STF - Production Supervisor

Seaboard Triumph Foods, LLC
Job Description
SUMMARY:  The Production Supervisor is responsible for supervising production employees on assigned shift to ensure production guidelines are being met within established timing, quality and cost standards.  This position has emphasis on semi-skilled and skilled operations, quality assurance and troubleshooting.  Must possess a high level of technical proficiency to assist operators in problem solving while exercising considerable judgement and have the ability to supervise the production process.   Direct the routine maintenance and set-up of machines, equipment and facilities.        
ESSENTIAL DUTIES AND RESPONSIBILITIES:  This list is not intended to be all-inclusive and other duties may be assigned.
Works with the Operations Manager and/or Superintendents/Supervisors to maintain knowledge of yields and variances, methods of calculations, typical problem areas and methods for corrections and improvement.
Maintain safety or ergonomic programs to ensure a safe working environment.
Responsibilities include training employees to ensure safe operating procedures are being followed, including lock-out/tag-out; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Maintain desired product quality and safety.
Maintain adequate knowledge of product and equipment to ensure ability to direct employees to perform the job properly.
Carries out supervisory responsibilities in accordance with the organization’s Standard Operating Procedures (SOPs), Job Safety Analysis (JSAs) and applicable laws.
Suggests changes in work flow processes and use of equipment to increase efficiency of the department and/or production crew to maintain the lowest level of downtime and product costs possible.
Responsible for shift schedule to include:work station assignments/rotations, employee training, vacations, breaks, overtime assignment, back-up for absent employees and shift rotations.
Directly supervises production employees.
Set daily/weekly/monthly objectives and communicate them to personnel.
Monitor daily to ensure HACCP and USDA standards are being met.
Maintain a high standard of employee relations.
Walk the floor daily to address immediate questions and concerns; Conduct monthly line meetings.

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