Production Supervisor

Lewis Bakeries, established in 1925, is seeking a Production Supervisor in Vincennes, IN.

Job Location:

Vincennes, IN. Position Type:
Full Time. Education Level: 2 Year Degree. Travel:
Up to 10%. Job Shift: Any.

This role reports to the Production Manager and is responsible for implementing best practices and standards for product and process to promote efficient production of consistent quality bread or roll products. The supervisor ensures all work activities meet the highest standards of food quality, safe processes, and compliance with legal requirements while focusing on continuous process improvement.

• Implement company standards for formulas, scaling weights, pan sizes, bag sizes, bake times, and all production control processes for bread and roll products.
• Train, coach, oversee, provide feedback, and assess production staff and overall bakery production performance.
• Lead by setting a vision, managing change, developing others, and strategically planning for continuous improvement.
• Plan and coordinate manpower, ingredients, and equipment to ensure efficient production of consistent quality products.
• Direct plant and equipment resources toward the most efficient production of baked goods.
• Implement best practices to achieve company standards on controllable costs.
• Promote safety through work procedures and employee safety programs.
• Troubleshoot equipment to ensure optimum product quality.
• Ensure timely delivery of consistent quality product to Sales.
• Evaluate product quality to ensure compliance with established standards.
• Collaborate and build/maintain partnerships with other departments.
• Function successfully in a fast‑paced, changing work environment.

• Minimum of 5 years of work experience in a high‑speed manufacturing environment.
• 1‑2 years of high‑speed bread and/or roll experience preferred.
• Minimum of 5 years of supervisory experience.
• Understanding of the equipment in a large‑scale bakery production plant and its operation relative to the baking process.
• Solid understanding of ingredient functionality with time and temperature in the baking process.
• Basic computer skills, including Excel and Word.

• Union management experience strongly desired.
• Completion of American Institute of Baking (AIB) in‑residence baking science and technology course and AIB Science of Baking correspondence course strongly desired (not a must).
• Knowledge of BRC and BSCI standards highly preferred.