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Sr. Project Engineer - (Engineer IV)

Chicago, IL | Direct Placement

Post Date: 07/25/2018 Job ID: 77362 Category: Engineers-All Other

This position is responsible for coordinating and managing the day-to- day operational and tactical aspects of multiple or large scale capital projects and will function as project manager on assigned projects or manage multiple projects or Project Managers.

This position will be responsible for project development, design, application, management and implementation of capital projects.

Projects will cover a diverse range in scope to support the company' s aggressive Innovation and Growth Strategy.

Work with Marketing, R&D, Food Safety, and Manufacturing team members to help bring to market new products.

Extensive experience in process and/or packaging will be critical to success of this position.

The position is required to make decisions concerning plant layouts, equipment selections, project schedules and cost requirements.

This position will be supported by other Engineers & additional technical personnel or indirect reports. This position will also be responsible for managing outside engineering and construction management resources.

It is the responsibility of this position to establish, maintain, and coordinate policies, standards, specifications, and practices that support and enhance the company' s objectives.

This position must interact with a broad section of the industry not only at the plant level but including government, vendor, and industry representatives.

  • Accredited Bachelor' s degree in Engineering.
  • 8+ years' project engineering experience required with 5 years' experience in the food processing industry preferred.
  • Excellent verbal and written communication skills.
  • Capable of working on multi-faceted projects of any magnitude while requiring little or no supervision; ability to complete complex projects on time and on budget; knowledge of civil, structural, architectural, mechanical, and electrical disciplines concepts, practices, and procedures as they relate to food processing facility design and operation; strong organizational skills.
  • Travel: 30-40%.

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