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For your reference, we have included the original job posting below.
Production Supervicor
Job Number:
39464149
Company Name:
American Resource Staffing Network
Job Location:
Malden, MA US
Job Category:
Manufacturing & Production
Salary:
$40k - $50k/year
Production Supervicor
Production Supervisors are responsible for supervising Dough Handlers, Mixers, Relief Operators and Machine Operators at one of two locations including scheduling, conducting performance evaluations, coaching, counseling, and training. They are responsible for the production of quality products while maintaining high yield and efficiency ratings and keeping waste to a minimum. Staff size ranges from 7 to 26 depending upon the shift.
PRIMARY FUNCTION:
Ensures effective employee relations through coaching, performance development and training.
Balances product quality, cost, safety, and morale to achieve positive results.
Manages performance measures and completes all required reporting.
Performs accident investigations as needed.
Responsible for other duties and responsibilities as needed and assigned.
Requirements:
COMPETENCIES:
Function of Ingredients: Requires basic knowledge of ingredient functions for the ability to recognize causes of production problems due to ingredient performance.
Specifications of Raw Materials: Basic understanding of raw material specifications. The ability to recognize production problems and product faults due to ingredient quality variations.
Processing: Thorough knowledge of procedures and processes used with problem solving capabilities within the plant. Awareness of other systems used in the industry.
Formulation: Overall understanding of formulation and know how to make adjustments to correct for production problems and product faults.
Equipment Adjustments: Must know all in-line equipment along with the proper adjustments for quality production. Must have the ability to train new operators.
Bakeshop Calculations: Knowledge of math calculations necessary to run the production. Though not directly involved in setting selling prices, should be aware of costs related to producing the product.
Flour Specifications: Should be aware of the different tests which are performed on flour and how to interpret their results. Having a good understanding of flour performance gives the supervisor added capability to make better decisions in production.
Product Evaluation: Evaluate product on the production line and convey such information to the employees. Evaluating product quality is the first step in troubleshooting.
Production Trends: Read journals and become aware of baking trends.
Standards of Identity: Identify when products deviate from the standard of identity or label requirements. Should become familiar with nutritional aspects.
Production Techniques: Must know the proper production techniques for the product being produced.
Physical Dough Testing - Crust/Crumb: Must have workable knowledge regarding test results to be able to work with Quality Assurance to produce the best product.
pH and TTA: Must have basic understanding of pH and TTA and how they can cause product variations.
Technical Literature: Should keep current on issues in field and have good “working" knowledge of current developments.
Equipment Operation: Must have complete knowledge of the safety, operation and sanitation procedures for each piece of equipment under their jurisdiction and evaluate that each operator is properly trained in its operation and adheres to all safety and sanitation procedures.
Energy Consumption: Should be cognizant of energy conservation and report any equipment that may be using excess energy to the Assistant Manager of Production Operations.
Food Product Safety: Requires complete knowledge of the food safety principles in producing and handling products.
Management Techniques: Must have a basic understanding of the management skills needed to supervise others, including but not limited to the skills in organization, communication, delegations, discipline and motivation.
Other Identified Competencies: Must have good problem solving skills, pay attention to detail, have the ability to coordinate and supervise the activities of subordinates, be able to communicate both orally and in writing to their subordinates, co-workers and manager. Requires leadership, teaching, counseling and coaching abilities. Must have a good understanding and observance of the Company’s safety and plant rules; participate fully in the Company’s quality program and GMP’s; have a good attendance record; follow directions explicitly; have a good attitude and be responsible for their actions.
EDUCATION/EXPERIENCE DESIRED:
1 to 2 years prior commercial bakery experience, preferably hearth-baked bread.
1 to 2 years of Supervisory experience highly desired.
