Production Supervisor - Commissary (Bakery)

SUMMARY

The Line Supervisor – Bakery Production is responsible for overseeing daily operations on assigned bakery production lines. This role ensures that bakery products are produced safely, efficiently, and in compliance with quality, food safety, and company standards. The Line Supervisor leads and supports production employees, coordinates workflow, and drives continuous improvement while maintaining a safe and organized work environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervise and coordinate daily production activities on assigned production lines, including bakery production lines, to ensure safe, efficient, and timely operations.
• Lead, train, and motivate hourly production employees working in bakery operations, ensuring adherence to company policies, food safety standards, and quality requirements.
• Monitor production schedules, workflow, and staffing levels to meet production targets for bakery products, while minimizing downtime and waste.
• Ensure compliance with all safety, GMP, sanitation, and food safety regulations, with particular attention to bakery ingredients, allergen controls, and baking processes.
• Inspect products and processes to ensure bakery items meet quality standards, specifications, and customer requirements.
• Identify and resolve operational issues on the line, including equipment, staffing, and process flow challenges related to bakery production.
• Coordinate with maintenance, quality, and warehouse teams to support smooth bakery production operations.
• Accurately complete production reports, quality documentation, and labor records for bakery lines, using required systems and tools.
• Enforce housekeeping and sanitation standards in accordance with food manufacturing and bakery-specific sanitation requirements.
• Support continuous improvement initiatives aimed at improving safety, quality, efficiency, and productivity within bakery production.

MINIMUM QUALIFICATIONS

Must be at least 18 years of age.

EDUCATION AND EXPERIENCE

• Minimum 1 year of supervisory experience in a food manufacturing or commissary environment.
• Working knowledge of GMP, HACCP, and OSHA compliance standards.
• Working knowledge of food production systems, procedures, and food safety standards.
• Strong communication and organizational skills with ability to multi-task.
• Ability to manage and motivate others while ensuring follow-through to achieve results.

PHYSICAL REQUIREMENTS

EQUIPMENT USED

• Industrial food processing equipment (mixers, slicers, ovens, proofers, etc.)
• Pallet jacks, carts, and racks
• Scales, thermometers, and quality testing devices
• Computer applications and production systems
• Cleaning/sanitation equipment and approved safety tools