The Production Manager is responsible for leading the day to day production of the facility, with a primary focus on raw processing. Duties include: *Ensuring that necessary information is gathered to support food safety systems and overall operations. *Ensuring that all products are made within established specifications. *Communicating staffing and HR needs of the packaging crew to management. *Managing a staff to most efficiently achieve the production goals as communicated by management. *Hands on work producing products. *Maintaining a safe working environment, under instruction from management.
Necessary Qualities: *Experience managing a small staff. *Ability to work on your feet for at least 8 hours a day, up to 10 hours on occasion. *Ability to lift and carry 50 pounds. *Excellent ability to follow instruction. *Excellent attention to detail, to ensure all products are produced to specifications. *Satisfactory written and spoken English language skills. *Ability to competently use a knife. *Ability to operate processing machinery under instruction from management. *Excellent time management skills. *Reliable transportation to and from work.
Helpful Qualities: *Spanish language skills. *Experience working in food production, especially as involves meat. *Experience working with a HACCP or similar food safety system. *Experience working with food safety controls. *Interest in traditionally made salumi products. *Positive and flexible attitude.
About Journeyman Meat Company
Acclaimed winemaker Pete Seghesio embraced another long standing family tradition, studied with Italian masters, and secured the best ingredients from local farms to create the most memorable tasting experience in wine country. Each of our traditional family recipes is handcrafted in our state-of-the-art USDA salumificio to ensure the highest quality standards. Our salumificio was custom-built by the industry’s best engineers. Technicians from Parma, Italy’s Frigomeccanica – the same multi-generational company that installs equipment in Italy’s most renowned salumifici – travelled to the U.S. to install our authentic Italian curing and processing equipment. Our four small-batch fermentation rooms and two aging rooms balance state-of-the-art modern technology with time-tested Italian tradition. Our primary focus is to have the highest quality control in the industry. Our team is led by Pete Seghesio and Seth Crabtree. Pete, a winemaker by trade, followed his passion for food to Italy, where he interned with the famed Marini family of Florence and Dario Cecchini of Panzano over the course of five years. Seth, with over twenty years of experience as a salumist and butcher, has worked with some of California’s finest artisanal producers.