Production Supervisor

Key Responsabilities

• 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.
• Participate in root-cause investigations, 5-Why, or basic industrial problem-solving efforts.
• Support Lean/5S initiatives and standard work improvements.
• Encourage team ideas for efficiency, safety, and quality enhancements.
• Complete daily production reports, downtime logs, labor tracking, and yield summaries.
• Maintain documentation required for USDA/QA audits and traceability.

Qualifications

• A high school diploma required; an 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.