Nutrition Process Center Production Supervisor

Nutrition Process Center | Production Supervisor Fort Wayne Community Schools - 3.7 Fort Wayne, IN Job Details Full-time $20.47 an hour 22 hours ago Qualifications Quality control corrective actions Food production Employee onboarding Record keeping Computer operation Customer communication Food safety management Quality assurance within food and beverage industry Operations management Outdoor work Food management ServSafe Customer service Computer literacy Food Safety Manager Certification Safety standards in production Compliance audits & assessments Production inventory management Mid-level 3 years High school diploma or GED Manufacturing standard operating procedures Sanitation procedures Assembly Hiring Schedule management HACCP Production planning Packaging Batch records Organizational skills Production management Waste management Interviewing Materials management in food and beverage Computer skills Packaging (food) Food ordering ServSafe Food Manager Certification Onboarding process management Food safety Production scheduling Communication skills Overseeing training Health and safety training programs Staff development Full Job Description Work Schedule for this position: Monday - Friday 6:30-2:30 PURPOSE The Production Supervisor plans, organizes, and directs daily production-floor operations, including packaging, assembly, staging, and end-of-day processes. This position maintains a consistent presence on the floor to coach and evaluate staff, ensure accurate and timely completion of production schedules, and uphold food safety, HACCP, and sanitation standards. The supervisor maintains audit-ready electronic records and provides ongoing training on safe equipment use, sanitation, and standard work. In the absence of the Production Coordinator, the supervisor assumes production-floor duties to ensure uninterrupted operations at the Nutrition Process Center (NPC). MINIMUM QUALIFICATIONS High School Diploma or equivalent. Minimum three (3) years of experience in food production management or a closely related high-volume environment. Strong organization, communication, and multitasking; proficiency with production scheduling and inventory coordination. Knowledge of food safety, HACCP, and sanitation regulations; ability to implement and audit compliance. ServSafe Manager certification (or obtained within 60 days). Basic computer skills (email, spreadsheets, production systems) and ability to maintain electronic records. ESSENTIAL FUNCTIONS Communicate and interact with Nutrition Services staff and department personnel in a courteous and professional manner, using effective customer service skills. Coordinate with the Production Coordinator to develop and implement production schedules, ensuring timely and accurate completion of production goals. Directly monitor the work of cafeteria assistants ( 1.0 FTE) working in the staging and production lines. Maintain electronic production records: batch sheets, yields, portion/weight checks, over/under-production logs, etc. Track food waste and yield variance; implement countermeasures and document corrective actions. Compile and submit monthly electronic reports (production, temperatures, sanitation, waste, corrective actions) for audit and NPC manager review. Cover key areas of the production floor in the absence of the Production Coordinator to maintain continuity of operations. Maintain all required records for food safety, including production logs, temperature logs, and sanitation logs, as required by the Board of Health and state agencies. Train and evaluate all employees in proper equipment use, workplace safety, sanitation procedures, SOPs, allergen controls, and adherence to established Nutrition Services standards. Monitor employee work hours and schedules to ensure efficient human resource management and fiscal responsibility. Order food products and supplies for the production floor as needed to support uninterrupted operations. Assist with interviewing, onboarding, and orientation of new cafeteria assistants and other assigned staff. Participate in professional development and training opportunities to maintain current knowledge of food service practices, safety requirements, and operational procedures. Facilitate/provide training for staff on relevant topics. Perform related duties as assigned by the Supervisor/Director to meet the operational needs of the Nutrition Center. PHYSICAL REQUIREMENTS To perform the essential functions of this job effectively and safely, employees must meet the following physical qualifications: Communication Skills: Ability to speak clearly and hear effectively in various environments. Manual Dexterity: Adeptness in the use of hands and fingers. Postural Endurance: Sit or stand for prolonged periods, as the job requires. Flexibility: Ability to bend at the waist, kneel, or crouch to perform specific duties. Visual Acuity: Close vision ability with the capacity to adjust focus. Mobility: Freedom to sit or walk at will throughout the work environment. Strength and Stamina: Capability to lift, carry, push, or pull up to fifty (50) pounds or more. Outdoor Work: Tolerance of work outside in various weather conditions. FWCS will reasonably accommodate individuals with disabilities to perform these essential functions.