Production Supervisor

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Regular Full-Time Springfield, OH, US

3 days ago Requisition

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.

Day shift

The Production Supervisor will oversee the production of all finished product under the direction of the Operations Excellence Production Manager. The Production Supervisor is responsible for all actions related to production on the designated assigned shift. All actions must go through the Production Supervisor on the production floor. The Production Supervisor is responsible for reporting any and all food safety and quality hazards or concerns that may occur throughout the shift to the Management Team.

• 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 the following:
  • Cleanliness and organization of each area of the facility
  • All processing equipment machine guarding is in place as required
  • Associates are following all GMP's
  • All aisleways and fire exits are unobstructed as required
  • All secondary drums, containers and spray bottles are properly labeled with contents
  • Employees are being productive and working in a safe manner
• Review all dough schedules and mixer documentation paying close attention to the following:
  • Dough temperatures when exiting the mixer
  • Dough water temperatures being used
  • Current mix time and mix times on all mixes completed throughout the shift
• Periodically, the Production Supervisor verifies temperatures being recorded at the mixer and various other control points to ensure temperatures are being recorded accurately and in real time.
• Watch an entire dough mix from start to finish, looking at the clean-up time and dough development. For proper dough development, dough should be able to stretch slowly without tearing or stretching too quickly. Find the target gluten window for products made throughout the shift.
• Oversee Pan-O-Mat operations by verifying the following:
  • Correct count of dough balls being ran on the rounder belt
  • All vacuum points turned on and operational
  • Correct amount of flour dusting on dough balls exiting the pan-o-mat
  • Dough ball weights are within the target range
  • Divider speed is correct for the product being produced
  • Flutter bars properly adjusted
  • Dough pieces properly sheeted and panning correctly in alignment with the pan
  • All documentation being completed correctly and in real time
• 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. Product internal temperature target is 202 degrees F when exiting the oven. Too high of an internal temperature will produce a dry product. If internal temperatures do not meet the target range, oven bake times and temperatures should be adjusted.
• Ensure all air jets are positioned properly and operating with optimal air pressure. An improperly positioned air jet blowing directly on the product causes cracks, holes, and damages to finished product.
• Inspect the depanner to verify correct vacuum setting, height setting, discharge height setting and speed setting. Good, quality product can be damaged from improper depanner settings.
• Verify metal detectors on each production line every 4 hours of the shift to ensure all metal detector wands are effectively detected and…