Donut Supervisor

Klosterman Baking Co•Hebron, KY

13d•Onsite

About The Position

Production Supervisors will oversee the production of all finished products under the direction of the Production Superintendent. Production Supervisors are obligated to report any and all food safety issues that may occur.

Requirements

Oversee production of all finished products.
Report any and all food safety issues.
Review supervisor daily logs.
Discuss issues with the supervisor being relieved.
Review run schedule for correct codes, poly, and product.
Calculate proper codes.
Use and complete pre-flight form during bakery start-up.
Make a plan of the day's activities.
Conduct bakery tours at the start of the shift.
Be aware of cleanliness and organization.
Ensure machinery is properly guarded.
Ensure associates are practicing proper GMP's.
Ensure aisles are kept clear.
Ensure proper labels on barrels, spray bottles, etc.
Ensure associates are productive and working safely.
Look at fermentation of sponges.
Review dough sheets.
Assure temperatures being recorded are correct by checking with a hand-held thermometer.
Watch a dough mix.
Look over Pan-o-mat operations.
Visually inspect yeast box temperature.
Check the topping hopper.
Scan proofer and oven panel.
Monitor internal temperature of product.
Adjust oven bake time or temperature immediately if internal temp is incorrect.
Check air jets for correct positioning.
Check the depanner for correct settings.
Use metal detector wands on every tour.
Assure proper setting is used for each variety of products.
Log any foreign objects found in product.
Review wrapper operations.
Ensure product is flowing smoothly and evenly to the inspector.
Ensure the wrapper is running at the proper speed.
Ensure packages are tight.
Ensure code is legible, correct letter height, and correct date, letter, inspector and operator.
Look at quality checks at wrapper, bun temperatures, and product weight.
Ensure basket loader is placing packages neatly into trays.
Ensure basket loader is lowering smoothly.
Ensure shipping doors are kept closed at all times unless being used.
Ensure shipping room temperature does not shorten shelf life.
Keep compactor room door closed and locked unless being used.
Record all scrap dumped into compactor on compactor sheet.
Total timecards and record in data book daily.
Ensure daily logs are informative and complete.
Record any warnings or disciplinary actions in associate date books.
Review production schedules weekly for proper coverage.
Perform huddle meetings weekly and turn results into production manager.
Fill out payroll adjustments properly and turn in promptly.
Ensure yields are correct for each run of product.
Investigate any large differences in accounting.
Investigate any blade breakage and fill out proper form.
Explain any product runs with damage in supervisor daily logs and document at top of manager’s report.
Fill out breakdown reports promptly after bakery is running again.
Run tours hourly and document on tour sheets.
Ensure absentee forms have proper documentation and signatures.
Lead by example in food safety culture.

Responsibilities

Review supervisor daily logs for any attendance issues, mechanical problems, etc., and discuss with the supervisor being relieved.
Review the run schedule for correct codes, poly to be used, and product to be produced, double-checking codes by calculating the proper code.
Ensure the pre-flight form is used and completed during bakery start-up on start-up days.
Make a plan for the day's activities, including pan changes, extra cleaning, and cross-training.
Conduct a tour of the bakery at the start of the shift, beginning in the mixing room, and be aware of cleanliness, organization, machinery guarding, GMP practices, clear aisles, proper labeling, and associate productivity and safety.
Observe sponge fermentation, ensuring sponges are rising properly, and review dough sheets for temperature, fermentation time, water usage, mix time, and periodically verify recorded temperatures with a hand-held thermometer.
Observe dough mixing, checking for clean-up time and dough development, ensuring a proper gluten window can be achieved.
Oversee Pan-o-mat operations, checking for correct dough ball counts, vacuum operation, flour coverage, dough ball weights, flutter bar adjustments, sheeting, panning, and paperwork completion.
Visually inspect yeast box temperature.
Check the topping hopper to ensure it is ready for the next topped product.
Scan the proofer and oven panel to ensure all controls are set correctly.
Monitor internal product temperature, adjusting oven bake time or temperature as needed to achieve the target of 202 degrees.
Check air jet positioning to prevent product damage.
Verify depanner settings, including vacuum, height, discharge height, and speed.
Use metal detector wands on every tour, ensuring proper settings for each product variety and logging any foreign objects found.
Review wrapper operations from front to back, checking product flow, wrapper speed, package tightness, code legibility, quality checks, bun temperatures, product weight, and basket loader operation.
Ensure all shipping doors are kept closed unless in use and that shipping room temperature does not negatively impact shelf life.
Keep the compactor room door closed and locked unless in use, and record all scrap dumped into the compactor.
Manage paperwork, including totaling timecards, ensuring daily logs are informative, recording warnings and disciplinary actions, reviewing production schedules, processing payroll adjustments, verifying yields, investigating accounting differences, documenting blade breakages and product damage, filling out breakdown reports, documenting hourly tours, ensuring proper documentation for absentee forms, and leading by example in food safety culture.