Smokehouse Supervisor

Full-time – variable hours - Monday, Tuesday, Wednesday, and ThursdaySummaryDirects and coordinates all activities concerned with smokehouse operations.  This includes, but is not limited to, team member safety, food safety and quality, operator training and performance, proper documentation, schedule adherence, staffing, sanitation, inventory, job aid development, and other responsibilities in accordance with company policies and procedures. Essential Duties and ResponsibilitiesMaintain a safe, clean and organized work area.Live the Jack Link’s Values – Be Real, Speed Matters, Self Discipline, Show Awesome Character, Stewardship, and Relationship Driven. Build and support a culture which values Personnel and Food Safety. Build and support a culture of openness and accountability. Monitor work environment for general food safety.Perform all duties within OSHA and company safety standards; LOTO, PPE, etc. Immediately report all accidents and deficiencies to management, and complete accident investigations. Staffing – interview, hire, counsel, coach, train, develop smokehouse operators as needed. Appraise work performance: conduct appropriate reviews for team members; give coaching/discipline as appropriate in a consistent and timely manner. Discuss work goals vs. actual output with employees to motivate and engage employees to assure targets are met. Ensure that all employees are adequately and properly trained in safety, sanitation procedures, chemical handling and GMP’s, etc. Responsible for training and communication of applicable SQF requirements to subordinates. Coordinate and perform all functions related to the operations of all smokehouse procedures, and specifications. Ensure accurate documentation of all HACCP, CCP, CIP, and other critical food safety functions. Identify, control and follow up on losses or other deficiencies identified in the process. Conduct accurate weekly, period end, and year-end departmental inventories as required. Implement and monitor weekly requisitions for daily supplies. Supervise and record Smokehouse’s scheduled preventive maintenance. Communicate with peers, subordinates, and leaders in an effective and timely manner. Work with Food Safety and Quality personnel to ensure all standards are met. Follow Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) training, along with company pre-requisite programs, Standard Operating Procedures (SOP’s), and Standard Sanitation Operating Procedures (SSOP’s). Suggests and drives improvements in quality, waste reduction, and/or process improvement. Performs other duties and responsibilities as necessary.