Smithfield Foods

  • Production Crew Lead- SSFG

    ID
    2019-11558
    Job Locations
    US-VA-Toano
    Category
    Operations/Production
    Type
    Full-Time
    FLSA Status
    Hourly
    Shift
    1st Shift
  • Your Opportunity

    Smithfield Foods is a $15 billion global food company and the world's largest pork processor and hog producer. In the United States, the company is also the leader in numerous packaged meats categories with popular brands including Smithfield, Eckrich ®, Nathan's Famous ®, Farmland ®, Armour ®, Farmer John ®, Kretschmar ®, John Morrell ®, Cook's ®, Gwaltney ®, Carando ®, Margherita ®, Curly's ®, Healthy Ones ®, Morliny ®, Krakus ® and Berlinki ®. Smithfield Foods is committed to providing good food in a responsible way and maintains robust animal care, community involvement, employee safety, environmental and food safety and quality programs.

     

    Production Crew Leads perform a variety of tasks crucial to the success of our production lines.  This includes organizing production crews, performing training, and problem-solving production issues. Production employees at Smithfield handle materials and use hand tools, knives, machinery, and equipment to help deliver good food responsibly to America’s dinner table. Production team members at Smithfield do hard and physically demanding work that requires good hand-eye coordination, attention to detail, strength and stamina.  Production Crew Leads helps oversee the work that is performed.  

    Core Responsibilities

    • Performs work and ensures the work of others is performed in accordance with GMPs, Quality and Safety practices and proper work methods or procedures.
    • Assists in the supervision of production personnel
    • Executes daily production schedule
    • Recommends personnel actions
    • Provides advice on production projects
    • Interpret and explain standards
    • Makes corrections
    • Takes and recommends alternative courses of action
    • Performs daily setup/shutdown on equipment
    • Responsible for verifying and documenting daily HACCP/CCC checks required by FSAQ Department

    The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned.

    Qualifications

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

    • High School or an equivalent combination of education, training, and/or experience, preferred
    • 2+ years of manufacturing and plant operations experience, required
    • 2+ years of leadership and/or training of hourly personnel, required
    • GMP and/or HACCP training experience, preferred
    • Knowledge of occupational hazards and standard safety practices and procedures
    • Knowledge of principles and practices of supervision and employee development
    • Ability to trouble shoot problems and resolve non-routine issues
    • Ability to interpret, apply, explain, develop, and implement standards, policies, regulations, and procedures
    • Ability to read and understand production documents
    • Ability to be aware of occupational hazards and utilize standard safety practice
    • Ability to respond to emergencies adequately
    • Ability to assist in the supervision of operations, services, and activities of the section.
    • Ability to operate personal computers and utilize applicable software
    • Ability to communicate effectively, in oral and written form
    • Ability to research, analyze, and evaluate new service delivery methods and techniques
    • Ability to establish and maintain effective working relationships with hourly production personnel 
    • Ability to follow/implement/enforce GMPs and other Food Safety and Quality requirements
    • Ability to perform other related duties needed as directed by managers

    Work Environment & Physical Demands

    The physical demands described here are representative of those an employee should possess to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.   

    • Cold temperatures between 30-45 degrees F.
    • Hot temperatures between 80-100 degrees F.
    • Ability to work in close spaces.
    • Fast-paced environment.
    • Must be able to stand, twist and bend on hard floors for long periods of time.

    Options

    <p style="margin: 0px;"><span style="font-size: 10pt;">Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.</span></p>
    Share on your newsfeed

    Connect With Us!

    Not ready to apply? Connect with us for general consideration.