Summary: Assist the Production manager with the supervision and coordination of production team members engaged in the production of pizza dough. Train new team members in job duties. Ensure team members are working safely and team members are trained in food safety and other job duties to maintain consistency throughout the production and dough handling process. Comfort level working in a diverse, fast-paced environment.

Salary: $70,000 annually

RESPONSIBILITIES AND DUTIES

(80%) Assist Production manager in all aspects of production operations in accordance with established company and industry standards and processes.

Leadership:

• Recruit and interview new team members
• Attend and participate in annual Leadership & Development training sessions
• Supervise and lead the Production Team in the absence of the Production Team Leader
• Ensure team members are receiving proper training on dough production, proofing, temperature checks, checking dough ball weights
• Keep the team leader informed when team members are not meeting expectations
• Follow progressive discipline according to guidelines
• Ensure a safe and positive work environment in compliance with OSHA, company standards, local, state, and federal requirements, and overall morale and respect among team members
• Ensure standardization of dough formula and make changes when instructed by QC
• Order production supplies, flour, and sanitation materials
• Assist with monitoring and verifying that Solo Chain and production ingredients are correct. Remove spoiled dough from Solo Chain and receive production raw ingredients into the system
• Assist with the troubleshooting of dough issues that occur in the marketplace, and periodically visit stores to check the quality of product

Reporting:

• Assist in compiling daily key indicators
• Assist in preparing daily production statistical reports including pounds per man hour, overtime, trays per hour, total trays, and total hours used
• Assist with the dough library for each single day of production and use it as a reference for dough concerns
• Prepare period summary for the TL and Director regarding progress (Downtime, Staffing, OPRT, Audit, Safety) as part of development
• Assist in the performance of test bakes and record

Production Inventory Planning:

• Accurately track inventory of production supply items
• Order and replenish production inventory items
• Understand the receiving of production items and scrapping dough in solo chain
• Coordinate with chemical vendors to ensure all correct chemicals are on-site
• Coordinate with oil and flour mill vendors to schedule loads to be delivered to the site

Production Workflow Enhancements:

• Continually inspect the production area to verify that everything is operating properly
• Ensure GMPs (Good Manufacturing Practices) are being followed and team members are wearing PPE when handling the product
• Make recommendations to the Team Leader on how to improve operational procedures and processes
• Perform other duties as assigned by the Team Leader and/or Director

(20%) As needed, work as a production team member and perform tasks necessary to meet production goals

• Master all operational functions or rotations needed
• Hands on!

• High school diploma or GED, some college expected with 2-3 years of bakery of manufacturing experience, 2-year college degree preferred
• 2-3 years of production or manufacturing experience
• 2-3 years of documented supervisory experience
• Strong knowledge of Microsoft Office software
• Must become and maintain dough certification
• Willingness to support a 24-hour operation, and be on call, including carrying an emergency cell phone as needed
• Must successfully pass a background check every third year on your anniversary date
• Ability to work a full-time/flexible schedule including nights, weekends, and holidays
• Continually inspect the production area to verify that everything is operating properly

Additional Requirement

• Wear and uphold Domino’s uniform standards

PHYSICAL REQUIREMENTS

• Ability to stand and/or walk for long periods of time, climb stairs, and lift to 25 lbs. frequently, and 50 lbs. on an occasional basis, work in extreme temperatures [33-38 degrees], and environment with exposure to loud machinery
• Must be able to work around yeast and flour

All your information will be kept confidential according to EEO guidelines.