Senior Production Supervisor

The Senior Production Supervisor is responsible for the supervision and appropriate operation of all three production lines — Line 1, Line 3, and the Sweet Bread line — as applicable during the shift. This role ensures each line runs safely, efficiently, and in compliance with our quality and food safety standards, while maximizing the health and protecting the starters, sponges, and mother doughs that are the heart of the business.

• ◆Supervise and coordinate all production activity during the shift. Three production lines: one staffed with 14, one staffed with 5, and one staffed with 9. The 9-person line is the Sweet Bread line; the other two run either commercially leavened or naturally leavened sourdough breads. Adjust staffing and priorities as lines start, stop, or change over.
• ◆Work to maximize efficiency across all active lines at all times, applying continuous improvement framework, and drive corrective action whenever performance drifts from target.
• ◆Manage crew assignments, breaks, and coverage across the 14-person Line 1 crew, 5-person Line 3 crew, and 9-person hand-fed Sweet Bread crew.
• ◆Troubleshoot equipment, process, and quality issues on the line, and coordinate with maintenance to minimize downtime.
• ◆Perform in-process quality checks and ensure product meets specifications before it leaves the line.
• ◆Complete and maintain accurate shift production, efficiency, and batch records.
• ◆Train, coach, and hold crew accountable to safety, quality, and productivity standards.
• ◆Communicate clearly with incoming/outgoing shift supervisors and plant leadership on production status, issues, and follow-ups.

3. Sourdough & Fermentation Management

Starters, sponges, and mother doughs are the heart of our company, and this role carries full and complete commitment to their care.

• ◆Monitor the health of all sourdough preferments each shift, including activity, aroma, and visual condition.
• ◆Manage time and temperature cycles for all preferments and doughs, adjusting feeding schedules and proof/retard conditions to keep them in specification.
• ◆Maintain continuity of the mother dough and starter culture across shifts, flagging any deviation immediately.
• ◆Log preferment and dough time/temp data and hand off status clearly at shift change.

4. Safety, Regulatory & Quality Compliance

• ◆Operate in an OSHA and Cal/OSHA compliant manner at all times, enforcing safe work practices, PPE use, and hazard reporting on the floor.
• ◆Uphold a BRCGS-committed and compliant production environment, supporting food safety and quality audits and maintaining audit-ready records.
• ◆Adhere to internal standards, HACCP/food safety plan requirements, and documented procedures across all lines and shifts.
• ◆Comply with applicable federal, state, and local labor and safety laws, including those governing breaks, overtime, and workplace safety.
• ◆Report incidents, near-misses, and non-conformances promptly, and support root-cause investigation and corrective/preventive action (CAPA).
• ◆Maintain a high level of commitment to audit participation (BRCGS, customer, and regulatory audits), HACCP certification, and adherence to Good Manufacturing Practices (GMPs) and all other required food safety standards.