Canning Supervisor - 2nd shift

Position Summary

Manages and directs canning production.

To oversee and ensure coordination between all sectors of canning operations, and to promote communication with other affected departments of the complex.

• Crider, Inc. requires all employees to comply with and support all Food Safety and Quality policies, programs and procedures to ensure our products meet and exceed consumers’ expectations.
• Every supervisor must monitor five key areas to be productive and effective as a supervisor.
• Safety
• Quality
• Yield
• Labor Cost
• Foreign Material
• Verify and correct department hours daily
• Ensure department is sufficiently staffed, communicating with Human Resources all needs
• Oversees that paperwork and documentation are completed, and production information is submitted in a timely manner
• Develop and train supervisor leads, and supply all tools necessary to complete their tasks
• Look ahead to future production to head-off production issues
• Supervisors shall always monitor and pay close attention to their lines during production. In addition to the following, it is necessary that the five key defined areas are monitored and maintained as close to standards during this process.
• Any accident (or near miss) in or around your area in canning that involves your subordinates being injured etc. should be documented and turned into the nurse and your direct manager should be notified immediately.
• The chiller water level should be monitored; overflow drains, internal temperature and the meat level in the chiller must be maintained to only be 3 to 4 breast high to keep the process under control throughout each shift.
• Standard fill weights for each product should be checked prior to starting your line up and monitored throughout your shift.
• Supervisors shall always be cognitive of labor cost daily and weekly to minimize labor expenses in your department.
• Supervisor shall meet with their employees at least twice a month to reiterate food and safety training, food and safety training, and educate them on new and more effective routes in the canning process. Supervisors should also inform their employees of their individual performance, as a department and as well as the company in its entirety.
• Good housekeeping should always be maintained daily throughout your shift.
• All can washers are to always have running soap. Supervisors shall ensure that the spray nozzles are spraying on the cans and are being washed properly. If not, maintenance should be notified immediately to rectify the situation.
• Any downtime over 10 minutes or that is reoccurring should be reported immediately to the maintenance supervisor or lead person on duty and the production manager on duty.
• Supervisors should always think of safety and quality first.
• Supervisors should always be mindful of their product yields daily, weekly and monthly to ensure that you, as a supervisor, are being effective in all areas of your department. If anytime your departmental yield declines the shift supervisor should investigate the reasoning for the decline and brainstorm alternative techniques for improvements. The following are examples of mishaps that could occur:
  The chiller meat level exceeded 4 breast high, chiller temp warm, marination pick up was too low or standard can fill weight was too high etc.
• Supervisors must ensure that all their line paperwork is being filled out correctly and double-checked before it’s turned into the proper personnel. Supervisors are also responsible for completing your employees’ time in the Kronos System and sending in your employee’s attendance bonuses weekly. Also, it is required to enter your lines production canned number totals, line time, raw pounds input and downtime input into the canning snapshot on the computer drive daily.
• There are several steps required to be before a production supervisor can start a shift, the following are the correct steps for a successful work day (1) Production supervisors are required to print off a fresh spec sheet from the intranet daily under R & D (Canning) on the computer prior to starting your shift (2) verify and sign off that your video jet codes are correct and (3)…