Assistant Foreman - Smokehouse 3rd Shift

Job Details

Job Location:

MANDAN, ND 58554. Reports to Smokehouse Foreman and Supervisor.

Under the guidance of the Smokehouse Foreman, the Assistant Foreman supports the overall management and coordination of production floor activities. This role is responsible for leading the third shift Smokehouse team in a fast-paced meat processing environment to meet operational goals. Key responsibilities include managing raw and finished product inventory to ensure efficient, timely conversion of materials to fulfill sales demands and direct customer orders.

The Assistant Foreman also oversees daily team operations to ensure the safe and efficient preparation of all products and is responsible for overseeing sanitation efforts within their designated areas. All duties must be carried out in strict compliance with safety regulations, food safety standards, SQF protocols, GMPs, and USDA requirements.

15% of the work is conducted in an office setting, involving time spent on computer research, project management, and communication with team members and stakeholders. Frequent participation in both in-person and virtual meetings, including project updates, strategy sessions, and presentations to management and stakeholders.

85% Regular visits to the production areas will involve exposure to machinery, noise, varying temperatures, humidity, and wet conditions.

3rd shift. Flexible Schedule, including evenings, weekends, and holidays as needed based on operational requirements.

• Oversee department activities and performance to ensure safe and efficient operations.
• Communicate expected performance results and ensure pertinent production information is disseminated effectively to all shift personnel in a timely manner.
• Oversee and monitor the setup and operation of room equipment and processes to meet the production schedule.
• Review and update Standard Operating Procedures; ensure they accurately represent the process in place and are being followed.
• Monitor the production process flow and implement suggestions for throughput improvements; assign and assist with continuous improvement projects as required.
• Communicate production issues and concerns to the Foreman; relay concerns with regard to equipment performance, product quality, safety, and food safety to Maintenance and/or QA in a timely manner.
• Address and resolve employee issues through effective coaching and the progressive disciplinary process.
• Identify employee training needs and seek additional resources as needed to further develop team member skills.
• Conduct periodic Safety Observation Audits and Lockout/Tagout audits to ensure compliance.
• Ensure employee compliance with SOPs, SSOP, GMP, and SQF requirements.
• Follow and ensure compliance with all safety rules and regulations per established company policies.
• Ensure inventory of goods is accurately maintained with the use of the current in-house system. Including but not limited to, packaging supplies, casings, allergens, etc.
• Communicates with Quality Assurance on a daily basis, reporting any product and/or production concerns.
• Performs other duties, as assigned.

• High school diploma or GED is required.
• Three or more years supervising and managing departments and individuals, preferably in the meat processing industry.
• Working knowledge of good manufacturing practices, hazard analysis and critical control points, lean manufacturing and other food safety, quality and manufacturing principles.
• Ability to communicate effectively in writing and verbally with employees at all levels of the organization.
• Ability to manage multiple priorities at one time using effective organizational skills and judgment in an environment of frequently changing circumstances.
• Proven project management skills, with the ability to lead initiatives according to business needs.
• Proficiency with Microsoft Word, Excel, and PowerPoint.
• Willingness and ability to work flexible hours to meet the needs of multi-shift operations.

• Repetitive work in a fast-paced production environment with an average temperature of…