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Job Title: Maintenance Supervisor

Duties and Responsibilities:

  • Supervise plant maintenance team members, providing leadership and direction to the maintenance department.  Protein / Meat Industry experience a plus. 
  • Responsible for the repair, maintenance, and installation of machines, tools, and equipment in manufacturing operations.
  • Assist in developing preventative maintenance programs, ordering parts and materials, maintaining inventory, and entering work orders for maintenance tasks.
  • Plan, supervise, and implement maintenance activities to maximize production while ensuring compliance with safety, environmental, and legal requirements.
  • Drive employee engagement, training, and development to achieve manufacturing, quality, safety, and productivity goals.
  • Participate in the plant HAZMAT team.
  • Schedule and direct workforce, assign projects, and track attendance, making corrections when necessary.
  • Conduct safety meetings and audits.
  • Perform preventive maintenance, manage repair and maintenance costs, and communicate results and action plans to employees and managers.
  • Maintain maintenance department costs within budgetary guidelines.
  • Perform additional duties as assigned by the Maintenance Superintendent and Plant Engineer.

Experience Required:

  • High school diploma or GED required; Associate’s or Bachelor’s degree preferred but not required.
  • Technical schooling with a mechanical or electrical emphasis is a plus.
  • Minimum of 2 years of directly related mechanical experience.
  • Previous supervisory experience preferred but not required.
  • Welding and electrical experience preferred but not required.

Skills/Abilities Required:

  • Ability to work in extreme temperatures, flexible hours, and some weekends.
  • Strong verbal and written communication skills in English.
  • Proficiency in general mathematical calculations.
  • Strong leadership, critical thinking, and conflict management skills.
  • Ability to lift up to 60 pounds and stand/walk for extended periods.
  • Knowledge of HACCP principles.
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