Fermentation Supervisor (Hayward, Ca)

Hormel Foods•Hayward, CA

1d•Onsite

About The Position

This position is responsible for organizing, directing and tactically executing fermentation and drying production while ensuring all food safety and quality requirements are satisfied. The role involves establishing and administering decision-making criteria for counteracting processing deviations, day-to-day adjustment of production processes and equipment, and managing the hourly fermentation work team by setting coverage schedules for proper resourcing. The supervisor will administer the performance management system and continuously improve fermentation team skills as well as the fermentation process. This role operates within basic Operations function ground rules, including safety, quality/food safety, HPS, and culture expectations. The position executes day-to-day production processes and implements HPS for fermentation and drying, focusing on on-time release and shrink compliance. The supervisor manages the plant hourly fermentation team, maintains technical documentation of salami fermentation and drying processes, and develops fermentation/drying programs. Key activities include process optimization, continuous improvement, and hardware/software understanding and management. The role interfaces with FSQ (sensory, HACCP, etc.), actively participates in innovation and renovation project work as a team participant, and interfaces with key vendors associated with the fermentation process, such as casing & culture vendors and air unit manufacturers/service support.

Requirements

A bachelor's degree or equivalent in relevant industry experience.
2+ years of experience in manufacturing plant supervision.
A pattern of initiative and leadership.
Strong problem-solving, decision making, and project management skills.
Highly developed interpersonal skills.
Excellent organizational, written, and verbal communication skills.
Must be a Citizen or National of the United States, a lawful, permanent resident, or have authorization to work in the United States.
Applicants must not now, or in the future, require sponsorship for an employment visa.

Responsibilities

Organizing, directing and tactically executing fermentation and drying production while ensuring all food safety and quality requirements are satisfied.
Establish and administer decision-making criteria for counteracting processing deviations – day to day adjustment of production process and equipment.
Manage the hourly fermentation work team by setting coverage schedules for proper resourcing.
Administer the performance management system.
Continuously improve fermentation team skills as well as the fermentation process.
Works within basic Operations function ground rules – safety, quality/food safety, HPS, and culture expectations.
Executes day to day production process and implements HPS for fermentation and drying – on time release, shrink compliance.
Manages the plant hourly fermentation team.
Maintains technical documentation of salami fermentation and drying process.
Develops fermentation / drying programs.
Processes optimization & continuous improvement.
Hardware & software understanding and management.
Interfaces with FSQ – sensory, HACCP, etc.
Actively participates in innovation and renovation project work as necessary as a team participant.
Interfaces with key vendors associated with the fermentation process – casing & culture vendors, air unit manufacturers/service support, etc.