact. Area Lead – Production Operations At Sandridge Crafted Foods, our success starts on the production floor—and that’s where Area Leads shine. If you’re a hands-on leader who thrives in a fast-paced environment, loves coaching teams, and takes pride in safety, quality, and results, this role was made for you. As an Area Lead, you’ll be the go-to leader in your area—coaching, training, and driving performance while keeping people safe, food protected, and production running on target. You won’t be stuck behind a desk—this is a floor-focused leadership role where your presence makes the difference every day. Responsibilities: What Success Looks Like in This Role Your performance will be measured by how well you lead in three critical areas: People Safety • Ensuring hazard assessments are completed • Enforcing PPE compliance and safe work practices Food Safety & Quality • Driving GMP and HACCP compliance • Monitoring food safety checklists and addressing deviations Production Excellence • On-time start-ups and schedule completion • Minimizing downtime and avoiding quality violations • Keeping the line running efficiently using RedZone and real-time data What You’ll Do Day to Day • Be a constant, visible leader on the production floor • Coach, train, and support team members to meet safety, quality, and production goals • Ensure PPE, GMPs, IOS standards, and schedules are followed • Fully understand and safely operate all equipment in your area—from setup to shutdown • Jump in and run equipment as needed to cover breaks, call-offs, or vacations • Troubleshoot issues, remove obstacles, and keep production on track • Coordinate breaks and lunches to maximize line efficiency • Accurately document production activities, downtime, and food safety records • Communicate in real time with leadership regarding staffing, maintenance needs, safety concerns, and schedule changes • Train new hires on equipment, safety, HACCP, and line procedures • Keep your area clean, organized, and audit-ready at all times • Lead by example—setting the standard for safety, food quality, and performance Qualifications: What We’re Looking For • Previous machine operating experience, including setup and troubleshooting • Proven ability to lead and motivate a team • Comfortable using basic computer systems and production software • A positive, solutions-focused attitude • Willingness to challenge the status quo and drive continuous improvement • Strong multitasking and decision-making skills • Experience with Dozuki training tools is a plus • A true champion for people's safety and food safety • Flexibility to work varying start/end times and weekends Physical Requirements • Ability to stand, walk, kneel, and move throughout the plant for 8–12-hour shifts • Frequent bending, squatting, reaching, pushing, and pulling • Ability to lift up to 65 lbs • Comfortable working in cold or wet environments and around loud machinery • Strong hand-eye coordination required Education & Experience • High school diploma or GED required • Associate degree or trade certification preferred • Working knowledge of GMPs and safe food handling practices • Understanding of plant safety rules and procedures • Lean manufacturing or process flow experience preferred Compensation: $20.28 - $21.78 hourly

• What Success Looks Like in This RoleYour performance will be measured by how well you lead in three critical areas:People Safety • Ensuring hazard assessments are completed • Enforcing PPE compliance and safe work practicesFood Safety & Quality • Driving GMP and HACCP compliance • Monitoring food safety checklists and addressing deviationsProduction Excellence • On-time start-ups and schedule completion • Minimizing downtime and avoiding quality violations • Keeping the line running efficiently using RedZone and real-time dataWhat You’ll Do Day to Day • Be a constant, visible leader on the production floor • Coach, train, and support team members to meet safety, quality, and production goals • Ensure PPE, GMPs, IOS standards, and schedules are followed • Fully understand and safely operate all equipment in your area—from setup to shutdown • Jump in and run equipment as needed to cover breaks, call-offs, or vacations • Troubleshoot issues, remove obstacles, and keep production on track • Coordinate breaks and lunches to maximize line efficiency • Accurately document production activities, downtime, and food safety records • Communicate in real time with leadership regarding staffing, maintenance needs, safety concerns, and schedule changes • Train new hires on equipment, safety, HACCP, and line procedures • Keep your area clean, organized, and audit-ready at all times • Lead by example—setting the standard for safety, food quality, and performance