Production Supervisor - Prepared Foods

About the role

The Poultry Processing Supervisor for the Retail or Further Processing departments supervises processing personnel (excluding debone or slaughter) to ensure compliance with Company policies (HACCP, SSOPs, GMPs) and Federal/State regulations (USDA, OSHA), while achieving productivity goals and maintaining customer specifications.

Responsibilities

• Manage retail or further processing production lines to meet schedules, increase efficiencies, and achieve budget objectives.
• Deploy and rotate personnel to optimize efficiency, facilitate ergonomics, and ensure production schedules are met.
• Ensure accurate completion and recording of daily reports (departmental reports, attendance/staffing, yields, etc.).
• Identify and communicate opportunities for process optimization (throughput, waste reduction, product quality, ergonomics) and address repeat deficiencies (hold product, accidents, downtime).
• Lead or participate in process improvements, monitor metrics, and respond to unfavorable trends.
• Partner with Quality Assurance to maintain a food-safe and sanitary environment following USDA requirements.
• Mentor, coach, and train employees, providing consistent feedback on strengths and areas for improvement.
• Administer performance improvement plans and disciplinary actions fairly and consistently.
• Promote and follow all safety initiatives, including ensuring proper PPE use.
• Collaborate with other departments/shifts to meet or exceed goals.
• Understand and adhere to current Union-negotiated contracts 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 year of experience in a manufacturing setting; three years in food manufacturing or poultry industry preferred.
• Demonstrated one year of leadership experience, including knowledge of timekeeping, policy adherence, and conflict resolution; three years preferred.
• Working knowledge of poultry processing, food safety regulations, OSHA guidelines, GMP, and HACCP.
• Ability to communicate effectively in English (verbal and written); multilingual skills preferred.
• Strong attention to detail, organizational skills, and ability to prioritize multiple projects.
• Proficient computer and math skills.
• Self-starter with 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 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, dusty, or odorous environments (live/raw animal odors).