Smokehouse Supervisor

SUMMARY

Department Supervisor responsible for departmental operations, production, safety, and policy enforcement for the smokehouse area. Oversees and maintains process control elements related to cooking and chilling processes to sustain regulatory requirements at CCP’s (Critical Control Points). Ensures accurate measurements are conducted routinely to provide optimal quality and yields throughout the process. Provides training, encourages operational excellence, and fosters a continuous improvement mindset.

Works closely to coordinate activities involving cooking controls. Plans and reviews departmental projects, proactively manages thermal cooking programs, probe calibration, generator controls, and startup pre‐flights while demonstrating problem‑solving mentality across all shifts. Directs HACCP and GMP policies, conducts daily meetings with department direct reports on KPIs and safety, and maintains high standards of excellence, attention to detail, and flexibility to work through peak work cycles.

• Oversee day‑to‑day department operations, identify solutions to problems, and develop and implement corrective and preventative measures.
• Establish process flow and coordinate lean scheduling to meet supply and demand.
• Ensure department personnel follow established procedures for startup, operation, and shutdown.
• Follow production reports, troubleshoot issues during operation, offer potential solutions, and report any issues daily to the Production Manager.
• Follow critical control points throughout the process and partner with downstream management to identify and eliminate deviations related to slice ability.
• Ensure prescribed checks and monitoring of all operating equipment are carried out as required.
• Establish and enforce safety policies and procedures.
• Establish routine auditing points toward sustainability.
• Coordinate all employee activities and training for the department with the help of the Production Manager and CI department.
• Maintain proper records and logs of activities, operating conditions, and downtime.
• Prepare and maintain updated production schedules.
• Understand, support, and help implement/maintain the Quality Management System (QMS), ERP, Red Zone, Operating Policies, and Daily’s safety programs.
• Understand, support, and help implement goals and objectives, and continuous improvement plans and activities.
• Perform other duties and assignments as directed by Daily’s management.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Leads by example following the Daily’s PACT Values and Code of Conduct and empowers others to do the same.

High School Diploma or equivalent is preferred. Three (3) or more years of related experience and/or training in supervisory roles. Prior experience in bacon production or further processed meats is preferred.

Ability to read and interpret documents in English such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to write routine reports and correspondence, and present information before groups within the organization. Bilingual skills in Spanish preferred.

Ability to apply mathematical formulas to practical situations.

Must be computer literate with intermediate skills in Excel. Possess analytical skills to perform root cause analysis.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must be able to make decisions on routine matters utilizing company policies and procedures and directions from upper management.

While performing the duties of this job, the employee is regularly required to move around the facility. The employee may be standing/walking on concrete floors up to 12 hours per day, 6 days per week, and must be able to…