Cook Supervisor 1st Shift (Day Shift)

Position Summary

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

Positions Responsibilities

• 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, and Foreign Material
• Supervisors shall always monitor and watch their departments during production on their shift to assure that the five key defined areas are kept under control in our process.
• Any accident (or near miss) in or around your area in canning that involves your employees being injured etc. Should an accident take place an incident report should be written up and turned in to the nurse and your manager should be notified immediately.
• Supervisors should always be aware of labor cost daily and weekly to decrease labor in your department as much as possible.
• Supervisors shall meet with their employees at least twice a month to review safety, food safety training, and educate them. In addition to the above, employees should be aware of their performance as a group and the overall performance of the company.
• Good housekeeping should always be maintained daily throughout your shift.
• Any downtime over 10 minutes or any reoccurring downtime should be immediately reported to the maintenance supervisor or lead person on duty and the production manager.
• Supervisors should always be mindful of safety and quality first.
• Also, supervisors shall always be cognitive of their product yields daily, weekly, and monthly to ensure that supervisors are being effective. At any time, yield levels during your assigned shift drops it is the responsibility of the supervisor to investigate and evaluate the difference. Example: the chiller meat level was more than 4 breast high, or chiller temp warm, or marination pick up was too low or standard can fill weight was too high etc.
• Supervisors must ensure that all their line paperwork is adequate, exact, and reviewed before being turned in to the proper personnel daily. You are also responsible for doing your employees’ time in the Unitime System and sending in your employees’ attendance bonuses weekly. Also, you’re required to enter your lines production canned numbers of totals, line time, raw pounds input and downtime input into the canning snapshot on the computer drive daily.
• Production supervisors are required to print off a fresh spec sheet from the intranet daily under R & D (Canning) on the computer drive prior to going on the floor and that the product your running is being ran by the spec that was designed for that product.
• Production supervisors are allowed two 30-minute breaks per shift and should notify their immediate shift manager on duty prior to leaving the floor. This is to ensure that the area is being monitored during their breaks. If something should occur during their break the shift manager should know the details of the incident and should be made aware that the individual is on break.
• Last but the most important is (Foreign Material) under no circumstances should supervisors allow foreign materials to get in a can of product that’s going out to a customer. Example: Cardboard, Metal, Plastic, Wood, or Gloves etc. You should always be aware of any foreign materials and train your employees accordingly. They should know the procedure for detecting foreign materials as well as the steps for reporting the issue to their immediate supervisor. Upon finding foreign material in the product, supervisors shall immediately notify the Q.A. supervisor on duty and the on-duty production manager. The supervisor should fill out a foreign material form and product deviation form by the end of their shift and turn it in to Q. A.
• The operations supervisor must know how to set the injector settings strokes per minutes in addition to the injector pump pressure limits, operate sign pumps by means of hertz, operate and set the oven belt speed, adjust and set the tumbler speeds, the drum rpm levels should be set according to the spec for each product, supervisors should also be able to adjusted and ensure there is 25-28 inches of vacuum, the injector bar pressure gauge must be monitored to ensure there are 3 to 4 pounds of pressure on upstroke at all times.
• Injectors should always be monitored and should be running to prevent needles from clogging.
• Supervisors should monitor the front and back hopper scales and must be checked prior to their shift as well as being zeroed out prior to dumping.
• Supervisors should only run the oldest kill dates first (FIFO) and the only raw meat as identified by the spec should be out into that product. The only instance that meat should be substituted outside the product spec that it is calls for is when the shift manages, or production coordinator instructs them too.
• Operation Supervisors must ensure that skips in products are made between the times specified by a shift manager and there should not be any meat gaps in the production process unless there is a product change.
• Operation Supervisors must ensure during the shift that the injection pick up is meeting product spec requirements.
• Supervisors should pre-stage ingredients prior to product change to ensure that the changed over is done in a timely fashion to prevent gaps outside the specified time limit.
• The sign pumps should be set to the specified can size prior to pumping into the oven.

KPI

• Zero safety incidents
• Daily Attainment of CPM (Canning) /Lbs. (Cook) targets against bottleneck
• Minimize DT below 5% each day (Combined operational & machine)
• Zero Quality Incidents
• Labor Hours use efficiency.

Essential Qualifications, Skills, and Experience

• Must communicate well with others of all management levels
• Two(2) to five(5) years related work experience, or equivalent degree
• Basic computer skills in Microsoft Excel and Word, able to send and receive e-mail
• Complete understanding of mechanics of operation
• Strong GMP skills, as it relates to further processing
• Personnel skills in order to deal with workplace issues that arise