Production Supervisor - 1st Shift

About the Role

Full‑time position. The Supervisor will lead team members and line leads within a meat manufacturing environment, overseeing raw production operations to ensure optimal performance, the highest quality, and food‑safety standards while fostering an engaged workforce.

Responsibilities

• Understand, display knowledge, and supervise the execution of FSQA programs—including SQF systems, HACCP, sanitation, pest control, good manufacturing practices, foreign material control, customer‑complaint and deviation investigation processes, traceability, internal audit program, training, food defense, and security—to comply with company, USDA, and FDA requirements.
• Coordinate implementation and execution of company quality, food‑safety, and sanitation systems together with the cooked & RTE side QA teams.
• Lead complaint and internal manufacturing investigations on the raw processing side and warehouse, determine root cause, and provide corrective actions.
• Analyze facts or circumstances with technicians to determine actions within standard practices.
• Ensure the QA hold process is communicated and executed with plant cross‑functional teams and that the plant adheres to procedures.
• Evaluate and risk‑assess product disposition or release in case of quality or food‑safety deviations.
• Manage and coordinate execution of pre‑operational checks, environmental monitoring programs, and implement improvements based on results for the cooked & RTE departments.
• Identify process opportunities within areas of responsibility and collaborate to provide resolutions.
• Work closely with the QA Director and coordinators for product assessments or evaluations.
• Support all audits of 2nd‑ and 3rd‑party auditors in collaboration with the QA Director.

Requirements

• Bachelor’s degree in Food Science, Meat Science, Animal Science, or a related field (preferred).
• HACCP certification with demonstrable knowledge of food safety.
• Training in SQF and PCQI (preferred).
• 3–5 years of relevant work experience in the food industry, preferably in cooked & RTE operations.
• Flexibility with schedule.
• Proficiency with Microsoft Word, Excel, and PowerPoint.
• Strong analytical skills and effective communication ability.
• Knowledge of HACCP, USDA regulations, GMPs, quality assurance, and food microbiology.
• Excellent written and verbal communication skills; English required, Spanish a plus.

Benefits

• On‑site café with breakfast and lunch served daily.
• Community involvement initiatives.
• Company‑paid life insurance.
• Competitive salary.
• Employee Assistance Program.
• Employee discount on Ruprecht products.
• Employee recognition programs.
• Low‑cost medical, dental, and vision insurance.
• Opportunities for advancement.
• Weekly pay.
• 401(k) plan with company match.

Pay

Salary range: $70,000 – $80,000 per year. Weekly pay.