Food- Production Supervisor – St. Louis, MO

Hostess Brands

Details

Location:

MO - St. Louis

Job Type:

Management
Manufacturing

Base Pay:

N/A

Required Education:

High School

Bonus:

Required Experience:

At least 2 year(s)

Other:

Required Travel:

Not Specified

Employee Type:

Full-Time

Relocation Covered:

Not Specified

Industry

Manufacturing, Food

Job ID:

Description

PRINCIPAL ROLES and RESPONSIBILITIES

  •          To follow-up on implementation of company standards for products and processes during shift responsibilities
  •          Supervise the entire production operation, shifts, lines and or other related functions
  •          Assist in staffing and training of production line crew
  •          Assist in scheduling of production personnel
  •          Assist in maintaining the standard formulas and production operating procedures
  •          Ensure a safe operation, complying with the corporate accident prevention program, and following safe work practices.
  •          Assist with required safety meetings with shift employees
  •          Comply with all labor contracts.
  •          Make sure that all equipment is maintained and operated according to GMP practices
  •          Cooperate with engineering and sanitation departments in required maintenance of equipment and facilities
  •          Complete and maintain all company standard process & compliance records
  •          Ensure that quality product is consistently provided to Sales and coordinate with the transportation department to ensure  “On Time” delivery of products.

Requirements

Education and/or on-the-job experience needed

  •   High School degree or equivalent required 
  •   At least one year of bakery experience required
  •   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
  •    Must be willing to complete the AIB Residence Baking course required

  Industry-specific knowledge, skills & abilities needed 

  •    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

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