Production Manager

Supervise and coordinate the activities of production team members engaged in the production
of pizza dough. Effectively maximize production yield and minimize production waste. Monitor
and manage all aspects of production operations in accordance with established
company/industry standards and procedures. Ensure team members are trained in food safety
and other job duties to maintain consistency throughout the production and dough handling
process. Must have a comfort level working in a diverse fast-paced environment.

Compensation: $85-$95000 based on experience 15% bonus based on company performance 

RESPONSIBILITIES AND DUTIES

(40%) Manage Production and Sanitation Area
Develop production/operational goals based on actual and projected customer needs and
investigate any cause and possible solutions to any problems reflected in the metrics
Complete daily production statistical reports including pounds per labor hour overtime
trays per hour total trays and total hours used and manage the weekly schedule
Ensure GMPs (Good Manufacturing Practices) are being followed and team members are
wearing PPE when handling the product
Ensure team members are receiving proper training on dough production proofing
temperature checks checking dough ball weights performing test bakes and maintaining a
dough library for every single day of production and use it as a reference for dough complaints
Interface with vendors and be responsible for collecting recording and reporting
operational data
Maintain safe and positive work environment in compliance with OSHA company standards
local state and federal requirements. As equipment is added or modified review it is
ergonomically suitable for all TMs and proper L.O.T.O procedures are outlined and
implemented
Ensure standardization of dough formula and make changes when instructed by QC
Order production supplies flour and sanitation materials
Monitor and verify that Solo Chain and production ingredients are correct. Remove spoiled
dough from Solo Chain and receive production raw ingredients into the system
Assist with the troubleshooting of dough issues that occur in the marketplace and
periodically visit stores to check the quality of the product
Conduct required test bakes per period and enter them in the Portal
Maintain cost controls and prepare a budget for the Director
Continually inspect the production area to verify that everything is operating properly.
Submit work orders to maintenance for repairs and/or modifications needed on the
equipment or safety-related
Strategize and implement new ideas to improve manufacturing efficiency and at the same time
watching out for the safety and well-being of the TMs
Coordinate with other departments to achieve common goals and objectives
Facilitate dough management classes for franchisees
Coordinate with chemical vendors to ensure all correct chemicals are on site
Coordinate with oil and flour mill vendors to schedule loads to be delivered to the site

(60%) Manage Production & Sanitation Team Members
Assign job tasks according to the production schedule
Coach team members who are not meeting their performance goals and reward team
members for good performance complete performance appraisals on team members
Ensure CCP (Critical Control Point) specific training is provided to the team members
performing the metal detector checks
Follow progressive discipline according to guidelines with TMs not meeting expectations
Facilitate a five-minute team member meeting each day to keep the team members informed
of safety precautions performance policies etc.
Recruit interview hire and train all new team members in various trainings including safety
and minimize team member turnover
Ensure safety procedures are being observed and safety tests are completed in a timely manner
As needed fill in as a production team member and perform tasks necessary to meet
production goals (time spent in these activities does not exceed 15% of work time)
Responsible for dough safety and dough quality - maintain dough certification
Attend Leadership & Development training sessions
Perform other duties as assigned by Manager and/or Director

Qualifications :

Bachelors degree with emphasis in distribution manufacturing warehouse some college
plus equivalent work experience may be accepted. Preferably in the food warehouse
manufacturing or retail industry Bilingual a plus
3-5 years of production manufacturing or retail experience strong knowledge of bakery
procedures or having basic knowledge of food safety programs would be beneficial.
Working knowledge of AIB or HACCP practices or certification would be a plus
Proven ability to develop and lead team members in meeting goals and objectives
Results-oriented with strong organizational and decision-making skills
Excellent knowledge of Microsoft Office programs
Strong interpersonal communication (verbal and written) and follow-through skills
Ability to work a full-time/flexible schedule including nights weekends and holidays
Proven experience in quality and safety
Willingness to support a 24-hour operation be on call including carrying an emergency cell
phone as needed
Must successfully pass a background checks every third year on your anniversary date
Availability to travel by air as needed

PHYSICAL REQUIREMENTS
Ability to stand and/or walk for long periods of time climb stairs and lift to 25 lbs. frequently
and 50 lbs. on an occasional basis work in extreme temperatures 33-38 degrees and
environment with exposure to loud machinery. Must be able to work around yeast and flour.

Additional Information :

All your information will be kept confidential according to EEO guidelines.

Remote Work :

No

Employment Type :

Full-time