Grind Supervisor

Job Title:

Ground Beef Grind Supervisor

Reports to:

Production Manager

Summary:

The Ground Beef Grind Supervisor oversees daily raw-material selection, formulation, grinding, blending, chilling, inspection, and staging activities for ground beef production. This position leads grinding employees, coordinates material and production flow with packaging, and ensures each batch meets approved customer and internal requirements for formulation, fat percentage, temperature, consistency, yield, food safety, quality, and traceability. The supervisor is responsible for maintaining an uninterrupted supply of specification-compliant grind while controlling labor, raw-material usage, CO2 consumption, inedible loss, downtime, and operating costs.

Essential Duties and Responsibilities:

GRINDING OPERATIONS & PRODUCTION FLOW Develop the daily grinding schedule and operating plan to meet packaging demand while running the most appropriate formulas and raw materials to achieve required specifications and the highest practical gross margin.

Review production schedules, customer requirements, formula availability, raw-material inventory, age dates, fat percentages, import or BLBT status, and purchasing or procurement information before start-up.

Direct the Grinding Lead and employees on blend sequence, raw materials, quantities, inspection coverage, mixer/grinder operation, and staging priorities.

Verify mixer/grinders, conveyors, combo dumps, plates, knives, scales, scanners, and support equipment are assembled correctly, sanitary, serviceable, and ready on time.

Maintain sufficient ground product ahead of packaging without creating excessive work in process, temperature exposure, or inventory congestion.

Coordinate closely with the Packing Manager, Formax operators, Quality Assurance, warehouse, purchasing, maintenance, and sanitation regarding blend timing, consistency, product performance, shortages, downtime, and schedule changes.

Monitor staffing, line pace, throughput, equipment performance, product flow, and schedule attainment throughout the shift.

Complete shift handoffs and communicate formula issues, material constraints, held product, equipment concerns, yield losses, and unresolved production risks.

FORMULATION, PROCESS CONTROL, YIELD & MATERIAL MANAGEMENT Verify raw-material identity, lot numbers, age dates, temperature, condition, fat content, inventory status, and release status before use.

Select and adjust approved formulas based on raw-material characteristics, product specifications, availability, yield, and cost objectives.

Direct the correct raw materials and quantities into each batch and verify all combos are accurately recorded on formula sheets and scanned from inventory.

Ensure formulations are saved after every batch and all batch, formula, inventory, and yield records are complete and accurate.

Monitor blend temperature and CO2 usage to achieve proper chilling and product consistency without unnecessary CO2 consumption; target approximately 29°F when appropriate for the product and process.

Verify required fat testing is completed for every batch, review final results against specification, and make approved adjustments to maintain the desired operating target.

Monitor raw-material usage, finished yield, inedible, rework, work in process, and batch reconciliation throughout the day; investigate variances and take corrective action.

Identify out-of-specification raw materials and promptly notify management, Quality Assurance, and purchasing when a supplier claim or credit may be appropriate.

Ensure equipment is completely cleared of usable meat at shutdown and changeover to minimize inedible loss while maintaining lot separation and traceability.

FOOD SAFETY, QUALITY & REGULATORY COMPLIANCE Enforce GMPs, HACCP requirements, sanitation procedures, foreign-material controls, traceability requirements, and company food-safety policies throughout grinding operations.

Verify pre-operational and operational conditions are acceptable before and during production.

Maintain continuous inspection coverage at the designated inspection point to identify and remove bone, plastic, packaging material, or other foreign material.

Ensure combo liners are secured before dumping and pallets are properly shrink-wrapped so plastic, wood, or other contaminants are not introduced into product.

Confirm every buggy, tote, and container is covered as required and clearly identified with batch number, product or customer, fat percentage, and traceability…