Seward Co-op
  • 30-Apr-2021 to Until Filled (CST)
  • Creamery: Meat and Seafood
  • Salary
  • Full Time

Purpose: To provide a quality selection of Value-added meat products. Responsible for being hands on, and producing, coordinating, and supervising production of all fresh and smoked sausage, and other meat products. Responsible for hands-on training in specialized equipment use and technical meat production techniques. Coordinate and supervise efficient departmental operations with Production Manager. Meet department objectives for production, labor, margin, and inventory counts and turns. Continue to help build and develop department skills, knowledge, and practices, while working in line with the Co-op's product standards and End's Statement.


Status: Full-time. Reports to Creamery Production Manager.


Pay Level: VI


Responsibilities:


Supervision

  • Guide and supervise Sausage development and production
  • Maintain and build department strengths, operational practices, and SOP's with Production Manager
  • Work with shift lead to direct daily workflow
  • Teach, guide, coach and encourage staff with best practices
  • Foster and encourage staff input, and continue ongoing staff development
  • Assist in interviewing and hiring sausage production shift leads and sausage makers
  • Responsible for staffing, scheduling, and labor costs of the department
  • Responsible for being hands on, and producing, coordinating, and supervising production of all sausage and value added meat products.
  • Monitor employee performance and follow corrective action process when necessary

Department Process

  • Create and improve systematic processes in the department
  • Work with Production Manager on vendor and product selection and pricing
  • Plan, organize, and manage the production pars, production schedules
  • Develop and maintain systems to ensure cleanliness, product rotation, accurate ordering and production pars, and overall daily production efficiency
  • Oversee daily compliance with approved HACCP procedures and documentation requirements. Maintain accurate transfer and credit logs
  • Develop and maintain a system for grind logs, yield logs, batch and cutting tests.
  • Conduct equipment and employee safety audits
  • Participate in quarterly inventory counts
  • Establish and implement all daily & deep cleaning tasks and lists
  • Enforce food safety practices and procedures

Communication

  • Track and respond to customer and internal requests for special orders and comments
  • Lead regular department huddles
  • Practice effective communication between departments and business units. Train and develop department staff and help update current training materials
  • Communicate new item information to all impacted staff: provide written product information for staff and customer reference

Receiving and Stocking

  • Ensure proper ordering, receiving, and product rotation practices as per HACCP and internal policies
  • Code invoices and review for accuracy, note discrepancies, damages and price changes
  • Process returns and credit requests
  • Track all losses and minimize shrink
  • Ensure that all storage areas are clean, organized, and safe at all times

Ordering

  • Place orders for ingredients, supplies, and packaging for the department using established procedures
  • Maintain appropriate inventory levels to maximize turns and minimize out-of-stocks
  • Maintain complete and accurate order records.
  • Create and update order sheets as needed
  • Adjust inventory as needed for holidays and promotions
  • Lead, guide, and assist other staff with ordering practices
  • Communicate supplier issues and shelf/product needs to Production Manager

Other duties as assigned

  • Attend department, storewide, and other team meetings
  • Perform other tasks as assigned by Manager

Qualifications:


Essential

  • Previous supervisory experience
  • Previous meat production experience
  • Food industry experience
  • Ability to work collaboratively with staff to continue to improve the department, in a variety of ways
  • Weekend and evening availability

Functional

  • Ability to stand, bend, stoop, reach, squat, and walk for extended periods of time per shift
  • Bend and lift loads, not to exceed 50 pounds. Push and pull carts weighing up to 100 pounds
  • Repetitive use of hands for grasping, pushing, pulling, and fine manipulation
  • Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)
  • Ability to operate restaurant and bakery equipment

Preferred

  • Independent, self-motivated, and detail-oriented
  • Retail ordering experience
  • Ability to manage multiple demands, and oversee task completions
  • Ability to lift 80 lbs. repeatedly, and work in cold, damp conditions for several hours
  • English proficiency, multilingual is a plus
  • Computer proficiency
  • Demonstrated ability to work with customers and co-workers from various cultural backgrounds
  • Experience and product knowledge of natural foods

People with a variety of backgrounds and experiences are encouraged to apply.

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