Smokehouse Quality Specialist-Lead

WESTERNS SMOKEHOUSE & MEAT MARKET LLC; Mexico (MO); On-site; USD 27,000 - 39,000; Full time

Job summary

Western Smokehouse Partners is seeking a full‑time Smokehouse Team Lead in Mexico, MO to coordinate daily smokehouse operations and supervise a production team. You will ensure safety, quality, and on‑schedule processing with hands‑on leadership and strong communication.

The role emphasizes adherence to GMPs, proper documentation, and mentoring employees to improve efficiency and yield while maintaining food safety and equipment reliability.

Qualifications

• High school diploma or equivalent preferred.
• Experience in meat processing or smokehouse operations.
• Ability to perform smokehouse production tasks safely.
• Leadership or training experience preferred.
• Strong communication and problem-solving skills.

Responsibilities

• Coordinate daily smokehouse activities and assign staff.
• Ensure GMPs and food safety procedures followed.
• Lead and train smokehouse operators.
• Monitor product quality, yield, and sanitation.
• Maintain accurate production records and handoffs.

Skills

Team leadership

Food safety

Documentation

Communication

Education

High school diploma

Tools

Production reporting systems

Job description

Job Details: Job Location: MEXICO MO - Mexico, MO, Salary Range: $24.00Hourly, Join the TEAM at Western Smokehouse Partners!

We’re more than just a leader in the better-for-you meat snack industry-we’re a team driven by quality, innovation and a passion for great meat sticks and jerky. With eight facilities across five states, we’re setting the standard in excellence for our co‑manufacturing and private label customers. As we continue to grow, we’re looking for highly motivated individuals who want to be part of an industry‑leading company that values contribution, collaboration, and continuous improvement. Western Smokehouse Partners is looking for a fulltime Smokehouse Quality Specialist‑Lead.

1. Position Summary

The Smokehouse Team Lead supports the Smokehouse Supervisor in coordinating daily smokehouse operations to ensure products are processed safely, efficiently, and in accordance with established production schedules, product specifications, and food safety requirements. This position provides hands‑on leadership to smokehouse employees, coordinates daily assignments, monitors processing activities, verifies completion of required production documentation, and helps maintain product quality, yield, equipment reliability, sanitation, and workplace safety. The Smokehouse Team Lead serves as a primary point of contact for employees on the production floor and is responsible for communicating operational issues, process deviations, equipment concerns, and staffing needs to the Smokehouse Supervisor. The Team Lead is expected to lead by example, reinforce company standards, support employee training, and maintain consistent execution of approved procedures. This position assists with departmental performance but does not replace the Smokehouse Supervisor’s overall accountability for department results.

2. Essential Duties and Responsibilities

A. Daily Production Coordination

• Coordinate daily smokehouse activities and employee assignments according to the production schedule and direction of the Smokehouse Supervisor.
• Ensure the correct products, product lots, recipes, smokehouse programs, and processing instructions are followed.
• Assist with product preparation, smokehouse loading, processing, unloading, and transfer to subsequent production operations, as applicable.
• Monitor production progress throughout the shift and communicate delays or schedule concerns promptly.
• Ensure employees follow established operating procedures and complete assigned tasks correctly and efficiently.
• Identify production bottlenecks, workflow issues, and opportunities to reduce downtime and improve productivity.
• Assist with shift start‑up, changeovers, and handoffs to ensure continuity of production.
• Communicate staffing shortages, equipment availability issues, and production concerns to the Smokehouse Supervisor.

