Production Supervisor - 3rd Shift

About the role

Locally owned and operated since 1995, Winona Foods is a growing industry leader in innovative cheese manufacturing, converting, and distribution. We support a wide range of partners — from major dairy manufacturers to industrial and foodservice customers across the country. If you’re looking for a workplace where people matter, your ideas are valued, and your work makes a real impact on product quality and customer satisfaction, you’ll feel right at home here.

Position Summary

The Production Supervisor – 3rd Shift leads overnight operations to ensure safe, efficient, and high-quality production. This role operates with a high level of independence, leading teams through Team Leads while coordinating closely with Maintenance and Quality. The Supervisor is responsible for end-of-week sanitation, team development, and driving daily performance in a fast-paced food manufacturing environment.

Responsibilities

• Safety & Compliance: Ensure compliance with safety policies, GMPs, and company procedures; promote a safe, clean work environment through active presence and enforcement.
• Leadership & Team Management: Supervise, coach, and develop production employees and Team Leads; lead 2–3 Team Leads, set expectations, and ensure accountability; partner on staffing, line coverage, and daily labor allocation; provide performance feedback and address concerns as needed.
• 3rd Shift Operations & Communication: Serve as primary on-shift decision-maker with a high level of autonomy; coordinate with Maintenance, Quality, and other leaders to resolve issues; ensure clear shift handoff, including results, issues, and follow-ups.
• Production Execution: Drive performance in safety, quality, throughput, labor, and waste; monitor operations, address gaps, and adjust priorities as needed; ensure accurate production reporting and documentation.
• Sanitation & Food Safety: Lead end-of-week sanitation, ensuring proper execution and compliance; verify cleaning completion and readiness for startup; ensure adherence to food safety programs; partner with Quality to resolve issues; support sanitation processes through training and continuous improvement.
• Continuous Improvement & Problem Solving: Support continuous improvement and standard work; identify recurring issues and assist with root cause solutions.
• Cross-Functional Collaboration: Partner with Maintenance, Quality, and other departments to support operations.
• Floor Presence: Maintain strong floor presence to monitor operations, reinforce expectations, and coach employees.

Qualifications

Education and/or Experience

• High school diploma or GED required; Associate’s or Bachelor’s degree in Operations, Business, Engineering, or related field preferred.
• 3–5+ years of manufacturing experience, preferably in dairy/cheese or food production.
• Prior leadership or supervisory experience in a manufacturing environment preferred.
• Experience with sanitation processes (SSOPs), equipment cleaning, and sanitation readiness in a food manufacturing environment preferred.
• Continuous improvement experience (Lean, 5S, waste reduction, or similar) or willingness to learn preferred.

Knowledge, Skills, and Abilities

• Working knowledge of GMPs, food safety programs (HACCP or Preventive Controls), and sanitation practices.
• Familiarity with allergen control and dairy-specific food safety risks preferred.
• Ability to lead, coach, and develop employees, including Team Leads or frontline leaders preferred.
• Strong problem-solving skills with ability to make independent decisions in a fast-paced environment.
• Ability to manage multiple priorities, organize work effectively, and ensure follow-through.
• Experience using ERP, MES, or OEE systems preferred; ability to interpret production data and act on trends.
• Strong written and verbal communication skills across shifts and departments.
• Bilingual (Spanish/English) skills or experience working in a diverse workforce preferred.

Work Environment

Work is performed in a food manufacturing environment with cold temperatures, moving equipment, and moderate to high noise levels. Personal protective equipment is required.