Operations Lead - 3rd Shift (Sunday-Thursday)

Summary: The Operations Lead is responsible to coordinate activities of workers engaged in the production and packaging of extraordinarily quality bread and rolls while adhering to the Production Team’s top commitments of Personal Safety and Food Safety. This individual is a person of integrity & respect that leads and directs the employees through open and honest dialogue and constructive feedback. The Operations Lead should also be a proactive thinker, embracing a mindset of thorough planning & continuous improvement

Schedule:  Sunday - Thursday 

Hours:  7:45PM-4:30AM

 Essential Duties and Responsibilities: include the following. Other duties may be assigned.

·         Lives and promotes Martin’s culture commitments of: a person of Integrity & Respect, a Communicator on a Unified Team, Contributes to a Culture of extraordinary quality & customer service, a Proactive Thinker and an Ambassador for Martin’s, as well as the Bakery Priorities of Personal Safety, Food Safety, Quality & Productivity.

·         Plans flow of materials through department according to work orders. Ensures materials needed for production are available and staged.

·         Reviews and monitors production work orders to ascertain type and quantity of product and other packaging requirements.

·         Inspects, measures, and takes samples of product to verify conformance to food safety and quality specifications.

·         Assists workers in solving technical problems including troubleshooting equipment issues, set up of equipment, and changeovers.

·         Communicates substandard product to leadership and coordinates disposition of product.

·         Ensures completion of safety, food safety, quality and production records.

·         Effectively communicates mechanical issues and coordinates repair work with general maintenance.

·         Adjusts’ recipes to sustain product quality.

·         Ensures housekeeping expectations are maintained.

·         Assists in the training of new employees.

·         Identifies training opportunities for existing employee’s and coordinates the training with leadership.

·         Communicates any employee relations issues observed to Operations Supervisor.

·         Conducts daily huddle meetings which includes reviewing the bakery priorities.

·         Monitors production order to ascertain type and quantity of product and other packaging requirements.

·         Manages inventory through transactions in the warehouse management system.

·         Performs responsibilities of Dough Prep or Packaging employees as needed.

·         Ability to work with supporting departments based on business needs.

·         Enforces and adheres to safety, food safety (including Good Manufacturing Practices), and quality regulations.

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