Third Shift Production Supervisor

Job Details

Location: Holsum of Fort Wayne LaPorte - La Porte, IN 46350
Position Type: Full Time
Education Level: High School
Travel Percentage: None
Job Shift: 3rd Shift
About Lewis Bakeries

Lewis Bakeries was founded in 1925 and is one of the few remaining independent bakeries in the Midwest. Our team is devoted to producing high quality products including Bunny Bread, Lewis ½ Loaf, Healthy Life, Sunbeam, and Hartford Farms, to name a few.
Position Overview

The Production Supervisor reports to the Production Manager and is responsible for implementing best practices and standards for product and process to promote efficient production of consistent quality bread or roll products. The role ensures all work activities under its span of control are performed with attention to the highest standards of food quality, safe processes, compliance with all legal requirements, and a focus on continuous process improvement.
Roles and Responsibilities

Implement company standards for formulas, scaling weights, pan sizes, bag sizes, bake times, and all production control processes for bread and roll products.
Train, coach, oversee, provide feedback and assess production staff and bakery production performance.
Demonstrate strong leadership skills, set vision, manage change, develop others, and strategically plan for continuous improvement.
Plan and coordinate use of manpower, ingredients and equipment to ensure efficient production of consistent quality products.
Direct resources of plant and equipment toward the most efficient production of baked goods.
Implement best practices to achieve company standards on controllable costs.
Promote safety through work procedures and employee safety programs.
Troubleshoot equipment to ensure optimum product quality is achieved.
Ensure consistent quality product is provided to Sales on a timely basis.
Evaluate product quality to ensure compliance with established standards.
Collaborate and maintain partnerships with other departments.
Demonstrate ability to function successfully in a fast‑paced, changing work environment.
Qualifications

Minimum of 5 years of work experience in a high‑speed manufacturing environment, with 1‑2 years of high‑speed bread and or roll experience highly preferred.
Minimum of 5 years work experience in a supervisory position.
Understand the unique equipment in a large‑scale bakery production plant and operation of that equipment relative to the baking process.
Solid understanding of ingredient functionality with time and temperature in the baking process.
Basic computer skills (Excel, Word, etc.).
Union management experience strongly desired.
Completion of American Institute of Baking (AIB) in‑residence baking science and technology course and AIB Science of Baking correspondence course strongly desired (NOT A MUST).
Knowledge of BRC & BSCI standards highly preferred.

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