3rd shift Smokehouse/Sanitation Supervisor Salt Lake City, Utah
Job Ref: 36815
3rd shift Smokehouse/Sanitation Supervisor position, oversees smokehouse process and the QSI sanitation group onsite, will have 2 direct Smokehouse Operator reports on 3rd shift, all smokehouse related duties, must be able to step in if one of the Smokehouse Operators is out for the day, 10 pm – 6 am, come in a little earlier (half hour) and stay a little past 6 am to get passdowns and make sure things are ready for the day shift, 70k – 75k range is the target salary range), Monday – Friday schedule, eligible for additional hourly pay on their 6th day if worked, any hours worked on Sunday will be at doubletime rate, there is a 90 day evaluation where you can get a bump in pay if you've performed well, there’s also an annual pay increase of around 3% on average. Someone with food production experience is highly desired but not required, USDA experience would be ideal, fast-paced environment experience is what the manager is looking for…
SUMMARY: The 3rd Shift Sanitation/Smokehouse Supervisor is responsible for ensuring and maintaining a food-safe environment in a safe and quality manner. Compliance with all requirements of programs/policies for Food Safety, Good Manufacturing Practices, HACCP, Quality, SQF, OSHA, and Environmental. The Sanitation/Smokehouse Supervisor will directly oversee nightly Smokehouse Operations and provide support and direction to the Sanitation company.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Oversee smokehouse operations by identifying problems, developing, and implementing corrective and preventative measures.
Coordinating new hire activities and training for operators.
Ensure prescribed checks and monitoring of all equipment is carried out as required.
Highly refined people management, planning, and organization skills. Excellent communication skills, both oral and written, math skills, attention to detail, strong problem solving and analytical skills, knowledge of GMPs, HACCP and relevant federal and state regulations related to quality and food safety.
Self-motivated; self-disciplined with ability to work under limited direction.
When appropriate, will recommend measures to improve production methods, equipment performance, quality of product, and safety suggestions.
Knowledge of food manufacturing environment. Solid knowledge of effective cleaning and sanitizing procedures to prevent microbial growth and cross-contamination.
Ability to oversee sanitation practices.
Solid knowledge of Good Manufacturing Practices (GMPs) and HACCP.
Working knowledge of CIP/COP systems
Working knowledge of cleaning chemicals, sanitizers, and cleaning tools
Knowledge of basic chemistry and math skills (percentages, proportions, etc.).
Knowledge of Lock out/Tag out.
Excellent management and communication skills, proven ability to provide proactive leadership. Excellent verbal and organization skills.
Work well in fast-paced environment of high expectations and proficient at conflict resolution.
Efficient and timely cleaning & sanitizing of production equipment and areas.
Assures Plant Sanitation processes are followed and effective. Oversees sanitation company and inspects completed work for conformance to standards.
Responsible for ensuring master cleaning schedule is completed.
Responsible for developing the proper attitudes towards safety and health in themselves and in those they supervise, and for promoting that all operations are performed with the utmost regard for the safety and health of all personnel involved including themselves. Ensures safety procedures are followed.
SUPERVISORY RESPONSIBILITIES include the following. Other duties may be assigned.
Supervises employees under the direction of the Production Manager. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training new employees, planning, assigning, directing work, and resolving problems.
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the work environment, knowledge, skill, and/or ability required or preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
3+ years’ experience in a food processing plant is preferred.
Experience with GFSI third party audits (SQF, BRC, etc.) preferred.
Bachelor’s Degree preferred; relevant experience accepted in lieu of degree.
LANGUAGE SKILLS: Ability to read and interpret documents in the English language such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to effectively present information before groups of customers or employees of the organization.
MATHEMATICAL SKILLS: Ability to apply mathematical concepts to practical situations. Ability to perform necessary calculations for completion of production paperwork. Must be able to read clock and tell time.
REASONING ABILITY: Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must be able to make decisions on routine matters utilizing company policies and procedures and directions from upper management.
PHYSICAL DEMANDS: The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 40 pounds. Must be able to stand/walk 100% of shift, push/pull up to 50 pounds frequently and comfortably climb ladder to height of 8 feet. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT: While performing the duties of this job, the employee routinely works near moving mechanical parts and is exposed to wet, cold and/or humid conditions with varying temps between 32 and 100 degrees.
NORMAL WORK SCHEDULE: The hours and days of work are established by departmental needs and at the discretion of management. Typical schedule is Sunday through Thursday from 10 pm – 6 am. Must be available to work Friday nights if the facility is scheduled for Saturday work.