Website BAR-C (Bay Area Ranchers' Coop)
Harvest Manager Job Description
The primary responsibility of the Harvest Manager is the oversight of all operations in the slaughterhouse, including managing the Mobile Slaughter Unit’s Hazard Analysis Critical Control Point (HACCP) and Standard Operating Procedures (SOP). The Harvest Manager will supervise a team of two butchers, cleaning staff and drivers and is responsible for coaching and development of team members. This person works directly with the Business Manager and administrative staff to ensure smooth and profitable operations of the plant. Animal welfare is a core value and the Harvest Manager is responsible for ensuring it is always a priority at the plant. Given that this is a new business, this position’s responsibilities and chain of command may change as the organization grows and matures.
Participate in setting up Mobile Slaughter Unit, including preparing sites for MSU placement, animal corrals, workflow, working with consultants to acquire HACCP. Working with the Business Manager to hire the initial team of butchers, cleaners and driver and developing protocol for daily workflow.
Aid in acquiring all necessary tools, equipment and supplies for operation of the MSU.
Animal slaughter from kill to cooler.
Maintain all necessary reporting, documentation and records to comply with all local, state and federal agencies.
Ensure all safety measures are followed and conduct monthly safety meetings with the team. Immediately report any safety concerns, violations and incidents.
Facilitate and execute all aspects of animal slaughter, ensuring safety, cleanliness and sanitation standards are in compliance.
Comply with Mobile Slaughter Unit’s HACCP and SOP to the highest standards.
Foster an atmosphere that prioritizes animal welfare, safety, cleanliness and compassion.
Supervise trailer staff and write and deliver annual performance reviews to team members.
Work with the Business Manager to analyze financials, establish a viable business and work to improve profitability of business.
Uphold all company policies outlined in Employee Handbook, and ensure teams compliance with all policies.
Minimize waste in all aspects of business where possible, including monitoring appropriate staffing levels, productivity, and schedules.
Provide high levels of customer service to all members and anyone else utilizing the plant. Support the administrative staff to work through any customer service issues, communicating directly with customers when necessary.
Keep all tools and facilities in good working order, ensuring all daily/weekly/monthly cleaning or maintenance is done and scheduling maintenance that cannot be done by employees. Quickly address any broken tools, working with urgency.
Requirements and Skills include:
Animal slaughter from kill to cooler
Familiarity with USDA standards; prefer active HACCP certification
Must meet and maintain all criteria for needed government certifications
Tool and machine maintenance experience
Team management and development
Effective oral, written and interpersonal communication skills.
Problem solving skills
Ability to work and make decisions under pressure
Ability to read, write and speak English; Spanish preferred
Valid CA Drivers License
Computing skills including word processing, spreadsheet, and email
Ability to lift and carry 50 lbs without assistance and lift up to 100 pounds with assistance
Have full range of motion to perform rapid repetitive twisting and working with arms above shoulder level
Flexible work schedule with the ability to work overtime when necessary
Must be able to work in varying conditions including cold, rain and heat
Must be able to work in a variety of work temperatures warm, hot, humid, cold, wet or with slippery surfaces at varied heights in and around moving equipment and parts
At least 1 year experience working with hooks and knives
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BAR-C Employment Opportunities
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