Production Supervisor Raw Department 3rd Shift

Job Description

Job Description

Company Description

At Link Snacks , we show up hungry, roll up our sleeves, plaid or otherwise, and dive straight into the hard work. We don’t hide from challenges; we hunt them down. We push harder, move faster, and take the kinds of big swings that built this business in the North Woods of Wisconsin four decades ago.

We’re everyday people who deliver extraordinary results. Innovation, creativity, and urgency aren’t buzzwords, they’re expectations. And just like the real protein snacks we make across our global house of brands—Jack Link’s® ,  Lorissa’s Kitchen® ,  Golden Island® ,  BiFi® , and  Peperami® and  KOOEE!® to name a few—there’s nothing artificial about us. What you see is exactly what you get: humble, gritty, passionate people who show up every day ready to not just be a participate in the meat snack industry that the Link Family created, but to move faster, innovate harder and keep raising the bar so high, the rest of the world needs a ladder just to see it.

Dominating this space across the world takes a team. A team that runs together, succeeds together, and celebrates together. A team that’s full of relentless energy and spirit that can only be fueled by one thing: a fist full of our delicious meat snacks.

Real Meat Protein. Real People. Real Results. THAT is Link Snacks.

Job Description

The Supervisor Production directs and coordinates activities concerned with all production operations by performing the following duties personally or through subordinates. The Production Supervisor provides leadership/direction to Production Operators and ensures staffing and production schedules are adhered to. Completes documentation and carries out responsibilities in accordance with company policies and procedures. Follow Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) training, along with company pre-requisite programs, Standard Operating Procedures (SOP’s), USDA Guidelines, and Standard Sanitation Operating Procedures (SSOP’s).

SCHEDULE: 3rd Shift- Friday, Saturday and Sunday; 5am -5pm

DUTIES AND RESPONSIBILITIES

Safety:

• Perform all duties within OSHA and company safety standards; LOTO, wear PPE and maintain safety equipment.
• Maintain a safe, clean, and organized work area.
• Immediately report all incidents and deficiencies to management; complete incident investigations.
• Ensure safety devices are installed and working properly.
• Monitor work environment for general food safety hazards such as condensation monitoring, etc.

Leadership:

• Build and support a culture at the plant which values Personnel Safety and Food Safety.
• Must demonstrate the Jack Link’s Values: Be Real - Relationship Driven – Stewardship - Speed Matters - Self Discipline - Show Awesome Character.
• Build and support a culture of openness and accountability within (and outside) the assigned department.
• Demonstrate professionalism; encourage and insist on positive attitudes and behaviors from team members.
• Encourage Team Member initiative and innovation and show recognition for effort & achievement.
• Responsible for developing and maintaining a high-level Team Member morale and dedication to serving customers. Assists with hiring decisions. Responsible for, coaching through personal development plans, and creating corrective action plans when needed.

Communication:

• Communicate with peers, Team Members, and leaders in an effective and timely manner.
• Keep management informed daily of problems incurred during the shift.
• Communication to and for the team.
• Discuss and collaborate with appropriate personnel to coordinate activities between departments.
• Work with QA personnel to ensure all standards are met.

Personnel:

• Follow good manufacturing practices and HACCP training, along with company pre-requisite programs, SOP’s, and SSOP’s.
• Enforce all safety rules and company policies; provide appropriate interpretation of company policies and safety policies for team members.
• Ensure proper staffing is maintained, including interviewing, and hiring new team members.
• Implement and monitor training for new hires & continuing training of current team members.
• Maintain attendance records, counsel Team Members with poor attendance, & follow up with coaching/discipline as appropriate.
• Appraise work performance: conduct appropriate reviews for Team Members; give coaching/discipline as appropriate in a consistent and timely manner.
• Review, correct, and approve timekeeping tool to ensure Team Members are paid correctly each pay-period.

General:

• Coordinate and perform all functions related to the operations of assigned area procedures, and specifications.
• Recommend methods to improve manufacturing processes including equipment performance to ensure product quality and increase efficiencies.
• Implement and record Smokehouse’s scheduled preventive maintenance.
• Understanding of cook yields and work standards for the Smokehouse. Follow up, maintenance and analyzation of cook yields and work standards for the Smokehouse
• Suggest and implement changes in processes and procedures to increase efficiencies and product quality.
• Implement and monitor weekly requisitions for daily supplies, i.e., gloves, aprons, , etc.
• Identify, control, and follow up on losses incurred due to substandard supplies, i.e., time and materials.
• Complete and review all HACCP, and SSOP requirements and paperwork. This includes but not limited to Pre-Operational Inspection, Operational Inspections, Pre-Shipment Review, and Corrective Actions.
• Monitor the lot-tracking program and ensure its accuracy. This includes Proper Lot # documentation, Sequence assigning, and corrections.
• Verify work and storage areas are maintained safe, clean, and organized.
• Prevent and minimize rework and inedible.
• Verify proper storage and use of all cooler space.
• Compile, store, and retrieve production data. (Lot Tracking, and Smokehouse data)
• Conduct accurate weekly, period end, and year-end departmental inventories as required by the company.
• Ability to perform activities of Team Members supervised.

• Ability to work under pressure, meet deadlines and handle multiple projects simultaneously.
• Superior accuracy and attention to detail.
• Ability to find a solution for or to deal proactively with work-related problems
• Regular attendance is essential.
• Other duties as assigned.

Qualifications

• Ability to adapt in a rapidly changing environment. 
• Ability to exercise good judgment. 
• Ability to perform work accurately and thoroughly. 
• Ability to organize and plan work to meet established deadlines. 
• Excellent verbal and written communication skills; must work effectively with all levels of management and employees. 
• Must demonstrate effective leadership, problem solving, presentation, and employee motivational skills. 
• Proficient in Internet navigation, Microsoft Word, Excel, PowerPoint, and Outlook. 

Additional Information

The salary range for this role is $63,032 - $86,669(Annual) . Actual wage will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off.

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job the Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard/hairnet, ear plugs, frock, boots, etc), stand for extended periods of time, and use hands/arms to push, pull, reach and occasionally lift above head. The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.

WORK ENVIRONMENT  

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area. Team Members will be exposed to raw and/or cooked meat products, and moving equipment and will be required to follow all Food Safety Quality requirements.

 

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:
Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:
Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For information about the E-Verify program, please visit: -verify/employees

All your information will be kept confidential according to EEO guidelines.