Production Supervisor

How YOU Will Contribute

• Ensure compliance with all food safety and quality programs through adherence to GMPs, regular Red Zone audits, HACCP checks, and product quality verification.
• Reduce Foreign Material (FM) incidents through process stability and improvement.
• Utilize process controls to ensure product quality, food safety, employee safety, and smooth production line operation.
• Actively participate in preventing and correcting quality‑related issues.
• Supervise packaging production operations, shifts, and lines; communicate status updates, process changes, and ensure quality and safety standards are met.
• Identify opportunities to improve efficiency, reduce waste, optimize methods/equipment, and enhance throughput.
• Execute Lean Manufacturing and process improvement initiatives, including Kaizens, DLMPs, and RedZone improvement activities.
• Assist or serve as acting Team Leader in their absence.
• Ensure smooth shift transitions by communicating key information to team members, peers, and management.
• Lead by example and promote strong commitment to food safety, employee safety, culture, and quality programs.
• Communicate department objectives and performance expectations regularly with the hourly workforce.
• Participate in interviewing candidates and support onboarding to ensure training is completed to required standards.
• Reinforce company Core Values to improve employee engagement and retention.
• Work to improve overall department culture and employee experience.
• Achieve department metrics, including production, yield, efficiency, line performance, quality, and labor utilization.
• Manage labor planning to effectively meet scheduling needs and production requirements.
• Ensure all regulatory, safety, HR, and internal process controls are followed across the department.

About YOU

Experience

• Minimum 4 years of meat processing or food industry experience preferred in lieu of a degree.
• 2+ years of experience in a supervisory or relevant operational role preferred (with a degree).

Education

• Bachelor’s degree in Meat Science, Food Science, Business Administration, Operations Management, or a related field preferred.

Certifications

• HACCP Certification preferred.
• Lean / Six Sigma certification preferred.

Travel

• Local or occasional overnight travel required (approx. 10%).

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