Bakery Team Lead - 1St Shift

PURPOSE STATEMENT:

THE BAKERY TEAM LEAD IS ACCOUNTABLE FOR ENSURING THAT PRODUCTION SCHEDULED FOR COMPLETION IS EXECUTED IN A TIMELY & SAFE MANNER. THE BAKERY TEAM LEAD MUST BE SELF-SUFFICIENT IN ALL AREAS OF THE BAKERY PROCESSES AND OVERSEES THE EFFICIENT AND EFFECTIVE OPERATION OF THE BAKERY LINES.

THE BAKERY TEAM LEAD IS TO UNDERSTAND FLOW OF THE DAILY BAKERY OPERATIONS, AND ENSURING CONSISTENT, EFFECTIVE COMMUNICATION FOR ALL ASPECTS OF PRODUCTION. THIS EMPLOYEE IS SUFFICIENT IN ALL PROCESSING DOCUMENTATION AND THE ACCURACY OF SAME AND PROVIDES TRAINING TO ALL NEW AND EXISTING EMPLOYEES. THIS INDIVIDUAL WORKS WITH THE PRODUCTION SUPERVISOR PROVIDING FEEDBACK ON ISSUES/POTENTIAL ISSUES AND COORDINATES ACCURACY OF PRODUCTION AGAINST THE SCHEDULE, CAPABLE OF MAKING KEY DECISIONS WITH MINIMAL, IF ANY, SUPERVISORY SUPPORT.

KEY RESPONSIBILITIES (ESSENTIAL DUTIES):

• PROVIDE SUPPORT TO THE PRODUCTION SUPERVISOR.
• VERIFY THE COMPLETION AND ACCURACY OF ALL LINE DOCUMENTATION; VERIFY EMPLOYEES REQUIRED TO COMPLETE DOCUMENTATION ARE PROPERLY TRAINED AND MONITORED CONSISTENTLY THROUGHOUT THE SHIFT.
• DEVELOP STRATEGY TO EXECUTE DAILY PRODUCTION COMMITMENTS WHICH REQUIRES THE ABILITY OF CRITICAL THINKING.
• PROVIDE DAILY DIRECTION TO TEAM MEMBERS BASED ON RELEVANT INFORMATION AND DAILY PRODUCTION GOALS.
• ADDRESS OPERATIONAL ISSUES IN A TIMELY MANNER AND COMMUNICATE RESULTS TO PRODUCTION SUPERVISOR.
• MAINTAIN OPEN COMMUNICATION WITH MANAGEMENT TO ENSURE THAT SCHEDULE IS OBTAINABLE. WORK AS A TEAM AND SUPPORT THE OTHER LINE LEADS AS NEEDED.
• ENSURE CLEAR COMMUNICATION AND INFORM LEADS AND SUPERVISORS FROM OTHER SHIFTS AND DEPARTMENTS OF MATTERS THAT MAY LINGER (UNRESOLVED) OR INTERFERE WITH THEIR OPERATIONS, AS WELL AS ANY SAFETY CONCERNS.
• PER THE DAILY PRODUCTION SCHEDULE, ENSURES EMPLOYEES ARE USING CORRECT INGREDIENTS AND ANY OTHER REQUIRED ITEMS ARE PRESENT ON THE FLOOR AND THAT THEY ARE USED CORRECTLY. VERIFIES PRINT, DATES, AND INFORMATION ON INGREDIENTS AND LABELS.
• THE BAKERY TEAM LEAD IS RESPONSIBLE FOR MINOR HOUSEKEEPING OF ALL LINES INCLUDING BUT NOT LIMITED TO, DUST AND FLOUR REMOVAL, SWEEPING, DISPOSING OF WASTE, REMOVAL OF EMPTY PACKING MATERIAL, AND OTHER GENERAL CLEANING PRACTICES.
• THE BAKERY TEAM LEAD IS RESPONSIBLE FOR COMMUNICATING MORE ADVANCED HOUSEKEEPING NEEDS TO THE SUPERVISORS AND SANITATION DEPARTMENT.
• LEADERSHIP
• TEAMWORK
• PROBLEM SOLVING/ANALYSIS
• RESULTS DRIVEN
• COMMUNICATION PROFICIENCY
• TIME MANAGEMENT
• COACHABLE

EDUCATION & EXPERIENCE:

• MECHANICAL APTITUDE TO OPERATE MANUFACTURING EQUIPMENT.
• COMMUNICATION (WRITTEN AND VERBAL) AND ORGANIZATIONAL SKILLS.
• ABILITY TO COMMUNICATE IN ENGLISH.
• COMPUTER LITERATE: ABILITY TO UPDATE EXCEL SPREADSHEETS AND WRITE EMAILS USING OUTLOOK.

PREFERRED EDUCATION & EXPERIENCE:

• HIGH SCHOOL DIPLOMA, GED, OR EQUIVALENT EXPERIENCE.
• 3+ YEARS OF MANUFACTURING EXPERIENCE IN A LEADERSHIP ROLE.
• MECHANICALLY INCLINED, STRONG UNDERSTANDING OF FOOD PROCESSING EQUIPMENT SUCH AS CONVEYORS AND HIGH-SPEED PACKAGING MACHINES.
• BILINGUAL PREFERABLE ENGLISH AND SPANISH.

