Production Supervisor

• Ensures all food safety and quality parameters are maintained throughout the facility.
• Assists in checking out bound packages.
• Ensures that the right products are in packages.
• Collects in-process and finished product samples.
• Conducts standardized qualitative and quantitative testing to ensure product meets specifications such as checking piece weights, film alignment, lot code verification, pallet configuration, etc.
• Performs sensory tests (taste, smell, texture, etc.) on food product to ensure consistent product quality and suggest correction when necessary.
• Follows protocols for documenting testing results.
• Recognizes deficiencies and initiates proper follow-up.
• Identifies and isolates products that do not meet standards.
• Aids in troubleshooting deficiencies and non-conformances.
• Reviews food safety and quality records.
• Actively participate in plant teams (HACCP, Safety, etc.)
• Conducts other duties as assigned by management.
• Ability to report to work and on time, as scheduled.
• Adheres to all safety measures and protocols.
• Other duties may be assigned.
• Responsible for establishing and executing policies, procedures, and programs that assure products are developed, manufactured, and marketed with superior quality in compliance with in-house specifications and all applicable legal and regulatory agencies
• Manage and coordinate a company-wide regulatory guidance, training and compliance effort
• Responsible for the safe and efficient production of food products produced and packed in the plant
• Maintain clean work centers and be sure good sanitization is being accomplished
• Develop and maintain a successful staff through selection, training, leadership, and motivation
• Manage daily and weekly product evaluations and report operating results to management
• Accomplishes manufacturing staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; initiating, coordinating, and enforcing the SQF systems, policies, and procedures with validation.
• Maintains staff by assisting in selecting, orienting, and training employees; developing personal growth opportunities.
• Maintains work flow 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.
• Maintains quality service by establishing and enforcing organization standards.
• Ensures operation of equipment by calling for repairs within a 15-minute timeframe; evaluating new equipment and techniques.
• Complete end-of-shift report to verify accurate count of production per shift
• Handshake with prior shift supervisor
• Check lot #’s for accuracy
• Print pre-shift documentation, which includes: oven operator documents, finished goods labels, whip and hold tags
• Analyze shift change on floor check for good housekeeping in case some areas need immediate attention from the prior shift
• Pre-shift meeting with the shift to inform of any announcements/goals for the shift
• Quality checks will be done every hour and documented on WhatsApp
• Consistently monitor employee documentation throughout the shift for accuracy
• Consistently monitor employees for correct GMP practices
• Check and sign all end-of-shift documentation for accuracy
• End of shift housekeeping check (be sure all waste is documented and trash is removed)
• Be sure all forklifts are at the charging station

• Must be 18 years of age or older.
• Good communication skills, both oral and written.
• Proficiency with food production and laboratory equipment.
• Previous quality assurance experience in the food industry.
• High school diploma or GED.
• Ability to work weekends, as needed.
• College or technical school training is desired.

English speaking is a must; Bilingual (Spanish and English) is preferred