Production Supervisor

About the role

The Production Supervisor is responsible for daily staffing (scheduling and management) of the production and packaging rooms and making sure that our operating equipment is running properly to produce food safely, least cost, high quality products in a safe manufacturing environment (advising maintenance of any concerns). It is also the shared responsibility of this role to ensure that employees are trained and demonstrate safe working practices. This individual translates our weekly production schedule at floor level, ensuring the right products are produced, properly labeled and produced in the right quantities. You will report directly to the Plant Manager, for Ornua Ingredients North America, at the Whitehall East Facility, in Whitehall, WI.

Schedule

Monday – Friday, 2:00 pm – 10:00 pm

Responsibilities

• Creates daily plan for where individuals are stationed in the production process.
• Conducts, oversees and audits training of all employees in their designated area.
• Implements/translates daily production schedule at floor level, ensuring that it is met in terms of formula translation and number of required batches.
• Ensures finished product is properly labeled per customer requirements.
• Makes sure all necessary raw materials are available and properly staged for efficient production of the daily production schedule. Works with inventory/warehouse/ordering personnel.
• Translates the company’s food quality and food safety procedures, policies and protocols, including HACCP, onto the production floors, completing all necessary record keeping and documentation encompassed with all programs.
• Ensures facility meets WDATCP, FDA and USDA requirements as well as the BRC and customer audits.
• Participates in the Risk Management Program as applicable: assists in accident/near miss incidents as needed; performs daily pre‑op audits; reviews occupational JSA’s as needed.
• Problem solves any people or equipment related issues on production floors as they occur. Utilizes Redzone to ensure breakdowns are documented correctly.
• Ensures all Redzone checks are completed and correct.
• Assists with product change‑overs as necessary.
• Provides direction to lead/s on how to manage breaks in their designated areas.
• Ensures equipment is ready for end of day/week sanitation procedures.
• Generates documentation for use on the production area.
• Makes employment decisions and/or recommendations such as hiring, improvement plans, transfers, promotions, corrective actions, terminations and pay adjustments.
• Manages employee performance and assists employees in making improvements through coaching, mentoring and administering performance reviews.
• Recommends, plans, and/or implements employee training and skill development activities.
• Coordinates and manages the work of employees by directing members of the team to meet the area’s goals.
• Audits regularly to ensure standard operating procedures are being adhered to.
• Audits, maintains, and ensures employee time‑keeping and absentee records are accurate and processed weekly.
• Promotes a positive work environment by ensuring accountability for behaviors that violate company policies.
• Works effectively and communicates and relates well with others; maintains effective and constructive working relationships.
• Communicates company and department issues and goals and facilitates employee growth and development through daily/weekly team huddles/meetings.
• Attends and participates in all training and management meetings provided by the company.
• All other special projects and duties as assigned.

Education & Experience

• Associate Degree in Supervisory Management, Manufacturing, or related field or equivalent work experience is required.
• 3 years’ experience supervising a production workforce, with food companies, and ideally a cheese company preferred.

Competencies

• Lead and direct others to generate expected results.
• Handle stressful, emotional, and conflicting situations.
• Manage resources to optimize equipment, facilities, employees, methods, materials.
• Excellent verbal, analytical and organizational skills.
• Provide effective leadership; promote teamwork and demonstrate ability to lead people to achieve results through teamwork.
• Effective time management and organizational skills.
• Work independently as well as in a team environment.
• Effective interpersonal skills.
• Proficient computer skills.
• Work effectively with people from diverse economic and cultural backgrounds.
• Handle multiple projects simultaneously within established time constraints.
• Strong analytical and problem‑solving skills.
• Knowledge of production equipment design (sanitary design knowledge a plus).
• Knowledge of using computer programs, including Word and Excel.
• Advanced knowledge and understanding of HACCP/Good Manufacturing Practice.
• Inventory control experience needed.
• Food Allergen and Nutrition labeling law knowledge a plus.

Work Environment

• Requires on‑site work on production floor setting and minimal office setting.
• Includes work in a refrigerated and temperature‑controlled food manufacturing facility.
• Requires adherence to strict hygiene and safety protocols.
• Requires ability to operate motor vehicle; routine travel across manufacturing locations required.