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THE STOCK YARDS STORY

We’ve been providing chefs with expertly cut and portioned beef and pork for over 120 years, based on rigid meat-selection criteria, precise beef aging and expert trimming. Whatever your need, from white-linen presentation to casual family dining, our procurement experts will find the best-quality options that work for your budget and pack-size needs, carefully selected from our extensive meat assortment.

The Production Supervisor is a team oriented, goal driven leader to guide a meat production group to meet overall division goals while maintaining high quality standards and exceptional customer service.

This leadership role is onsite at our Aurora Stock Yards meat facility (easily located by I-88).

First -shift, Monday through Friday.

Bilingual - Spanish - preferred

RESPONSIBILITIES:  

Ensures Meat Cutters/Butchers are trained properly in maximizing cut yield for each part of the animal and all species. Ensures cut yields are measured regularly and are in line with profitability matrix.

Assigns work in the Production Room for same-day or future orders, organizes cutting tickets to ensure raw material is prepped and available for swift and timely completion and product flow through packaging is maximized.

Ensures first in first out meat rotation from the Cooler and Freezer for all species.

Ensures that the correct meat is being cut for the customers, to the customer specifications and pars are being adhered to and met.

Works with Buyers to ensure adequate inventory to meet production needs and helps forecast future needs.

Work with Sales and Purchasing to plan future order production and Inventory requirements.

Work with Food Safety & Quality Assurance to maintain good manufacturing practices, meet HACCP and OSHA requirements and maintain all USDA standards.

Performs other miscellaneous duties as assigned.

SUPERVISION:

The incumbent is required to provide direct supervision for Meat Cutters and/or Production associates.

QUALIFICATIONS:

Education/Training: High school graduate or equivalent; college degree preferred

Related Experience:

2 years of experience managing/leading an hourly workforce required

2 years of food production experience (meat, poultry or seafood) required

Experience with meat cutting pertaining to portion control techniques, production processes and yield analysis preferred. 

                      

Knowledge/Skills/Abilities:

Proactive, good at problem solving, good oral/written communication skills, effectively transmit knowledge. 

Good organization skills. Committed to high standards of ethics and integrity.

Ability to motivate and energize people to achieve desired results. 

Strong understanding of financial reports and cutting yield mathematics.

Willingness and desire to perform above industry standards to achieve and exceed expected results. 

Experience supervising a team of butchers/meat cutters. 

Strong skills in process improvement, measurement of output, production goals set to improve productivity.  

Strong computer skills including Microsoft office, especially excel. 

Experience managing union workforce according to union contracts and Company policies. 

Proficient in Microsoft Office applications required.

Physical Requirements:

Able to occasionally lift up to 50 lbs

Able to work in a cold environment 30-45 degree

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