Area Supervisor 2nd Shift

Business Unit OverviewMichael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. We offer exciting job possibilities throughout our organization where you can enhance your career, sharpen your talents and make an impact. Join our company and be part of an innovative team that’s First in Food.

Location Description

Michael Foods, Inc. located in Klingerstown, Pennyslvania known for their ice cream socials at Klingerstown Lutheran Parish, fishing rodeo, and fireman's parade.

Responsibilities

POSITION SUMMARY
The Area Supervisor is responsible for the safe, efficient, and compliant execution of manufacturing operations within their assigned area across multiple shifts. This role ensures strict adherence to Safety, Food Safety, and Quality standards while delivering operational results aligned with plant objectives. The Area Supervisor leads people, processes, and performance through daily execution, continuous improvement, RedZone performance management, and SRMP.

DUTIES AND RESPONSIBILITIES

• Directly supervise and coordinate manufacturing activities across multiple shifts, managing up to 80 employees.
• Serve as a visible safety leader, ensuring compliance with all safety policies, reinforcing Safety as a Core Value, and maintaining a safe and healthy workplace.
• Ensure all Food Safety, Quality, GMP, and sanitation requirements are consistently followed and enforced.
• Lead daily operations using RedZone, including shift huddles, KPI review, issue escalation, and follow‑up on action items.
• Ensure consistent completion of RedZone huddles, communication boards, and performance tracking across all shifts.
• Actively lead and/or participate in assigned SRMP elements, ensuring effective root cause analysis, corrective action implementation, and verification of sustained results.

• Lead and sustain Continuous Improvement initiatives focused on Safety, Quality, Delivery, Cost, OEE, shrink, and labor efficiency.
• Apply CI methodologies such as PDCA/CAPD, A3, DMAIC, 5 Whys, Fishbone, Value Stream Mapping, SMED, RCO, standard work, and visual management.
• Identify operational losses and improvement opportunities using RedZone data and direct observation, translating insights into actionable solutions.
• Develop, implement, and sustain standard work to reduce variability and ensure consistency across shifts.
• Schedule and deploy labor and manufacturing resources to meet production goals while controlling material and labor usage.
• Respond effectively to unplanned production interruptions by providing direction, decisions, and support to restore operations.
• Conduct goal setting, performance evaluations, coaching, and development for direct reports.
• Drive employee engagement through effective communication, team development, recognition, and accountability.
• Lead monthly departmental Food Safety, Quality, and Safety meetings.
• Partner cross‑functionally with Maintenance, Quality/FSQ, Safety, Engineering, and other departments to drive operational improvements.
• Support inventory accuracy and assist Accounting with production supply inventories.
• Ensure compliance with all federal, state, and local regulations related to food processing.
• May perform responsibilities of the Operations or Processing Manager in their absence.
• Perform other duties as assigned.

SUCCESS FACTORS

• Safety & Quality Leadership: Demonstrates unwavering commitment to safety, food safety, and quality.
• Continuous Improvement Leadership: Drives a CI culture through MES execution, SRMP discipline, and frontline engagement.
• Results Orientation: Delivers sustained improvements in performance and operational excellence.
• Team Development & Change Management: Develops people, leads change, and builds capability.
• Financial & Operational Acumen: Understands basic plant financials, labor efficiency, and cost drivers.
• Collaboration: Builds strong relationships across departments to achieve shared goals.

Qualifications

EDUCATION AND EXPERIENCE REQUIRED

• Bachelor’s degree in Engineering or five (5) years of equivalent manufacturing leadership experience.
• Minimum five (5) years of experience in a manufacturing environment.
• Experience supervising and leading teams of 25 or more employees.
• Demonstrated experience leading or supporting Continuous Improvement initiatives.
• Hands‑on experience with Lean tools, RedZone execution, and structured problem‑solving (SRMP, RCA, PDCA/CAPD).
• Experience working across multiple shifts in a high‑volume manufacturing environment.
• SAP experience preferred.
• Proficiency in Microsoft Office (Word, Excel, PowerPoint).

PREFERRED EDUCATION, EXPERIENCE, AND SKILLS

• Bachelor’s degree in Engineering (Industrial, Manufacturing, Mechanical, Chemical), Operations Management, Supply Chain, or related field.
• Formal training or certification in Lean, Six Sigma (Yellow or Green Belt preferred)

• Experience implementing TPM and Lean methodology
• Dynamic thinking and problem solving
• Experience using RedZone or similar MES/performance management platforms.

Strong coaching, communication, and change‑management skills.

PHYSICAL AND WORKING CONDITIONS

• Ability to lift up to 50 lbs., climb stairs/ladders, and work in hot and cold environments.
• Extensive walking, standing, and exposure to manufacturing conditions.
• Ability to work extended hours or be on call as business needs require.

#firstinfood