Description

POSITION SUMMARY:

Our new state-of-the-art facility is dedicated to delivering fresh, safe, and delicious meat products to our customers. We are looking for dedicated and hardworking individuals to join our team. As the Plant Production Manager, you are responsible for efficiently cutting and processing the complete variety of meat products to achieve maximum yield and gross profit according to Meat Standards, cleaning work areas, providing customer service, and hiring, managing, and developing Meat Plant employees.

Essential Duties and Responsibilities:

• Develop and follow a "Daily Checklist" to ensure key tasks/best practices are done.
• Hire, manage, and develop departmental employees.
• Review customer order requirements daily and ensure sufficient inventory is on hand.
 for meat cutters to process
• Insure adequate inventory of packaging & labeling supplies.
• Coordinate inventory of fresh & frozen meats with Purchasing & Inventory Control
• Develop standards and specifications for meat cuts, including picture images to insure
consistency & uniformity
• Become knowledgeable of key customers and meat requirements to meet their needs
• Maintain good communication with all internal and external customers
• Work closely with FDA and USDA inspectors to maintain compliance & communication
• Maintain PO’s during intercompany transfers
• Monitor dates on meat inventory in Warehouse
• Maintain meat shop equipment in good operating condition
• Work within, manage, and maintain all USDA, FDA, and HACCP requirements
• Advise management of any quality issues immediately & take action to correct.
• Responsible for meat shop production, meat shop P&L, and meat shop quality
• Other duties as assigned by management.
• Production goals, Quality Assurance.

Qualifications

Education and/or Work Experience Requirements:

Strong organizational and project management skills must have a good understanding of production and planning.
Effective communication & interpersonal skills
Basic knowledge of meat cuts & terminologies
Hands on oversight and participation is day to day production activities.
Attention to detail required for compliance through accurate record keeping.
Working knowledge of safe operation of meat processing equipment
Excellent computer proficiency (MS Office Word, Excel, and Outlook)
Have or willing and able to complete necessary requirements for HACCP certification.

Physical Requirements: 

Physical ability to lift, carry, and position: up to 20 lbs. regularly, up to 50 lbs. frequently, and up to 80 lbs. occasionally.
Must be able to constantly bend, reach above shoulder, grasp objects, climb, kneel, squat, twist and stand throughout shift.
Must be able to push/pull up to 150 lbs. occasionally
Operation of small equipment, pallet jack, dolly
Working in multiple environments including office and ambient refrigeration temp of 40 degrees F

Work Environment:

Work hours may vary, or change based on department requirements.
The job is primarily performed in a meat shop environment
Regularly exposed to fast moving material handling and other mechanical equipment.
The noise level in the work environment is typically low.