BAKERY SUPERVISOR

Duties & Responsibilities

• Communicate effectively with all bakery plant associates.
• Be a positive role model to all associates through your words, actions and appearance and lead by example mindset.
• Organize and maintain all production and picking areas as well as oversee associates and work processes.
• Provide and support the training of all associates in the mixing, proofing, baking production, icing, decorating and picking functional areas of the bakery, provide guidance to any associate that may require assistance performing tasks assigned.
• Ensure that all HACCP and CCP guidelines as established by QA are followed and all employees understand what is expected.
• Manage the shift and assign all job tasks throughout the day. Post work schedules in designated area for employee access.
• Ensure all production and sanitation areas are maintained organized and clean at all times.
• Ensure production associates put away all ingredient materials to their assigned area in the proper assigned designated locations.
• Ensure that dough/batter mixer associate maintains proper batch and temperature recording sheets, follows batching process as outlined, and ensures an uninterrupted supply of raw dough/batter for depositing into bake pans.
• Make sure that all material requests by work-stations are pulled correctly and delivered in a timely manner to keep a continuous production flow.
• Troubleshoot operational distress pertaining to area workloads and monitor production associates and processes to ensure assigned job tasks are completed and followed, are on time, escalating any non-resolved issues to production management so that appropriate action is addressed.
• Ensure the proper set up and operational readiness of all production equipment, including mixers, proofer, ovens, icers, and decoration stations.
• Print off all pick sheets for all bakery picked items as needed and appropriate to meet BRT’s (bakery ready time) and provide to assigned pickers.
• Establish and create the production/picker and sanitation associate’s team, work schedules.
• Ensure the daily KPI and performance board is updated each morning.
• Conduct weekly F2F meetings with associates communicating performance measure achieved and the expectations of the current week.
• Work with internal cross functional teams of process improvements related to operational process control.
• Support and help resolve Quality problems as communicated from QA team members.
• Train all assigned workers in dough/batter mixing, proofing, baking icing, decorating, packaging, wrapping and picking of all bakery manufactured.
• Utilize strong supervisory skills to work across all functions and levels of the bakery operation, effectively ensuring and role modeling high performance standards as related to the production, appearance, and quality of all finished goods.
• Ensure that plant equipment cleaning and sanitation is performed and meeting operational expectations and compliance as established in SOP’s for the baker side production.
• Ensure any and all packaged/wrapped baked items are properly labeled and code dated.
• Ensure any rework of raw materials and finished goods is conducted as outlined in the product defect specifications.
• Enforce all employee GMP adherence policies and procedures.
• Communicate employee attendance issues to admins and initiate corrective attendance performance as appropriate.
• Supervise production leads as needed to ensure KPI’s are met on a daily, weekly, and monthly basis.
• Initiate, document and record if and when appropriate any EPR (Employee Performance Record) for any non-performance to set standards or expectations, policy violations, and attendance compliance.

Team Development & Management

• Provide associates with timely, candid and constructive performance feedback.
• Develop associates to their fullest potential and provide challenging opportunities that enhance employee career growth.
• Develop the appropriate talent pool to ensure adequate bench strength and succession planning.
• Create an engagement culture within the organization as well as recognizing and rewarding associates for accomplishments.

Knowledge, Skills And Abilities Required

• Education and Experience: High School diploma or GED equivalent. A bachelor’s degree in business or related field preferred. 3 to 5 years wholesale or commercial baking experience in cookies, pastries, cupcakes, muffins, and yeast products. 3 to 5 years supervision experience.
• Competencies & Capabilities: Exceptional writing, planning, and organizational skills. Must be capable of functioning independently with minimal supervision. Self starter, prioritize work assignments, and multitask production operations. Strong interpersonal and communication skills. Strong analytical and problem-solving skills are required. Must be team-oriented and flexible. People motivation and development skills. Highly collaborative. Work requires the ability to multi-task and to be flexible. Ability to motivate team, work independently, manage multiple projects, work under pressure, and adapt to sudden changes in the work environment.
• Computer/Technical: Proficient in MS Office, Word, Excel, Power Point. Prior experience with MS BI preferred. Prior experience with ERP systems with a preference for Sage.