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PRINCIPAL ROLES and RESPONSIBILITIES
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To follow-up on implementation of company standards for products and
processes during shift responsibilities
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Supervise the entire production operation, shifts, lines and or
other related functions
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Assist in staffing and training of production line crew
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Assist in scheduling of production personnel
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Assist in maintaining the standard formulas and production operating
procedures
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Ensure a safe operation, complying with the corporate accident
prevention program, and following safe work practices.
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Assist with required safety meetings with shift employees
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Comply with all labor contracts.
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Make sure that all equipment is maintained and operated according to
GMP practices
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Cooperate with engineering and sanitation departments in required
maintenance of equipment and facilities
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Complete and maintain all company standard process & compliance
records
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Ensure that quality product is consistently provided to Sales and
coordinate with the transportation department to ensure On
Time delivery of products.
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Education and/or on-the-job experience
needed
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High School degree or equivalent required
- At
least one year of bakery experience required
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Bachelors degree preferred with an emphasis Degree in baking science
or management a plus and would be helpful for upward
movement
- Must
be willing to complete the AIB Science and Baking correspondence
course required
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Must be willing to complete the AIB Residence Baking course required
Industry-specific knowledge, skills
& abilities needed
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Bakery Industry - Prior working experience with bakery goods and the
baking process Functional/Job-Related knowledge, skills &
abilities needed
- Problem
Identification & Resolution - Self starter; Ability to learn how
to trouble shoot malfunctioning equipment & processes to produce
quality product
- Quality
Focus - Deliver quality products and services through continuous
improvement; Adhere to company standards and operating procedures
- Operational
Efficiency - Must be quality and process driven every day
- Initiative
Ability to understand and learn the unique equipment in a bakery
and its operation
Management experience needed
- Work
Planning, Organization & Execution Highly organized; Ability
to plan, direct & administer work efforts in order to accomplish
objectives
- Fact
Based Decision Analysis Ability to use logic and reasoning to
identify the strengths and weaknesses of alternative solutions,
conclusions or approaches to problems when making decisions
- Oral
& Written Communication Ability to communicate both
professionally and effectively with subordinates as well as all
levels of management and cross-functional teams
- Staff
Development Ensure effective staffing and training of line crew
Interpersonal knowledge, skills &
abilities needed
- Team
Dynamics-Empowerment, Collaboration, Motivation, and Enthusiasm-
effectively leads, coaches trains and motivates people to follow
established standards; Good attitude, dependable with integrity
- Coaching
Possesses good leadership abilities; creates a working environment
that leads to consistent quality performance and attracts talented
people; serves as a good listener and communicator
Technical Skills
- Personal
Computer Skills Ability to learn how to effectively use and
operate computer software programs such as Microsoft Excel, Word and
SAP.
IBC-specific knowledge/experience
needed
- Understand
or willingness to learn IBC product line (bread & snack),
manufacturing strategy, product flow etc.
WORKING CONDITIONS
- No
adverse or hazardous conditions
- Ability
to stand (60%), walk (15%), kneel/squat (10%) and bend (15%) for 8
hours. Ability to lift approximately up to a maximum of 100
pounds, approximately 4 times per hour from floor to waist.
Ability to reach from 4 inches up to 6 feet. Ability to climb
stairs and maneuver under belts. Ability to use the back
(twisting). Ability to push/pull upper and whole body.
Must be in good physical condition. According to the U.S. Department
of Labor, Production Worker is considered a medium physical demand
level job, defined as occasional exerting force of 20-50 pounds,
frequently 10-25 pounds and constantly up to 10 pounds. Based
on the 150 lb. maximum lift, the position is defined as a very heavy
physical demand level job
Hostess Brands, Inc.
Headquarters:
6031 Connection Drive, Irving, TX 75039
Phone: 972-532-4500 Fax: 972-892-7694
Operations Center:
12 East Armour Blvd., Kansas City, MO 64111
Phone: 800-483-7253 Fax: 816-701-4781
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