Production Supervisor

About Us:

Stone Ground Bakery and Wheat Montana Bakery and Deli is a leading Intermountain bakery and premium flour producer dedicated to crafting high-quality baked goods using the finest ingredients and the baker’s choice for flour. With a bakery in Salt Lake City and Three Forks, Montana, we offer a unique geographic footprint to serve our varied customer base. With a commitment to excellence and a passion for baking, we strive to delight our customers with delicious products that bring joy to every occasion.

Purpose and Scope of Position:
The Production Supervisor at Stone Ground Bakery plays a pivotal role in ensuring that bakery operations run seamlessly and efficiently. Overseeing a team of workers across various stages of production, the supervisor ensures that bakery products are made to the highest standards of quality, safety, and efficiency. The successful individual in this role will be an effective leader who motivates and inspires the team, is detailed oriented with a keen focus on product quality and safety, is proactive and consistently looking for ways to improve and streamline processes, is adaptable with the ability to manage challenges and changes in a dynamic environment, and embraces and promotes the values and mission of Stone Ground Bakery.

Duties and Responsibilities:

• Operational Oversight: Direct and manage all production activities during the shift, ensuring smooth operations from ingredient scaling to final product.
• Team Leadership: Lead, coach, and develop a team of bakery operators, ensuring optimal performance.
• Quality Control: Monitor production processes to ensure that products meet defined quality standards.
• Safety Enforcement: Enforce safety guidelines, ensuring that all staff members adhere to safety protocols and use protective equipment as needed.
• Process Improvement: Identify areas for process improvement and work to implement changes to increase efficiency and reduce waste.
• Budget Management: Monitor and control production-related expenses, ensuring operations remain within the budget.
• Training and Development: Ensure that all team members are adequately trained and provide ongoing development opportunities.
• Coordination: Work closely with other departments, such as Logistics, Sales, and Procurement, to ensure a cohesive workflow.
• Reporting: Compile and present production metrics, challenges, and successes to upper management.

• Problem Resolution: Address and resolve any issues or conflicts that arise among team members or in production processes.
• Equipment Maintenance: Coordinate with the maintenance team to ensure that all machinery and equipment are in optimal working condition.
• Compliance: Ensure that all operations comply with industry regulations and company policies.

Knowledge, Skills, and Abilities:

• Ability to manage a small team, handle scheduling and resolving conflicts and issues on the production floor.
• Understand food safety standards, health regulations, and sanitation practices (e.g., HACCP, OSHA guidelines). Certification in food safety (e.g., ServSafe) is preferred.
• Effective communication skills, in both Spanish and English, to interact effectively with team members, upper management, and suppliers.
• Ability to effectively train and motivate staff, ensuring safe, sanitary, and smooth production runs.
• Ability to effectively manage inventory, production reporting, and scheduling of staff and tasks.
• Effectively use modern computers and software to complete production and employee-related tasks; familiarity with current software for scheduling, tracking and production reports is a bonus within a bakery or food production setting.
• Ability to oversee production within the bakery facility and inspect various states of production.
• Ability to successfully complete all post-hire training requirements aligned with SQF Code 9, which include the following:
  • All requirements of Bakery Generalist
  • Food Safety Team Training
  • SQF and FMSA related.
  • General HAACP
  • Advanced Safety Protocols and Regulations
  • Leadership and People Management Techniques
  • Quality Assurance and Control Procedures
  • Supply Chain and Inventory Management

Experience and Education Requirements:

• • High School Diploma or equivalent. Associates degree preferred.
  • 3 years of progressive experience in a bakery production environment, with a focus on production processes
  • Minimum of 1-year supervisory experience, overseeing a team, managing workflow, and ensuring productivity