Supervisors Cut Floor Supervisor

J H Routh Packing Company; Sandusky (OH); On-site; USD 52,000 - 76,000; Full time

Job summary

J H Routh Packing Company is seeking a Cut Floor Supervisor to oversee daily production operations on the cut floor of a pork processing facility. The role requires hands-on leadership to meet production, quality, yield, safety, and regulatory standards while guiding and developing the production team.

The ideal candidate will have 1–3+ years of leadership in manufacturing, and knowledge of USDA/HACCP standards.

Qualifications

• 1–3+ years of leadership experience in a manufacturing or production environment; meat processing preferred.
• Knowledge of pork cuts, trimming, product specs, production flow, and yields preferred.
• Knowledge of USDA, HACCP, and food safety requirements.

Responsibilities

• Oversee daily cut floor production to meet quality, yield, and volume targets.
• Monitor production metrics and take immediate corrective actions when needed.
• Manage production schedules and ensure timely completion of daily goals.
• Facilitate workflow, staffing, and line efficiency to meet operational demands.
• Monitor cutting, trimming, sorting, weighing, and packaging processes to ensure product specs.
• Identify root causes of production inefficiencies and implement corrective actions.

Skills

Leadership experience

Pork/meat processing knowledge

USDA/HACCP knowledge

Bilingual English/Spanish

Strong communication

Education

High School Diploma or GED

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Job Summary:

The Cut Floor Supervisor is responsible for overseeing daily production operations within the cut floor of a pork processing facility. This role ensures that production, quality, yield, safety, and efficiency standards are consistently met while maintaining compliance with company policies and all regulatory requirements. This position requires a hands‑on leader who can make real‑time decisions in a fast‑paced manufacturing environment, maintain an active presence on the production floor, and effectively lead and develop production team members.

Responsibilities:

Production & Operations Management

• Oversee daily cut floor production to meet quality, yield, and volume targets.
• Monitor production metrics and take immediate corrective actions when needed.
• Manage production schedules and ensure timely completion of daily goals.
• Facilitate workflow, staffing, and line efficiency to meet operational demands.
• Monitor cutting, trimming, sorting, weighing, and packaging processes to ensure product meets specifications.
• Identify root causes of production inefficiencies, quality issues, and downtime and implement corrective actions.
• Assist with line start‑up, product changes, and ensure equipment and staff are ready for production.
• Monitor product flow and communicate equipment or production issues to the appropriate departments.
• Lead, coach, and develop team members to achieve performance, quality, and production expectations.
• Maintain an active presence on the production floor and provide direction and support to team members.
• Promote a positive, respectful, and high‑morale work environment.
• Provide training and ensure team members follow proper work procedures and job requirements.
• Address employee concerns, enforce accountability, and implement corrective actions consistently.
• Communicate production goals, updates, and expectations clearly across shifts.
• Partner with other supervisors and departments to ensure overall plant efficiency.

Food Safety, Quality & Compliance

• Ensure compliance with USDA, HACCP, and all food safety and company requirements.
• Maintain a safe, sanitary work environment in accordance with company and regulatory standards.
• Ensure pork products are cut, trimmed, sorted, weighed, and packaged according to product specifications.
• Monitor product quality and address defects, improper trimming, weights, labels, packaging, or other product concerns.
• Work with Quality Assurance to address product deviations and maintain required standards.
• Monitor KPIs related to safety, quality, yield, and production performance.

Safety & Accountability

• Enforce all safety policies, procedures, and PPE requirements.
• Promote proper knife safety and safe work practices throughout the cut floor.
• Promote a culture of safety, quality, and continuous improvement.
• Ensure team member compliance with company policies and good housekeeping practices.
• Maintain fair and consistent disciplinary practices.

Required Skills/Abilities:

• High School Diploma or GED required; additional education or training preferred.
• 1–3+ years of leadership experience in a manufacturing or production environment; meat processing preferred.
• Previous pork or meat processing experience preferred.
• Knowledge of pork cuts, trimming, product specifications, production flow, and yields preferred.
• Knowledge of USDA, HACCP, and food safety requirements.
• Strong problem‑solving, decision‑making, and leadership skills.
• Ability to train, coach, and provide direction to team members.
• Ability to multi‑task and perform in a fast‑paced production environment.
• Strong communication and organizational skills.
• Bilingual English/Spanish skills are preferred.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Ability to bend, stoop, reach, and work around production equipment.
• Ability to work in cold, wet, humid, noisy, and odorous environments.
• Ability to work around knives, machinery, and moving production equipment while following all safety requirements.
• Ability to occasionally lift or move items as required.
• Ability to use a computer and complete production and employee‑related documentation.

Additional Expectations:

• Flexibility to work overtime, weekends, and holidays as needed.
• Commitment to safety, quality, production, and company values.
• Maintain an active and visible presence on the production floor.
• Willingness to attend training and development programs.
• Ability to work effectively with employees, supervisors, management, and other departments.
• Plant environment includes exposure to both hot and cold temperatures (non‑weather related).
• Noise level is generally moderate.
• Regularly required to lift and/or move up to 100 pounds, with occasional lifting above 100 pounds.
• Frequently required to stand, walk, use hands, reach with arms, stoop, kneel, crouch, crawl, and communicate effectively.