Ops Supervisor 2nd Shift

About the role

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.

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.

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°F / 1–7°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.
• Able to work in cold, wet, high‑speed production environment with exposure to raw meat and USDA oversight.
• Spanish-speaker preferred.

Benefits

• Paid Time Off
• Care bridge Employee Assistance Program
• Medical, Dental, Vision
• Health Savings Account (HSA)
• Medical Flexible Spending Account
• Dependent Care Flexible Spending Account
• Life Insurance/Accidental Death and Dismemberment Insurance
• Short-Term & Long-Term Disability
• Pet Insurance
• Each team member has the potential to earn a yearly bonus based on the achievement of company goals.
• Promotional opportunities
• Rewards and recognition programs
• Robust onboarding and training program
• Employee Discount Programs (Perks at Work)
• Employee referral program
• Encouraging and collaborative culture