Job Description

The General Supervisor will provide day-to-day leadership and management for Sanitation Supervisors at Seaboard Triumph Foods Sioux City Plant. Establish means and methods to ensure all Supervisors perform job functions correctly and safely. Adhere to company policies/procedures and responsible for employee performance and retention. Must possess a high level of technical proficiency to assist operators in problem solving while exercising considerable judgement and have the ability to supervise the sanitation process. Direct the routine maintenance and set-up of machines, equipment, and facilities.

SUPERVISORY RESPONSIBILITIES:

• The General Supervisor oversees the operations of the cleaning and sanitation processes performed by operations and maintenance.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Other duties may be assigned.
• Manages all Sanitation staff.
• Maintains and updates the master cleaning and sanitation schedule daily, weekly, monthly, quarterly, and annually.
• Ensures appropriate preventative maintenance programs and practices are utilized by Maintenance and Operation departments as they relate to the Cleaning and Sanitation Master Schedule, and coordinates with these departments to ensure appropriate attention is given to dry pick up, equipment disassembly and reassembly, and other activities related to the effectiveness of cleaning and sanitation.
• Acts as a leader in assessing and mitigating food safety risks associated with construction and major maintenance projects.
• Evaluate facility cleaning and sanitation conditions visually and analytically to assess risk based on food safety and public health principles and prioritize corrective actions.
• Verifies that the use of Titration and Chemical mixtures is documented and complies with the manufacturer’s usage guidelines.
• Audits processes and documentation against the consistent application and execution of SSOPs, SPSs, and all related sanitation practices.
• Manages the allergen swab program
• Monitoring and verifying sanitation KPI.
• Conducts SQF internal audits, elaborates reports, and maintains record keeping relating to the sanitary design of equipment and facilities.
• Develops and uses SPC to support the SQF Program.
• Liaison with USDA-FSIS on documentation to support the SQF Program
• Follow established programs, policies, and practices to produce safe, quality foods that meet regulatory and company requirements.
• Informs management of any food safety or quality issues or of any processes that have become non-compliant with specified requirements.

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 in Food Science, Food Technology, Chemistry/Microbiology, or related field with 5+ years’ experience in plant sanitation, food safety, quality assurance, or an equivalent combination of education and experience. Must have Sanitation Management experience in a USDA-inspected slaughter and fabrication facility. Must have a working knowledge of Good Manufacturing Practices (GMP).

COMMUNICATION SKILLS Must have excellent written and verbal communication skills. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and/or governmental regulations. Ability to write effective reports and business correspondence. Ability to effectively present information and respond to questions from management, and employees at all levels of the organization. Must have the ability to influence and persuade others.

KNOWLEDGE:

Ability to follow all sanitation and quality policies/procedures, troubleshoot deficiencies, and correct concerns in an appropriate and timely fashion. Hold the sanitation team accountable to expectations and take action when warranted. Inform management of any food safety or quality issues or of any processes which have become non-compliant with specified requirements. Ability to adapt to changing organizational and operational needs; ability to lead others through change. Proficient in Microsoft Word, Excel, and computer-based applications.

LICENSES/CERTIFICATIONS:

HACCP and SQF Certifications preferred

LANGUAGE SKILLS:

Excellent verbal and written communication skills. English is required. Bilingual preferred.

MATHEMATICAL SKILLS:

Math skills to calculate sanitation efficiencies, chemical usage and titrations, and volumetric analysis.

REASONING ABILITY Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical, diagram, written and/or verbal form and deal with several abstract and concrete variables. Strong leadership skills and the ability to advise, champion and uphold regulatory, company and customer standards at all levels of the organization. Strong decision making, experiment design, planning and project management skills needed.

OTHER SKILLS AND ABILITIES HACCP/Food Safety Certification and experience with GFSI/SQF (SQF Practitioner a plus). Must be well versed in current FSIS directives and regulatory requirements. Strong personal computer skills and understanding of Microsoft Office programs. Must hold a valid driver’s license and be able to travel up to 50% of the time. Professionals in this role combine technical skills with emotional intelligence; analytics skills with strong communication; and the ability to always manage with dignity and respect.

PHYSICAL DEMANDS:

The physical demands here are representative of those an employee should possess to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee will be required to move about the facility. The employee is required to sit; use hands to finger; handle; or feel/hold objects; reach with hands and arms; climb or balance; speak, hear, taste, and smell.

Specific vision abilities required by this job include close vision, color vision, depth perception, and the ability to adjust focus. Must be able to climb ladders and platforms, enter confined spaces and wear all safety equipment. Must occasionally lift and/or move up to 40 pounds.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters when performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Regularly exposed to cold/hot and/or humid conditions, climate extremes are found in all areas of the plant. Frequently works near machinery with moving parts and vibration. Regularly exposed to strong odors and the sight of blood. Frequent exposure to cleaning and sanitation chemicals, hazardous material, and waste, as well as fumes or airborne particles. The noise level in the work environment is moderate but can be loud when in the production area.

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 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 encourages 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.