Beef Modernization Supervisor

JOB TITLE

Beef Modernization Supervisor SHIFT:

1 st Shift

REPORTS TO

Beef Modernization General Foreman EXEMPT:

Yes SUMMARY:

This individual will coordinate and supervise all Beef Modernization Sorters required to implement a modernized approach of tissue presentation and preparation from traditional beef slaughter post-mortem inspection done by

USDA- FSIS.

Resolve problems and issues with staffing and employees as they arise. Communicate frequently with

USDA-FSIS

inspection personnel regarding final carcass disposition and other issues as needed. Assist QC Supervisor with supervision of QC technicians as needed to support FSQA department duties.

SUPERVISORY RESPONSIBILITIES

Direct supervision of Beef Modernization Sorters (13).

Essential Functions and Job Responsibilities:

Educate and train on-line sorting personnel on bovine anatomy, physiology, pathology and contamination. Lead and develop Sorter teams understanding of conditions/diseases requiring a carcass and its part be held for USDA Public Health Veterinarian disposition. Audit and evaluate Sorter personnel to ensure all procedures and decisions are aligned with GOP sorting procedure. Execute knife cuts on the harvest floor with a straight knife, applying sound judgment regarding pathology, product presentation, and compliance with sanitary dressing standards. Assist in conducting staff meetings as needed to address department changes or concerns. Assist QC supervisors with other FSQA departmental duties as needed. Assist with supervision of pre-operational inspections and production set up. Other duties as assigned.

Qualification Requirements:

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations will be made to enable individuals with disabilities to perform essential job functions.

Education and/or experience:

S. in Animal Science, Meat Science or related science discipline preferred. Understanding of harvest floor operations with a minimum of 1-3 years of experience in packing industry or working on beef harvest floor. Harvest floor knife skills and experience. Knowledge of

USDA -FSIS

online procedures and decision-making processes. Understanding of bovine anatomy, physiology and common pathologies. Knowledge of HACCP, SSOP, GMP and Animal handling programs. HACCP certification preferred. Basic understanding of Food safety, microbiology, sanitation and other Quality assurance responsibilities. Computer proficiency with Microsoft Office and other applications.

Communication skills:

Strong written and verbal communication skills. Ability to communicate effectively with other department/area supervisors and in-plant USDA personnel. Spanish/English bilingual desired but not required.

Reasoning Ability :

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical, diagram, written and/or verbal form and deal with several abstract and concrete variables. Ability to mine, analyze, prepare and present food safety data. Be able to demonstrate proficiency in software such as, Microsoft Word, Excel, PowerPoint and prestige.

Physical Demands:

While performing the duties of this job, the employee will be required to move about the facility. Knife work is required and will include continuous repetitive hand motions: gripping, pinching, and grasping. Must be able to stand on concrete or elevated platforms for 8 to 10 hours per day. The employee is required to sit; use hands to finger; handle; or feel/hold objects; reach with hands and arms; climb or balance; speak; hear taste and smell. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and the ability to adjust focus. Be able to speak on the phone, make field visits to industrial areas when necessary.

Work Environment:

The work environment is on the Harvest Floor. While performing the duties of this job, the employee will be exposed to warm and/or humid conditions. The employee occasionally works near moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, cold temperature, risk of electrical shock, and vibration. The noise level in the work environment is moderate.

Normal Work Schedule:

Generally, Ten (10) or more hours/day as scheduled by management. Normally Monday through Friday as scheduled and weekends if necessary. Ability to flex hours to meet the needs of the business.