PHYSICAL REQUIREMENTS:

• WILLING TO WORK 8-10-HOUR DAYS AND OVERTIME AS NEEDED.
• PHYSICAL REQUIREMENTS: ABILITY TO LIFT 50 POUNDS, STAND AND/OR STOOP FOR PROLONGED PERIODS OF TIME, PERFORM REPETITIVE MOTIONS, AND WORK IN AN ENVIRONMENT WITH VARYING TEMPERATURES
• WORKER IS SUBJECT TO WET / SLIPPERY FLOORS
• WORKER SUBJECT TO HAZARDS SUCH AS PROXIMITY TO MOVING PARTS, ELECTRICAL CURRENT, AND MOVING OBJECTS CARRYING CONSIDERABLE WEIGHT AND FORCE.
• CAPABLE OF WORKING IN ENVIRONMENT OF GARLIC, BUTTER, FLOUR, AND DUST.
• PERFORMS TASKS REQUIRING OCCASIONAL INDEPENDENT KNOWLEDGE IN ADDITION TO PROCEDURES OR SPECIFIC INSTRUCTIONS PROVIDED.
• MUST BE CAPABLE OF UNDERSTANDING INSTRUCTIONS, ORAL AND WRITTEN, AND READING NOTICES AND WORK SCHEDULES AS POSTED ON THE BULLETIN BOARD.
• MONITORS CONDITION AND EFFICIENCY OF EQUIPMENT.
• IS MECHANICALLY INCLINED AND ABLE TO PERFORM MINOR TROUBLESHOOTING AND MAINTENANCE INCLUDING BUT IS NOT LIMITED TO: CLEARING OUT JAMS, RESETS, WEIGHT CONTROL ADJUSTMENTS, PROOFER ADJUSTMENTS, AND OVEN FUNCTIONALITY.
• ADHERE TO ALL COMPANY REPORTING AND COMMUNICATION PROCEDURES; INJURY/INCIDENT, ATTENDANCE, HARASSMENT, PRODUCTION, ETC.
• RESPONSIBLE FOR MAKING SURE ALL TEAMS IN YOUR DEPARTMENT ARE ADHERING TO CGMP, FDA, SQF, FSMA & GFSI MANDATES.
• LEADING THE EFFORTS OF WASTE REDUCTION BY CLEAR COMMUNICATION OF WASTE ABOVE THE YIELD (I.E. HOLES IN BREAD, OUT OF SPEC. ETC.) MONITORS CORRECT WASTE ACCURACY BY ENSURING WASTE TOTES ARE IN THE CORRECT LOCATIONS AND IS BEING DOCUMENTED CORRECTLY.
• COORDINATES WITH THE QA DEPARTMENT IN QUALITY AND GRADING SPECS.
• ASSURANCE OF EFFICIENT CHANGE-OVERS.
• ENSURING MATERIALS AND MACHINES ARE PREPARED FOR NEXT SHIFT.
• SCHEDULING AND COORDINATING EMPLOYEE BREAKS AND LUNCHES.
• THE BAKERY LEAD MUST KNOW HOW ALL MACHINERY FUNCTIONS.
• ASSIST IN TROUBLESHOOTING AND TO PROVIDE ASSISTANCE TO MAINTENANCE PERSONNEL IF REQUESTED TO DO SO.
• PROVIDE ADEQUATE TRAINING TO ALL TEAM MEMBERS FOR EACH POSITION THAT THE TEAM MEMBER MAY WORK.
• HAS AN UNDERSTANDING AND THE ABILITY TO PERFORM STARTUP AND SHUTDOWN PROCEDURES INCLUDING BUT NOT LIMITED TO STARTING THE OVEN, PROOFER, CONVEYORS, AND ADAMATICS.
• HAS AN UNDERSTANDING OF REQUIRED FUNCTIONS WITHIN QAD THAT CORRESPOND WITH THE DAY-TO-DAY OPERATIONS, WHICH INCLUDES BUT IS NOT LIMITED TO: RECEIVING, TRANSFERRING, CONSUMING, AND LABEL CREATION FOR INGREDIENTS OR ITEMS, LABOR REPORTING.
• RESPONSIBLE FOR RECEIVING FLOUR, DOCUMENTING IT, CREATING LABELS FOR THE FLOUR, AND COMMUNICATING FLOUR USAGE.
• CONTROLS THE DAILY INVENTORY OF INGREDIENTS.
• THE BAKERY LEAD REPORTS DIRECTLY TO THE PRODUCTION SUPERVISOR; HOWEVER ANY TEAM MEMBER OF MANAGEMENT MAY REQUEST ANY AND ADDITIONAL MISCELLANEOUS TASKS TO BE EXECUTED UPON REQUEST – NOT AN ALL-INCLUSIVE LIST.
• ENSURES EMPLOYEES THAT REPORT TO THE BAKERY LEAD ARE WORKING IN A SAFE ENVIRONMENT. THIS INCLUDES PROPER DISTRIBUTION OFF PPE TO EMPLOYEES AND VERIFYING THAT ITS BEING USED CORRECTLY ON A DAY TO DAY BASIS.
• TAKE RESPONSIBILITY FOR EACH BAKERY EMPLOYEE’S SAFETY AND ENSURE THAT THE EMPLOYEES ARE WORKING IN A SAFE MANNER THAT IS DICTATED TO THEM FOR THE POSITIONS THAT THEY WORK.

The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the ADA.

EEO STATEMENT:

To provide equal employment and advancement opportunities to all individuals, employment decisions at Furlani Foods will be based on merit, qualifications, and abilities. Furlani Foods does not discriminate in employment opportunities or practices based on race, color, national origin, ancestry, age, gender, sexual orientation, marital status, arrest record, conviction record, disability, religion, veteran status or any other protected characteristics as specified by local, state, provincial or federal law.

OTHER DUTIES:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.