Cut Floor Assistant Superintendent

Position Summary

The Cut Floor Assistant Superintendent is responsible for overseeing and coordinating the daily operations of the cut floor in a meat processing facility. This role ensures compliance with safety, quality, and efficiency standards while managing a team of employees and fostering a culture of continuous improvement. The position works closely with supervisors, maintenance, and quality assurance to meet production goals and deliver high-quality products to customers.

Key Responsibilities

• Oversee daily operations of the cut floor to ensure production goals are met or exceeded.
• Plan and coordinate production schedules to optimize efficiency and minimize downtime.
• Monitor and adjust workflow to accommodate product mix and production requirements.

• Supervise and support cut floor supervisors and production staff.
• Provide training, guidance, and development opportunities for employees.
• Promote teamwork, accountability, and a safe working environment.

• Enforce company policies and safety protocols to maintain a safe work environment.
• Ensure compliance with USDA,  OSHA, and other regulatory requirements.
• Investigate and resolve safety incidents and implement corrective actions as needed.

• Ensure products meet quality and customer specifications by monitoring processes and inspecting finished goods.
• Collaborate with the quality assurance team to address any issues related to product quality.

• Identify and implement process improvements to enhance efficiency and reduce waste.
• Utilize data and key performance indicators (KPIs) to drive decision-making and monitor progress.
• Assist in implementing lean manufacturing principles and best practices.

• Collaborate with the maintenance team to ensure all equipment is functioning properly.
• Report and address equipment issues to minimize downtime.

• Maintain accurate records of production data, employee performance, and inventory usage.
• Assist in budgeting and cost-control efforts.
• Participate in meetings and communicate updates to the team and upper management.

Qualifications

• Bachelor’s degree in business, agriculture, or a related field preferred; equivalent experience accepted.
• 5 years of experience in meat processing or manufacturing, with at least 2 years in a leadership role.

• Strong leadership and team management skills.
• Knowledge of meat cutting processes, yields, and product specifications.
• Familiarity with USDA, OSHA, and HACCP regulations.
• Excellent problem-solving and decision-making skills.
• Strong organizational and communication skills.

• Ability to work in a cold environment for extended periods.
• Must be able to stand, walk, and lift up to 50 pounds regularly.

Work Environment

• Fast-paced and physically demanding production floor environment.
• Exposure to cold temperatures, loud noise, and raw meat.
• May require weekend, evening, or holiday work based on production needs

• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off (Vacation, Sick)
• Short Term Disability