Supervisors Cut Floor Supervisor

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The Cut Floor Supervisor is responsible for overseeing daily production operations within the cut floor of a pork processing facility. This role ensures that production, quality, yield, safety, and efficiency standards are consistently met while maintaining compliance with company policies and all regulatory requirements. This position requires a hands‑on leader who can make real‑time decisions in a fast‑paced manufacturing environment, maintain an active presence on the production floor, and effectively lead and develop production team members.

• Oversee daily cut floor production to meet quality, yield, and volume targets.
• Monitor production metrics and take immediate corrective actions when needed.
• Manage production schedules and ensure timely completion of daily goals.
• Facilitate workflow, staffing, and line efficiency to meet operational demands.
• Monitor cutting, trimming, sorting, weighing, and packaging processes to ensure product meets specifications.
• Identify root causes of production inefficiencies, quality issues, and downtime and implement corrective actions.
• Assist with line start-up, product changes, and ensure equipment and staff are ready for production.
• Monitor product flow and communicate equipment or production issues to the appropriate departments.
• Lead, coach, and develop team members to achieve performance, quality, and production expectations.
• Maintain an active presence on the production floor and provide direction and support to team members.
• Promote a positive, respectful, and high-morale work environment.
• Provide training and ensure team members follow proper work procedures and job requirements.
• Address employee concerns, enforce accountability, and implement corrective actions consistently.
• Communicate production goals, updates, and expectations clearly across shifts.
• Partner with other supervisors and departments to ensure overall plant efficiency.

• Ensure compliance with USDA, HACCP, and all food safety and company requirements.
• Maintain a safe, sanitary work environment in accordance with company and regulatory standards.
• Ensure pork products are cut, trimmed, sorted, weighed, and packaged according to product specifications.
• Monitor product quality and address defects, improper trimming, weights, labels, packaging, or other product concerns.
• Work with Quality Assurance to address product deviations and maintain required standards.
• Monitor KPIs related to safety, quality, yield, and production performance.

• Enforce all safety policies, procedures, and PPE requirements.
• Promote proper knife safety and safe work practices throughout the cut floor.
• Promote a culture of safety, quality, and continuous improvement.
• Ensure team member compliance with company policies and good housekeeping practices.
• Maintain fair and consistent disciplinary practices.

• High School Diploma or GED required; additional education or training preferred.
• 1–3+ years of leadership experience in a manufacturing or production environment; meat processing preferred.
• Previous pork or meat processing experience preferred.
• Knowledge of pork cuts, trimming, product specifications, production flow, and yields preferred.
• Knowledge of USDA, HACCP, and food safety requirements.
• Strong problem-solving, decision-making, and leadership skills.
• Ability to train, coach, and provide direction to team members.
• Ability to multi-task and perform in a fast‑paced production environment.
• Strong communication and organizational skills.
• Bilingual…