A professional who supervises and coordinates activities of workers engaged in receiving and brining food products, such as cucumbers, peppers, onions, and cauliflower, preparatory to further processing, utilizing knowledge of federal, state, and company standards. Respnsibilities include:

• Studies weekly production schedule to ascertain quantity and type of products to be processed, and reviews status charts for individual tanks to determine availability of brined products for processing.
• Instructs workers to move or store products from or into tanks, according to production requirements.
• Maintains record of transactions for each tank on chart.
• Performs other duties as described under supervisor master title.