Production Supervisor

Who we are:

We're a leading Northeast family-owned food, agricultural products, and agricultural services organization headquartered in Pennsylvania. We provide animal nutrition and feeds; specialty protein production, processing, and marketing; on-farm protein production services; and grain, fertilizer, and ingredient procurement. Leidy's is a wholly owned subsidiary of the Wenger Group since 2022. Leidy's is a 130-year-old pork company located on the family farm in Pennsylvania, where Jacob Leidy was deeded the original land grant by William Penn in 1753.

We're a stable company with strong core values, great benefits, competitive wage structure, and a safe and healthy work environment. With over 1000 team members, we're a growing company in an essential sector – agriculture!

Learn more here: https://www.thewengergroup.com / https://www.leidys.com

Position Summery

This position converts customer demand into executable daily/weekly production schedules across harvest, fabrication/deboning, grinding, and packaging/caseready operations. This role balances material availability, labor/crewing, line capacity, yields, and shelflife constraints to meet service (OTIF), quality, and cost targets while maintaining USDA/FSIS compliance. The Planner partners closely with Sales/Customer Service, Operations, QA/FSQA, Procurement, and Logistics to keep plans aligned and achievable.

Key Responsabilities

Responsibilities:

• - Enforce all safety programs, including LOTO, machine guarding, PPE, and ergonomic standards.

• - Ensure compliance with USDA/FSIS, HACCP, SSOP, GMP, and other regulatory requirements.

• - Verify preoperational inspections, metal detector checks, scale calibrations, and label accuracy.

• - Protect coldchain integrity and maintain sanitary conditions throughout production.

• - Lead shift activities to meet production schedules, line rates, and output goals.

• - Monitor line performance, yields, labor efficiency, giveaway, waste, and firstpass quality.

• - Adjust staffing, line setups, and machine settings to maintain flow and minimize downtime.

• - Communicate plan changes and production updates to team members and crossfunctional partners.

• - Supervise, coach, and support production employees; address performance concerns and attendance issues.

• - Train employees on equipment use, knife safety, product specs, and standard operating procedures.

• - Promote teamwork, accountability, and a positive work culture.

• - Lead startup, midshift, and endofshift meetings.

• - Ensure product specifications (cuts, weights, pack sizes, labeling) are consistently met.

• - Partner with QA to address deviations, product holds, and consumer/customer complaints.

• - Monitor CCPs, process controls, and rework to prevent nonconformances.

• - Support corrective action implementation and verification.

• - Identify opportunities to improve yield, line performance, changeover times, and waste reduction.

• - Participate in rootcause investigations, 5Why, or basic industrial problemsolving efforts.

• - Support Lean/5S initiatives and standard work improvements.

• - Encourage team ideas for efficiency, safety, and quality enhancements.

• - Complete daily production reports, downtime logs, labor tracking, and yield summaries.

• - Ensure ERP/MES entries are accurate (production counts, yields, rework, scrap).

• - Maintain documentation required for USDA/QA audits and traceability

Qualifications:

• High school diploma required; Associate or Bachelor’s degree preferred.

• 2–5 years of production leadership experience in meat or food processing strongly preferred.

• Knowledge of USDA/FSIS, HACCP, SSOP, GMP, and food safety principles.

• Ability to lead teams in a fastpaced, coldchain environment.

• Strong communication, problemsolving, and decisionmaking skills.

• Comfortable working in cold environments (35–45°F / 1–7°C) and occasionally in freezer conditions.

• Ability to lift up to 50 lbs and stand/walk for extended periods.

• Experience with ERP/MES systems is a plus.

Work Environment:

• Cold, wet, highspeed production environment with exposure to raw meat and USDA oversight.

• Required PPE (cutresistant gloves, jackets, hearing protection, etc.).

• May require early mornings, late evenings, weekends, or overtime depending on production needs.