Summary: The Operations Supervisor is responsible for overseeing the individuals who bake and package extraordinarily quality bread and roll products while adhering to the Production Team's top commitments of Personal Safety and Food Safety.  This individual is a person of integrity & respect that leads and directs the employees through open and honest dialogue and constructive feedback.  The Operations Supervisor should also be a proactive thinker, embracing a mindset of thorough planning & continuous improvement. 

Essential Duties and Responsibilities: include the following. Other duties may be assigned.

• Lives out and promotes Martin's culture commitments of: a person of Integrity & Respect, a Communicator on a Unified Team, Contributes to a Culture of extraordinary quality & customer service, a Proactive Thinker and an Ambassador for Martin's, as well as the Bakery Priorities of Personal Safety, Food Safety, Quality & Productivity.
• Sets team expectations and goals in accordance to the Culture Commitments & Bakery Priorities and holds team members accountable to those standards.
• Manages all aspects of the development of team personnel, including coaching, performance development reviews, training, accountability to expectations, etc.
• Proactively engages with onboarding and training of new hires and works to incorporate and align with training program expectations.
• Reviews production order requests and plans personnel & materials needed to successfully meet the stated orders. 
• Ensures all operational and production records are completed successfully, including those relating to personal safety, food safety, quality, productivity, timekeeping, etc.
• Develops, recommends, and implements measures to improve production methods, equipment performance, and quality of product.
• Coordinates action needed for substandard product in adherence to company processes.
• Works with cross-departmental units when needed to address and resolve production issues, such as with machinery repairs, cleaning of equipment, etc.
• Commits to continued personal learning and development in supervisor role, including increasing emotional intelligence/soft skills, ensuring consistent understanding/enactment of Martin's policies/procedures, and increasing technical production skills.
• Performs activities of workers supervised when needed.
• Adheres to and enforces safety, food safety, quality, and Good Manufacturing Practices regulations.

• Reports safety, food safety, and quality problems to personnel with authority to initiate action.

   

Supervisory Responsibilities:                                                              

Directly supervises production employees in accordance with culture commitments, bakery priorities, company policies/procedure and external laws. Plans, assigns and directs the work of production employees. Trains employees and assesses training results and performance of employees. Responsible for addressing employee complaints and resolving problems. Responsible for coaching, counseling and administering discipline as necessary. Acts as the hiring manager in filling roles for the team.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• High School Diploma or GED;
• Associate's Degree (A.A.) from two-year college or technical school;
• Three to five years' related experience and/or training; or
• Equivalent combination of education and experience.
• Experience in baking or manufacturing industry.
• Experience with operating forklift and pallet jack.
• Ability to successfully pass F od Safety HACCP training and competency test.
• Warehouse Management System experience preferred
• Kronos timekeeping system experience preferred

• Travel up to 5%

   

Other Knowledge, Skills and Abilities:

• Prior bakery and/or manufacturing experience.
• Ability to operate or learn to operate production equipment.
• Ability to cope with change.

• Ability to identify and prioritize issues, generate solutions and use relevant information to drive decisions.

   

   

Language and Skills:

Ability to read and comprehend simple instructions, short correspondence and memos, as well as, the ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customer, clients and other employees of the organization.

Mathematical Skills:

Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals.

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Physical Demands:

While performing the duties of this job, the employee is required to stand for long periods of time. Employees uses hands to finger, handle or feel' reach with hands and arms; talk or hear and smell. Employee is required to walk, sit, climb, balance, stoop, crouch and/or crawl. Employee is frequently required to lift and/ or move up to 20 pounds, and occasionally required to lift and/ or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision and depth perception.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts and fumes or airborne particles. The employee is frequently exposed to vibration. The employee is occasionally exposed to high, precarious places; toxic or caustic chemicals; extreme heat and risk of electrical shock. The noise level in the work environment is usually loud.