Lead, Production 1st Shift

Responsibilities: Setup the Bakery and equipment for start-up. Follow all procedures, instructions and temperature guidelines associated with the formulation of each batch produced by the dough mixer and all aspects of the item meets all internal specifications. Ensure & record all pertinent day code information for each item used to produce a dough batch and document during production process to ensure all is accurate. Check that the proper ingredients are being used on the line based on the product being produced. Ensure ingredients are labeled before using. Ensure and record all code information and ingredient weights for each item used in a dough batch. Ensure and record all temperatures as required. Ensure that the final mix meets Great Kitchens Quality Standards and is adequate to use in the production process. Check that the proper products and/or ingredients are being used based on FIFO or FEFO. Ensure and fill out required paperwork. Properly label any raw materials (ingredients) or finished goods that are left over from the run and cover these and store under refrigeration or in freezer. Notify Supervisor of these items. Direct the Bakery employees to perform line duties efficiently. Provide guidance & training to employees, including temporary employees. Determine amount of employees needed for each day and schedule full time and/or temps accordingly. Coordinate lunch & break relief with employees. Ensure employees are trained and practice company SOPs. Follow and direct the Bakery staff to follow Good Manufacturing Practices and safety procedures. Report any production issues or potential issues to the Production Managers. Report any warehouse issues or potential issues to the Warehouse Lead, Production Managers, or Warehouse Managers. Report any potential quality issues to the QC Technician, QC Supervisor and/or Lead. Follow all GMP rules and ensure all Bakery employees follow company GMP rules. Report any maintenance issues to the Maintenance Manager or Lead. Responsible for safety of all equipment used, reporting all unsafe conditions and accidents to the Supervisor or Manager. Follow and enforce all safety rules/requirement and ensure all employees follow company safety rules. Watch for & report any suspicious activities or unusual observations to authorized personnel. Keep work area clean and organized at all times. Complete all other duties assigned by shift supervisor and/or manager. Oversee the disassembling of equipment and monitor the sanitation procedures for each piece of equipment. Oversee the general cleaning procedures for: Hand clean line equipment, tables, utensils and food storage totes. Sweeping and use of hoses for floor and large equipment cleaning. Removal of trash. Direct employees cleaning schedule and flow to complete sanitation on time in each area. Ensure that all employees performing sanitation are wearing the proper PPE for each task performed. Discipline employees not following company sanitation PPE and other safety rules. Train new employees on sanitation procedures. Skills, Experience & QualificationsHigh School /Equivalent; Three years of food preparation experience and 1 year minimum of supervisory experience. Able to communicate and make logical decisions. Walk the line and monitor events. Must have good English skills, able to read and write labels, instructions and code dates and legible handwriting. Able to perform basic math skills (addition, subtraction, multiplication, division). Leadership skills: able to direct line staff and mentor temporary employees; able to communicate with production personnel and other departments within the facility. Able to explain job functions to outside auditors. Ability to work in a team environment and implement continuous quality improvement. Must have basic computer skills or willing to learn these skills. Good communication skills, hard working, dependable, safety conscious. Bilingual a plus (English and/or Portuguese, Spanish, Haitian Creole) Education, Technical Qualifications, Experience and Competencies Proficiency LevelRequiredHigh School Diploma/Equivalent, 3 years associated experience within food manufacturing and 1 year minimum of supervisory experience. Good communications skills, hard working, dependable, safety conscious Able to communicate and make logical decisions. Good communications skills, hard working, dependable, safety conscious Read, write English and know basic math.

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lift up to 50 lbs. Work standing or walking for long periods of time. Work bending and squatting. Work making fast and repetitive hand motions. Reaching and pulling. Climbing and lifting required. And able to push/pull heavy loads using hand jack. Work with cleaning chemicals Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Hot (85-90F) & Cold (35-45F) temperatures (varies seasonally). High noise levels in some areas of the plant. Sudden schedule changes during seasonal volumes. Food Safety/QualityReport any issues regarding food safety or quality to supervision and/or quality assurance. Report any risks or any evidence of unsafe or out-of-specification product, equipment, packaging or raw materials to a designated manager to enable the resolution of issues requiring immediate attention.