Production Line Lead - MO - On Site

Position Summary

The Production Line Lead executes standard operating procedures of the meat tempering process and combo packaging for good shipment, all while ensuring safe operations of equipment and following prescribed safety standards for lifting and movement. Plays a key role in producing a high quality food safe product per customer requirements.

Essential Duties and Responsibilities

• Essential Functions
  • Oversee the function of Production Line Associates executing the tempering process as described below.
  • Train all staff members in this function.
  • Ensure all employee certifications are kept current.
  • Conducts safety audits and reports on standard safety protocols compliance and / or retraining needs.
  • Maintains all required training documentation.
  • Maintains equipment in their area and necessary records regarding maintenance.
  • Works with Plant Manager and provides input and recommendations for performance feedback, disciplinary actions.
  • Creates and manages employee schedules.

• Meat Tempering:
  • Managing the process by transferring frozen meat into tempering equipment.
  • Temperature Monitoring: Using thermometers or automated systems to check and maintain the temperature of the meat to ensure it meets requirements as defined in the Standard Operating Procedures.
  • Time Management: Ensuring that the meat remains in the tempering area for the appropriate amount of time to prevent over-thawing or under-thawing, which affects quality

• Handling and Preparation:
  • Cutting and Sorting: Depending on the product requirements, associates may need to trim, sort, or portion the meat once it reaches the correct temperature.
  • Weighing and Measuring: Ensuring that portions of meat are weighed according to production standards, often in preparation for cutting, grinding, or mixing.

• Quality Control:
  • Inspection for Quality: Checking meat for proper thawing consistency, texture, and any signs of spoilage or contamination. This includes inspecting for off odors, color, or texture abnormalities.
  • Rejecting Defective Products: Identifying and removing any meat that doesn’t meet quality standards or has been improperly tempered.

• Equipment Operation and Maintenance:
  • Using Tempering Equipment: Operating and maintaining specialized tempering machines or refrigerated chambers. Ensuring that these machines are functioning correctly and adjusting settings based on the required meat temperature.
  • Cleaning and Sanitizing: Regularly cleaning the equipment and work areas to comply with food safety regulations (such as HACCP) and prevent contamination.
  • Preventive Maintenance: Checking for any malfunctions in the tempering machinery and reporting issues to the maintenance team.
• Packaging Preparation:
  • Preparation for Further Processing: Once the meat is properly tempered, preparing it for further packaging.
  • Packaging: Moving tempered met products into packaging per standard operating procedures, ensuring correct product weight, labeling, and sealing.
• Safety and Compliance:
  • Following all safety protocols, including proper lifting techniques and using appropriate personal protective equipment (PPE). Ensuring compliance with company policies and OSHA regulations
  • Temperature Logs: Maintaining accurate records of the meat's temperature and time spent in the tempering process to ensure food safety compliance and traceability.
  • Health and Safety: Following sanitation and hygiene practices, including regular handwashing and the cleaning of work areas and equipment to avoid cross-contamination.
• Teamwork and Communication:
  • Collaboration with Colleagues: Working closely with other production associates to ensure the smooth flow of the tempering process and other stages of meat processing.
  • Reporting Issues: Communicating any issues such as temperature inconsistencies, equipment malfunctions, or quality problems to supervisors.
• Product Traceability:
  • Recording Batch Information: Ensuring that proper tracking documentation is maintained for each batch of meat being tempered, which is crucial for both quality assurance and regulatory compliance.

Knowledge, Skills and Abilities

• Attention to Detail: Essential for identifying inconsistencies or deviations in product quality.
• Communication Skills: For reporting issues and working with production teams.
• Problem-Solving Skills: Ability to identify root causes of quality issues and recommend corrective actions.
• Knowledge of Food Safety Regulations: Understanding of food safety laws and