Production Supervisor

Job Description The supervisor is an active member of the production area, supervising team members in the manufacturing of pizza dough. The supervisor will work on the floor with new team members in their job duties, ensuring all team members are working safely and are trained in food safety and other job duties to maintain consistency throughout the production and dough handling process. The supervisor must be comfortable working in a diverse, fast paced environment. Responsibilities and Duties Ensure the production process is running smoothly and efficiently by organizing workflow, rotations, and monitoring team members in the production room in accordance with established company and industry standards and processes. Leadership Recruit, interview, select, and mentor new team members Support team member engagement initiatives Plan work schedules and assign duties to maintain adequate staffing levels Supervise the day-to-day operation to ensure production standards are followed Ensure team members are receiving proper training on dough production, proofing, temperature checks, checking dough ball weights Monitor team members performance and hold accountable when performance is below expectations, use coaching and/or progressive discipline, as needed Complete team members annual performance reviews Collaborate in team members onboarding and training Ensure safe and positive work environment in compliance with OSHA, company standards, local, state, and federal requirements, and overall morale and respect among team members Ensure standardization of dough formula and make changes when instructed by QC Assist with monitoring and verifying that the Warehouse Management System (WMS), and production ingredients are correct Coordinate with manager on daily schedule, workflow, staffing and personnel concerns Lead pre-shift meetings, attend staff meetings, daily briefings, and leadership trainings Reporting Assist in compiling daily key indicators Assist in preparing daily production statistical reports including pounds per labor hour, overtime, trays per hour, total trays, and total hours used Assist with dough library for each single day of production and use it as reference for dough concerns Assist in the performance of test bakes and record Production Inventory Planning Accurately track inventory of production supply items Order and replenish production inventory items, flour and supplies Understand the receiving of production items and scraping dough in the WMS Coordinate with chemical vendors to ensure all correct chemicals are on site Coordinate with oil and flour mill to schedule loads to be delivered to the site Production Workflow Enhancements Regular inspection of the production area to ensure efficiency Ensure GMPs (Good Manufacturing Practices) are being followed, and team members are wearing proper PPE Make recommendations to manager on how to improve operational procedures and processes Perform other duties as assigned by managers and/or Director Qualifications High school diploma or GED, some college expected with 2-3 years of bakery or manufacturing experience, 2-year college degree preferred Proficient in Microsoft Office Suite or similar software including Excel and PowerPoint Excellent critical thinking skills Strong analytical, oral, and written communication skills Excellent supervisory and leadership skills to train and coach team members Ability to work a full-time/flexible schedule including nights, weekends, and holidays, be on call, including carrying an emergency cell phone, as needed Successfully pass a background checks every third year on your anniversary date Additional Requirements Follow and enforce Domino’s dress code standards Actively, work on the floor in the production area Maintain dough and HACCP certification Physical Requirements Ability to stand and/or walk for extended periods of time, climb stairs, lift, and/or move up to 25 lbs. frequently, and 50 lbs. on occasion Ability to bend, twist, reach, push, and pull throughout the shift Ability to work in extreme temperatures 33-38 degrees Ability to work in production environment with constant exposure to loud machinery Must be able to work around yeast and flour #J-18808-Ljbffr