The production supervisor is responsible for all production activities on the production lines and shift assigned. S/he is responsible for the overall safety, food safety, quality and efficiency. The production supervisor is the coach, scheduler, disciplinarian, monitor of process, and the director of consistency, quality and functionality of ingredients and strives for continual improvement.
a)Maintains a safe work environment for all employees
b)Monitors and enforces safety standards and company policies
c)Contributor to the safety committee
a) Employee Attendance: verifies hours, breaks and lunches daily, reports and records any attendance issues, administration of any discipline required according to company policy
b) Staffing: Ensure proper placement of employees on the production and packaging line according to standard per item. Maintains proper headcount levels for production requirements
c) Training: Ensures that all employees are properly trained to perform the tasks assigned. Cross trains employees to assure adequate coverage at all times
d) Leading: Interacts with all employees and fosters a team atmosphere
e) Evaluation: Responsible for all performance evaluations of employees according to company policy
f) Performance: Reports and records employee performance. Ensures that all employees are correctly performing their duties and coaches, counsels, and makes recommendations for disciplinary action. Administers agreed upon (HR/Management) disciplinary consequences as necessary.
g) GMP's: Monitor and audit GMPs in accordance with current regulation, customer requirements, and/or company policy
h) Communication: Communicates all relevant information as needed to all employees through pre-shift huddles, small groups, and/or one on ones.
a) Possess basic knowledge of the ingredients used and their functionality
b) Possess working knowledge of all the equipment
c) Initiates a Pre-Operational Checklist - communicates deviations/variances and/or needs appropriately and timely
d) Monitors the process from start to finish in accordance with company policy. Variances should be noted and corrected immediately
e) Communicates and organizes changeovers appropriately and timely
f) Tracks standard vs. actual efficiencies and takes appropriate action to improve performance
g) Identifies areas of opportunity and improves the shift daily
h) Monitors all areas for housekeeping and organization. Fixes the issues immediately by directing employees and/or communicating needs to other departments
i) Communicates issues to the production manager for help in solving daily, short term or long term difficulties
a) Meets or exceeds all customer specification and expectations
b) Produces the safest high quality product possible
a) Attends all required operational and/or training meetings
b) Communicates ideas, suggestions, and key information to and from direct reports
c) Supports all company initiatives
High School graduate or its equivalency.
College Degree preferred
Experience in manufacturing preferred - experience in food/bakery a plus.
Certification of completion of an appropriate AIB In-Residence or Distance Learning course is a plus.
Ability to do basic math and computational skills as well as possess verbal and written skills.
If you meet all the above qualifications and are interested in hearing more about the role, please contact our recruiter Nick Kern (firstname.lastname@example.org). He will go through the opportunity with you in more detail including salary, benefits, etc. So apply today!
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