Food Services Supervisor jobs in New York

Essential Functions:

• Assumes daily supervision of all associates within production.
• Utility and Packaging Team Leads will report directly to the Production Supervisor.
• Works closely with the Department Manager to ensure associates are following policies and procedures outlined in the Employee Handbook, HACCP and SQF Food Safety Programs.
• Maintains strong communication with the Meat Department Manager to ensure the department is operating effectively, efficiently, and safely.
• Assumes any responsibilities of the Meat Department Manager or Production Assistant role during their absence.
• Works with the Meat Department Manager regarding new product development.
• Conducts Daily huddles with Meat Cutters as well as weekly huddles with the entire department.
• Ensures that the Packaging Team Lead and Utility Team Lead are holding daily huddles with their associates.

• Oversees the skill development of new associates or associates within new roles.

• Assists the Meat Department Manager with new hire training.

• Field sales calls which include product suggestion, explanation of situations, scheduling cuttings for new products and uses product knowledge to satisfy customer needs.

• Provide tours for clients, vendors, or other individuals touring the Meat Department.

• Assists with overseeing Meat Cutters, providing daily work orders, while discussing and requesting yields.

• Oversees tonnage, efficiencies, and new product development in the sausage room.

• Prioritize production throughout all areas of the department so that labor is efficient.

• Continually monitor how the department can be more efficient.

• Work with the Meat Department Manager to implement new policies and procedures to increase efficiencies.

• Ensure all Hazard Analysis of Critical Control Points (HACCP) and SQF regulations are followed to ensure processing procedures are within federal guidelines.

• Support the QA and any needs they have regarding our E. Coli testing program for USDA and our HACCP requirements.

• Possess exceptional knife skills to assist in the manufacturing of sausage, beef patties, and all other products produced in the department. Assemble product based on work order.

• Ensures all product is properly scanned in and out. In the event product cannot be scanned, it must be written down and backed out manually.

• Transports product and orders to required holding or shipping areas.

• Splits, stores, monitors, and retrieves fresh product.

• Fills in for Meat Cutters as needed during vacations.

• Coordinates with the Safety Coordinator to ensure all employees using jacks or lifts are properly trained.

• Manages programs for the Maralec Portio 3 and ensure it’s being utilized.
• Continually monitors product quality and train packaging staff to understand quality standards.
• Responsible for ensuring that all the orders are completed and staged properly daily.
• Performs other duties as assigned by the Meat Department Manager.

Qualifications:

• Previous supervisory or team lead experience.
• Must be able to read and write in English and perform basic math skills.
• Must be able to lift 70 lbs. using correct lifting techniques.
• Ability to work independently without supervision.
• Must be able to adapt and react to changing needs and priorities.
• Ability to work in a refrigerated environment at 38 degrees Fahrenheit.
• Ability to comprehend work orders so that they will be packaged and labeled properly.
• Must have excellent observation skills to prevent poor quality situations and production line issues.

Salary: $65,000- $70,000K a year depending on experience 

Additional skills:

• Previous experience with using knives in a meat department setting.
• Previous experience and operating knowledge of using the following equipment: band saw, cubing machine, meat slicer, patty machine, tenderizer, banding machine, portion scales, meat grinder, pallet jack and label printer.