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Creamery Supervisor- Second Shift (Vermont Creamery)

Organization Vermont Creamery
Location 40 Pitman Road
Websterville, VT 05678


The Creamery Second Shift Supervisor will assist the Creamery Manager in the scheduling and planning of the Fresh Cheese, Aged Cheese, and Butter operations and activities to operate the Creamery and produce product required. This role supervises, manages and directs the selection, training, development, appraisal, and work assignments of its manufacturing employees. This position inspects all cheese and butter products in progress and ensures that it meets company specifications. Good judgment and common sense is required in all duties. Normal work hours are 3pm to Midnight, Monday through Friday, with weekend work as required. This job description provides an overview of responsibilities and task to be performed. It is not intended to be an allinclusive job description as needs tend to change over time. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential job duty and responsibility satisfactorily. The additional requirements listed below are representative of the knowledge, skill, education, experience, and/or ability required.


  • Safety
  • Complies with all safety policies, procedures and established safe practices and ensures that all direct reports do the same. Resolves all unsafe conditions and actions. 
  • Trains, develops, and monitors the safety practices (including PPE) of second shift employees through regularly scheduled safety meetings, one on one development, reminders, and disciplinary action, if necessary. Conducts safety training, emergency procedures, accident reporting and investigation.
  • Ensures compliance of production staff with all policies and procedures, OSHA and BCORP guidelines on second shift.
  • Maintains a clean, orderly and sanitized production area. 
  • Participates in proactive team efforts to achieve departmental and company goals. 
  • Understands that maintaining quality is critical to all second shift positions within the Creamery and is the first consideration in production. It is the responsibility of the Production Supervisor to enforce all company rules and policies and to educate subordinates on these rules and policies. 
  • Performs other duties as assigned. Managerial 
  • Provides leadership to second shift employees through example and sharing of knowledge/skill. 
  • Supervises, manages, and directs the selection, training, development, appraisal, and work assignments of second shift employees. 
  • Prioritizes, organizes, and delegates assignments. 
  • Trains and develops Team Leads, Quarterbacks, and hourly personnel. This includes recognizing and assessing the employees’ abilities to perform the job duties effectively and recommend, as well as initiate, development programs to achieve the employees’ full personal and production potential. An essential mission of the Production Supervisor is to develop and promote employees from within the company when appropriate. 
  • Maintains consistent, fair, and equitable administration of disciplinary actions and communicates with the Creamery Manager and Human Resources regarding all disciplinary problems with employees. Consistently utilizes the company’s performance development process as needed to include corrective action plans, reviews, and commendations as needed. Production 
  • Oversees the production and processing of the specified materials to meet the production requirements. 
  • Coordinates with Creamery Manager, and plant lead personnel on absences, vacations, etc. and properly schedules time off. Reviews and checks hourly employee recorded time for accuracy as well as justify the hours expended against product produced. Possesses the ability to organize and plan work for timely completion and eliminate excessive overtime. 
  • Initiates and executes an organized production schedule under the approval of the Creamery Manager. Reports deficiencies, problems, schedule changes, etc. to Creamery Manager. Maintains on-going communication with the Creamery Manager and President regarding status of production, projects, etc. 
  • Ability to understand and personally evaluate the potential capacities of the equipment and make recommendations and adjustments to achieve monthly production goals. 
  • Produces finished Fresh and butter product monthly as required by management/sales and production schedule. 
  • Maintains proper inventories of needed materials associated with the production process. 
  • Assures non-conformities and housekeeping issues are held to a minimum. Financial 
  • Assures that all buying/procuring decisions for supplies, materials, and/or equipment are approved at the appropriate management level. All service agreements, contracts, hold harmless agreements, etc. must be approved and signed by the President or as assigned. 
  • Ability to assist in preparation of budget and costing reports to operate the Creamery in a cost-effective manner. Equipment 
  • Maintains and repairs and properly trains and supervises subordinates in the maintenance and repair of Creamery equipment. Supervises completion of repairs per manufacturer’s specifications. 
  • Possesses the ability to operate equipment safely and proficiently and properly trains employees to safely achieve optimal production potential of equipment. Ensures that equipment is not operated until safety and mechanical problems are corrected. Environmental Compliance 
  • Maintains and educates subordinates on all operations and equipment in compliance with all environmental regulations and permits and understands the overall significance and ramifications of non-compliance. 
  • Responds immediately to any incident with potential environmental impact. 
  • Makes recommendations to enhance environmental responsibility. Administration 
  • Must have excellent organizational and recordkeeping skills to accurately prepare the following on a timely basis. 
  • Maintains tool inventory, purchase orders, accident reports, and employee absence reporting. 
  • Demonstrated ability of proficient personal computer skills including electronic mail, record keeping, routine database activity, word processing, spreadsheet graphics, etc. Customer Service 
  • Must be personable and able to assist Director of Opertions, Creamery Manager, First Shift Creamery Supervisor, and Quality staff in communicating effectively with customers, neighbors, other vendors, and appropriate public officials should concerns arise etc. 
  • Maintains a high standard of quality products and works closely with QA to ensure this happens. 
  • Maintains a high degree of integrity and conveys a positive public image of self and the company to the community.


Bachelor’s degree in Food Related discipline. Minimum of 5 years of relevant experience in the dairy industry required. Other combinations of education and experience may be considered.  Prior supevisory expereince preferred.

Certificates, Licenses, Registrations

  • Ability to obtain first aid/CPR certification. Knowledge, Skills and Abilities 
  • Ability to read and interpret document, in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence in English. Ability to speak effectively before groups of customers or employees of the organization in English. 
  • Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. 
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. 
  • Proficient personal computer skills including electronic mail, record keeping, routine database activity, word processing, spreadsheet, graphics, etc. 
  • Handles multiple projects simultaneously.


Moderate physical activity performing somewhat strenuous daily activities of a primarily administrative nature. WORK ENVIRONMENT The working environment is heated, and/or air-conditioned, indoor office setting with adequate ventilation. The noise level in the production area is moderate.



Date Posted February 21st, 2018
Deadline Open until filled
Categories Food Production
Type Full Time
Compensation Competitive

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