Production Supervisor

Job Description

Job Description

Who we are:

We're a leading Northeast family-owned food, agricultural products, and agricultural services organization headquartered in Pennsylvania. We provide animal nutrition and feeds; specialty protein production, processing, and marketing; on-farm protein production services; and grain, fertilizer, and ingredient procurement. Leidy's is a wholly owned subsidiary of the Wenger Group since 2022. Leidy's is a 130-year-old pork company located on the family farm in Pennsylvania, where Jacob Leidy was deeded the original land grant by William Penn in 1753. 

 
We're a stable company with strong core values, great benefits, competitive wage structure, and a safe and healthy work environment. With over 1000 team members, we're a growing company in an essential sector – agriculture! 

 
Learn more here: /  

Position Summery

This position converts customer demand into executable daily/weekly production schedules across harvest, fabrication/deboning, grinding, and packaging/case‑ready operations. This role balances material availability, labor/crewing, line capacity, yields, and shelf‑life constraints to meet service (OTIF), quality, and cost targets while maintaining USDA/FSIS compliance. The Planner partners closely with Sales/Customer Service, Operations, QA/FSQA, Procurement, and Logistics to keep plans aligned and achievable. 

Key Responsabilities

Responsibilities: 

• - Enforce all safety programs, including LOTO, machine guarding, PPE, and ergonomic standards. 

• - Ensure compliance with USDA/FSIS, HACCP, SSOP, GMP, and other regulatory requirements. 

• - Verify pre‑operational inspections, metal detector checks, scale calibrations, and label accuracy. 

• - Protect cold‑chain integrity and maintain sanitary conditions throughout production. 

• - Lead shift activities to meet production schedules, line rates, and output goals. 

• - Monitor line performance, yields, labor efficiency, giveaway, waste, and first‑pass quality. 

• - Adjust staffing, line setups, and machine settings to maintain flow and minimize downtime. 

• - Communicate plan changes and production updates to team members and cross‑functional partners. 

• - Supervise, coach, and support production employees; address performance concerns and attendance issues. 

• - Train employees on equipment use, knife safety, product specs, and standard operating procedures. 

• - Promote teamwork, accountability, and a positive work culture. 

• - Lead start‑up, mid‑shift, and end‑of‑shift meetings. 

• - Ensure product specifications (cuts, weights, pack sizes, labeling) are consistently met. 

• - Partner with QA to address deviations, product holds, and consumer/customer complaints. 

• - Monitor CCPs, process controls, and rework to prevent non‑conformances. 

• - Support corrective action implementation and verification. 

• - Identify opportunities to improve yield, line performance, changeover times, and waste reduction. 

• - Participate in root‑cause investigations, 5‑Why, or basic industrial problem‑solving efforts. 

• - Support Lean/5S initiatives and standard work improvements. 

• - Encourage team ideas for efficiency, safety, and quality enhancements. 

• - Complete daily production reports, downtime logs, labor tracking, and yield summaries. 

• - Ensure ERP/MES entries are accurate (production counts, yields, rework, scrap). 

• - Maintain documentation required for USDA/QA audits and traceability

Qualifications: 

• High school diploma required; Associate or Bachelor’s degree preferred.  

• 2–5 years of production leadership experience in meat or food processing strongly preferred.  

• Knowledge of USDA/FSIS, HACCP, SSOP, GMP, and food safety principles.  

• Ability to lead teams in a fast‑paced, cold‑chain environment.  

• Strong communication, problem‑solving, and decision‑making skills.  

• Comfortable working in cold environments (35–45&degree;F / 1–7&degree;C) and occasionally in freezer conditions.  

• Ability to lift up to 50 lbs and stand/walk for extended periods.  

• Experience with ERP/MES systems is a plus. 

Work Environment: 

• Cold, wet, high‑speed production environment with exposure to raw meat and USDA oversight.  

• Required PPE (cut‑resistant gloves, jackets, hearing protection, etc.).  

• May require early mornings, late evenings, weekends, or overtime depending on production needs.