Production Manager

DUTIES AND RESPONSIBILITIESUnderstands, executes, and upholds all GMP standards of the Bakery.Clearly set forth job expectations to staff members keeping product quality and maintaining a sense of urgency.Responsible for writing and maintaining a rolling three (3) week schedule for assigned staff, ensuring proper coverage of all shifts, manage labor and minimizing overtime hours when necessary.Manages all bakery production staff: scheduling; time approval, training, coaching, development, performance expectations and allocation of tasks.Supervise and train all assigned duties on bakery shifts, mixing, shaping, proofing, baking of bread, viennoiserie and pastry, packing and cleaning of bakery.Maintain neat and clean production bakery to ensure all protocols are followed, local BOH sanitary standards are met, and bakery equipment is working properly.Assist with the receiving of orders and checking products against the invoice.Place and put orders away, rotate and date old stock and keeps storeroom organized and cleanly.Help with Product Development for seasonal changes as well as new product lines.Accurately record all conversations had with employees when a procedure or policy has been violated or performance needs improvement, using our progressive discipline process, with support and involvement from the Production Manager(s).Develop training documents and postings for the mixers, shapers, bakers, packers and cleaners.Responsible for the hiring, training, and ongoing development of bakery staff members.Responsible for completing staff reviews in a timely manner.Create a positive work environment for your staff, deal with issues promptly.Ensure staff arrive on time and are in proper PPE for their shift.Assign daily workstations and manage breaks.Be adaptable to changes in shift schedules and new products.Develop and cross train all team members, utilizing training documents and postings.Check out staff members against their daily worksheets and cleaning tasks.Use company Logbook to communicate daily shift notes, special holiday information, as well as personnel notes.Communicate information to the Head Baker and/or Production Manager(s) including staff issues, product shortages, and needs of equipment or building repairs.Remains adaptable to changes in shift schedules and new products and helps maintain starters over holidays, the bakery runs 24 hours a day 7 days a week.All other duties assigned by the Head Baker or Production Manager(s).QUALIFICATIONSMinimum of three (3) years' experience working in an Artisan Bakery.Minimum of two (2) years in a managerial role: preferably in an Artisan Bakery.Basic math skills and an understanding of baker's math.Must have a working cell phone and email account and be able to respond to calls, texts, and emails in a timely mannerMust have a working cell phone and be able to respond to calls, texts, and emails in a timely manner.Must have knowledge and current certificates of Food Safety Manager Guidelines, RI Food Safety Manager license preferred.Must have a clear understanding of the proper way to mix, shape, proof and bake various breads, viennoiserie and pastry.Must have knowledge of bakery equipment including, but not limited to, stone mills, spiral mixers, planetary mixers, hydraulic dividers, baguette molders, reversible sheeters, deck and rack ovens etc.Demonstrates strong verbal and written communication skills.Possess leadership knowledge, skills, and abilities including but not limited to the following, initiative, team building, results oriented, planning, organization, and technical proficiencies in food service and food safety.

Created: 2024-11-15