Meat Processing General Manager

August 2024

About Old Salt Co-op

From the iconic Centennial and Blackfoot valleys to the sweeping Rocky Mountain Front and Big Belt Mountains of Montana, Old Salt ranches raise nourishing food that can only come from ecological integrity. But it takes a community—from ranch to butcher to customer–to make regenerative agriculture. In fact, land itself is a community. We are members. Land is kin. Old Salt Co-op is a regenerative agriculture for damn fine Montana meat, owned by the ranchers who supply it and by some of its workers. Our mission is to return more value to the stewardship of land. Based in Helena, MT, we currently operate five separate enterprises, including Old Salt Outpost, meat processing, an online meat brand, Old Salt Festival and The Union Butcher Shop and Wood Fired Grill.

Job Description: Processing General Manager (PGM)

The PGM leads all meat processing activities for the Old Salt Co-op brand and for the 3rd party private label processing we do for other brands. This person will be part of a growing business, a tight-knit crew, and serve as a leader for future growth of the company. The role is responsible for the management of all meat processing activities across the Old Salt Co-op brand. The success of our restaurants, E-commerce operations, wholesale sales, and our external processing services require that our processing facility operates effectively and safely while meeting throughput and efficiency metrics. The PGM will carry out production requirements of beef, pork, and lamb slaughter, fabrication, value added production and fulfillment according to food safety and USDA requirements. The role is responsible for maintaining high standards for quality, safety, and team building. The throughput target for the USDA facility is 50 head of beef equivalents per week.

Nature of Employment: Full Time, Salaried

Start Date: Between Sept 2024-April 2025

Location: Helena, MT

Starting Annual Base Compensation: $65-000 - $95,000 Depending on Experience

Reports to: Chief Operations Officer

Company Core Values: See Exhibit A

Job Responsibilities Exhibit B

Benefits Exhibit C

Requirements Exhibit D

Exhibit A

Old Salt Co-op: Company Core Values

These values are the basis for hiring and firing at Old Salt Co-op LLC and its subsidiaries.

1. Give a Damn

• Embrace responsibilities, execute on time with competence. Operate with a focused sense of urgency

1. Take Initiative

• Proactively develop solutions in a blame-free environment. Always look for opportunities to improve.

1. Be Accountable

• Be reliable, own up to your mistakes and continuously work to improve.

1. Lead Through Service

• Serve the mission with enthusiasm and respect. Be positive, willing to jump in to help whenever you see something needed.

1. Check the Ego

• Lead with confidence without taking yourself too seriously. Practice gratitude,it takes a community.

Exhibit B: Job Responsibilities

• Ensure compliance with all city, county, state and federal regulations
• See that all your staff are well trained, coached, treated with respect, cultivated in their professional growth
• Ensure staff and customer safety at all times
• Manage budget at or below target
• Develop and/or maintain SOPs for all key operational processes
• Oversee all hiring and firing in your department
• Meet or exceed KPIs for your role
• Use the Entrepreneurial Operating System
• Train, coach and schedule processing staff to meet throughput demands and ensure quality and consistency of product
• Monitor team performance, provide performance reviews, address personnel issues as needed such as turnover, employee grievances and corrective action (HR is available to support)
• Manage procurement of necessary supplies and equipment
• Control labor costs with emphasis on staffing and overtime control
• Collaborate with other key managers and department leads to develop best practices for internal product development and sales
• Develop and maintain all standard operating procedures to meet operational and safety regulations as required by law and company policy
• Create the production plan each week and day to meet throughput needs of our internal and external customers, coordinating staffing and procurement to meet necessary output of finished goods
• Direct the team with respect to production output and volume, quality, time on tasks
• Oversee inventory system/product tracking software to maintain accuracy and most effective use
• Maintain a positive collaborative relationships with USDA and follow through on any corrective actions as a result of their involvement
• Perform safety audits to identify potential hazards
• Oversee a preventative maintenance and sanitation program for plant equipment

Exhibit C: Benefits

1. Meat Credit
2. A $300 quarterly credit to purchase meat (issued quarterly)

• Meat credit is only available after 3 consecutive months of employment

1. Meat Discount
2. Employee is eligible immediately to purchase at a discount the following products:

• Ground beef at $5 per pound
• Carcass weights for beef or pork at $5 per pound (subject to availability)

1. Restaurants Discount
2. 20% food discount at two restaurant locations: Outpost and The Union

• Does not include alcohol or meat/retail items

1. Health Insurance
2. Old Salt offers medical, dental, and vision benefits to full-time regular employees who have been employed by the company for more than 6 months, as well as their dependents. Old Salt works with Jacoby Insurance of Helena to procure and administer healthcare benefits. The Administrative Director is available to answer questions about company healthcare benefits and assist with changes to employee coverage. Old Salt reserves the right to modify or eliminate company-sponsored healthcare benefits at any time. If changes are made, Old Salt will provide as much advance notice as possible to affected employees.
3. More information on policies and guidelines are available in the employee handbook; Each employee must read and sign the handbook before employment commences.

Exhibit D: Requirements

Experience Required:

• 5 years of food manufacturing experience, preferably in meat processing
• 3 years of personnel management
• In-depth regulatory knowledge including USDA multi-species processing
• Food Safety Program development, implementation, and maintenance
• Working knowledge of budget management
• Production forecasting and planning
• Operational/maintenance understanding of meat processing equipment, preferred
• A passion for regenerative agriculture and food systems

Software/Tools Experience Required:

• Proficiency in Microsoft Office, required
• VistaTrac or other Inventory management software experience, preferred

Skills Required:

• Must possess high-level personnel management, training, and coaching skills
• Excellent communication skills and ability to run team meetings
• Strong project management and organizational skills
• Advanced whole animal butcher skills, preferred
• Must be able to lift 50 lbs at a time
• Must be able to physically navigate the production facility