Group Leader - Production

Purpose Statement

The Production Group Leader is responsible for overseeing the daily execution of the gluten-free pizza crust production schedule. This includes ensuring all products meet customer specifications and internal quality standards while maintaining safety, yield, and efficiency targets. The role requires strong leadership, coordination of personnel and materials, and a deep understanding of gluten-free manufacturing protocols.

Key Accountabilities and Outcomes

1.Maintain a clean, safe, and organized work environment in compliance with gluten-free production standards.

2. Lead and motivate a team of production associates in a fast-paced, allergen-sensitive environment.

3. Ensure all team members follow GMPs, food safety, and allergen control procedures specific to gluten- free operations.

4. Coordinate labor, materials, and equipment to meet production goals and minimize downtime.

5. Monitor and enforce adherence to labor standards, run rates, and SOPs for gluten-free pizza crust lines.

6. Conduct and document quality checks to ensure product consistency and compliance with gluten-free certification requirements.

7. Accurately enter and analyze production data in QDMS and MLO systems.

8. Perform inventory adjustments and raw material tracking in SAP, ensuring traceability of gluten-free ingredients.

9. Identify and resolve production issues that impact schedule attainment or product quality.

10. Communicate daily and weekly performance metrics to associates and leadership.

11. Support and participate in Rich’s programs such as MLO, TPM, and QDMS.

12. Identify training needs and provide coaching to improve team performance and compliance.

13. Maintain accurate records of yields, waste, and downtime to support continuous improvement.

14. Ensure all safety policies are understood and enforced consistently across shifts.

15. Participate in audits and inspections related to food safety, allergen control, and quality assurance.

 Other Duties: This job description is not exhaustive. Additional duties may be assigned as needed to support production goals and plant operations.

Knowledge, Skills, and Experience

1. High school diploma or GED required; college degree preferred.

2. Minimum 5 years of experience in food manufacturing, preferably in gluten-free or allergen-sensitive environments.

3. Minimum 2 years of supervisory experience in a production setting.

4. Strong understanding of allergen control, GMPs, and food safety regulations.

5. Proficient in SAP, RF or similar ERP systems.

6. Strong math, computer, and problem-solving skills.

7. Effective communication skills in English; Spanish is a plus.

8. Ability to lead, train, and motivate a diverse team.

9. Demonstrated ability to follow procedures and document results accurately.

10. Safety-first mindset and ability to enforce safety protocols.

PHYSICAL DEMANDS & WORK ENVIRONMENT:

1. Good physical health and ability to work in a high energy environment.

2. While performing the duties of this job, the associate is regularly required to use hands to finger, handle or feel; reach with hands and arms; and talk or hear. The associate frequently is required to stand, walk; and bend, kneel, crouch or crawl. The associate is occasionally required to sit and climb or balance. The associate must regularly lift and/or move objects up to 55 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

3. This position works in a bakery setting. This role requires some exposure to hot temperatures, and cool temperatures. This role routinely could use standard office equipment such as computers, phones, photocopiers, mobile devices, filing cabinets, and standard manufacturing equipment.