Processing Supervisor

A Processing (Raw and Fully Cooked) Supervisor directs daily operations on the production floor. They ensure meat is processed safely, efficiently, and to exact quality standards. Key responsibilities include managing floor staff, enforcing USDA, HACCP, and OSHA regulations, tracking yields, executing proper recipe formulation, tracking and managing inventory, and minimizing waste.

Key Responsibilities

• Production Management: Oversees the raw processing lines, the sausage smoking room, and the fully cooked BBQ room as well as both chill coolers, manages production team members, ensures production schedules are met, and directs sanitation daily.
• Quality & Food Safety: Enforces HACCP (Hazard Analysis Critical Control Point), GMP (Good Manufacturing Practices), and USDA guidelines. Ensures products meet strict temperature, recipe, and integrity standards.
• Staff Leadership: Trains, mentors, and motivates production line workers. Ensures adherence to the labor schedule, addresses grievances, and promotes a safety-first culture.
• Data & Reporting: Utilizes computers/scanners to track inventory. Analyzes production metrics to improve efficiency and reduce costs.