Bakery Production Manager

Purpose and Scope of Position

Under the general direction of the Operations Manager, the Bakery Production Manager coordinates the activities of the bakery production department and monitors procedures and standards to achieve consistent high-quality products produced in an efficient manner. Provides leadership for, and develops the abilities of, production management personnel in the production department. Responsible for ensuring the best quality and food safe product by ensuring compliance with applicable governmental, legal, and third-party certification body standards and regulations.

Duties and Responsibilities

Supports general plant safety, food safety, food defense initiatives and good manufacturing practices with an understanding that these are absolutes and are priority #1. Ensures that General safety and food safety are absolute priorities by setting an example to others.

Leads the achievement of a zero injury workplace by ensuring safe working conditions for employees and compliance with all state and federal regulations on environmental, health and safety issues.

Ensures that product quality is an absolute priority by utilizing generally accepted best practices, etc.

Develops, implements and manages all production procedures to ensure all plant goals and production requirements are met.

Hires, supervises, trains and coaches manufacturing management to include responsibility for personnel and labor issues throughout the plant.

Build a culture of mutual respect, teamwork, and professionalism, demonstrating active support for the Company's culture.
 

Understand, coach and teach the principles of the lean manufacturing and management, including lean tools, process capability and operational discipline.

Responsible for achieving budgets and KPI’s for capital investments, pan glazing, downtime, labor hours, overtime, and damages.  Prepares reports and corrective actions as necessary.

Participates in the raw ingredient selection and approval process.

Maintains records for all phases of production relative to the quality of the product, including formulation records, and those records necessary for auditing purposes.

Analyzes results of bakery operations, determines variances from standard, and takes corrective action as needed.

Takes appropriate action to ensure the integrity and sustained certification of the food safety and quality systems.

Responsible for reporting and taking any necessary action to prevent food safety and food quality problems from occurring.

Responsible for following and enforcing procedures outlined in the food safety plan and the food quality plan and any other programs that support the food safety and quality systems and other 3rd party audits.
 

Conduct performance appraisals of the management team and recommends and/or implements appropriate training programs to address developmental needs.

Reviews and approves department expenditures.

Works with purchasing department to ensure adequate supply of equipment and supplies for staff to execute on responsibilities.

Provides for the preparation, execution, and evaluation of production schedules to ensure the delivery of finished good to customers in a food safety, timely, complete manner.

Responsible for the formulation, testing, and follow-up on new items or products requiring adjustment due to quality or manufacturing concerns.

Basic Qualifications

Bachelor's degree in related field preferred. A combination of education, training and experience that results in demonstrated competency to perform the work may be substituted.  AIB baking course completion preferred.

5-7 years of hands-on management experience and direct manufacturing experience with a consumer baked goods company.

Extensive knowledge of bakery operations/processing/formulations.

Strong technical skills and working knowledge of bakery equipment.

Knowledge of safety related issues including compliance with State, Federal and Local regulations.

Computer Literate including the Microsoft Office Suite (Word, Excel, Outlook, Power Point, etc.)

Physical Requirements

Ability to lift 50 pounds, stack/unstack or carry, stand and/or stoop for prolonged periods of time (except for break and lunch periods), climb, perform repetitive motions, and work in a dusty, loud and hot environment.

Behavioral Characteristics and Expectations

Effective communicator.

Organized.

Analytical.

Teamwork-focused and results-oriented

Interacts with others inside and outside the company in a positive manner always putting broad business objectives before personal ones and will be a team player with an open management style.

Under all circumstances maintains professional composure in dealing with customers and fellow employees

Consistently represent work unit and department in a positive manner

Assists others when needed

Arrives at work on time and whenever scheduled (unless there is an illness or other emergency) to ensure that the rest of the staff is not put in a hardship situation

Regularly keeps supervisor informed of progress, issues, and potential problems

Delivers work as promised

Shows consistent flexibility in adjusting to system, procedural, cultural, managerial, and philosophical changes in the department.

Stellar decision-making skills.