Conversion Superintendent B at Seaboard Triumph Foods

Sioux City, Iowa, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Apr, 26

Salary

0.0

Posted On

19 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Safety Management, HACCP Knowledge, Team Leadership, Budget Management, Human Resources, Communication Skills, Problem Solving, Mathematical Skills, Plant Management, Food Safety, Employee Training, Performance Appraisal, Waste Reduction, Production Supervision, Diversity Awareness, Operational Efficiency

Industry

Food and Beverage Manufacturing

Description

The Operations Superintendent is responsible for assisting the Operations Manager in planning, leading, guiding, directing, and managing a small or single business unit site consistent with policies and procedures of Seaboard Triumph Foods as well as with Federal, state, and local law. Accountable for the high quality of all products produced, the safety of employees, the profitability of the facility, budget planning, management and control, human resources utilization and treatment, and the development of a total employee team. Directly responsible for plant labor variance, raw material utilization, yields, supplies, waste reduction and ensure human resources are managed in the most effective manner, resulting in a positive contribution to the bottom line of the company P & L. ESSENTIAL DUTIES AND RESPONSIBILITIES: This list is not intended to be all-inclusive and other duties may be assigned. * Maintain required safety and ergonomic programs to ensure a safe working environment and meet company goal of an injury free workplace. * Be an active member on the Safety Committee. * Attain goals to reduce injuries and cost per claim of injuries. * Ensure all staff and employees know and understand HACCP and SSOP documents; CCP’s and the HACCP plan. * Maintain product failures and foreign material issues are kept at a minimum. * Assist the Operations Manager in having responsibility for the overall direction, coordination, and evaluation of the specified plant, which includes all supervisors. * Responsible for interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. * Train, manage and direct all support staff activities to include Safety, Food Safety/QA, HR, accounting, maintenance, and production supervision. Enable plant to ensure all aspects of the operation are consistent and operate within company standards. Facilitate a profitable operation that produces safe quality products efficiently. * Establish achievable goals and follow up all progress positive or negative. Train supervisors to recognize opportunities and realize their impact on the operation. Track progress of yields, labor and all related expenses. Identify opportunities and implement solutions. * Ensure efficient and profitable operation by conformation to specifications and procedures. * Ensure approachability and support to all levels of employees. Ensure management and hourly interaction remains contributable to a positive and effective team. Maintain accurate and open communication at all times. * Establish accurate fixed and capital budgets for annual planning purposes. Work to ensure operation is functioning to cost and budget so all aspects of the operation contribute to the total P & L. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the work environment, knowledge, skill, and/or ability required or preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: Bachelor’s degree in a related field (agriculture, animal science or business) plus five to eight years of plant management experience or the combination of education and experience that enables performance in all aspects of the position. COMMUNICATION SKILLS: Must have excellent written and verbal communication skills. Ability to express ideas clearly and concisely in both written and oral formats. LANGUAGE SKILLS: Ability to read and interpret documents in the English language such as safety files, operating and maintenance instructions, and procedure manuals. Must be able to effectively communicate with USDA, production, and management personnel. Bilingual skills preferred. MATHEMATICAL SKILLS: Ability to apply mathematical applications to practical situations. REASONING ABILITY: Ability to solve practical problems. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form, analytical reasoning, and adaptability OTHER SKILLS AND ABILITIES: Ability to use computers and all standard programs used by the industry and the ability to learn and effectively use any and all other computer programs that are or will be made available. Knowledge of Microsoft spreadsheets, word processing, Internet, sales software, and UNIX applications (SAP); sufficient knowledge of different pork products; manufacturing knowledge and understanding of yields, plant efficiencies, and operations procedures; OSHA Standards and USDA/HACCP regulations. Ability to work in a diverse workforce. Must hold a valid driver’s license due to occasional business travel. PHYSICAL DEMANDS: While performing the duties of this job, the employee will be required to move about the facility. The employee is frequently required to stand; walk; use hands to finger; handle; or feel/hold objects; reach with hands and arms; stoop, kneel, crouch, or crawl; speak; hear taste and smell. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: While performing the duties of this job, the employee is regularly exposed to cold/hot and/or wet/humid conditions. The employee frequently works near moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, cold/hot temperature, and vibration. The noise level in the work environment is usually loud. The work environment includes climate extremes found in all areas of plant operations. MISSION, VISION, & VALUES: Must believe and lead STF’s MISSION of producing quality pork products, igniting the passion and growth of our team members, helping our community thrive, and making our business prosperous. Remembering that together we will achieve more by working safely and cultivating an inclusive and empowering environment. Must believe and fully engage in STF’s VISION of being a place where we all belong, working as one, to build our future. Must live STF’s VALUES in all decisions, behaviors, and interactions, which include- SAFETY- Be committed to the safety and welfare of all employees through prevention, education, and awareness, with the ultimate goal of eliminating workplace accidents. QUALITY- Our customers and families depend on us to provide a safe, quality product, by maintaining the highest food safety standards and desired customer specifications. Must take pride in the products we produce and serve. DIVERSITY- We embrace diversity of identity, experience, and thought, and actively strive for inclusive behaviors across our company and our work. By promoting these values, we aim to create a positive work experience that encourage a sense of belonging. COMMUNITY- Be a positive representative of STF in our community while supporting the organizations who work for the betterment of Siouxland. SUSTAINABILITY- Be a steward of the earth by managing our environmental footprint.

Responsibilities

The Operations Superintendent assists the Operations Manager in managing a business unit, ensuring product quality, employee safety, and profitability. They are responsible for overseeing plant operations, managing staff, and maintaining compliance with safety and food safety standards.