Production Manager APPLY NOW

Como, MS
36000 - 40000 usd / year
Full time

Production Manager

Department:  Processing

Job Status: Full-Time

Grade/Level:  Salaried

Reports To: Operations Manager

Work Schedule: M-F, 8am-5pm  

Positions Supervised: Packaging Supervisor, Lead Butcher, Grind Specialist, Butcher


The Production Manager is responsible for maintaining accurate records as required by company HACCP and USDA, including: cooler and freezer temperatures, daily pre-operational checklists, grind logs, and equipment calibration logs. Oversees all production crew training, quality control, and finished product accuracy. Directs production team daily to ensure goals and objectives are met and time is managed effectively. Works with other department managers to plan for upcoming needs and mitigate any impediments to workflow.


Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.


Essential Functions:

·      Ensures all company HACCP requirements and standards are met daily

·      Supervises all processes, including carcass storage, primal breakdown, grinding, packaging, and finished product accuracy

·      Oversees all production employee training

·      Submits beef and pork samples weekly to Receiving Manager for shipment to lab

·      Accurately keeps records of cooler and freezer temperatures, grind logs, equipment calibration and maintenance, pre-operational checklists, curing logs, and smoked product temperatures (as required by HACCP)

·      Performs or delegates pre-op at end of day and verifies sanitation standards are met

·      Communicates with other department managers for specific needs, such as SRM disposal, supply orders, or production assistance to meet deadlines

·      Manages time effectively each day, relaying expectations and deadlines with production team, and prioritizing urgent needs

·      Demonstrates full understanding of carcass breakdown and efficiency of cuts

·      Prints labels required prior to production, or delegates as needed to Packaging Supervisor

·      Maintains weekly sanitation of the following: smoker room, smoke racks, bacon hooks, patty machine, sausage stuffer, and receiving area on east side of building, near packing cooler



·      Understanding of worker relations and managing expectations with team

·       Positive, team-oriented mindset

·      Must be able to prioritize and work under pressure

·      Ability to multi-task, work with minimal supervision, and communicate effectively

·      Manages time well, ensuring daily tasks are completed and deadlines are met


Education:  High School or GED required

Experience: At least 5 years of experience in meat processing and whole animal breakdown. At least 1-3 years of experience in a management role.

Skillset: Must be effective with knives, bandsaws, grinders, and stuffers.


·       Able to lift up to 80 lbs

·       Must be able to sit, stand, walk, lift, carry, push, and pull throughout the duration of a full 8-hour shift.


Work is primarily in a cold and wet environment between 35℉ and 45℉, with some exposure to sanitation chemicals. Full protective garb is provided, including boots, smocks, aprons, hair nets, cut gloves, disposable sleeves and gloves, and cut-resistant aprons.

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