Supervisor - Second Shift, M-F

Job Description Description: About Santa Barbara Smokehouse Santa Barbara Smokehouse is a premium producer of traditionally crafted smoked salmon, known for artisan methods, high-quality ingredients, and rigorous food safety standards.

Located on the Central Coast, we use time-honored European smoking techniques to create products enjoyed worldwide.

We foster a supportive, growth-focused workplace where employees are valued and quality is always the priority.

Position Overview - Must be Bi-lingual Spanish/English The Second Shift Supervisor oversees all second-shift operations in our food processing facility.

This role ensures safe, efficient production; strong team leadership; compliance with food safety standards; and seamless coordination between shifts and departments.

Key Responsibilities Lead effective shift handoffs and communicate production goals.

Oversee processing and packaging to meet throughput, quality, and FSQ standards.Supervise, coach, and evaluate second-shift staff; manage staffing and corrective actions.Enforce safety policies and conduct regular safety checks.Oversee sanitation processes and maintain a clean, compliant facility.Coordinate with warehouse/logistics to ensure materials are available for production.Report equipment issues and assist with downtime planning.Maintain accurate production logs, quality documentation, and freezer in/out records.Escalate quality, equipment, or staffing concerns to leadership.Collaborate with production, warehouse, dispatch, and QA teams to support smooth operations.Requirements: Skills & Abilities Bilingual in Spanish required.Strong leadership and communication skills.Fast-paced, efficient, independent work style.Excellent time management and reliability.Ability to work additional hours as needed.Must read and write in English.

Education & ExperienceHigh school diploma or GED required.5+ years of production supervisor experience (food industry preferred).Experience in high-volume warehouse operations strongly preferred.Knowledge of Food Safety and Quality Management Systems.

Physical RequirementsFrequent walking, standing, bending, reaching, and manual tasks.Ability to lift up to 80 lbs alone and 80–100 lbs with assistance.

Work EnvironmentModerate to high noise levels; high-traffic areas.Exposure to cold, freezer, and dry storage areas.

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