Production Supervisor

A Typical Day

The Production Supervisor is responsible for relative assigned shift and/or crew, manage to company personnel/food safety, quality, production, and leadership objectives.

Job Responsibilities

• Personnel – monitors and controls personal practices at the floor level, provides guidance, coaching and mentoring of hourly staff.  Provides detail on the job training when necessary. Manages timekeeping requirements, hourly crewing, and time off PSR management.  Assures hourly operations staff is scheduled and attends all required training sessions.
• Employee Relations – responsible for adhering to Hilmar Cheese employee handbook policy and procedures, including progressive discipline, timekeeping, harassment prevention and reporting, substance abuse, and all relevant employee conduct policies.
• Quality– monitor, control, and administer plant floor quality control checks and SOP.
• Regulatory– monitor and control PMO, USDA, CDFA (CA only), FDA and TDHS (TX only) compliance through established verification processes.
• Process Technical– effectively troubleshoots process deviations related to process control or mechanical up time, works closely with maintenance on scheduled and break in work.
• Organizational Skills –organize, prioritize, and communicate daily tasks of hourly staff.
• HACCP/GMP – monitors and controls relative CCP documentation, communicates OOS conditions.  Reconciles and reports verified batch record reviews.
• SQF Food Safety and Quality Code – follows established plant floor requirements for document control and training.
• Internal Requirements – assures plant floor presence and administers leader standard work flows daily to assure entire process is monitored and controlled.
• System Requirements – SAP work request administration, pick ticket generation to assure plant floor and personnel have the appropriate resources shift to shift.
• Reporting Results – provides shift reports and timely, accurate shift change information, conducts efficient and thorough shift pass down meetings.
• Safety– monitors and controls safety procedures and personal practices, administers corrective action to safety violations.  Provides leadership to BBS teams, facilitates and reports on team objectives and goals.  Reports and removes safety barriers.  Documents near miss and injury reporting and investigation.
• Active participation and ownership in your training and development program and associated activities, classes and events, which will be held before, during, after shifts and during scheduled days off.  
• Help coach and train teammates and participate in on the job, buddy training.
• Place high priority on food safety and sanitation by understanding and executing HCC’s food safety and sanitation policies and procedures. 
• Hold self and others accountable to HCC’s food safety & sanitation guidelines and policies by communicating any food safety incident, observation, or opportunity to your leadership team or teammates. 
• Participate in food safety and sanitation root cause analysis and improvement activities when required.
• Complete of Food Safety overview training
• Prioritize safety above all other job duties by having a safety first approach at all times. 
• Report any safety issues, observations, opportunities to your teams and follow up.  
• Participate in departmental safety teams.
• Annual completion of OSHA required safety training.
• Complete company safety training program(s).
• Completion of First Aid/CPR/AED Certification
• Completion of Emergency Response Training to include 24 hr initial, 8 hr refresher each year.
• Support Product Loss Management Efforts and Programs.
• Promote Company Culture
• Achieve common business goals through cooperative alignment with all departments.
   

What You Will Need

• English skills must be proficient to understand, read, write and speak English
• High School Diploma or GED from an accredited institution and 2 plus years’ relevant production experience in advanced production leadership role OR Bachelor’s degree with relative science or business management scope.
• Ability to lift up to 60lbs
• Ability to work weekends, holidays and rotating shifts (day/swing/grave)

What Will Put You Ahead

• CDFA Pasteurizer License
• Advanced industry related courses

Physical Demands & Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will be required to:

• Stand, walk, use hands to finger, handle or feel and reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl and talk or hear.
• Stand and walk almost the entire workday.
• Employees must be physically capable of working in any of the job tasks within the cheese plant.
• Required to work at heights and in fairly small areas.
• Pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, repetitive bending.