The Department Supervisor oversees daily operations, production, safety, and policy enforcement in a food manufacturing setting.
They ensure procedures for startup, operation, and shutdown are followed, monitor equipment, troubleshoot issues, and implement corrective actions.
Responsibilities include maintaining work schedules, accurate reporting, coordinating maintenance, supporting quality and safety programs, and leading departmental meetings on KPIs and safety.
Qualifications require a bachelor's degree (preferred), 3+ years supervisory experience, preferably in meat processing, strong communication skills, and ability to interpret policies and data.
Physical demands involve lifting, standing, and working in varying environments, including cold and wet conditions.
They foster a culture of safety, teamwork, and continuous improvement, ensuring compliance with GMP and HACCP standards.
Work hours are as needed, with a focus on flexibility during peak cycles.