QC Supervisor - 2nd

About the role

The QA Supervisor - Retail/Value supervises the day-to-day activities of Quality Assurance personnel engaged in the slaughter, disassembly, and/or value-add/further processing of poultry. This role ensures all procedures comply with Company policies (e.g., HACCP, SSOPs, GMPs) and Federal/State regulations (e.g., USDA, OSHA) while maintaining productivity, customer specifications, and satisfaction.

Responsibilities

• Manage daily activities of the further processing QA department, including equipment functionality, process stability, and output of quality, food-safe products.
• Establish and adjust procedures to meet production schedules, improve efficiencies, and provide accurate feedback on process and product performance.
• Deploy and rotate personnel to optimize department performance, including managing quality assurance checks, validating against specifications, and handling held products.
• Ensure accurate and timely completion of daily reporting (e.g., departmental reports, attendance, NR reporting).
• Identify and communicate opportunities for process improvement (e.g., complaint resolution, waste reduction, safety) and reduce repeat deficiencies (e.g., hold product, accidents, downtime).
• Lead or participate in process improvement initiatives, monitor metrics, and respond to unfavorable trends.
• Partner with Operations to maintain a food-safe and sanitary environment in compliance with USDA requirements.
• Mentor, coach, and train employees, providing feedback on strengths and areas for improvement.
• Administer performance improvement plans and disciplinary actions fairly and consistently.
• Promote and adhere to safety initiatives, including wearing and ensuring others wear required PPE.
• Collaborate with other departments/shifts to meet or exceed goals.
• Perform additional duties as assigned.

Supervisor Responsibilities

This role requires leadership competencies in sizing up people, delegation, planning, customer focus, and conflict management.

Requirements

• Bachelor’s degree in Science or an Agricultural-related field (or equivalent combination of education and experience).
• HACCP certification preferred; Statistical Process Control (SPC) certification preferred.
• Minimum one (1) year of relevant experience in prepared foods manufacturing; three (3) years in food manufacturing or poultry industry preferred.
• Demonstrated one (1) year of leadership experience, including knowledge of timekeeping, policy adherence, and conflict resolution; three (3) years preferred.
• Working knowledge of poultry processing, food safety regulations, OSHA guidelines, GMP, and HACCP.
• Working knowledge of further and/or value-add processing.
• 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 (e.g., live/raw animal odors).