Production Supervisor

Directs and coordinates activities of the production department in processing materials to produce a finished packaged product, particularly pork rinds. The role upholds the company’s Mission Statement, Safety, Quality, Service and Profitability, and core values. Essentials Duties and Responsibilities Reviews production orders or schedules to determine product data such as types, quantities, and specifications and scheduled delivery dates, in order to plan department operations. Inspects machines and equipment to ensure specific operational performance and optimum utilization. Directs production employees to ensure a safe, top‑quality, and efficient product. Ensures all employees follow the standard operational and working practices required. Ensures proper sanitation procedures are followed. Ensures all Food Safety and Quality procedures are followed, and enforces SQF policies to maintain compliance and provide proactive solutions. Coaches employees on safety and ensures safety policies are followed. Has immediate coaching responsibility for ensuring products are produced in the most cost‑effective manner possible, achieved through hourly associates. Controls absenteeism by supervisory emphasis and counseling as necessary. Minimizes waste, rejects and substandard product. Ensures all record‑keeping is accurate so cost accounting data is correct. Responds to changing situations including schedule changes, supply shortages, and other plant needs. Works with the maintenance department to keep equipment in optimal mechanical condition. Reviews all accident and incident investigations and acts to eliminate future occurrences. Ensures safety activities by production associates are completed as outlined in the plant’s safety program. Ensures hourly associates receive proper training regarding job responsibilities. Maintains good morale and positive attitudes among hourly associates. Collaborates and develops positive relations with other departments to achieve goals in safety, quality, service and profitability. Counsels hourly associates and administers disciplinary action as necessary. Investigates all grievances/complaints and notifies management. Cross‑trains personnel to provide support when needed. Supervisory Responsibilities Directly supervises 30‑40 employees in production. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, including training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications Experience with GMPs, HACCP, sanitation, process improvement, plant safety programs, GFSI and quality assurance. Proven ability to lead, make decisions, facilitate change, and manage conflict; ability to align performance for success and demonstrate strong people skills. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Supervisor Food Manufacturing Experience: 2 to 6 years (required) OSHA Certified (Preferred) Associate’s degree or higher (Preferred) Bilingual in Spanish and English (Strongly Preferred) Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively with employees and management. Preferable to speak fluent in Spanish and English. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Physical Demands Physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Occasionally required to use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, crouch or climb in order to train or instruct other employees in proper operation of equipment or to check materials. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #J-18808-Ljbffr Rudolph Foods