Description
Shifts (Monday - Friday):
11:00p-7:30a
- Responsible for the direct supervision and training of team members engaged in mixing, handling, proofing, baking, frying, and packaging of all food products.
- Ensure schedules are met and quality standards maintained, while maximizing labor efficiencies utilizing lean manufacturing principles, including 5S and Value Streaming (analyzing processes for best efficiencies) and assure resources and supplies are used efficiently and conservatively.
- Assure proper safety protocols are being used at all times.
- Monitor quality control and compliance functions and utilizes resources as appropriate including Quality Assurance, Maintenance, Sanitation, Research & Development, Information Technology, etc.
- Know and share company goals and objectives with team members and coach them to achieve them.
- Assure successful formula and process improvements are shared and implemented by all team members.
- Assure policies and procedures are followed to produce safe, quality and legal products.
- Assure equipment and facility are maintained properly.
- Attend to injured team members immediately, obtain medical assistance if necessary; complete proper safety paperwork and act to eliminate reoccurrences.
- Embrace change and motivate team members to support change.
- Increase personal knowledge and information through educational opportunities.
- Use software programs to assist meeting personal and team goals and objectives.
Requirements
- Ability to work with other team leaders and supervisors and members of management in a harmonious and cooperative manner and to contribute positively to the overall decision-making process.
- Ability to lead a group of employees by engaging, motivating, directing staff, and solving work related problems.
- Knowledge of company policies and procedures, computers and current technical innovations in the industry.
- Extensive knowledge of HACCP, GMP’s, SOP’s and SSOP’s as demonstrated by successful application of principles while keeping safety at the forefront.
- Knowledge of Lean Manufacturing Principles and demonstrated successful implementation of the principles throughout production area.
- Understanding of production planning, quality assurance and ability to apply basic analytical and statistical knowledge.
- Excellent interpersonal and communication skills with all levels of the company both written and verbal.
- An understanding, tact, and willingness to see other points of view and to compromise when needed. Included would be self-awareness, self-motivation, emotional self-management, empathy, and interpersonal competency.
- Ability to think proactively, and manage multiple responsibilities under tight deadlines.
- Work experience in a manufacturing facility highly preferred.
- Must possess above average skills of the English language (understanding, speaking and reading). Must be able to perform simple math problems, including addition, subtraction and multiplication.
- Working Conditions: Plant environment will often include some conditions with noise, cold, hot, wet and slippery walking surfaces.
KEY RESULT AREAS
A key result area has three qualities:
- It is clear, specific, and measurable. You can determine exactly if the result has been achieved, and how well.
- It is something that is completely under your control. If you do not do it, it will not be done by someone else. If you do it, and do it well, it can contribute significant value to your business and to your career.
- It is an essential activity of the business. A key result is an important output that then becomes an input to the next key result area, or to the next person.
- Build infrastructure of team members
- Mentor and provide continuous training to team members to develop skill sets
- Provide 1-2-1’s and goal setting with team members
- Is responsible for team members output/success
- Technical Abilities
- Is the expert on their respective line
- Achieve KPI’s
- Labor Efficiency
- Giveaway
- Quality
- Safety
- Fill Rate
- Assists with team member breaks and rotations
- Accurate Documentation
- Leader End of Shift Check List
- Green Sheet Completion
- Changeover Completion
- Weight/Specification Quality Check Completion
- Metal Detector Verification
- Ensure successful setup of next shifts production (cleaning, raw material, WIP’s-smear, base, soaks, etc)
- Responsible for the launch of their lines quarterly RIP
- Responsible for line cleanliness throughout shift
- Communicates to supervisor and maintenance the mechanical line performance of their respective line(s)
- Education Requirements
- Dale Carnegie
- Food Safety Essentials
- Leadership Journey
- Mixing School
- Continuous Improvement
- Continuously improve products related to their respective lines to reduce waste and improve flow
Summary
Bakery Team Leaders direct the flow of work in varied operations and supervise/lead others in carrying out production. They receive work orders and time tables from Shift Supervisors and the Director of Manufacturing. They organize and deploy team members within their area to accomplish the production orders for the shift. They need to be able to operate machines in their area when the need arises. They recognize and understand work processes and analyze and problem solve on a continual basis. They guide the processes of mixing, proofing, retarding of mixed dough, and the spreading, shaping, cutting, measuring, weighing, baking, bagging, packaging, and warehousing of goods.