About the Role
The Sockeye Processing Factory Manager oversees all operational, production, quality, and compliance activities within the sockeye processing facility. This role provides strategic and day-to-day leadership to ensure safe, efficient, high-yield processing of sockeye salmon while meeting customer specifications, regulatory requirements, and company performance goals. The manager directs multiple departments, exercises independent judgment, and drives continuous improvement across production, FSQA, maintenance, sanitation, and logistics.
Operational Leadership & Production Management
· Lead all daily operations of the sockeye processing facility, ensuring throughput, yield, quality, and labor targets are met.
· Plan and execute production schedules based on raw material availability, customer orders, and capacity.
· Monitor line performance, equipment efficiency, downtime, and bottlenecks; implement corrective actions.
· Oversee filleting, trimming, portioning, packing, freezing, and finished-goods flow.
· Ensure consistent product specifications for sockeye salmon across all cuts and pack styles.
Quality, Food Safety & Regulatory Compliance
· Ensure full compliance with HACCP, GMP, SSOP, FDA, USDA, and company food-safety standards.
· Partner with FSQA leadership to maintain audit readiness and respond to customer or regulatory inspections.
· Oversee environmental monitoring, CCP verification, label accuracy, weight checks, and traceability.
· Ensure proper handling of raw materials, by-products, and finished goods to maintain product integrity.
Team Leadership & Workforce Management
· Lead Production Supervisors, Line Leads, QA Supervisors, Maintenance, and Sanitation teams.
· Recruit, train, coach, and evaluate employees to build a high-performing workforce.
· Promote a positive, safe, and inclusive work environment for a multicultural team.
· Provide clear bilingual communication (English/Spanish) when needed.
· Enforce company policies, safety rules, and performance standards.
Requirements
Education & Experience
5+ years of experience in seafood processing, meat/poultry processing, or high-volume food manufacturing.
3+ years of supervisory or management experience required.
Experience with salmon processing (sockeye, coho, Atlantic) strongly preferred.
Experience managing multicultural teams in cold-room production environments.
Knowledge & Skills
Strong understanding of HACCP, GMP, SSOP, and food-safety regulations.
Proven leadership skills with the ability to manage multiple departments.
Strong decision-making, problem-solving, and conflict-resolution abilities.
Knowledge of filleting, trimming, portioning, freezing, and packaging processes for sockeye salmon.
Ability to analyze data, manage budgets, and drive continuous improvement.
Bilingual English/Spanish preferred.
Physical Requirements
Ability to work in cold (35–45°F), wet production environments.
Ability to walk, stand, bend, and lift up to 50 lbs as needed.
Ability to respond quickly to production-floor issues.
About the Company