Plant Manager

At Rancher’s Premium Smokehouse, our purpose has always been pretty simple: bring the bold, authentic flavors of the ranch to a wider audience while elevating the standards of the categories we serve. We exist to bridge Texas traditions with innovation, transforming the smokehouse flavors people love into scalable, high‑quality products that drive value for retailers, distributors, and food service partners.

Rancher’s Premium Smokehouse is an equal‑opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation and gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

This role is responsible for ensuring food safety and compliance are completed at the highest level of quality and integrity and in full compliance with regulatory agency standards and/or federal and state mandates. It ensures strict compliance to USDA, SQF, FDA and GMP requirements and processes. This is a hands‑on role spending at least 60 % of the time on the production and warehouse floors to provide leadership, direction and confirm execution of all quality and food safety functions on the production floor, and to meet profit objectives on the administrative side of the business.

• Ensure daily production and profit targets are met or exceeded.
• Provide leadership, direction and execution of all quality and safety functions on the plant floor.
• Enforce all GMP, SQF, USDA and Company policies and procedures.
• Meet or exceed production goals on a daily, weekly and monthly basis.
• Monitor production to ensure compliance with established procedures and standards; make adjustments to ensure compliance.
• Monitor product quality and make in‑the‑moment adjustments as necessary.
• Monitor equipment for efficient and proper operations; take corrective actions quickly as necessary.
• Oversee food processing and warehouse teams, and work collaboratively with the leadership of cross‑functional teams (HR, Accounting, Purchasing).
• Develop, manage, and enforce budgets with all teams across all channels.

• BS/BA or equivalent combination of education and experience.
• A minimum of two years’ experience supervising manufacturing teams in the food industry (preferably meat).
• Background with product equipment in the food industry (preferably meat).
• HACCP certification desired, but not required.

• Bilingual (English/Spanish) required.
• Excellent oral and written communications skills.
• Strongly self‑motivated and detail oriented.
• Ability/willingness to spend time in cold temperatures.
• Profit‑driven focus with an understanding of basic math.

Mid‑Senior level

Full‑time

Management and Manufacturing

Restaurants