Facilities Maintenance Supervisor

Overview

The Maintenance Supervisor at North Coast Seafoods is responsible for overseeing and coordinating daily maintenance activities within the production and shipping facilities in New Bedford. This role serves as the bridge between the Maintenance & Facilities Manager and the Maintenance Technicians, ensuring that all equipment and systems operate efficiently to support seamless production. The Maintenance Supervisor is expected to take a hands-on approach in troubleshooting and repairing equipment, while also managing maintenance personnel, prioritizing tasks, and ensuring preventive maintenance programs are executed effectively.

They play a key role in fostering a culture of accountability, safety, and efficiency within the maintenance team. This position reports to the Maintenance & Facilities Manager.

Responsibilities

• Lead and supervise:
  Direct, mentor, and support a team of maintenance personnel, ensuring work is completed efficiently and safely
• Preventive maintenance:
  Oversee and implement routine maintenance schedules to minimize downtime and maximize equipment longevity
• Troubleshooting & repairs:
  Diagnose and resolve mechanical, electrical, and plumbing issues related to food processing and packaging equipment
• Training & development:
  Train maintenance staff on best practices, safety procedures, and troubleshooting techniques
• Equipment & facility upkeep:
  Ensure production machinery, refrigeration systems, conveyor belts, and electrical components remain in optimal working condition
• Coordination with operations:
  Work closely with production supervisors to minimize disruptions caused by equipment failures and maintenance work
• Safety & compliance:
  Enforce safety regulations and compliance with OSHA, FDA, USDA, and GMP standards in a seafood manufacturing environment
• Inventory management:
  Maintain records of parts, tools, and equipment, ensuring necessary supplies are available for timely repairs
• Documentation & reporting:
  Maintain logs of maintenance activities, work orders, and repairs performed to track trends and equipment performance

Qualifications

• BA in facilities management or related qualification in management, engineering or business or related work experience with progressive leadership
• 5+ years of experience in operations/facilities management
• 3+ years of experience in industrial maintenance and manufacturing
• CFM (Certified Facility Manager) certificate, a plus
• OSHA-10 certification, required
• Strong knowledge of mechanical, electrical, and plumbing systems
• Food industry experience preferred; seafood or meat processing experience is a plus
• Experience with conveyor systems, refrigeration units, electrical troubleshooting, and motor replacements
• Ability to lead and develop maintenance team members, fostering a culture of accountability and growth
• Strong project management skills; able to prioritize and manage multiple tasks in a fast-paced environment
• Strong written and verbal communication skills
• Proven maintenance planning skills
• Proven equipment diagnosis, repair and troubleshooting skills
• Ability to write routine reports and correspondence
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Able to manage priorities and complexities, strong multitasking skills
• Able to understand and improve performance, efficiency and product yield
• Strong supervisory, interpersonal, training, and communication skills
• Knowledge of Good Manufacturing Practices and food safety regulations
• Understand OSHA/FDA/USDA requirements in a seafood manufacturing environment
• Intermediate computer skills; proficiency with Microsoft Word, Excel and Outlook

Additional Requirements

• Must be able to lift 30-50 pounds
• Work up to a 10-hour workday: standing/walking most of the day
• Hand use: single grasping, fine manipulation, pushing and pulling
• Work requires bending, twisting, squatting and reaching
• Exposure to FDA approved cleaning chemicals
• Exposure to temperatures: below 32 degrees Fahrenheit (freezing), 30-32 degrees Fahrenheit (refrigerators)
• Ability to work in wet and dry conditions
• Ability to work Monday-Friday, weekends when needed
• Ability to use tools and equipment,…