Assistant Supervisor- 2nd Shift (2311)

Old Wisconsin•Sheboygan, WI

11h•Onsite

About The Position

The general purpose of this position is to coordinate the movement of product after the smoking and curing process and cut the product down to the sizes needed. Responsible for leading multiple work groups to ensure a safe, quality meat product is produced. This position sets up, adjusts, and troubleshoots food production and cutting machinery, and monitors product quality to establish standards. Backup / Coverage: Supervisor / Interim Assistant Supervisor

Requirements

Required education is generally equivalent to an Associate’s Degree, with a combination of experience or skills acceptable.
Requires 1-3 years of manufacturing, high speed packaging, or food manufacturing experience.
Requires a thorough understanding of GMP’s, HACCP and SQF guidelines.
Must be HCCAP certified.
Requires mathematical skills that require the ability to add, subtract, multiply and divide and perform metric conversions.
Requires excellent oral and written communication skills in order to interact with and provide work directions to employees.
Proven Competency in the following areas Coaching, Managing Processes, Process Improvement, Strategic Planning, Dealing with Complexity.
Demonstrated ability to effectively use office systems, communication, and software tools currently used in the OWS office environment.
Must be certified in forklift operation.
Ability to use other industrial equipment as needed.
Must be trained as an authorized employee under LOTO.

Responsibilities

Accomplishes manufacturing staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; initiating, coordinating, and enforcing systems, policies, and procedures.
Maintains staff by orienting and training employees, developing personal growth opportunities.
Maintains workflow by monitoring steps of the process; setting processing variables; observing control points and equipment; monitoring personnel and resources; studying methods; implementing cost reductions; developing reporting procedures and systems; facilitating corrections to malfunctions within process control points; initiating and fostering a spirit of cooperation within and between departments.
Completes production plan by accomplishing work results; establishing priorities; monitoring progress; revising schedules; resolving problems; reporting results of the processing flow on shift production summaries.
Maintains quality service by establishing and enforcing organization standards.
Ensures operation of equipment by calling for repairs, evaluating new equipment and techniques.
Provides manufacturing information by compiling, initiating, sorting, and analyzing production performance records and data, answering questions and responding to requests.
Maintains a safe and clean work environment by educating and directing personnel on the use of all control points, equipment, and resources, maintaining compliance with established policies and procedures.
Establish and support a work environment of continuous improvement that supports company’s Quality Policy, Quality System and the appropriate regulations for the area they support.
Ensure employees are trained to do their work and their training is documented.
Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
Contributes to team effort by accomplishing related results as needed.
Takes responsibility of work area to produce a safe and quality food product.
Reports all food safety related problems to your manager and to the QA dept in order to initiate immediate action.
Completes other duties and projects assigned by the department supervisor, including but not limited to, process improvements, cost savings, and efficiency.