Production Supervisor - 3rd shift

Production Supervisor

Under the direction of the Production Manager, the Production Supervisor works through Team Leads in establishing plant procedures and policies. Fosters a collaborative team environment through clear expectations, regular floor audits, and constructive feedback.

Shift Time: 9:00-6:00am

Key Responsibilities:

• Responsible for talent selection, onboarding, assimilation, and performance management of team members
• Ensure compliance with Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP), and other food safety regulations
• Supervise and coordinate production schedules and staff to meet daily output goals. Troubleshoot production issues and implement corrective actions, collaborate with Quality Assurance, Maintenance, and Logistics teams
• Enforce health and safety policies and maintain a clean work environment
• Support continuous improvement and lean manufacturing initiatives
• Motivate others to achieve desired results by empowering and allowing direct reports to take ownership of their responsibilities
• Identify employee training needs and follow through to accomplish the desired results
• Communicate closely with managers on performance issues, procedures, and policies to ensure overall consistency
• Use Key Performance Indicators (KPIs) to set and achieve Team goals
• Perform other related duties as assigned by management

Qualifications & Education:

• Bachelor's degree in food science, Food Engineering, Production Management, or a related field is often preferred or minimum five (5) years of progressive management experience in a cultured dairy manufacturing plant
• Technical knowledge of cheese and/or cultured dairy manufacturing
• Certifications in Hazard Analysis and Critical Control Points (HACCP) Food Safety Certification, GMP (Good Manufacturing Practices)
• Hands-on experience with production line operations, quality control, and equipment troubleshooting.
• Certifications in regulatory compliance and sanitation standards in food processing environments.
• Technical knowledge of food production processes, equipment, and safety standards.
• Problem-solving and decision-making abilities to handle production issues and optimize workflows.
• Organizational skills for managing schedules, inventory, and documentation.
• Communication skills for cross-functional collaboration with procurement, quality control, and logistics teams

Physical Demands and Work Environment:

• Required to maneuver plant and warehouse workspaces which involve:

• Frequently standing, walking, sitting, talking, or hearing, work around loud machinery and moving parts
• Continually utilize hand and finger dexterity, continually exposed to extreme heat, extreme cold, wet and/or humid conditions (non-weather)
• Occasionally required to climb, balance, bend, stoop, exposed to outside weather conditions, and push, pull, and lift up to 50 pounds safely