SUMMARY: Under the direction of the Production Manager, the Production Supervisor works through Team Leads in establishing plant procedures and policies. Fosters a collaborative team environment through clear expectations, regular floor audits, and constructive feedback. Shift Time: 9:00-6:00am KEY RESPONSIBILITIES: • Responsible for talent selection, onboarding, assimilation, and performance management of team members    • Ensure compliance with Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP), and other food safety regulations • Supervise and coordinate production schedules and staff to meet daily output goals. Troubleshoot production issues and implement corrective actions, collaborate with Quality Assurance, Maintenance, and Logistics teams • Enforce health and safety policies and maintain a clean work environment • Support continuous improvement and lean manufacturing initiatives • Motivate others to achieve desired results by empowering and allowing direct reports to take ownership of their responsibilities • Identify employee training needs and follow through to accomplish the desired results • Communicate closely with managers on performance issues, procedures, and policies to ensure overall consistency • Use Key Performance Indicators (KPIs) to set and achieve Team goals • Perform other related duties as assigned by management QUALIFICATIONS & EDUCATION: • Bachelor's degree in food science, Food Engineering, Production Management, or a related field is often preferred or minimum five (5) years of progressive management experience in a cultured dairy manufacturing plant • Technical knowledge of cheese and/or cultured dairy manufacturing • Certifications in Hazard Analysis and Critical Control Points (HACCP) Food Safety Certification, GMP (Good Manufacturing Practices) • Hands-on experience with production line operations, quality control, and equipment troubleshooting. • Certifications in regulatory compliance and sanitation standards in food processing environments. • Technical knowledge of food production processes, equipment, and safety standards. • Problem-solving and decision-making abilities to handle production issues and optimize workflows. • Organizational skills for managing schedules, inventory, and documentation. • Communication skills for cross-functional collaboration with procurement, quality control, and logistics teams PHYSICAL DEMANDS AND WORK ENVIRONMENT: • Required to maneuver plant and warehouse workspaces which involve:  • Frequently standing, walking, sitting, talking, or hearing, work around loud machinery and moving parts  • Continually utilize hand and finger dexterity, continually exposed to extreme heat, extreme cold, wet and/or humid conditions (non-weather)  • Occasionally required to climb, balance, bend, stoop, exposed to outside weather conditions, and push, pull, and lift up to 50 pounds safely