Production Supervisor

Klosterman Baking Company•Springfield, OH

102d

About The Position

The Production Supervisor oversees production of all finished products on an assigned shift under the direction of the Operations Excellence Production Manager. The supervisor coordinates and oversees production-floor activities, reviews production and process documentation, monitors equipment and product quality, and reports food safety or quality hazards and concerns to the Management Team. The role also verifies shift records, production results, deliveries, and required documentation.

Requirements

At least 3–5 years of experience in food manufacturing supervision.

Nice To Haves

Bachelor’s degree in business, supply chain and operations management, or a related field.
Six Sigma Green Belt and/or Black Belt certification.

Responsibilities

Review Process Lead daily documentation for mechanical problems and documentation errors, and discuss issues during shift pass-down meetings.
Review production schedules for correct code dates, packaging, and upcoming products; verify code dates with the Wrap Process Lead.
Complete required pre-flight and pre-operational inspections at start-up events and shut-down checklists at shut-down events.
Plan daily activities, including pan changes, extra cleaning, and cross-training.
Walk the bakery at the beginning of the shift to check cleanliness, organization, machine guarding, GMP compliance, unobstructed aisles and exits, container labeling, employee productivity, and safe work practices.
Review dough schedules and mixer documentation, including dough and water temperatures and mix times.
Periodically verify that temperatures at the mixer and other control points are recorded accurately and in real time.
Observe a complete dough mix, assessing clean-up time and dough development, and identify target gluten windows for products made during the shift.
Oversee Pan-O-Mat operations, including dough-ball counts and weights, vacuum points, flour dusting, divider speed, flutter-bar adjustment, sheeting and panning alignment, and documentation.
Ensure the topping or seeder hopper is ready for products requiring topping or seeding.
Check proofer oven panel controls against target ranges.
Verify internal product temperatures at the proofer and oven discharge; adjust oven bake times and temperatures when temperatures are outside the target range.
Ensure air jets are properly positioned and operating at optimal air pressure.
Inspect depanner vacuum, height, discharge height, and speed settings.
Test metal detectors on each production line every four hours to verify wand detection and rejection and confirm correct programs and settings.
Review wrap-area operations, including product flow, bagger operation and speed, packaging fit, product codes, quality checks, pattern former performance, basket loader operation, and tray stacker operation.
Ensure shipping docks and man doors are closed when not in use and the compactor-room door is closed and locked as required.
Verify shift documentation, including daily logs, employee warnings and disciplinary records, production schedules, pre-shift meetings, payroll adjustments, yields, waste figures, broken-blade records, and reports of high-waste runs or breakdowns.
Verify incoming flour deliveries and complete required bulk flour delivery documentation.
Report food safety and quality hazards or concerns to the Management Team.
Perform other tasks as assigned by the Management Team.