Production Supervisor - 2nd Shift (Gainesville, GA, US, 30507)

Summary

The Gainesville, GA production facility is a fully-cooked, ready-to-eat, further processing facility within the Premium Prepared Foods division (no birds). We create products for consumers, retailers, and foodservice customers around the globe.

Responsible for the day-to-day supervision of pack out associates to achieve required production and quality standards in a safe, efficient, and effective manner and for promoting and maintaining positive working relationships within the production group. Usually works five to six days a week based on production needs.  

This position is for 2nd Shift.

Principal and Essential Duties & Responsibilities

• Supervises production line and pack out line associates.
• Insure the accurate recording of the count and quality of all goods received and the accurate recording finished products. 
• Trains, directs and develops subordinates to meet operating, safety and quality requirements within the department and/or area.
• Supervises production staff to ensure product quality and integrity and ensures all finished product meets or exceeds customer requirements.
• Creates and maintains an environment that is conducive to retaining associates.
• Consistently administers Company policies and procedures.
• Supports and promotes the Company's annual People, Products, Profitability and Planet goals through effective and efficient planning, communication and coaching, training and overall direction of the workforce.
• Creates and implements, with management approval, new ideas and methods to improve production efficiencies, CSI, QI, Safety scorecard.

Minimum Education

Bachelors degree in Business, Poultry Science or related discipline, and 0-3 years of relevant experience.  Candidate must have strong analytical and communication (both oral and written) skills.  This position may require some travel and overnight trips.

Experience Requirements

• 0-3 years work experience.
• Should be computer literate with skill in Microsoft Office.
• Experience with various industry accepted procedures, including HACCP, SPC, etc.
• Proven track record demonstrating ability to lead people and get results.
• Must be able to organize multiple protocols/projects and complete on schedule.
• Requires prior supervisory experience. Knowledge of an ability to provide strong customer orientation.
• Must be able to communicate to all levels of the organization; possess excellent interpersonal and communication skills.
• Must be able to travel to other facilities and plants for meetings and/or Company business.
• Fork Lift and Pallet Jack experience.

Experience Preferred

• Experience in manufactoring environment (perishable foods preffered).
• Excellent organizational and leadership skills.
• Prior supervisory experience preferred.

Environmental Factors and Physical Requirements

1. May need to move light equipment or supplies from one place to another.
2. May need to access files, supplies and equipment.
3. When in a plant environment: Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces. May be exposed to temperatures of 0 degrees to 100 degrees Fahrenheit with both ambient and 100% humidity. May handle product 25 degrees to 50 degrees Fahrenheit. May be exposed to noise ranges of 50 db to 110 db. May be exposed to all chemicals used in poultry, food, processing facility. Must wear and use protective and safety equipment required for the job as directed by the Company.