Nutrition Process Center | Production Supervisor

Work Schedule for this position: Monday - Friday 6:30-2:30
PURPOSE
The Production Supervisor plans, organizes, and directs daily production-floor operations, including packaging, assembly, staging, and end-of-day processes. This position maintains a consistent presence on the floor to coach and evaluate staff, ensure accurate and timely completion of production schedules, and uphold food safety, HACCP, and sanitation standards. The supervisor maintains audit-ready electronic records and provides ongoing training on safe equipment use, sanitation, and standard work. In the absence of the Production Coordinator, the supervisor assumes production-floor duties to ensure uninterrupted operations at the Nutrition Process Center (NPC).
MINIMUM QUALIFICATIONS

• High School Diploma or equivalent.
• Minimum three (3) years of experience in food production management or a closely related high-volume environment.
• Strong organization, communication, and multitasking; proficiency with production scheduling and inventory coordination.
• Knowledge of food safety, HACCP, and sanitation regulations; ability to implement and audit compliance.
• ServSafe Manager certification (or obtained within 60 days).
• Basic computer skills (email, spreadsheets, production systems) and ability to maintain electronic records.

• Communicate and interact with Nutrition Services staff and department personnel in a courteous and professional manner, using effective customer service skills.
• Coordinate with the Production Coordinator to develop and implement production schedules, ensuring timely and accurate completion of production goals.
• Directly monitor the work of cafeteria assistants ( 1.0 FTE) working in the staging and production lines.
• Maintain electronic production records: batch sheets, yields, portion/weight checks, over/under-production logs, etc.
• Track food waste and yield variance; implement countermeasures and document corrective actions.
• Compile and submit monthly electronic reports (production, temperatures, sanitation, waste, corrective actions) for audit and NPC manager review.
• Cover key areas of the production floor in the absence of the Production Coordinator to maintain continuity of operations.
• Maintain all required records for food safety, including production logs, temperature logs, and sanitation logs, as required by the Board of Health and state agencies.
• Train and evaluate all employees in proper equipment use, workplace safety, sanitation procedures, SOPs, allergen controls, and adherence to established Nutrition Services standards.
• Monitor employee work hours and schedules to ensure efficient human resource management and fiscal responsibility.
• Order food products and supplies for the production floor as needed to support uninterrupted operations.
• Assist with interviewing, onboarding, and orientation of new cafeteria assistants and other assigned staff.
• Participate in professional development and training opportunities to maintain current knowledge of food service practices, safety requirements, and operational procedures. Facilitate/provide training for staff on relevant topics.
• Perform related duties as assigned by the Supervisor/Director to meet the operational needs of the Nutrition Center.

• Communication Skills: Ability to speak clearly and hear effectively in various environments.
• Manual Dexterity: Adeptness in the use of hands and fingers.
• Postural Endurance: Sit or stand for prolonged periods, as the job requires.
• Flexibility: Ability to bend at the waist, kneel, or crouch to perform specific duties.
• Visual Acuity: Close vision ability with the capacity to adjust focus.
• Mobility: Freedom to sit or walk at will throughout the work environment.
• Strength and Stamina: Capability to lift, carry, push, or pull up to fifty (50) pounds or more.
• Outdoor Work: Tolerance of work outside in various weather conditions.