Poultry Processing Supervisor

About the role

The Poultry Processing Supervisor supervises production line/department personnel to ensure all procedures are followed in compliance with Company policies (e.g., HACCP, SSOPs, GMPs) and Federal and State regulations (e.g., USDA, OSHA) while achieving productivity goals and maintaining customer specifications.

Responsibilities

• Manage production line/department by establishing and adjusting procedures to meet production schedules, increase efficiencies, and meet or exceed budget objectives.
• Deploy and rotate personnel effectively to optimize efficiency, facilitate ergonomics, and ensure production schedules are met.
• Ensure accurate completion and recording of daily reporting (e.g., departmental reports, attendance/staffing, yields).
• Identify and communicate opportunities for process optimization (e.g., throughput, waste reduction, product quality, ergonomics) and address repeat deficiencies (e.g., hold product, accidents, downtime).
• Lead or participate in planning and implementing process improvements, monitor metrics, and respond to unfavorable trends.
• Partner with Quality Assurance to ensure a food-safe and sanitary environment following all specifications and USDA requirements.
• Mentor, coach, and train employees, encouraging career development and providing consistent feedback on strengths and areas for improvement.
• Administer performance improvement plans and disciplinary actions fairly and consistently.
• Follow and promote all safety initiatives, including ensuring proper use of PPE in mandatory areas, to maintain a zero-accident culture.
• Collaborate with other departments/shifts to meet or exceed departmental or location goals.
• Learn, understand, and adhere to the current Union-negotiated contract, if applicable.
• Perform additional duties as assigned.

Supervisor Responsibilities

• Supervises up to 100 employees.
• Requires competencies in sizing up people, delegation, planning, customer focus, and conflict management.

Requirements

• High School diploma or equivalent; Associate’s degree with relevant coursework preferred.
• Minimum one (1) year of experience in a manufacturing setting; three (3) years in food manufacturing or the poultry industry preferred.
• Demonstrated one (1) year of leadership experience, including knowledge of timekeeping, policy adherence, conflict resolution, and issue resolution; three (3) years preferred.
• Working knowledge of poultry processing, food safety regulations, OSHA guidelines, GMP, and HACCP.
• Ability to communicate effectively in English (verbal and written) with internal and external customers; multilingual skills preferred.
• Strong attention to detail, organizational skills, and ability to prioritize and manage multiple projects.
• Proficient computer and math skills.
• Self-starter with strong initiative, sense of urgency, and ability to work in a fast-paced environment.

Safety Requirements

• Follow and ensure others follow departmental and company safety policies and programs.
• Wear required protective equipment in all mandatory areas.

Physical Requirements

• Ability to work non-standard or extended shifts, including nights, weekends, and/or holidays.
• Exposure to noise (>85 decibels), CO₂, and moving production equipment.
• Ability to move about throughout the shift.
• Exposure to heat (up to 99°F/37°C) and cold (down to 45°F/4°C).
• Exposure to wet and/or dusty environments.
• Work around live and/or raw animal odors.