Cook Clean Room Supervisor - 1st shift

• Job Category Operations
• Employee Type Exempt - FT

The Clean Room Supervisor will oversee the daily Clean Room operations in the Cook Plant. This position ensures fully cooked, ready-to-eat products are produced safely, efficiently, and in compliance with company food safety, quality, GMP, sanitation, and customer requirements. The supervisor provides direction to production team members, monitors line performance, supports staffing needs, and works closely with Quality, Sanitation, Maintenance, and Plant leadership to keep the area running effectively.

• Crider Foods requires all employees to comply with and support all Food Safety and Quality policies, programs and procedures to ensure our products meet and exceed consumers’ expectation
• Direct and oversee daily operations of the Cook Clean Room department.
• Ensure production schedules are met while maintaining the highest standards of food safety, product quality, and operational efficiency.
• Monitor production performance throughout the shift and proactively resolve operational issues before they impact production.
• Review future production requirements and prepare equipment, staffing, and materials to support efficient operations.
• Perform additional duties and special projects as assigned.
• Lead, coach, and develop first and second shift production team members.
• Train employees on equipment operation, standard operating procedures (SOPs), food safety, quality systems, and safe work practices.
• Develop and mentor Lead Supervisors by providing the tools, knowledge, and support necessary for success.
• Conduct regular employee meetings (minimum twice per month) covering:
  • Food Safety
  • Employee Safety
  • GMP compliance
  • Production improvements
  • Individual performance coaching
  Foster a positive work environment built on accountability, teamwork, continuous improvement, and employee engagement.
• Support the company’s commitment to producing safe, wholesome, and high-quality food products by ensuring compliance with all Food Safety and Quality policies, programs, customer requirements, USDA regulations, HACCP, GMPs, and company procedures.
• Supervisors are expected to lead by example and always place Food Safety and Quality First.
• Every supervisor is responsible for monitoring and improving five key performance areas:
  • Safety
  • Quality
  • Yield
  • Labor Cost
• Responsibilities include:
  • Monitoring production performance throughout each shift.
  • Driving continuous improvement initiatives.
  • Identifying opportunities to reduce waste and improve efficiencies.
  • Maintaining process control to achieve departmental performance goals.
  • Work closely with Cook Plant Maintenance to ensure equipment is operating safely and efficiently.
  • Notify Maintenance Supervision and Production Management of:
    • Any recurring equipment failures
    • Any downtime exceeding 10 minutes
  • Assist with troubleshooting and prioritization of repairs to minimize downtime.
  • Verify employee time records and department labor hours daily.
  • Communicate staffing needs promptly with Human Resources.
  • Monitor labor costs daily and weekly while maintaining production efficiency.
  • Schedule work assignments to maximize productivity while minimizing overtime whenever possible.
  • Ensure all required production documentation is accurate, complete, and submitted on time, including:
    • Production reports
    • Quality documentation
    • Food Safety records
    • Labor reporting
    • Corrective actions
    • Training records
  • Employee safety is the highest priority.
  • The supervisor is responsible for:
    • Always promoting a culture of safety.
    • Conducting work safely and enforcing all company safety policies.
    • Immediately reporting accidents, injuries, and near‑miss incidents.
    • Completing required documentation.
    • Notifying the Medical Department and direct manager immediately following any…