Production Manager (BAKERY A MUST)

The production manager oversees a staff of supervisors and employees in a plant that operates three shifts, to ensure quality products are produced in a safe and efficient manner. Duties include planning, staffing, employee relations, training, process control monitoring, quality, safety, sanitation and packaging.

III. Specific Duties:

1. Direct production activities for three shifts of operations with a staff of three shift supervisors, 150 hourly production and packaging employees. Schedule all production personnel on a weekly basis. Plan, schedule and coordinate manufacturing operations, including training, to ensure products meet quality and safety standards.

1. Oversee and direct sanitation operation through third-party provider. Maintain adherence to sanitation standards that meet USDA, BRC, GMP, FDA, and local health department and company guidelines along with working with other departments.

1. Develop and implement methods to improve productivity and efficiency within established payroll and expense budgets while maintaining quality.

1. Conduct plant safety program. Ensure compliance and provide a safe, clean working environment within OSHA, state, and local regulations. Execute company programs and develop and implement plant-specific programs to improve plant wide safety awareness.

1. Administer the terms and conditions of the union labor contract with regard to scheduling, seniority rights, vacations, attendance, work practices, general conduct, and other management policies. Ensure fair and equitable treatment of all employees.

1. Monitor all production reports to ensure adherence to quality standards, optimum use of all direct and indirect department labor hours, optimum use of all ingredient/raw material usages, maximize product processing yield to standards of budget.

1. Interview, hire, train, motivate, discipline, and develop operations supervisors and hourly personnel. Maintain staffing at levels within budget and at full readiness to support the production requirements of the facility.

1. Conduct and attend meetings as necessary in order to keep all plant personnel informed of daily operations. Report to General Manager and facility department managers as required to inform on production operations.

1. Develop and propose budgets for production and sanitation operations.

1. Monitor and analyze Quality Assurance reports, process control and production reports in order to ensure compliance to standards.

1. Ensure adherence to plant-wide Food Safety Programs. Evaluate and develop BRC-compliant procedures and training programs for all employees. Maintain programs to ensure and continuous improvement in the areas of product safety and sanitation. Review the requirements of programs with other outside inspection services to ensure compliance with all mandated policies, regulations, and standards.

IV. Required Education, Training, Licensure, or Certification:

• Bachelor’s Degree is preferred
• AIB Certification desirable
• Proficiency with Microsoft Outlook, Word and Excel

V. Required Previous or Cumulative Experience:

• 5 years in bakery manufacturing environment; laminated dough experience highly preferred
• 3 years in management role in a production environment
• Union experience a plus
• Ability to understand a laminated dough process.