Director of Procurement - Meat Manufacturing

Position Summary

The Director of Procurement is responsible for leading all sourcing, purchasing, and supplier management functions for a meat manufacturing operation. This role ensures a consistent, cost- effective, and high-quality supply of raw materials (primal cuts, ingredients), packaging, and indirect goods while maintaining compliance with food safety, regulatory, and animal welfare standards.

The Director will drive strategic sourcing initiatives, optimize vendor relationships, and support operational efficiency across production, warehousing, and distribution.

Key Responsibilities

• •Develop and execute procurement strategies aligned with production demands, cost targets, and company growth objectives
• •Source and negotiate contracts for meat products, ingredients, packaging, and indirect supplies
• •Build and maintain strong relationships with ranchers, processors, distributors, and key vendors
• •Monitor market trends (commodity pricing, seasonality, supply chain risks) and adjust purchasing strategies accordingly
• •Ensure continuity of supply while minimizing cost volatility and shortages
• •Oversee inventory planning in coordination with operations to balance freshness, yield, and waste reduction
• •Lead cost-reduction initiatives, including vendor consolidation, contract optimization, and alternative sourcing
• •Ensure all suppliers meet USDA, FDA, and food safety (HACCP, SQF/BRC)

requirements

• •Collaborate with Quality Assurance to approve and audit suppliers
• •Implement and maintain procurement systems, reporting, and KPIs (cost savings, supplier performance, fill rates)
• •Manage and develop the procurement team, including buyers and planners
• •Partner with finance on budgeting, forecasting, and cost analysis
• •Support sustainability and animal welfare sourcing initiatives where applicable

Requirements

Qualifications

• •Bachelor’s degree in Supply Chain, Business, Agriculture, or related field (MBA preferred)
• •7–10+ years of procurement experience, with at least 3–5 years in a leadership role
• •Direct experience in meat, food manufacturing, or perishable goods required
• •Strong knowledge of protein markets, commodity purchasing, and yield management
• •Experience negotiating large-scale supplier contracts
• •Familiarity with food safety regulations (USDA, FDA, HACCP, SQF/BRC)
• •Proficiency in ERP/MRP systems and procurement analytics tools
• •Strong leadership, negotiation, and decision-making skills
• Key Competencies
• •Strategic sourcing and cost management
• •Supplier relationship management
• •Risk mitigation and supply continuity planning
• •Data-driven decision making
• •Cross-functional collaboration (Operations, QA, Finance, Sales)
• •Knowledge of cold chain and perishable inventory management
• Work Environment
• •Combination of office and plant environment
• •Regular interaction with production floor and cold storage areas
• •Occasional travel to supplier sites, farms, and processing facilities