Come join our team as a Production Manager! We started with pastries handmade by Lois and Lloyd Martin inside of a garage and we have boomed into a multi-facility company where our many products are produced by machines and shipped domestically and internationally. Talk about a rich history and exciting future! As an employer of choice we offer physical, emotional, financial and professional benefits including 401k, disability insurance and paid holidays.

Summary: As a member of the Martin's Family, The Production Manager is primarily responsible for managing the day-to-day plant operations including safety, food safety, quality, and production activities. The Production Manager is a professional who has a working knowledge of the technical details of production, can provide leadership to other professionals in the department, can analyze new and evolving situations, can communicate goals and objectives to others and who is able to work well with peers from other disciplines. Additionally, the Production Manager is a champion for Martin’s to be an industry leader in food safety and defense, exceeding all audit standards.

Essential Duties and Responsibilities: include the following. Other duties may be assigned.

• Acts in accordance to Bakery priorities; safety, food safety, quality and productivity
• Identifies and drives continuous improvements in safety, food safety, quality, and production.
• Adheres to and enforces safety, food safety, quality, and Good Manufacturing Practices regulations.
• Controls updates and distributes new and revised Safety, Food Safety and Quality standards to direct reports and employees.
• Establishes production and packaging work schedules, assignments, and sequences to meet production goals.
• Conducts and leads weekly staff meetings with production and packaging supervisors to communicate weekly performance updates.
• Manages and coordinates the movement of goods into and out of production department and coordinates activities and supplies related to fulfilment of frozen orders.
• Provides hands on management including interviewing, hiring, and training supervisory and hourly staff; planning, assigning, and directing work; and appraising performance to create a strong Martin’s culture.
• Reviews and communicates new hire weekly training progress and confers with the plant trainer.
• Develops and coaches employees to their full potential by providing challenging opportunities that enhance employee career growth.
• Coaches and counsels employees to perform in accordance with Martin’s culture, values, and standards.
• Monitors and manages employee time, attendance and PTO requests to ensure timely completion of payroll via Kronos.
• Evaluates machinery or tools needing maintenance and communicate to maintenance via work order system.
• Reviews performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
• Confers with other shift managers, supervisors and staff members to coordinate operations and activities within or between departments.
• Maintains operations data such as time, production, and cost records, and prepares management reports of production results.
• Confers with management or subordinates to resolve worker problems, complaints, or grievances.
• Adheres to all local, state, and federal laws including OSHA, FLSA, EEO, etc.
• Leads and interprets quality assurance, food safety, and food defense philosophy to personnel in organization.
• Leads, fosters, and implements quality assurance, food safety, and food defense goals and objects including, HACCP, GMP, third party audits, customer satisfaction, product quality and continuous improvement efforts.
• Maintains a working knowledge of government and industry quality assurance codes and standards.
• Hands on approach required.

Supervisory Responsibilities:

Manages subordinate supervisors with supervisory responsibility to employees engaged in food processing. Is responsible for the overall direction, coordination, and evaluation of the production business units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• High School Diploma or GED;
• Bachelor's Degree (B. A.) from four-year College or university; or
• Five to seven years’ related experience and/or training.

Certificates, Licenses, Registrations:

• HACCP, Certified Baker (preferred)

Language Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills:

• Proficient in Microsoft Office, Microsoft Excel, Microsoft Word, and Microsoft PowerPoint.
• Strong computer skills.

Other Knowledge, Skills and Abilities:

Knowledge of business and management principles involved in strategic thinking, resource allocation, leadership techniques, human resource modeling and production methods and coordination or people and resources.

Knowledge of machines and tools, including their designs, uses, repair and maintenance.

Other Qualifications:

• Must be able to travel to facilities outside local area - up to 10%
• Must work off shift hours, and occasional weekends/holidays
• On call

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to stand and sit. The employee must occasionally lift and/or move up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to walk; use hands to finger, handle, or feel and talk or hear. The employee is occasionally exposed to moving mechanical parts; risk of electrical shock and vibration. The noise level in the work environment is usually moderate to loud.

We are an Equal Opportunity Employer (EEO)