Production Supervisor

Silver Bay Seafoods; Kent (WA); On-site; USD 75,000 - 95,000; Full time

Job summary

Silver Bay Seafoods is seeking a Production Supervisor to lead on the Kent, Washington site. The role oversees four labeling lines, ensures safe, compliant operations, and directs daily labor planning and productivity on the production floor.

You will drive quality control, regulatory compliance (BRCGS/FDA), and continuous improvement while building a strong safety and accountability culture with hourly staff and temporary workers.

Qualifications

• High school diploma or GED required.
• Three years of supervisory experience leading hourly production/warehouse teams.
• Experience in a food-regulated manufacturing environment with GMP/QA knowledge.
• Proficient in Excel metrics and data reporting.
• OSHA safety awareness and cross-training emphasis.

Responsibilities

• Promote safety-first culture with risk assessments and audits.
• Direct operations across four labeling lines and lead daily meetings.
• Monitor performance against targets and adjust staffing as needed.
• Coordinate changeovers with maintenance to minimize downtime.
• Develop labor schedules based on forecasts and budgets.
• Ensure GMPs, hygiene, allergen controls, and label accuracy.
• Document production activity for reporting and billing data.

Skills

Seafood industry knowledge

Production planning

Equipment knowledge

Quality & regulatory compliance

Safety management

Problem solving

Inventory management

Leadership

Communication

Decision making

Conflict resolution

Adaptability

Education

High school diploma or GED

Food-regulated manufacturing experience

HACCP certification (preferred)

Tools

Microsoft Excel

PowerPoint

Job description

Kent, United States

The Production Supervisor provides hands-on leadership for daily production operations at Kent Warehouse & Labeling (KWL), a subsidiary of Silver Bay Seafoods. Located in Kent, Washington, KWL is a 300,000-square-foot third-party logistics and labeling operation. This position oversees approximately 17 hourly production employees, along with temporary staff, across four labeling lines and is accountable for the safe, efficient, and high-quality storage, labeling, packaging, and shipment of canned salmon. Working primarily on the production floor, with more than 80% of time spent on site, the Production Supervisor directs labor planning, line productivity, quality control, regulatory compliance with BRCGS and FDA requirements, and workplace safety. The successful candidate will be an engaged, energetic leader who advances continuous improvement while fostering a culture of safety, accountability, collaboration, and employee development.

Requirements

Essential Functions

• Promote a safety-first culture by completing task-specific risk assessments, enforcing PPE requirements, conducting monthly safety audits and training, promptly correcting unsafe conditions, and encouraging open reporting of hazards.
• Direct daily operations across four labeling lines and lead production meetings focused on safety, quality, output expectations, and operational priorities
• Monitor actual performance against daily production targets by product line and make timely adjustments to staffing, resources, or sequencing to recover lost time.
• Coordinate changeovers and rework to minimize downtime, partnering with Maintenance to resolve equipment failures and recurring line-performance issues.
• Develop daily and weekly labor schedules based on case forecasts, standard crew requirements, and established budgets, using overtime only when operationally necessary.
• Forecast temporary staffing needs, request labor with sufficient lead time, and respond effectively to short fills or absences to maintain shift continuity.
• Ensure consistent compliance with Good Manufacturing Practices, hygiene requirements, foreign-material controls, and production-floor housekeeping standards.
• Maintain rigorous allergen controls and complete label-accuracy verifications during every changeover to prevent regulatory or customer issues.
• Complete required documentation for the FDA Salmon Control Plan Container Integrity Program and maintain continuous audit readiness for BRCGS, customer, and FDA inspections.
• Accurately record daily production activity to ensure physical output aligns with operational reporting and billing data.
• Maintain a visible presence on the production floor and provide employees with timely feedback, coaching, performance evaluations, and development support.
• Deliver and document required training before employees operate equipment, maintain current training records, and build cross-training depth across the team.
• Lead daily 5S activities, uphold cleanliness and organization standards, and engage line employees in identifying and eliminating operational waste.
• Regularly evaluate team performance and provide employees with timely feedback, coaching, performance evaluations, mentorship , and development support to strengthen accountability and continuous improvement.
• Identify training needs and champion the continued development of employees’ skills and knowledge.
• Perform other duties as assigned to support the success of the facility and organization.
• To perform the job successfully, an individual shoulddemonstratethe followingfunctionaland interpersonalcompetencies:

Functional

• Seafood Industry Knowledge: Strong understanding of seafood processing practices, quality standards, and applicable industry regulations.
• Production Planning: Demonstrated ability to plan and schedule production activities to meet deadlines, achieve output targets, and optimize operational efficiency.
• Equipment Knowledge: Working knowledge of seafood-processing equipment and production machinery.
• Quality and Regulatory Compliance: Knowledge of HACCP, SSOP, OSHA requirements, fair labor standards, workers’ compensation principles, and Good Manufacturing Practices.
• Safety Management: Strong commitment to workplace safety and demonstrated ability to implement and enforce safety procedures.
• Problem-Solving: Ability to identify , analyze, and resolve production, quality, and safety issues in a timely manner .
• Inventory Management: Ability to manage inventory effectively to support product availability and minimize waste.

Interpersonal

• Leadership: Ability to lead, engage, and motivate a diverse team of production employees.
• Communication: Clear and effective verbal and written communication skills, with the ability to interact professionally with employees, management, and customers and to read and understand instructions, correspondence, and memoranda.
• Decision-Making: Ability to assess information and make sound, timely decisions in a fast-paced operating environment.
• Conflict Resolution: Ability to address workplace concerns constructively and maintain a respectful, productive environment.
• Adaptability: Flexibility to respond effectively to changing conditions, production demands, and business priorities.

Education and Experience

• High school diploma or GED equivalent required .
• Kent Warehouse & Labeling LLC at least three years of direct supervisory experience leading hourly production, packaging, or warehouse teams, including responsibility for scheduling and performance management.
• Demonstrated experience in a food-regulated or similarly regulated manufacturing environment with documented food - safety and Good Manufacturing Practice requirements.
• Working proficiency in Microsoft Excel (metrics, rates, case counts) and PowerPoint (training, presentations).
• Experience in manual/paper-based production logging and data reporting.
• HACCP certification , or the ability to obtain certification upon hire , is preferred.
• Prior experience with temporary staffing agency management preferred.
• BRCGS / GFSI knowledge, Lean/5S experience, or canned goods/seafood packaging background is a plus.

Work Environment and Schedule

This is a fully on-site position based at a 300,000 -square-foot third-party logistics and labeling warehouse in Kent, Washington. The standard schedule is Monday through Thursday, 6:00 a.m. to 4:30 p.m ., consisting of four