Essential Duties and Responsibilities:
Conducts monthly production and safety meetings.
Participates in all internal and external audits.
Inspects products to verify conformance to customer specifications and directs setup and adjustments of machines to meet product specifications.
Recommends measures to improve production methods, equipment performance, and quality of product.
Analyzes bakery production and assist workers with resolutions.
Maintains time and production records. This includes, but is not limited to, all related variance, labor, and production reports.
Consistently evaluates formulas, specifications, and processes (oven settings, proffer settings, freezer settings, mixing times, mixing temperatures, etc.) to ensure that final product is meeting customer requirements.
Recommends changes in written format to update internal related paperwork.
Verifies and inspects proper material usage.
Confers with other supervisors to coordinate activities of individual departments.
Coordinates inspection, operation, maintenance, and sanitation of all related work areas.
Supervises the department function and processes.
Supervises department for compliance with established policies and objectives of the company and contributions in attaining objectives.
Oversees the work activities and professional training and development of 25-70 direct reports.
Works with Coordinator to attain goals, carry out strategies, plans, and policies to increase profitability and success of the Company.
Implements and enforces policies and procedures of the organization by way of systems that will improve the overall operation and effectiveness of the corporation.
Assists in developing and carrying out department's goals, objectives, and systems.
Conducts interviews, appraisal performances, on boarding, and disciplinary meetings including terminations.
Approves payroll and amends Source Time errors for hourly employees.
Fills out appropriate paperwork, i.e. hiring, termination, replacement, performance evaluations, accident reports, vacation requests, and counseling forms.
Monitors employee's adherence to company rules and policies and takes necessary corrective action if needed.
Assists in reviewing and maintaining crewing levels and optimizing to meet or surpass NPF cost targets.
Suggests ways to control labor and supply costs as well as improve processes.
Ensures that all work activities are performed with attention to the highest standards for quality, safety and compliance with all appropriate legal and food safety requirements and a focus on continuous improvement.
Follows all company policies & procedures as well as the GMP's (Good Manufacturing Practices).
Maintains a high level of safety awareness for an accident-free work place.
Reports any unsafe or hazardous work conditions or safety-related issues to Management.
Accomplishes all tasks as appropriately assigned or requested.
Education, Skills and Experience:
Bachelor's Degree in Operations Management or related field preferred.
Associate's Degree Required.
Three (3) years Food Manufacturing Experience.
Skills and Experience:
Minimum of one (1) year Supervisory experience.
Previous experience in a food facility preferred.
Ability to establish trust and credibility with employees.
Ability to influence and promote change on all levels of the organization.
Sound technical skills, logical ability, and strong problem analysis and resolutions skills with a strong operational focus.
Ability to demonstrate discretion and business ethics.
Ability to gather and analyze all types of data, identify the appropriate relationships between the different data anticipate business directions and recommend fact based decisions.
Prioritize and successfully manage multiple projects simultaneously with aggressive deadlines.
Good interpersonal, as well as strong written and oral communications skills.
Ability to communicate and work effectively with a variety of diverse individuals within the plant and corporate environments.
Proficiency in Microsoft applications.
Ability to thrive in a constantly changing environment.
Bilingual (English/Spanish) is a plus.
Physical Demands and Work Environment:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands: While performing the duties of this job, the employee is regularly required to stand. The employee frequently is required to walk and talk or hear. The employee is required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; and taste or smell. The employee must be able to lift 50 pounds unassisted and must frequently lift and/or move up to 300 pounds with lifting equipment or assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee must occasionally lift and/or move more than 100 pounds utilizing lifting equipment. Specific vision abilities required by this job include close vision, distance vision, color vision, and the ability to adjust focus.
Work Environment: While performing the duties of this job, the employee regularly works in a plant production environment. The noise level in the work environment is usually moderate. While performing the duties of this job in the plant, the employee occasionally works near moving mechanical parts. The employee is occasionally exposed to airborne particles. Employee may be exposed to extreme hot or cold temperatures that range from below zero (0) degrees Fahrenheit to over ninety (90) degrees Fahrenheit. The noise level in the work environment is usually moderate to loud. While in the plant, the employee is required to utilize the required personal protective equipment.
The Baker Supervisor will report directly to the Bakery Operations Coordinator.