Supervise and coordinate the activities of production team members engaged in the production
of pizza dough. Effectively maximize production yield and minimize production waste. Monitor
and manage all aspects of production operations in accordance with established
company/industry standards and procedures. Ensure team members are trained in food safety
and other job duties to maintain consistency throughout the production and dough handling
process. Must have a comfort level working in a diverse, fast-paced environment.

Compensation: $85-$95,000 based on experience, 15% bonus based on company performance

RESPONSIBILITIES AND DUTIES(40%) Manage Production and Sanitation Area

• Develop production/operational goals based on actual and projected customer needs, and
  investigate any cause and possible solutions to any problems reflected in the metrics
• Complete daily production statistical reports, including pounds per labor hour, overtime,
  trays per hour, total trays, and total hours used, and manage the weekly schedule
• Ensure GMPs (Good Manufacturing Practices) are being followed and team members are
  wearing PPE when handling the product
• Ensure team members are receiving proper training on dough production, proofing,
  temperature checks, checking dough ball weights, performing test bakes, and maintaining a
  dough library for every single day of production, and use it as a reference for dough complaints
• Interface with vendors, and be responsible for collecting, recording, and reporting
  operational data
• Maintain safe and positive work environment in compliance with OSHA, company standards,
  local, state, and federal requirements. As equipment is added or modified, review it is
  ergonomically suitable for all TMs, and proper L.O.T.O procedures are outlined and
  implemented
• Ensure standardization of dough formula and make changes when instructed by QC
• Order production supplies, flour, and sanitation materials
• Monitor and verify that Solo Chain and production ingredients are correct. Remove spoiled
  dough from Solo Chain and receive production raw ingredients into the system
• Assist with the troubleshooting of dough issues that occur in the marketplace, and
  periodically visit stores to check the quality of the product
• Conduct required test bakes per period and enter them in the Portal
• Maintain cost controls and prepare a budget for the Director
• Continually inspect the production area to verify that everything is operating properly.
  Submit work orders to maintenance for repairs and/or modifications needed on the
  equipment or safety-related
• Strategize and implement new ideas to improve manufacturing efficiency, and at the same time
  watching out for the safety and well-being of the TMs
• Coordinate with other departments to achieve common goals and objectives
• Facilitate dough management classes for franchisees
• Coordinate with chemical vendors to ensure all correct chemicals are on site
• Coordinate with oil and flour mill vendors to schedule loads to be delivered to the site

(60%) Manage Production & Sanitation Team Members

• Assign job tasks according to the production schedule
• Coach team members who are not meeting their performance goals, and reward team
  members for good performance, complete performance appraisals on team members
• Ensure CCP (Critical Control Point) specific training is provided to the team members
  performing the metal detector checks
• Follow progressive discipline according to guidelines with TMs not meeting expectations
• Facilitate a five-minute team member meeting each day to keep the team members informed
  of safety precautions, performance, policies, etc.
• Recruit, interview, hire, and train all new team members in various trainings, including safety,
  and minimize team member turnover
• Ensure safety procedures are being observed and safety tests are completed in a timely manner
• As needed, fill in as a production team member and perform tasks necessary to meet
  production goals (time spent in these activities does not exceed 15% of work time)
• Responsible for dough safety, and dough quality - maintain dough certification
• Attend Leadership & Development training sessions
• Perform other duties as assigned by Manager and/or Director
• Bachelor’s degree with emphasis in distribution, manufacturing, warehouse, some college
  plus equivalent work experience may be accepted. Preferably in the food, warehouse,
  manufacturing, or retail industry – Bilingual a plus
• 3-5 years of production, manufacturing or retail experience, strong knowledge of bakery
  procedures or having basic knowledge of food safety programs would be beneficial.
• Working knowledge of AIB or HACCP practices or certification would be a plus
• Proven ability to develop and lead team members in meeting goals and objectives
• Results-oriented with strong organizational and decision-making skills
• Excellent knowledge of Microsoft Office programs
• Strong interpersonal, communication (verbal and written), and follow-through skills
• Ability to work a full-time/flexible schedule including nights, weekends, and holidays
• Proven experience in quality and safety
• Willingness to support a 24-hour operation, be on call, including carrying an emergency cell
  phone as needed
• Must successfully pass a background checks every third year on your anniversary date
• Availability to travel by air, as needed

PHYSICAL REQUIREMENTS

• Ability to stand and/or walk for long periods of time, climb stairs, and lift to 25 lbs. frequently,
  and 50 lbs. on an occasional basis, work in extreme temperatures 33-38 degrees, and
  environment with exposure to loud machinery. Must be able to work around yeast and flour.

All your information will be kept confidential according to EEO guidelines.

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