Manufacturing Supervisor

The PM Food Manufacturing Supervisor is responsible for the safe, efficient, and compliant operation of an assigned production area on a day-to-day basis. This role leads a team of hourly production employees and is the primary point of accountability for food safety, workplace safety, product quality, schedule attainment, and accurate documentation on their shift. The supervisor is expected to operate with a high degree of ownership, setting the standard, closing gaps without being asked, and escalating issues that require management visibility. CORE RESPONSIBILITIES 1. GMP & Food Safety Enforce Good Manufacturing Practices (GMP) on the production floor without exception, every shift Verify and accurately document all critical control points (CCPs) in compliance with HACCP requirements Ensure all pre-operational and post-operational sanitation procedures are completed before production begins or resumes Address food safety non-conformances immediately; nothing is left open, unaddressed, or unreported Conduct or participate in food safety walk-throughs; document findings and corrective actions 2. Safety & Housekeeping Own workplace safety in the assigned area at all times - not only during audits or inspections Maintain 5S standards continuously; housekeeping is a daily expectation, not a pre-audit activity Identify and correct unsafe conditions immediately; report and review all near-misses with the team Ensure team members consistently follow all PPE requirements, lockout/tagout procedures, and applicable safety protocols Participate in safety investigations and ensure corrective actions are implemented and sustained 3. Operational Execution Start and end shifts on time; ensure production lines are staffed, set up, and running at the scheduled start time Execute the production plan as written; communicate deviations proactively before they affect output Manage labor to plan; control overtime intentionally and in coordination with scheduling Respond immediately to downtime events; document root cause and take steps to prevent recurrence Monitor line efficiency and throughput throughout the shift; take corrective action when performance falls below target 4. Accurate & Timely Data Collection Complete all production logs, batch records, quality checks, and shift reports accurately and on time, every shift Submit no missing entries, retroactive corrections, or estimated values as actual data Identify and escalation data discrepancies immediately; own the integrity of the area’s numbers Deliver complete shift handover documentation that communicates what happened, what is pending, and what the next shift needs to know Lead, direct, and develop a team of hourly production employees; set clear expectations and hold the team accountable Conduct on-the-job coaching and training; ensure team members are qualified and cross-trained for their positions Address attendance, performance, and conduct issues promptly and in partnership with HR Foster a culture of accountability, respect, and continuous improvement on the production floor Participate in hiring, onboarding, and performance evaluation processes as required 6. Teamwork & Cross-Functional Collaboration Share information openly across shifts and departments; no siloing of issues or outcomes that affect others Partner constructively with quality, maintenance, scheduling, and HR to solve problems and prevent recurrence Step in to support other areas when needed, without being asked Escalate problems that cannot be resolved at the floor level - with context, data, and a clear description of what is needed QUALIFICATIONS Required 3+ years of production or manufacturing experience, with at least 1 year in a supervisory or lead role Working knowledge of GMP, HACCP, food safety regulations, and OSHA requirements in a food manufacturing environment Demonstrated ability to lead hourly teams, manage shift operations, and drive accountability Strong communication skills — written and verbal; ability to complete accurate production documentation Proficiency in reading and executing a production schedule Ability to work a rotating shift schedule, including nights, weekends, and holidays as required Preferred Associate's degree or higher in Food Science, Operations Management, Business, or a related field SQF, PCQI, or equivalent food safety certification Experience with Lean Manufacturing, 5S, or continuous improvement methodologies Familiarity with ERP or MES systems used for production tracking and reporting Relevant work experience may be substituted for the educational requirement. PHYSICAL REQUIREMENTS This role requires sustained physical presence on the production floor throughout the shift. The supervisor must be able to: Stand and walk for extended periods of time Work in environments with variable temperatures, noise levels, and exposure to food allergens Lift and carry up to 50 lbs occasionally Wear required PPE including steel‑toed footwear, hair/beard nets, hearing protection, and other applicable gear #J-18808-Ljbffr