What are the responsibilities and job description for the Thigh Debone Supervisor position at Mountaire Jobs?
Primary Purpose
The Thigh Debone Supervisor ensures the effective nightly execution of department operations by aligning people, processes, and resources to meet established goals for quality, efficiency, yield, and safety. This role provides hands‑on leadership on the production floor, ensuring consistent product flow, regulatory compliance, and a safe, high‑performing work environment.
Major Duties & Responsibilities- Ensure nightly production orders are fulfilled accurately and the department is staffed appropriately to meet operational demands.
- Lead team members in following all Standard Operating Procedures (SOPs) and Good Production Practices (GPPs).
- Monitor product quality, trim standards, and yield performance; implement corrective actions to address defects or process deviations.
- Maintain compliance with all food safety regulations, including HACCP requirements, and promptly correct any non‑conformances.
- Achieve and sustain key departmental metrics, including BMPH, Cost/lb., PPMH, and A‑Grade %.
- Ensure adherence to all Human Resources and Safety policies, including timely completion of Kronos and Oracle HCM time‑off requests, safety training, and required certifications.
- Support continuous improvement initiatives and foster a culture of accountability, teamwork, and safe work practices.
- Must be able to work in cold, hot, wet, and fast‑paced industrial conditions typical of poultry processing.
- Requires extended periods of standing, walking, and supervising production activities on the floor.
- Must be comfortable working around knives, moving equipment, conveyors, and high‑volume deboning operations.
- Night shift, typically starting around 4:00 p.m.
- Shifts may run 10–12 hours, depending on production needs.
- Must be flexible and able to adjust to changing schedules based on plant operations.
- High School Diploma or equivalent required.
- Bachelor’s degree in Agriculture, Operations Management, Business, or related field preferred.
- 3-4 years of demonstrated supervisory experience in lieu of degree; poultry or debone experience strongly preferred.
- Knowledge and experience with HACCP principles.
- Familiarity with USDA regulations, sanitation requirements, and pre‑operations guidelines.
- Strong leadership, communication, and problem‑solving skills.
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