Bread Packaging Line Supervisor

Location:

Vineland, NJ

$28.93/hour

3 days per week, 12-hour shifts. Options for Day or Night teams; typical blocks include Mon–Wed or Thu–Sat.

Production Supervisor

You arrive to a clean, organized floor and walk the bread packaging lines with maintenance and QA. CCPs are verified, materials are staged, and the crew is briefed. As the line starts, you fine‑tune equipment, keep a close eye on quality, and minimize downtime. Mid‑shift, you switch the product variety with a tight changeover, log crate counts, and finalize the production report.

You coach a new team member, flag a mechanical concern for maintenance, and complete a safe lockout during a brief stop—all while keeping output, food safety, and product quality on target.

• Control all Critical Control Points per procedure and promptly communicate any deviation to QA.
• Set up equipment prior to start-up; coordinate line start-ups and product variety changeovers.
• Monitor equipment performance, make on-the-spot adjustments, and reduce stoppages and product loss.
• Immediately report any departure from standard procedures to the supervisor.
• Drive continuous production with a focus on efficiency, loss reduction, quality, and safety.
• Apply proper lockout practices whenever equipment is stopped.
• Ensure raw materials, components, and staffing are in place at start-up.
• Calculate required crate quantities and complete daily production documentation.
• Train and support new employees to perform tasks effectively and safely.
• Communicate operational and mechanical issues to the supervisor and maintenance team.
• Keep work areas clean, orderly, and compliant with food safety expectations.
• Perform additional related duties as assigned.

• Basic proficiency in Excel and Minitab.
• Foundational bakery knowledge.
• Consistent adherence to safety, health, environmental, and company policies.
• Working understanding of GMPs, HACCP, and BRC standards.

• Ability to read and understand written English.
• Lift/move loads up to 35 lbs.
• Perform precise, repetitive tasks.
• Operate in noisy, cold, and open areas with flour exposure.
• Sustain focus for detailed work.

High School diploma or GED.

2–5 years in a factory or production environment.

• Fixed schedule.
• Days, evenings, or nights (3 days/week, 12‑hour shifts), with assignment to either a Day or Night team; typical blocks Mon–Wed or Thu–Sat.

• Food Safety and Quality Assurance (FSQA)
• Meets Physical Requirements
• High School / GED
• Excellent Communication Skills
• Experience in a Manufacturing Environment
• Basic Computer Skills