Oversees efficiency of monitoring production, scanning make sheet, and discussing daily goals with employees.
Reports to Slaughter Office for order sheet (make sheet), attends supervisor meetings, and reports work schedule to line workers daily.
Evaluates production of previous day to make necessary adjustments. Handles any employee grievance, dispute or problem in most efficient manner possible. Any unsolved matter taken up with General Foreman.
Actively participates in group meetings, line meetings, and supervisory meetings.
Check packaging to insure it is labeled properly.
May involve guidance or actual performance of production procedures.
Perform pre-operational procedures to insure equipment is properly sanitized and in working order.
Insure employees have proper safety equipment.
Insure hourly employees are trimming products correctly to minimize product loss.
Work with the Quality control department to insure product quality & food safety.
Daily work tasks are structured.
Job performance is measured by the General Foreman on such criteria as the overall production of the line, quality of paperwork, attendance, attitude and supervision of employees.
Evaluate all newly hired employees during their first month of employment.
Perform follow-up training on hourly employees.
Directly involved in disciplinary procedures with hourly employees. These may range from verbal warnings to terminations.
Contact with line personnel, in addition to plant management.
Must be able to read, write, and speak English
Knowledge of beef cuts and production process.
Bilingual important, but not mandatory.
Frequent exposure to knives, hot water and production machinery.
Physical demands of this position may include a great deal of walking and stair climbing.
Environment consists of slick floors and loud noise.