KILL FLOOR MANAGER

KILL FLOOR MANAGER – Days

GENERAL SUMMARY: This position requires strong leadership, communication, and problem-solving skills, along with a deep understanding of meat processing procedures and safety protocols. Will need to ability to manage a team, maintain quality standards, and ensure a safe working environment.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Train employees and provide an environment for employees to achieve their maximum quality and productivity performance in their respective roles
• Plan and schedule manpower, materials, product and machines to most effectively and efficiently utilize departmental policies and procedures fairly
• Manage employee performance, provide positive and/or corrective feedback
• Promote department and company goodwill through proactive employee communication and employee involvement
• Investigate, in cooperation with other departments, areas of quality improvement, cost reduction, method improvement, yield control and equipment maintenance and provide suggestions
• Promote safety throughout the area where crew is working.

BASIC SKILLS & QUALIFICATIONS:

• 3 or more years of previous supervisory experience
• Food industry experience a plus
• Previous leadership skills with 40 or more employees
• Effective communication both orally and written
• Capable of independent decision making
• Basic computer knowledge
• Ability to manage multiple priorities
• Bilingual (English/Spanish) preferred
• Must be able to work assigned hours/days – including occasional weekends - as required

EDUCATION:

High School Diploma/Equivalent required