B. Food Safety and Processing Compliance

• Ensure employees follow approved food safety procedures, Good Manufacturing Practices (GMPs), personal hygiene requirements, and applicable sanitation practices.
• Monitor smokehouse operations to verify that required cooking, smoking, drying, and other applicable thermal processing parameters are followed.
• Verify that employees use the correct approved process settings and follow established operating instructions.
• Ensure required processing records, temperature charts, electronic records, and production logs are completed accurately and promptly.
• Immediately report missed process requirements, temperature deviations, equipment malfunctions, documentation errors, or other potential food safety concerns to the Smokehouse Supervisor and Quality Assurance.
• Follow established procedures for identifying and segregating potentially affected product and placing product on hold when authorized or required by procedure.
• Never allow production requirements to take priority over food safety or regulatory compliance.
• Support food safety audits, investigations, corrective actions, and employee training as directed.

C. Employee Leadership and Training

• Provide daily direction, guidance, and support to smokehouse operators and production employees.
• Assign work and communicate priorities based on the production schedule and instructions from the Smokehouse Supervisor.
• Demonstrate correct work methods, equipment operation, product handling, and documentation practices.
• Assist with onboarding, cross‑training, and qualification of new and existing employees.
• Verify that employees understand and follow standard operating procedures and job expectations.
• Monitor attendance, work performance, productivity, and compliance with company policies.
• Address minor performance concerns through immediate coaching and communicate recurring or serious issues to the Smokehouse Supervisor.
• Promote teamwork, professionalism, accountability, and effective communication.
• Lead by example through consistent adherence to safety, food safety, quality, and attendance expectations.
• Communicate employee concerns, training needs, and performance issues to the Smokehouse Supervisor.

D. Product Quality, Yield, and Shrink

• Monitor smokehouse operations to ensure products meet established processing and quality specifications.
• Reinforce correct product loading, spacing, handling, and processing practices to promote consistent results.
• Observe product appearance, color, smoke characteristics, texture, weight, and other applicable quality attributes.
• Help monitor yield, cooking loss, shrink, rework, and waste against established expectations.
• Report unusual product variation, excessive shrink, quality defects, and production losses to the Smokehouse Supervisor and Quality Assurance as appropriate.
• Assist with investigations into product defects, processing inconsistencies, and avoidable waste.
• Ensure nonconforming product is identified and handled according to established procedures.
• Support approved process improvements designed to improve consistency and reduce waste without compromising food safety or quality.

E. Equipment Operation and Reliability

• Ensure smokehouse equipment is operated according to approved procedures and applicable safety requirements.
• Monitor equipment during production and identify unusual operating conditions, alarms, malfunctions, or performance issues.
• Conduct assigned operational checks and report equipment concerns promptly.
• Communicate maintenance needs and equipment downtime to the Smokehouse Supervisor and Maintenance.
• Assist with approved equipment troubleshooting within the Team Lead’s training and authorization.
• Ensure employees do not bypass safety devices, alarms, interlocks, or established operating safeguards.
• Follow applicable lockout/tagout and energy‑control procedures when required.
• Verify that equipment issues affecting food safety, product quality, or safe operation are escalated and addressed before affected operations resume.
• Support preventive maintenance activities and equipment inspections as assigned.

F. Sanitation and Housekeeping

• Ensure employees maintain a clean, organized, and safe smokehouse work area throughout the shift.
• Reinforce sanitation requirements, personal hygiene practices, and proper handling of equipment and production materials.
• Coordinate assigned cleaning activities with the Sanitation Department and the Smokehouse Supervisor.
• Ensure required cleaning tasks are completed according to established procedures and schedules.
• Report sanitation deficiencies, damaged equipment, or conditions that could affect food safety.
• Ensure required pre‑operational inspections and approvals are completed before production begins, as applicable.
• Support corrective actions when sanitation or housekeeping deficiencies are identified.

G. Workplace Safety

• Reinforce company safety policies, safe work practices, and required personal protective equipment.
• Monitor the work area for hazards associated with hot surfaces, steam, moving equipment, wet floors, chemicals, and material handling.
• Promptly report injuries, near misses, unsafe conditions, and equipment safety concerns.
• Ensure employees follow established procedures for equipment operation, cleaning, and maintenance.
• Support safety meetings, employee training, and corrective actions as directed.
• Stop or escape unsafe activities in accordance with company policy and delegated authority.

