Production Supervisor; Harvest, Cut, Rendering

Production Supervisor

Rendering, Harvest and Cut Floor Openings

• Team Leadership:
  Lead the production team in creating quality products according to established company standards.
• Safety Standards:
  Implement and uphold safety standards within the area of responsibility, as required by law and company policy.
• Training:
  Direct and implement job-related training for all team members, ensuring adherence to company job rotation requirements.
• Communication:
  Utilize strong communication skills to coach and guide team members, resolve employee issues, and ensure corrective actions are implemented.
• Workplace Morale:
  Create and foster a high morale workplace with the highest ethical standards, treating all team members with dignity and respect.
• Production Management:
  Manage the completion of production schedules as determined by the superintendent or designee.
• Quality Assurance:
  Ensure all proper processing procedures (quality, safety, etc.) are followed and not compromised.
• Discipline and Accountability:
  Maintain appropriate discipline and accountability for team members in pursuit of company or customer goals.
• Performance Monitoring:
  Monitor and implement timely improvements to meet production quality and quantity goals.
• Problem Solving:
  Utilize problem-solving techniques, teamwork strategies, and process control tools to meet or exceed the production schedule.
• Workflow Management:
  Facilitate workflow management, workforce scheduling, and placement to meet or exceed facility and company goals.
• Process Audits:
  Conduct and lead process audits to identify and implement corrective and preventive actions, minimizing process deviations and non-conforming product root causes.
• Policy Compliance:
  Ensure team member compliance with company policies, safety standards, and good housekeeping through fair and consistent accountability.
• Supervisory
  
  Collaboration:
  
  Work daily with other supervisors to ensure facility efficiency.
• Pre-Operation
  
  Activities:
  
  Assist with pre-operation activities as directed.
• Additional Duties:
  Perform other duties as needed or required.

• Experience:
  
  Minimum of 1 year in a leadership position in a meat processing environment, managing up to 20 production employees.
• Industry Knowledge:
  Experience in a slaughterhouse, particularly in the kill/harvest department. Knowledge of USDA and HACCP procedures.
• Technical
  
  Skills:
  
  Proficient with Microsoft Outlook, Excel, and Word. Good computer literacy and ability to write clear and concise reports.
• Multitasking:
  Ability to manage multiple tasks in a fast-paced environment.
• Communication:
  Strong written and verbal communication skills.
• Work Environment:
  Ability to work in extreme hot, cold, wet, humid, and odorous environments.
• Flexibility:
  Willingness to work various shifts and extensive overtime, including weekends.
• Leadership:
  Strong leadership and motivational skills.
• Problem Solving:
  Strong problem-solving and decision-making skills.
• Training:
  Willingness to attend classes or training as needed.
• Physical Requirements:
  
  Ability to stand and walk for long periods. Occasionally assist in moving boxes up to 90 pounds.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

• Movement:
  Occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.
• Lifting:
  Frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 90 pounds.
• Vision:
  Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.