Production Lead - 2nd shift

POSITION SUMMARY

The Production Lead is responsible for overseeing the day-to-day operations of a specific production line within the facility, ensuring efficient production flow, maintaining quality standards, and supervising a team of workers while adhering to food safety regulations, by managing tasks like assigning work, monitoring performance, addressing issues, and coordinating with other departments to meet production goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

• Lead and motivate a team of production workers, assigning tasks and ensuring proper staffing levels.
• Train new employees on proper meat handling techniques, safety procedures, and quality standards.
• Monitor employee performance, providing feedback and addressing performance issues.
• Oversee the entire production line, ensuring smooth operation and adherence to production schedules.
• Monitor production rates and identify areas for improvement to optimize efficiency.
• Manage production line downtime, troubleshoot equipment malfunctions, and coordinate necessary repairs.
• Ensure proper labeling, packaging, and quality checks of finished meat products.
• Implement and maintain strict quality control standards throughout the production process.
• Conduct regular quality checks on meat products to ensure compliance with food safety regulations and company standards.
• Ensure compliance with all food safety regulations, including HACCP guidelines.
• Communicate production updates, issues, and concerns to the production manager.
• Maintain accurate production records and reports, including yield data and quality control documentation.
• Collaborate with other departments like maintenance, quality assurance, and logistics to ensure smooth production flow.
• Other duties as assigned.

QUALIFICATIONS (Knowledge, Skills, and Experience)

• 1-3 years previous leadership experience in a meat processing facility or similar industry, preferred.
• Strong leadership skills with the ability to motivate and manage a team.
• Understanding of food safety regulations, GMP and HACCP principles
• Excellent communication and problem-solving skills
• Ability to work in a fast-paced environment and meet production deadlines.
• Physical ability to stand for extended periods and lift moderately heavy items.
• Ability to work in both warm or cold and/or refrigerated environment.
• Ability to read, write and communicate in English with strong verbal communication skills. Knowledge of Spanish is helpful, but not required.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is regularly required to have a full range of body motion including twisting, bending, reaching outward, pushing, pulling, intensive hand/wrist movement and lifting to meet the NSP minimum required pounds per day which is up to 50 pounds (unassisted). The employee must be able to walk and stand for a significant amount of time on even concrete surfaces, which may at times be slippery due to marinades, water, and other liquids associated with the production process.

Due to noise levels in the work environment, the use of hearing protection is required. The employee must have good, corrected vision to see details at close range or at a distance. The employee will be working in a climate-controlled environment of -40ºF to -45ºF. The employee may be exposed to strong odors such as raw meat and marinades from seasoned meat.

While in the production area, employee is required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, hearing protection and hard hats.