Lead From the Floor. Drive the Standard. At Sandridge Crafted Foods, great food starts with great people — and strong leadership on the production floor makes all the difference. As an Area Lead, you are the connection between production teams and leadership. You’ll keep operations running smoothly, support your team, and ensure quality, safety, and efficiency standards are met every shift. This is a hands-on leadership role with a clear path toward supervisory and operations management growth. 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 - $22.78 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