Production Lead - Food Safety & Quality

Smithfield Foods, Inc.; Crete (NE); Hybrid; USD 65,000 - 90,000; Full time

Benefits offered by this job

Relocation package

Training and development programs

Job summary

Smithfield Foods, Inc. supervisors lead production on the floor, ensuring safety, quality, and efficiency across shifts. They oversee training, coaching, and daily goals, while maintaining HACCP and USDA standards.

The role requires a Bachelor's degree and 2+ years of experience, with the ability to travel up to 5% and work long hours when needed. This position offers opportunities across locations in a dynamic meat production environment, with mentorship, continuous improvement initiatives, and

Qualifications

• Bachelor's degree in Business or related field, plus 2+ years of experience.
• Experience leading training, coaching, or mentoring staff.
• Strong communication and problem-solving abilities.
• Motivating and coaching employees to peak performance.
• Willingness to work long hours and weekends when needed.

Responsibilities

• Safety and compliance: perform daily inspections and lead safety actions.
• Quality and training: uphold food safety plans, SOPs, and LOTO.
• Operational efficiency: analyze yields, efficiencies, and variances.
• Team leadership and communication: guide hourly staff and run line meetings.
• Continuous improvement: identify improvements to cut costs and boost quality.

Skills

Leadership

Team leadership

Communication

Problem solving

Adaptability

Travel

Education

Bachelor's degree in Business or related field

Tools

SAP

Spreadsheet software

Inventory software

Job description

Smithfield Foods, Inc. supervisors lead production on the floor, ensuring safety, quality, and efficiency across shifts. They oversee training, coaching, and daily goals, while maintaining HACCP and USDA standards.

The role requires a Bachelor's degree and 2+ years of experience, with the ability to travel up to 5% and work long hours when needed. This position offers opportunities across locations in a dynamic meat production environment, with mentorship, continuous improvement initiatives, and