2nd Area Lead- Raw

About the Role

The team lead provides daily leadership, direction, and support to team members while maintaining a safe, organized, clean, and efficient operation. This role requires proactive problem identification, analysis, and implementation of corrective actions to improve performance.

Responsibilities

• Perform daily visual walk-around inspections of all equipment to observe for unsafe acts or conditions.
• Proactively address hazards to ensure a safe working environment for all employees.
• Ensure all employees adhere to company safety procedures and regulations, including lockout/tagout.
• Ensure all products meet customer quality standards.
• Follow all rules, guidelines, and Good Manufacturing Practices (GMPs).
• Maintain company sanitation and food safety standards by keeping a clean, neat, and organized work area.
• Assume supervisory responsibilities for the area in the absence of the supervisor.
• Perform other duties as assigned.

Requirements

• High School Diploma or GED Certificate.
• Previous experience in a food production environment.
• Ability to assist operators in problem-solving while exercising considerable judgment and meeting or exceeding production process expectations.
• Knowledge of GMPs, SPC, HACCP, OSHA, and USDA regulations.

Skills

• Communications: Exhibit honest and clear communication, both orally and written, for effective teamwork. Treat everyone equally with respect, listen to others, and make them feel valued. Escalate communication where customer decisions or food safety is a concern.
• Time Management & Organization: Organize and prioritize actions efficiently, manage multiple tasks simultaneously, and adapt to changing schedules and daily assignments while maintaining attention to detail. Demonstrate urgency and focus while multitasking.
• Team Commitment: Handle conflict maturely to build trust, encourage collaboration, and support team decisions. Understand interdepartmental relationships and contribute to team success.

Work Environment and Physical Requirements

The work environment is a cold production setting with concrete floors. This position requires:

• Standing in cold temperatures (38°F) for seven or more hours per day.
• Handling cold and wet product throughout the day.
• Lifting up to 50 lbs. several times a day.
• Visually identifying and evaluating product.
• Repetitive motions of hands and arms, including some overhead reaching.
• Working in aisles or narrow passageways.

Kilcoy has adopted the SQF System for food safety management and operates under continuous USDA meat and poultry jurisdiction. All team members are responsible for food safety and quality requirements, including regular training and accountability for managing food safety expectations. Report any food safety issues or concerns to department management.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

Pay

$27.56 per hour.