Supervisor, Production - Meat Processing

Job Description

Job Description

JOB SUMMARY:
The production supervisor is responsible for the planning, scheduling and directing the work efforts of the production operations department of the facility in an effort to meet and/or exceed, productivity, safety, quality, delivery, and cost goals, and ensure the department operates according to established company policies and procedures.

RESPONSIBILITIES:

• Direct, coordinate and monitor the daily activities and performance of production direct and indirect associates to assure delivery of high productivity, quality, customer service and compliance of standard company policies, procedures, and safety.
• Direct, coordinate and monitor daily activities and performance of the material handling area for both direct and indirect labor.
• Manage employee performance through motivation, delegation, development, mentoring and resolving conflict.
• Take corrective action as necessary on a timely basis and following company policy.
• Conduct regular department or pre-shift meetings to foster employee engagement, communicate any changes to company policies and procedures, address employee concerns, foster idea-sharing and suggestions for improvement.
• Participate in staff selection, performance and compensation evaluations, corrective action and terminations, as necessary.
• Evaluate and interpret business demand, prioritize and distribute daily work assignments.
• Establish line assignment and staffing depending on the line priority list.
• Determine and monitor work station assignments/rotation, associate breaks and required overtime.
• Meet production goals, quality and cost objectives.
• Monitor and maintain inventory levels in the material handling and production areas by using a warehouse management system (WMS).
• Review and record all production documentation.
• Participate in the implementation and roll-out of lean principles using 5S, Kaizen, and Kanban methods and tools.
• Provide and maintain a safe work environment by directing safety training, generating and reviewing standard operating procedures (SOP).
• Coordinate efforts with the safety department to aid in training, conducting associate observations, updating preferred work methods, conducting accident investigations to determine root causes and routine safety inspections.

QUALIFICATIONS:
Education:

• High school diploma, general education degree (GED), or equivalent degree; or equivalent combination of education and related experience.

Experience:

• 3-5 years of food manufacturing experience, leading and managing a team
• Familiar with OSHA, HACCP, GMP and USDA regulations preferred

Professional Skills:

• Excellent communication (verbal and written) skills are necessary to perform at a high degree of proficiency.
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or government regulations.
• Write reports, business correspondence, and procedure manuals.
• Effectively present information and instructions and respond to questions from management and inter-department staff.
• Capable of working with peers and associates from other departments proactively and constructively.
• Ability to successfully engage and lead individual and team discussions and meetings.
• Able to add, subtract, multiply and divide into all units of measure, using whole numbers, common fractions and decimals.
• Provide effective training to department staff in areas such as standard operating procedures (SOP), safety, conduct, etc.
• Apply all relevant policies in a consistent, timely and objective manner.
• Prioritize and manage multiple priorities/deadlines and shift priorities as necessary.
• Capable of working with peers and associates from other departments proactively and constructively.
• Identifies and resolves problems promptly.
• Gathers and analyzes information skillfully.
• Develops alternative solutions including immediate corrective actions and preventative measures.
• Displays willingness to make decisions.
• Analyze situations in a critical manner presenting proactive ways rather than reactive solutions.
• Tactfully approaches others.
• Proficient use of MS Office (Word, Excel, Outlook).
• Ability to learn and apply guest supply technology software and programs (i.e., Warehouse Management System).