Production Manager

The Production Manager will uphold the highest standards of culinary excellence while meeting customer demands and operational goals. Leadership is vital in creating a collaborative and efficient work environment where everyone is motivated to perform at their best. Strong leadership, organizational skills, and a passion for people and bakery are essential for success in this position.

Production Oversight:

Develop and implement daily and weekly production plans based on demand forecasts.

1. Ensure production goals are met regarding quantity, quality, and timeframes.
2. Coordinate with other departments (e.g., sales and distribution) to align production schedules with market needs.
3. Schedule and oversee shifts to ensure adequate staffing levels while managing labor costs effectively.
4. Manage a collaborative approach with Sanitation, Maintenance, Quality, Supply Chain, and Sales to ensure all departments are aligned with O&H Objectives/Metrics
5. Support the maintenance team with preventative programs designed to maintain operational equipment.
6. In collaboration with the Director of Operations, establishes accountabilities and goals used for performance evaluation.

Quality Assurance and Compliance:

1. Responsible for adherence to Company Policies, Safety Standards, and Good Manufacturing Practices.
2. Establish and enforce quality control standards and procedures throughout the production process.
3. Adherence and/or Development of all Food or Health Risk Standards to minimize or eliminate risks.
4. Accountable for all encompassing SQF Compliance as the SQF Practitioner.  Will act in full accordance with SQF Guidelines and Process Controls.
5. Accountable for Coordination of efforts associated with SQF Requirements, communications both documented and verbal, training associated with continued growth within the SQF Environment.
6. Conduct regular inspections and audits of both products and equipment to ensure compliance with health and safety regulations, as well as internal quality standards. Development and/or adherence to internal audits identifying areas of improvement or deficiencies.
7. In collaboration with Director of Quality on adherence to HACCP methods and working practices. 

Leadership and Training:

1. Recruit, train, and mentor bakery front line leaders and their teams, including bakers and production assistants, to enhance their skills and productivity.
2. Train and retrain staff on quality assurance and safety protocols and respond promptly to any quality issues that arise.
3. Conduct performance evaluations and provide feedback to encourage professional development and improvement.
4. Works closely with Human Resources to identify key performers and with all necessary employee-related concerns and issues as they arise.
5. Help coach, counsel, and mentor production leaders to support them as they learn to navigate, troubleshoot and manage production and people issues as needed.

Inventory and Resource Management:

1. Monitor inventory levels of raw materials and supplies, placing orders as needed to prevent production disruptions.
2. Ensure that ingredients are labeled and stored properly, and track usage to minimize waste and spoilage. This includes ensuring production compliance with relevant inventory and planning systems.
3. In collaboration with other department leaders to ensure that project(s) are completed within established time frames and budgetary parameters.
4. Works effectively with other departments to coordinate timely receipt of required supplies/ingredients used in daily production.

Process Optimization and Innovation:

1. Analyze production processes to identify inefficiencies and implement improvements to increase productivity and reduce costs.
2. Stay updated on industry trends and emerging technologies, integrating innovative techniques and recipes into production when feasible.
3. Collaborate with the product development team to create new bakery items, conduct trials and gathering feedback to refine recipes.
4. Collaborate with Process Controls to identify opportunities to improve efficiencies, Controls, and adherence to previously established Process Controls to ensure Best Practices are adhered to. 

    

   Safety:

   1. Accountable for development and adherence of Safety Initiatives to provide a safe and clean workplace for employees and within the regulations of all OSHA Local and State regulations.
   2. Reviewing each safety accident and near miss to ensure protocols are being followed and necessary precautions are developed or improved as needed
   3. Foster cross functional collaboration with departments such as Human Resources, Maintenance, and Quality to ensure proper protocol and corrective actions are addressed

   Budget Management:

   1. Assist in creating and managing the production budget, tracking expenses, and identifying cost-saving measures.
   1. Manage budgetary constraints by analyzing cost reports, identifying areas for cost reduction, and optimizing resource utilization.
   2. Works with the Director of Operations to assist in budget projections, and appropriate labor levels.

   Reporting and Analysis:

   1. Maintain accurate records of production metrics and provide regular reports on performance, trends, and areas for improvement to upper management
   2. Report regularly on Performance, trends, and areas of opportunity to Senior Leadership
   3. Other Duties as assigned by Management

   Education and Experience

   • Bachelor’s Degree is required. A degree in business, supply chain, manufacturing or other related field is preferred.
   • 10 years related experience in a leadership role managing a food manufacturing facility and production in a leadership role is required.
   • Strong knowledge of FDA regulations and SQF and food safety and defense experience are required.
   • HACCP certification is preferred.
   • Experience with production planning and scheduling is required.
   • Familiarity with automated production equipment is preferred.

   Knowledge and Skill

   • Proven ability to develop process controls is required.
   • Proficient in Microsoft Office and production management software is required.
   • Excellent problem-solving, critical thinking, and team leadership skills is required.
   • Strong verbal and written communication skills is required.
   • Exceptional Organizational skills.
   • Excellent Leadership/Staff Management skills.
     • Able to work a flexible shift schedule.
     • Exhibits thoroughness and attention to detail.
     • Experience with lean manufacturing principles is preferred.
     • Knowledge of statistical process control is preferred.
     • Bilingual (English/Spanish) is preferred.

   • Physical Demands

     • Ability to work in a normal bakery atmosphere and the situations it may expose such as loud noises, strong smells, and dust/flour.
     • Able to hear; must be alert to sounds of machinery malfunctions; hear alarms and emergency announcements.
     • Ability to take control of situations and follow them through to a successful conclusion.
     • Ability to work well with all levels of management, peers, and subordinates.
     • Ability to effectively function in pressure situations.

      

     Working conditions:

     FDA-classified "major allergens" are processed in our facilities, including: milk/cream, eggs, wheat, soy, tree nuts, sesame seeds. Incumbent must be able to work in an environment with changing temperatures from 50 degrees Fahrenheit to 95 degrees Fahrenheit. Incumbents may be exposed to cleaning chemicals, loud equipment and machines, and other environmental hazards associated with a food production and warehouse facility.

     Other Duties

     Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

     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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Position may require driving to and from work facilities and suppliers.

     While performing the duties of this job, the employee must be able to perform some prolonged periods of standing, walking, bending, stooping, reaching, pushing, pulling, grasping, observing, climbing, balancing, and lifting, carrying and moving objects 80 lbs. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.  Employee must always practice proper and safe operation of both light and heavy equipment and tools.  Employee may be exposed to noise levels that require the use of appropriate hearing protection devices.

     All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.