Production Supervisor

Production SupervisorAs a longstanding pillar of quality and taste since our inception in 1892, Klosterman has continuously delivered fresh, delicious bread and baked goods to communities across the Midwest. Our commitment to excellence, combined with a passion for crafting products that delight our customers, has fueled our growth and success over the years. At Klosterman, we embrace our company mission: "Bake it safe, make it better, serve it proudly together."We are currently seeking dedicated individuals to join our team and contribute to our legacy of baking excellence. If you're ready to be part of a dynamic company with a rich history and a bright future, we invite you to explore our available opportunities and become a part of the Klosterman family, where tradition meets innovation in the world of baked goods.The Production Supervisor will oversee the production of all finished product under the direction of the Operations Excellence Production Manager. The Production Supervisor is responsible for all actions related to production on the designated assigned shift. All actions must go through the Production Supervisor on the production floor. The Production Supervisor is responsible for reporting any and all food safety and quality hazards or concerns that may occur throughout the shift to the Management Team.Key responsibilities and job tasks include but are not limited to:Review process lead daily documentation for any mechanical problems, documentation errors and discuss with the process leader during shift pass down meetings.Review production run schedule for correct code dates, packaging to be used, and products coming up on the schedule throughout the shift. Verify all code dates are correct and review with wrap process lead.Complete pre-flight / pre-operational inspections as required at all start-up events throughout the shift as they occur.Complete shut-down checklists as required at shut-down events throughout the shift as they occur.Make a plan for the day's activities (pan changes, extra cleaning, cross training, etc.)Walk the entire bakery at the beginning of the shift to identify any issues with the following:Cleanliness and organization of each area of the facilityAll processing equipment machine guarding is in place as requiredAssociates are following all GMP'sAll aisleways and fire exits are unobstructed as requiredAll secondary drums, containers and spray bottles are properly labeled with contentsEmployees are being productive and working in a safe mannerReview all dough schedules and mixer documentation paying close attention to the following:Dough temperatures when exiting the mixerDough water temperatures being usedCurrent mix time and mix times on all mixes completed throughout the shiftPeriodically, the Production Supervisor verifies temperatures being recorded at the mixer and various other control points to ensure temperatures are being recorded accurately and in real time.Watch an entire dough mix from start to finish, looking at the clean-up time and dough development. For proper dough development, dough should be able to stretch slowly without tearing or stretching too quickly. Find the target gluten window for products made throughout the shift.Oversee pan-o-mat operations by verifying the following:Correct count of dough balls being ran on the rounder beltAll vacuum points turned on and operationalCorrect amount of flour dusting on dough balls exiting the pan-o-matDough ball weights are within the target rangeDivider speed is correct for the product being producedFlutter bars properly adjustedDough pieces properly sheeted and panning correctly in alignment with the panAll documentation being completed correctly and in real timeEnsure the topping / seeder hopper is filled and/or ready for the next product requiring topping or seeding throughout the shiftScan the entire proofer oven panel to verify all controls are within the target rangeVerify internal product temperatures at the proofer and oven discharge. Product internal temperature target is 202 degrees F when exiting the oven. Too high of an internal temperature will produce a dry product. If internal temperatures do not meet the target range, oven bake times and temperatures should be adjusted.Ensure all air jets are positioned properly and operating with optimal air pressure. An improperly positioned air jet blowing directly on the product causes cracks, holes, and damages to finished product.Inspect the depanner to verify correct vacuum setting, height setting, discharge height setting and speed setting. Good, quality product can be damaged from improper depanner settings.Verify metal detectors on each production line every 4 hours of the shift to ensure all metal detector wands are effectively detected and rejected and the correct program and settings are being used.Review wrap area operations starting at the metal detector to ensure the following:Finished products are flowing smoothly and evenly to indexingBagger are operating in auto and at the correct speedFinished product packaging is not too tight around finished products (vacuum is working correctly)Finished product codes are correct, legible, correct height and spacingAll quality control point (QCP) quality checks are being completed as required and are within specificationPattern former is placing finished products neatly and undamaged into traysThe basket loader is lowering smoothly and not bouncing finished product out of the proper position into traysTray stacker is operating properlyEnsure all shipping docks and man doors are closed if not in use to prevent unauthorized access to the facility.Ensure the door to the compactor room is closed and locked as required.Verify all production related documentation from the shift including:Daily logs are informative, accurate and completeEmployee warnings and disciplinary documentation is completed and turned into human resourcesProduction schedules are reviewed weekly to ensure proper coveragePre-shift meetings completed daily and turned into the operations excellence production managerPayroll adjustments completed correctly and turned in promptly (vacation requests, personal holidays, perfect attendance days) to the operations excellence production managerYields are correct for each production runWaste numbers should balance accurately. Any large discrepancies must be investigated and the operations excellence production manager notifiedAll broken blades that occur throughout the shift are properly handled, investigated and documented on required documentationProduction runs with large waste / damage must be explained on the shift report and sent to the management teamBreakdown events are properly reported in the shift report and sent to the management teamVerify incoming flour deliveries that may occur throughout the shift.Complete all required bulk flour delivery documentation as required.Any other task as assigned by the management team.Verification of this job description is completed by the operations excellence production manager through daily observation of work tasks and key job functions.Preferred certifications & education for this role:Bachelor's degree in business, supply chain and operations management, or related field.At least five (3-5) years' experience in food manufacturing supervision.Six sigma green belt and or black belt certification.Benefits:Medical and vision insuranceDental insurance401kLife insurance and long term disability (company paid!)Upbeat and positive work environmentAdvancement opportunityGrowing companyTraining opportunities