• - Enforce all safety programs, including LOTO, machine guarding, PPE, and ergonomic standards.

• - Ensure compliance with USDA/FSIS , HACCP , SSOP , GMP , and other regulatory requirements.

• - Verify pre - operational inspections, metal detector checks, scale calibrations, and label accuracy.

• - Protect cold - chain integrity and maintain sanitary conditions throughout production.

• - Lead shift activities to meet production schedules, line rates, and output goals.

• - Monitor line performance, yields, labor efficiency, giveaway, waste, and first - pass quality.

• - Adjust staffing, line setups, and machine settings to maintain flow and minimize downtime.

• - Communicate plan changes and production updates to team members and cross - functional partners.

• - Supervise, coach, and support production employees; address performance concerns and attendance issues.

• - Train employees on equipment use, knife safety, product specs, and standard operating procedures.

• - Promote teamwork, accountability, and a positive work culture.

• - Lead start - up , mid - shift , and end - of - shift meetings.

• - Ensure product specifications (cuts, weights, pack sizes, labeling) are consistently met.

• - Partner with QA to address deviations, product holds , and consumer/customer complaints.

• - Monitor CCPs, process controls, and rework to prevent non - conformances .

• - Support corrective action implementation and verification.

• - Identify opportunities to improve yield, line performance, changeover times, and waste reduction.

• - Participate in root - cause investigations, 5 - Why, or basic industrial problem - solving efforts.

• - Support Lean/5S initiatives and standard work improvements.

• - Encourage team ideas for efficiency, safety, and quality enhancements.

• - Complete daily production reports, downtime logs, labor tracking, and yield summaries.

• - Ensure ERP/MES entries are accurate (production counts, yields, rework, scrap).

• - Maintain documentation required for USDA/QA audits and traceability

• High school diploma required ; Associate or Bachelor's degree preferred.

• 2-5 years of production leadership experience in meat or food processing strongly preferred.

• Knowledge of USDA/FSIS , HACCP, SSOP, GMP, and food safety principles.

• Ability to lead teams in a fast - paced , cold - chain environment.

• Strong communication , problem - solving , and decision - making skills.

• Comfortable working in cold environments (35-45°F / 1-7°C) and occasionally in freezer conditions.

• Ability to lift up to 50 lbs and stand/walk for extended periods.

• Experience with ERP/MES systems is a plus.

• Cold, wet, high - speed production environment with exposure to raw meat and USDA oversight.

• Required PPE ( cut - resistant gloves, jackets, hearing protection, etc.).

• May require early mornings, late evenings, weekends, or overtime depending on production needs.

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