Plant Manager

Responsibilities

• Oversees the activities of the Sanitation, Maintenance, Packaging and Production Departments within the Lyndale Ave. facility, in such a manner as to ensure the most efficient and effective production of the highest quality, lowest cost, bakery products; in the safest and most sanitary conditions possible.
• Manages the day-to-day activities of the Sanitation, Maintenance, Packaging and Production departments by:
• Continuous development and coaching of the Supervisory team in their professional development. Evaluating their performance, and initiating corrective action as required.
• Ensuring plant is properly staffed and trained to meet production level requirements, safety standards, sanitation standards and productivity goals.
• Establishing quality and efficiency standards for operations and initiating / managing quality and efficiency improvement initiatives.
• Monitoring plant output regarding yields, scrap and material usage to ensure efficient resource utilization and initiating corrective action as required.
• Analyzing production operations and initiating corrective actions to ensure efficient product flow.
• Monitoring expenses, reviewing Production Summary’s to budget and initiating corrective action as required.
• Scheduling managerial personnel in a manner consistent with Company policies that best utilize their skills and abilities.
• Continuously monitoring the manufacturing costs and devising or recommending changes to maintain or reduce them.
• Overseeing the scheduling of production of products in a manner that will ensure timely delivery of the freshest possible products.
• Overseeing the development and implementation of process controls to ensure the consistent manufacture of quality bakery products.
• Overseeing the activities of the Maintenance Department to ensure minimal interruptions and maximum efficiencies of the process equipment.
• Overseeing the activities of the Sanitation Department to ensure compliance of food safety laws and customer specific requirements.
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Qualifications:

1. Experience: Minimum of 5 years of experience in a managerial role within a commercial bakery or food manufacturing environment, with demonstrated success in leading production teams and driving operational excellence.
2. Education: Bachelor’s degree in Food Science, Business Administration, Engineering, or a related field. Advanced degree or relevant certifications (e.g., Certified Food Scientist, Six Sigma) preferred.
3. Technical Skills: Strong understanding of bakery production processes, equipment, and technology, with the ability to troubleshoot issues and implement solutions. Proficiency in MS Office and ERP/MRP systems.
4. Leadership Abilities: Proven leadership and team-building skills, with the ability to inspire, motivate, and empower employees to achieve common goals. Experience in performance management, coaching, and talent development.
5. Analytical Skills: Excellent analytical and problem-solving abilities, with a data-driven approach to decision-making and continuous improvement.
6. Communication Skills: Effective communication skills, both verbal and written, with the ability to communicate clearly and collaborate with cross-functional teams and external stakeholders.
7. Adaptability: Ability to thrive in a fast-paced, dynamic environment, and adapt to changing priorities and business needs.
8. Regulatory Compliance: Thorough knowledge of food safety regulations (e.g., FDA, USDA), quality standards (e.g., GMP, HACCP), and industry best practices.
9. Results Orientation: Strong business acumen, with a focus on achieving targets for production output, quality, cost control, and customer satisfaction.
10. Problem-Solving Skills: Proactive approach to identifying challenges and implementing effective solutions to improve processes and performance.

• The ideal candidate will be a strategic thinker, hands-on leader, and collaborative team player, with a passion for food production and a commitment to excellence.