ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:
- Direct and coordinate the activities of employees engaged in the production of bakery products.
- Plan and establish work assignments-based production needs to meet production goals.
- Work with other Floor supervisors and bakery team to improve safety, quality, production, and efficiency and minimize waste.
- Train and enforce company policies and procedures for all team members.
- Communicate challenges and opportunities with bakery support team members in a timely fashion for guidance.
- Maintain operations data such as time, production, any deviations, and prepare management reports of production results by maintaining accurate and timely data throughout the shift.
- Observe work, and monitor gauges, dials, and other indicators to ensure that operators conform to production or processing standards.
- Inspect materials, products, and processing equipment to detect and correct any deviations.
- Responsible for ensuring all product(s) produced on shift meets specifications and customer requirements.
- Act as the first resource for floor employees, working collaboratively on various employee matters such as behavioral conflicts, time-off requests, and performance discussions.
- Demonstrate positive leadership practices by being a role model for your team and setting clear goals with shift leads and employees, providing coaching and feedback to team members contributing to a positive and motivational work environment.
- Inform and train new employees on all Standard Operating Procedures, GMP’s/Food Safety and standard training required for them to fulfill all job functions.
- As a valuable member of the team, you will be expected to perform other job duties as assigned by your manager. These additional responsibilities may include tasks related to your position or supporting other departments within the company.
SQF Compliance: This position is responsible for reporting food safety and quality problems to the manager, The SQF Practioner or directly to senior management.
MINIMUM QUALIFICATION STANDARDS
2 years of experience in production supervision. Bakery experience is preferred.
Preferred higher education such as a two-year associate degree, vocational training, or equivalent experience.
Knowledge of OSHA regulations and Food GMP implementation (in a bakery environment preferred).
SKILLS
Leadership:
Setting clear goals with shift leads and employees.
Providing coaching and feedback to team members contributing to a positive and motivational work environment.
Functional and Technical Skills:
Working familiarity with MS Office Products is required along with basic computer skills.
Problem-solving:
Safe sense of urgency and perseverance by demonstrating skill in working toward goals through collaborative problem solving despite encountering obstacles.
Communication:
Tactful communications skills; including active listening and effective speaking.
Managing Diversity with proven ability to work with a cross-functional group through tactful intercultural communication.
Motivating Others by exhibiting behaviors that contribute to a motivating work environment.
Ethics and values that demonstrate the ability to always maintain the highest ethical standards in the work environment.
Displaying integrity and trust by growing and fostering a work environment that builds trust among all levels of our operation.
Time management:
Result-driven with a commitment to safety, quality, and through-put objectives.
Ability to prioritize tasks effectively.
Ability to meet production targets and ensure timely delivery of products.
Adaptability:
Foresight on allocating resources and equipment throughout shift as opportunities arise.
Ability to pivot and prioritize as obstacles arise.
RESPONSIBILITIES:
Bakery Employees
Company Vision, Mission, and value statements
Compliance with GMP standards for attire and personal hygiene.
MENTAL DEMANDS:
Able to analyze, organize, summarize and accurately document required data.
Strong attention to detail, organized and communicative.
Considerate, yet convincing and decisive when dealing with others in the organization.
Responsive collaborator with the ability to quickly prioritize numerous crucial tasks.
Task and goal-oriented and capable of functioning in an entrepreneurial and corporate setting.
Able to prioritize and work with all levels of organization.
Accumulating data based on facts to make the best decisions for our organization.
PHYSICAL DEMANDS
While performing the duties of this job, the employee is regularly required to sit, stand, walk, use hands to finger, handle, or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl, talk or hear. Employees may have to push and pull using appropriate carts that are available to them. Additionally, employees may have to lift and carry up to 50 pounds independently on a regular basis. Specific vision abilities required by this job include close distance vision, color, and shade differentiation to manage the bakery products on the floor. Duties may require occasional travel on behalf of the company.
WORK ENVIRONMENT
This position is scheduled to work on a shift basis but is subject to work different hours as business demands change. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, high, precarious places, strong aromas of spices, dusts, powders, or airborne particles, and high temperature variance. The noise level in the work environment is usually moderate. Occupational hazards: Includes a variety of physical conditions, such as occasionally working on ladders, exposure to cleaning chemicals, working on wet floors, long hours on concrete floors.
EQUIPMENT, MACHINES AND SOFTWARE USED:
This position requires some computer skills in the operation and functioning of all programs used by the organization, i.e., Microsoft Word, Excel, Outlook.
