What are the responsibilities and job description for the Production Manager position at Klosterman Baking Co?
Summary:
The Production Manager is responsible for the Production Department. The Production Manager will operate the Production Department with the company goals of safe, quality food and achieving the financial goals of Klosterman Baking Company. The Production Manager will oversee the production of all finished products to comply with all laws, policies, and food safety regulations. During the absence of the General Manager the Operation Manager will substitute the overall responsibility of food safety. This position reports to the General Manager.
Responsibilities:
The Production Manager is responsible for the production department and all functions within the department. The Production Manager is the General Manager’s substitute.
• Oversee the day-to-day functions of the production department
• Hold weekly supervisor meetings to keep the department functioning with a list of priorities
• Report on daily, weekly, monthly, quarterly, and annual results of the production department
• Oversee and guide the multi-shift production department:
• Maintain and Execute Operation initiatives
• Support the following Company-wide initiatives
o Food Safety
o Strategic Planning
• Member of the following plant and company teams:
o HACCP
o Recovery
o Food Safety and Defense
o Safety
o Crisis Management
• Regular attendance is required at the following meetings:
o 9:30 A.M. Meetings (Daily)
o Safety Meeting (Weekly)
o Food Safety Team Meeting (Monthly except December)
o Food Safety Walk (Weekly)
• The Operation Manager will operate the production department with the company goals of safe, quality food and achieving the operational goals of Klosterman Baking Company.
• The management team will lead by example by demonstrating what is expected of the food safety culture of the establishment.
• Site management shall ensure departments & operations are appropriately staffed & organizationally aligned to meet food safety objectives.
Education & Certifications
- Bachelor’s degree in food science, Engineering, Operations Management, or similar.
- Lean/Six Sigma Green Belt or Black Belt (strong advantage)
- SQF Practitioner or HACCP certification
- Ideally qualifications from the Bakery industry.