Bio-Manufacturing Supervisor 2nd Shift

Microbial Discovery Group • Full-time • Franklin, WI, US • 2d ago

Key Responsibilities:

Lead and supervise hourly fermentation personnel on 2nd shift, including work assignment, on-the-floor guidance, and performance feedback.
Conduct start-of-shift and end-of-shift meetings to communicate safety topics, production priorities, shift handoffs, and performance results.
Partner with the Fermentation Manager to plan and sequence daily and weekly production to achieve unit, tank, yield, quality, and uptime goals.
Coordinate with Engineering, Maintenance, and other functions to schedule and support preventive and corrective maintenance on bioreactors, centrifuges, freeze dryers, utilities, and related equipment
Support troubleshooting of equipment and process deviations, escalating issues promptly and contributing to root cause analysis and corrective actions.
Ensure all production, cleaning, and maintenance records (e.g., batch records, logs, checklists) are completed accurately, in real time, and in compliance with internal and regulatory requirements
Maintain staffing and attendance oversight for the shift to ensure adequate coverage and continuity of operations.
Collaborate closely with the 1st Shift Supervisor and other shifts to ensure clear handoffs, alignment on open work, and consistent application of procedures.
Contribute to the creation, review, and revision of SOPs and work instructions for fermentation operations.
Promote a culture of safety, quality, and continuous improvement through daily behavior, coaching, and participation in initiatives

Additional Responsibilities:

Support onboarding, training, and cross-training of fermentation personnel on processes, equipment, safety, and documentation requirements.
Assist in reviewing production and performance data (e.g., yields, deviations, downtime) and recommend improvements in processes, methods, or equipment.
Help maintain and update electronic tools (e.g., Excel, SharePoint, Fermentation Formula Masters) used by the fermentation team and on the production floor.
Participate in internal or external audits, inspections, and investigations as requested

Typical Work Environment:

Manufacturing plant environment with exposure to noise, non-temperature-controlled areas, dust, fumes, odors, and biological materials.
Routine work around bacteria, enzymes, chemicals, and process utilities, with strict adherence to hygiene and safety protocols

Minimum Qualifications:

Education & Training:

High school diploma or equivalent required.
Additional training or coursework in fermentation, microbiology, bio-manufacturing, or a related discipline preferred

Relevant Experience:

1+ year of experience in fermentation, bio-manufacturing, or a related regulated production environment preferred.
Experience leading, coordinating, or mentoring others in a manufacturing setting strongly preferred.
Experience working under GMP, HACCP, FSMA, or similar quality and food safety systems

Technical Skills:

Working knowledge of GMP standards, QA/QC principles, and basic root-cause problem solving.
Familiarity with inventory management, including FIFO practices.
Proficiency with basic computer applications (e.g., email, Excel, SharePoint, production or quality systems).
Ability to perform basic math and interpret process parameters, trends, and production documentation

Non-Technical Skills (Core Competencies):

Leadership & Communication: Clearly communicates expectations, provides constructive feedback, and manages conflict professionally.
Continuous Improvement: Identifies opportunities to improve safety, quality, efficiency, and reliability and helps implement solutions.
Collaboration: Works effectively across shifts and functions (e.g., Quality, Maintenance, Engineering, Supply Chain) in a global organization.
Results Orientation: Demonstrates dependability, strong follow-through, and effective prioritization to meet production targets and deadlines.
Attention to Detail & Organization: Maintains accurate records, organizes work effectively, and operates with minimal supervision

Licenses/Certifications:

Forklift certification (or ability to obtain within a defined timeframe)

Physical Requirements:

Ability to lift up to 50 pounds periodically.
Frequent standing, walking, bending, and movement throughout the facility.
Ability to work in proximity to chemicals, enzymes, and biological materials while wearing required PPE

Safety Requirements:

Follow all company safety procedures, GMP, HACCP, FSMA, OSHA, and site-specific safety rules at all times.
Consistently and correctly use required Personal Protective Equipment (PPE).
Immediately report unsafe conditions, near misses, and incidents and actively participate in safety and food safety improvements
Adherence to all food safety procedures as per FDA regulations, including the FDA Food Safety Modernization Act (FSMA) or any other applicable federal, state, or local food safety regulations

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