Meat Production Supervisor

Palmer Food Service•Rochester, NY

4d•$65,000 - $70,000•Onsite

About The Position

Palmer Food Services is seeking a Meat Production Supervisor to provide daily supervision of all associates within production. The Utility and Packaging Team Leads will report directly to the Production Supervisor. This role works closely with the Department Manager to ensure associates are following policies and procedures outlined in the Employee Handbook, HACCP and SQF Food Safety Programs. The supervisor maintains strong communication with the Production Manager to ensure the department is operating effectively, efficiently, and safely, and assumes any responsibilities of the Production Manager role during their absence. This position also works with the Meat Department Manager regarding new product development, conducts daily huddles with Meat Cutters and weekly huddles with the entire department, and ensures that the Packaging Team Lead and Utility Team Lead are holding daily huddles with their associates. The supervisor oversees the skill development of new associates or associates within new roles and assists the Meat Department Manager with new hire training. Additionally, the role involves fielding sales calls, providing tours for clients, assisting with overseeing Meat Cutters, overseeing tonnage, efficiencies, and new product development in the sausage room, prioritizing production, and continually monitoring department efficiency. The supervisor works with the Meat Department Manager to implement new policies and procedures to increase efficiencies, ensures all HACCP and SQF regulations are followed, and supports QA with E. Coli testing and HACCP requirements. The role requires exceptional knife skills for sausage and beef patty manufacturing, assembling product based on work orders, ensuring proper scanning or manual recording of product, and transporting product to holding or shipping areas. The supervisor also splits, stores, monitors, and retrieves fresh product, fills in for Meat Cutters as needed, coordinates with the Safety Coordinator on jack/lift training, manages programs for the Maralec Portio 3, and continually monitors product quality while training packaging staff. The supervisor is responsible for ensuring all orders are completed and staged properly daily and performs other duties as assigned by the Production Manager.

Requirements

Previous experience with using knives in a meat department setting.
Previous experience and operating knowledge of using the following equipment: band saw, cubing machine, meat slicer, patty machine, tenderizer, banding machine, portion scales, meat grinder, pallet jack and label printer.
Previous supervisory or team lead experience.
Must be able to read and write in English and perform basic math skills.
Must be able to lift 70 lbs. using correct lifting techniques.
Ability to work independently without supervision.
Must be able to adapt and react to changing needs and priorities.
Ability to work in a refrigerated environment at 38 degrees Fahrenheit.
Ability to comprehend work orders so that they will be packaged and labeled properly.
Must have excellent observation skills to prevent poor quality situations and production line issues.

Responsibilities

Assumes daily supervision of all associates within production.
Works closely with the Department Manager to ensure associates are following policies and procedures outlined in the Employee Handbook, HACCP and SQF Food Safety Programs.
Maintains strong communication with the Production Manager to ensure the department is operating effectively, efficiently, and safely.
Assumes any responsibilities of the Production Manager role during their absence.
Works with the Meat Department Manager regarding new product development.
Conducts Daily huddles with Meat Cutters as well as weekly huddles with the entire department.
Ensures that the Packaging Team Lead and Utility Team Lead are holding daily huddles with their associates.
Oversees the skill development of new associates or associates within new roles.
Assists the Meat Department Manager with new hire training.
Field sales calls which include product suggestion, explanation of situations, scheduling cuttings for new products and uses product knowledge to satisfy customer needs.
Provide tours for clients, vendors, or other individuals touring the Meat Department.
Assists with overseeing Meat Cutters, providing daily work orders, while discussing and requesting yields.
Oversees tonnage, efficiencies, and new product development in the sausage room.
Prioritize production throughout all areas of the department so that labor is efficient.
Continually monitor how the department can be more efficient.
Work with the Meat Department Manager to implement new policies and procedures to increase efficiencies.
Ensure all Hazard Analysis of Critical Control Points (HACCP) and SQF regulations are followed to ensure processing procedures are within federal guidelines.
Support the QA and any needs they have regarding our E. Coli testing program for USDA and our HACCP requirements.
Possess exceptional knife skills to assist in the manufacturing of sausage, beef patties, and all other products produced in the department. Assemble product based on work order.
Ensures all product is properly scanned in and out. In the event product cannot be scanned, it must be written down and backed out manually.
Transports product and orders to required holding or shipping areas.
Splits, stores, monitors, and retrieves fresh product.
Fills in for Meat Cutters as needed during vacations.
Coordinates with the Safety Coordinator to ensure all employees using jacks or lifts are properly trained.
Manages programs for the Maralec Portio 3 and ensure it’s being utilized.
Continually monitors product quality and train packaging staff to understand quality standards.
Responsible for ensuring that all the orders are completed and staged properly daily.
Performs other duties as assigned by the Production Manager.