Meat Cutting supervisor

POSITION SUMMARY

The Meat Cutting Supervisor oversees the meat processing team within the commissary facility, ensuring high standards in meat preparation, portioning, and packaging. This role involves supervising daily cutting operations, coordinating with production schedules, monitoring quality control, and ensuring compliance with safety and sanitation standards. The Meat Cutting Supervisor is responsible for guiding the meat cutting team, providing training, and ensuring that all products meet established quality and portion standards.

DUTIES AND RESPONSIBILITIES

A. Supervision of Meat Cutting Operations:

a. Oversee all meat cutting activities, including receiving, trimming, deboning, slicing, and portioning, ensuring efficiency and quality across operations.

b. Allocate tasks and set daily production goals for the meat cutting team, coordinating with the production schedule to meet demand.

c. Monitor progress and adjust operations as needed to optimize workflow and achieve production targets.

B. Quality Control and Standards Compliance:

a. Inspect all meat products to verify quality, size, weight, and texture to meet company standards before packaging and distribution.

b. Enforce portion control and weight consistency in all meat cuts, following specifications to reduce waste and maintain quality.

c. Conduct regular quality checks during processing, immediately addressing any deviations in standards or inconsistencies.

C. Staff Training and Development:

a. Train meat cutting team members in proper cutting techniques, equipment use, and safety protocols to ensure high-quality, consistent results.

b. Provide ongoing coaching and feedback to enhance team skills, productivity, and knowledge of meat handling best practices.

c. Ensure that all team members understand and follow standard operating procedures, recipes, and portion control guidelines.

D. Health, Safety, and Sanitation Compliance:

a. Ensure that all meat cutting operations comply with HACCP, GMP, and other food safety and sanitation standards to prevent contamination.

b. Conduct regular inspections of the meat cutting area, including equipment, surfaces, and tools, to maintain a hygienic work environment.

c. Promote safe handling practices, including proper storage, labeling, and waste disposal of meat products.

E. Equipment Operation and Maintenance:

a. Oversee the proper operation of meat cutting equipment, including slicers, grinders, bandsaws, and knives, ensuring safe and effective use by the team.

b. Conduct routine maintenance checks and ensure equipment is cleaned, sanitized, and stored properly after each use.

c. Report any equipment malfunctions or maintenance needs to the Maintenance Technician or Production Manager to minimize downtime.

F. Inventory and Supply Management:

a. Monitor meat inventory levels, ensuring all cuts are available for production requirements and reporting any shortages to the Production Manager.

b. Coordinate with the inventory team to maintain accurate records of meat usage and waste, implementing practices to reduce spoilage.

c. Assist in organizing and storing incoming meat shipments, checking for quality, quantity, and adherence to specifications.

G. Documentation and Reporting:

a. Maintain accurate records of daily production metrics, including quantities processed, yields, and waste levels.

b. Prepare reports on production performance, quality control, and safety incidents, submitting them to the Production Manager as required.

c. Document training sessions, inspections, and team evaluations for compliance and performance tracking.

COMPETENCIES

a. Leadership and Communication: Strong supervisory skills with the ability to guide and motivate a team effectively.

b. Attention to Detail: Precision in portioning and quality checks to ensure consistency and compliance with standards.

c. Technical Skills: Proficient in handling and maintaining meat cutting equipment, with a good understanding of safety protocols.

d. Problem-Solving: Ability to identify issues in quality, workflow, or equipment and implement timely solutions.

e. Organizational Skills: Effective time management and record-keeping skills for efficient tracking of production and quality metrics.

EDUCATION

High school diploma or equivalent; vocational training in meat processing or food production is a plus.

Job Type: Full-time

Pay: Php22, Php23,000.00 per month

Work Location: In person