Production Manager will be responsible for ensuring the best quality products, excellent customer service by maintaining regular quality audits (American Institute of Baking), good manufacturing practices, compliance with federal/state/local regulations (FDA, OSHA, Department of Agriculture, Department of Health, etc.), HACCP, meet or exceed Global Food Safety Standards (BRC), environmental compliance.
Responsible for ensuring and maintaining a safe environment through compliance of all Company, Local, State and Federal mandates or programs.
Create a Continuous Improvement environment by improving products, service, and processes with the objective to reduce waste within the Region while striving for efficiency and profitability.
Supports General Plant Safety, Food Safety, Food Defense initiatives and Good Manufacturing Practices with an understanding that these are absolutes and are Priority #1. Ensuring that General safety and Food Safety are absolute priorities by setting an example to others.
Ensures that Product Quality is an absolute priority by utilizing Integrated Process Management (IPM), plant teams, and outside resources.
Clearly understands structure of teams, acts as a resource and ensures that lean tools and systems such as leader standard work, gemba walk, problem solving, etc are maintained and that facts and data are used in all decisions related to product quality, cost savings improvements, etc.
Develops, implements and manages all production procedures to ensure all plant goals are met.
Supervises, trains and coaches manufacturing management to include responsibility for personnel and labor issues throughout the plant.
Responsible for achieving budgets for capital investments, pan glazing, downtime, and damages.
Maintains records for all phases of production relative to the quality of the product, including plant formulation records, and those records necessary for auditing purposes to include order completion and scheduling of holiday production.
Analyzes results of bakery operations, determines variances from standard, and takes corrective action as needed.
Bachelor’s Degree in Operations, Food Technology, Engineering, or related field in related field preferred. A combination of education, training and experience that results in demonstrated competency to perform the work may be substituted.
Five or more 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.
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