Production Supervisor

Klosterman Baking Co•Springfield, OH

14d•Onsite

About The Position

As 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.

Requirements

At least five (3-5) years’ experience in food manufacturing supervision
Bachelor’s degree in business, supply chain and operations management, or related field.
Six Sigma Green belt and or Black Belt certification

Responsibilities

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 cleanliness and organization, machine guarding, GMP adherence, unobstructed aisleways and fire exits, proper labeling of secondary containers, and safe and productive employee practices.
Review all dough schedules and mixer documentation paying close attention to dough temperatures, water temperatures, current mix time, and mix times on all mixes completed throughout the shift.
Periodically, verify temperatures being recorded at the mixer and various other control points to ensure accuracy and real-time recording.
Watch an entire dough mix from start to finish, looking at clean-up time and dough development, and find the target gluten window for products made throughout the shift.
Oversee Pan-O-Mat operations by verifying correct dough ball counts, vacuum points, flour dusting, dough ball weights, divider speed, flutter bar adjustments, sheeting and panning alignment, and correct documentation.
Ensure the topping / seeder hopper is filled and/or ready for the next product requiring topping or seeding throughout the shift.
Scan the entire proofer oven panel to verify all controls are within the target range.
Verify internal product temperatures at the proofer and oven discharge, adjusting oven bake times and temperatures if necessary to meet the target of 202 degrees F.
Ensure all air jets are positioned properly and operating with optimal air pressure to prevent product damage.
Inspect the depanner to verify correct vacuum setting, height setting, discharge height setting and speed setting.
Verify metal detectors on each production line every 4 hours of the shift.
Review wrap area operations starting at the metal detector to ensure smooth product flow, proper bagger operation, correct packaging tightness, legible and correct product codes, completion of Quality Control Point (QCP) checks, proper pattern former operation, and correct basket loader and tray stacker operation.
Ensure all shipping docks and man doors are closed if not in use to prevent unauthorized access.
Ensure the door to the compactor room is closed and locked as required.
Verify all production related documentation from the shift, including daily logs, employee warnings, production schedules, pre-shift meetings, payroll adjustments, yields, waste numbers, broken blade documentation, and shift reports.
Verify incoming flour deliveries and complete all required bulk flour delivery documentation.
Complete any other task as assigned by the Management Team.