Director Engineering - Mechanical in Fayetteville, AR at Tyson Foods

Date Posted: 4/6/2018

Career Snapshot

Career Description

SUMMARY:

The primary objective of this position is to provide supervision and direction to entire Mechanical and Refrigeration Engineering Department. Delegate and prioritize workload and assignments for all personnel in Team. Personnel selection and promotion, evaluation of bids, schedules and commitments to future workload will be areas of primary judgment. This position is responsible for the general management of the Mechanical and Refrigeration Team of the Engineering Services Department. Budget management for the group as well as personnel management are his/her primary responsibilities. The position will also be responsible for establishing yearly goals, workload, quality program, and Team Member management and recruiting. The Director of Mechanical shall organize the resources; supervise equipment design, specification and procurement and coordinate the company's objectives regarding productive capacity, operability, economics and timelines. This position shall establish budgets for department; establish quality control and assurance for Team Members and department; ensure all engineering projects, initiatives, and processes are in conformance with organization's established policies and objectives; maintain and familiarize all Team Members with Safety programs; establish and maintain personnel program for department; develop and set standards for design, materials of construction, etc., for Mechanical and Refrigeration areas in Engineering for Poultry and Prepared Foods; provide conceptual design engineering for new projects for Mechanical and Refrigeration components; maintain working knowledge of applicable codes that pertain to developmentof Mechanical and Refrigeration Engineering standards; relay knowledge of all Tyson safety programs and familiarity with OSHA regulations; directly responsible to the Senior Director Engineering Services for effective management of assigned projects, starting with a preliminary process flow sheet and ending with a completed design; review preliminary designs and layouts; prepare and review estimates of design and personnel requirements, project budget and time schedule; coordinate project design work including, design calculations, flow sheets, layouts, piping, electrical, insulation, instrumentation, Civil, Structural and Architectural etc., with other departments; act as the company's representative when design work is being performed by an outside engineering firm; prepare and/or supervise the preparation of complete specifications necessary for bidding and construction purposes; analyze construction and design bids and recommend to the Senior Director of Engineering Services and Purchasing the candidates for successful bidder. Oversee preparation of supply and service requisitions based on the bids for order generation by Corporate Purchasing; maintain current project knowledge of project cost and assume responsibility for project cost management; consult with accounting personnel relative to project accounting procedures and project costs; maintain current knowledge of project progress and report status on a periodic basis; and any other duties as assigned.

REQUIREMENTS:

Education: B.S. in Engineering, licensure (by examination) as a Professional Engineer Preferred.

Experience: 10+ years applicable engineering experience required, with a minimum of 5 years' experience in the food industry preferred.

Computer Skills:Knowledge and use of computer programs, spreadsheet, database and scheduling programs required.

Communication Skills: Demonstrate excellent communication skills.

Special Skills: Capable of supervising engineers on multi-faceted projects of any magnitude; demonstrated ability to complete complex projects on time and on budget; proven ability to analyze equipment submittals and recommend quality and effective equipment vendors, suppliers and partners. Familiarity with a variety of Mechanical and Refrigeration disciplines design concepts, practices and procedures.

Supervisory: Supervision of other Engineers

Travel: 25%+