H. Documentation and Communication

• Ensure required production logs, process records, employee checklists, and assigned reports are completed accurately and on time.
• Communicate production progress, process issues, downtime, quality concerns, and staffing needs to the Smokehouse Supervisor.
• Provide accurate shift handoffs, including incomplete tasks, equipment concerns, production status, and unresolved issues.
• Maintain clear communication with Quality Assurance, Maintenance, Sanitation, and other departments as needed.
• Report deviations from established procedures immediately and assist with required documentation and corrective actions.
• Maintain accurate records and follow company requirements for documentation integrity and record retention.

3. Performance Expectations

• Food safety and compliance: Consistent adherence to approved processing procedures, food safety requirements, and documentation standards.
• Production execution: Completion of assigned production activities according to schedule and established priorities.
• Product quality: Consistent compliance with product specifications and prompt reporting of defects or process variation.
• Yield and shrink awareness: Proper execution of processing procedures and timely reporting of excessive shrink, waste, or rework.
• Employee leadership: Effective work assignments, employee coaching, teamwork, and support of training requirements.
• Equipment reliability: Timely identification and reporting of equipment issues and adherence to safe operating procedures.
• Sanitation and housekeeping: Completion of assigned sanitation tasks and maintenance of an orderly production area.
• Safety: Compliance with safety procedures, proper use of protective equipment, and timely reporting of hazards.
• Documentation and communication: Accurate records, timely escalation of concerns, and effective shift handoffs.

4. Qualifications and Experience

• High school diploma or equivalent preferred.
• Previous experience in meat processing, cooked meat manufacturing, smokehouse operations, or a related food‑manufacturing environment.
• Demonstrated ability to perform smokehouse production tasks safely and consistently.
• Previous team lead, trainer, or informal leadership experience preferred.
• Working knowledge of food safety, GMPs, sanitation, product handling, and production documentation.
• Ability to follow processing instructions, read temperature records, and recognize deviations from established procedures.
• Strong communication, organizational, teamwork, and problem‑solving skills.
• Ability to provide direction to employees and communicate concerns professionally.
• Basic computer skills and familiarity with production reporting systems preferred.

5. Scope of Authority and Accountability

The Smokehouse Team Lead is responsible for coordinating assigned daily activities, reinforcing company standards, monitoring production execution, and communicating concerns to the Smokehouse Supervisor.

Within established procedures and delegated authority, the Team Lead may:

• Assign daily work and coordinate employee activities.
• Provide job instruction and immediate performance coaching.
• Identify and elevate production, quality, food safety, sanitation, and equipment concerns.
• Stop or elevate work when required by safety or food safety procedures.
• Initiate required notifications and follow established product-hold procedures.
• Recommend employee training, process improvements, and operational changes.

The Team Lead does not independently change approved processing parameters, override food safety requirements, authorize product release outside delegated authority, or make major staffing, disciplinary, or departmental policy decisions without appropriate management authorization.

6. Working Conditions and Physical Requirements

• Work is performed primarily in a meat‑processing and cooked‑product manufacturing environment.
• Exposure may include varying temperatures, humidity, steam, noise, hot equipment, wet floors, and production chemicals.
• Regular presence on the production floor is required.
• The position may require prolonged standing and walking and movement throughout the production area.
• Required personal protective equipment must be worn as applicable.
• Flexible scheduling, weekends, overtime, or shift coverage may be required to meet production needs.
• Essential job functions must be performed with or without reasonable accommodation, consistent with applicable law.

7. General Responsibilities

The Smokehouse Team Lead is expected to demonstrate dependability, integrity, initiative, professionalism, and a commitment to food safety, employee safety, product quality, and efficient production.

The Team Lead must lead by example, follow established procedures, support the Smokehouse Supervisor, and ensure that concerns are communicated promptly and accurately.

Other duties reasonably related to the position may be assigned based on operational needs.