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Hiring/Training Initative-Kellogg
Van McMullanVan McMullanKellogg Company Training ManagerTraining Manager
Grand Rapids Plant Bakery
1
Agenda
• Purpose • Plant Overview• Demographics• Hiring and Selection• Training Process• What Went Well? • Do Differently’s• Challenges Going Forward
Grand Rapids Baker Plant O er ieGrand Rapids Baker Plant O er ieGrand Rapids Bakery Plant OverviewGrand Rapids Bakery Plant Overview
Grand Rapids HistoryGrand Rapids History1893: Edsko Hekman produces baked goods in Grand Rapids
1945: The Grand Rapids Bakery facility was constructed (three ovens)
1964 Fi t P T t d d t G d R id B k1964: First Pop Tart produced at Grand Rapids Bakery
1979: Grand Rapids Plant expansion from three ovens to seven
2001: Kellogg purchases Keebler
2004: Grand Rapids Pop Tart production goes 24/7 on both lines2004: Grand Rapids Pop Tart production goes 24/7 on both lines
2011: Expanded Line #2 Pop Tart capacity by 33% --Line #2Line #2
2011: Installed Pastry Crisp Line #1 15.3M lbs
Grand Rapids Plant
Plant size:• 585,000 square feet• Site plan 22 acres / potential for rail unloading• Flow-through warehouse
U i i d F ilit BCTGM• Unionized Facility BCTGM
P d t 106 SKUProducts ~ 106 SKUs:• Pop-Tarts - 8ct, 12ct, 16ct, 80ct – Vend, UK, Canadian• Pastry Crisps -10ct 24ct 30ct Canadian• Pastry Crisps -10ct, 24ct, 30ct, Canadian• Cookies – Vienna Finger, ELFudge, Scooby• Crackers – Wheatables, Mini Club, Custom, Breadsticks,
Townhouse Toppers• Cereal – Cracklin’ Oat Bran
Oven 7Oven 2*NEW*Oven 1
Line 7
Pop Tarts
Line “2”
Pop TartsPastry Crisps
Line 7 Packing
Line 2Packing
Fruit Crisp Wrapping
(Automated)
12 Count8 Count
8 / 10 SplitFruit Crisp
Cartoning (5Ct)
12 Count
16 C t
12 Count
8 / 16 SplitFruit Crisp C i & P ll ti i
(Hand Pack Operation)
12 / 16 Split
16 Count
80 CountPacking
8 / 12 Split
1 Count
Casing & Palletizing(Automated)
12 Ct
Sampling
O 6
Snacks Production ComplexityOven 4 Oven 5 Oven 6
Graham Meal Meal Toting Cracklin’ Oat COB Snack Stix
SargentoBreadsticks
g
BreadstickBagging
Cracklin OatBran
Bug
COB Totes
Wh t bl
Snack Stix
Vienna Fingers
Bagging BugBites
Wheatables
Scooby Bones
EL Fudge Custom Rounds
Line 4 Sandwich Cookie Packing
CustomProd.
PackingBag-in-Box
(Shared btw Lines 5 & 6)
Demographics
Grand Rapids Plant:
Total GR Employment:
507 employeesp y
66 Salaried
1441Union
Total New Hires in last two years: 186
Total Employees between age 50 & 60: 240
Total Employees over 60: 51Total Employees over 60: 51
Total Employees Retirement Eligible: 161 (32%)
9
Demographics
Cont.,
507 Employees:p y
0.2% are Traditionalists
61% B b B 61% are Baby Boomers
28% are Generation X
10.8% are Millennials
10
Generational Overview
Traditionalists (born before 1945)0.2% of current workforce
“The group is more important than the individual”– Listen attentivelyListen attentively– Duty, honor, country
Dedication sacrifice– Dedication, sacrifice – Show respect
Generational Overview
Baby Boomers (born 1946-1964)Baby Boomers (born 1946 1964)61% of current workforce
“Workaholics”O er 35 million Bab Boomers ill be lea ing the– Over 35 million Baby Boomers will be leaving the workplace in the next 10 to 15 years (US Census)
– “Get a job”Get a job – Visible success (plaques, certificates, Cadillac)
Tend to assume their identity when they enter the– Tend to assume their identity when they enter the workplace
Generational Overview
Generation X (born 1965-1980)28% of current workforce
“Prove it to me”– Tend to question authorityTend to question authority– Their heroes are people they know
They witnessed an end to life time employment– They witnessed an end to life time employment– Most loyal to individuals, not the organization
T d t th i id tit h th l th– Tend to assume their identity when they leave the workplace
Generational Overview
Generation Y ( Millennials) (born 1981 1994)Generation Y ( Millennials) (born 1981-1994)10.8% of current workforce
“Instant gratification”– Recognize them as individuals– Raised as their parent's friend– “Find a job that makes you happy” – Half of Millenials would rather have no job than a job they
d ’t lik (PEW)don’t like (PEW) – Adultoescence”
Hiring Process
• Prescreening
• Applications Review• Applications Review
• Interview Process
• Selection Criteria
Training Process
• 90 Day Probationary Period • Week Long Orientation
Use of Subject Matter Experts Use of Alchemy System
30 60 90 d E l ti I t l• 30, 60, 90 day Evaluation Intervals
Training Process
Pastry Crips Product Line:
• Needs Analysis• Needs Analysis
• Employees Selected from all 3 shifts to train
• Blended training (classroom/on the job)
What Went Well?
• Tracking
• Focused Evaluation Process• Focused Evaluation Process
• Retention (only 21 terminations)
Do Differentlys
• More focus on expectations
• More focus on go/no go decisions during probationary• More focus on go/no go decisions during probationary
period
Challenges Going Forward
• Blending Differences (generational, seniority)
• Total workforce Training Strategy• Total workforce Training Strategy
• Tracking
Items That Measure Employee Engagement
• Overall, I am extremely satisfied with Kellogg Company l t kas a place to work
• I would recommend Kellogg as a great place to work• I would recommend Kellogg as a great place to work
• I rarely think about looking for a job with anotherI rarely think about looking for a job with another company
• I am proud to work for Kellogg Company