Job Title: Maintenance Storeroom Clerk
Location: Springboro
Department: Maintenance
Reports To: MRO Supervisor or Maintenance Manager
Job Type: Full-Time
The Maintenance Storeroom Clerk is responsible for managing the inventory of maintenance parts and supplies, supporting the maintenance team by ensuring timely availability of materials, and maintaining accurate records in the computerized maintenance management system (CMMS). This role plays a key part in minimizing equipment downtime and supporting preventive maintenance efforts.
Key Responsibilities:Monitor and maintain inventory levels of maintenance parts and supplies.Receive, inspect, and store incoming maintenance-related materials.Issue parts and supplies to maintenance personnel and record transactions.Utilize CMMS (e.g., SAP, Maintenance Connection) to manage inventory, work orders, and equipment logs.Perform cycle counts and inventory audits; reconcile discrepancies.Communicate with vendors regarding orders, returns, and warranty issues.Maintain organized and clean storeroom areas.Assist with procurement processes and track deliveries.Generate reports on inventory usage, costs, and stock levels.Support maintenance scheduling and job planning activities.Qualifications:High School Diploma or equivalent; Associate degree preferred.1–3 years of experience in inventory control or maintenance support.Familiarity with CMMS software and Microsoft Office Suite.Ability to lift and move heavy items as needed.Strong organizational and communication skills.Attention to detail and ability to work independently.Preferred Skills:Knowledge of mechanical and industrial parts.Experience with SAP or similar inventory systems.Understanding of maintenance operations and terminology. Read LessOperational Excellence Production Manager
As a longstanding pillar of quality and taste since our inception in 1892, Klosterman has continuously delivered fresh, delicious bread and baked goods to communities across the Midwest. Our commitment to excellence, combined with a passion for crafting products that delight our customers, has fueled our growth and success over the years. At Klosterman, we embrace our company mission: "Bake it safe, make it better, serve it proudly together."
We are currently seeking dedicated individuals to join our team and contribute to our legacy of baking excellence. If you're ready to be part of a dynamic company with a rich history and a bright future, we invite you to explore our available opportunities and become a part of the Klosterman family, where tradition meets innovation in the world of baked goods.
Key Responsibilities
Lead Lean execution initiatives to improve production efficiency and eliminate waste.Develop and implement effective scheduling strategies aligned with operational needs.Drive continuous improvement projects to enhance process and product quality.Build, mentor, and develop a high-performance team that thrives in a fast-paced environment.Serve as a subject matter expert in bakery and manufacturing processes.Track and achieve key performance indicators (KPIs) in areas such as safety, quality, cost, and delivery.Collaborate closely with the General Manager to align facility vision and operational execution.Manage the entire operational value chain to ensure seamless production.Performance Metrics
Safety: Reduce near misses, lost time, and recordables.Quality: Improve customer complaints, SQF compliance, and audit scores.Cost: Minimize waste, overtime percentage, and material costs while driving efficiency.Delivery: Achieve customer fulfillment and frozen attainment goals.Retention: Enhance employee training and engagement to minimize turnover.Core Competencies
Proven leadership in high-paced production environments.Deep understanding of manufacturing and operational processes.Ability to translate strategy into actionable plans.Exceptional communication skills across all organizational levels.Strategic thinker with the ability to see the big picture and align efforts to company goals.Strong computational skills and data analysis proficiency.Expertise in Lean and Six Sigma methodologies.Qualifications
Bachelor’s degree in Business, Supply Chain, Operations Management, or a related field.Minimum of five (5) years of experience in food manufacturing management.Six Sigma Black Belt certification strongly preferred.Bi-lingual capabilities are an asset.Benefits
Company Benefits:
Medical and Vision InsuranceDental Insurance401kLife Insurance and Long Term Disability (Company Paid!)Upbeat and positive work environmentAdvancement OpportunityGrowing CompanyTraining opportunitiesJob Type:
Full-time
Pay:
$100,000.00 - $110,000.00 annual salary
Read LessAbout Klosterman Baking Company:
As a longstanding pillar of quality and taste since our inception in 1892, Klosterman has continuously delivered fresh, delicious bread and baked goods to communities across the Midwest. Our commitment to excellence, combined with a passion for crafting products that delight our customers, has fueled our growth and success over the years. At Klosterman, we embrace our company mission: "Bake it safe, make it better, serve it proudly together."
We are currently seeking dedicated individuals to join our team and contribute to our legacy of baking excellence. If you're ready to be part of a dynamic company with a rich history and a bright future, we invite you to explore our available opportunities and become a part of the Klosterman family, where tradition meets innovation in the world of baked goods.
Schedule:
2nd and/or 3rd Shift
Summary:
The Production Supervisor will oversee the production of all finished product under the direction of the Operations Excellence Production Manager. The Production Supervisor is responsible for all actions related to production on the designated assigned shift. All actions must go through the Production Supervisor on the production floor. The Production Supervisor is responsible for reporting any and all food safety and quality hazards or concerns that may occur throughout the shift to the Management Team.
Responsibilities:
The Production Supervisor key responsibilities and job tasks include but are not limited to:
· Review Process Lead daily documentation for any mechanical problems, documentation errors and discuss with the Process Leader during shift pass down meetings.
· Review production run schedule for correct code dates, packaging to be used, and products coming up on the schedule throughout the shift. Verify all code dates are correct and review with Wrap Process Lead.
· Complete Pre-Flight / Pre-Operational Inspections as required at all start-up events throughout the shift as they occur.
· Complete Shut-Down Checklists as required at shut-down events throughout the shift as they occur.
· Make a plan for the day’s activities (pan changes, extra cleaning, cross training, etc.)
· Walk the entire bakery at the beginning of the shift to identify any issues with the following:
o Cleanliness and organization of each area of the facility
o All processing equipment machine guarding is in place as required
o Associates are following all GMP’s
o All aisleways and fire exits are unobstructed as required
o All secondary drums, containers and spray bottles are properly labeled with contents
o Employees are being productive and working in a safe manner
· Review all dough schedules and mixer documentation paying close attention to the following:
o Dough temperatures when exiting the mixer
o Dough water temperatures being used
o Current mix time and mix times on all mixes completed throughout the shift
· Periodically, the Production Supervisor verifies temperatures being recorded at the mixer and various other control points to ensure temperatures are being recorded accurately and in real time.
· Watch an entire dough mix from start to finish, looking at the clean-up time and dough development. For proper dough development, dough should be able to stretch slowly without tearing or stretching too quickly. Find the target gluten window for products made throughout the shift.
· Oversee Pan-O-Mat operations by verifying the following:
o Correct count of dough balls being ran on the rounder belt
o All vacuum points turned on and operational
o Correct amount of flour dusting on dough balls exiting the pan-o-mat
o Dough ball weights are within the target range
o Divider speed is correct for the product being produced
o Flutter bars properly adjusted
o Dough pieces properly sheeted and panning correctly in alignment with the pan
o All documentation being completed correctly and in real time
· Ensure the topping / seeder hopper is filled and/or ready for the next product requiring topping or seeding throughout the shift
· Scan the entire proofer oven panel to verify all controls are within the target range
· Verify internal product temperatures at the proofer and oven discharge. Product internal temperature target is 202 degrees F when exiting the oven. Too high of an internal temperature will produce a dry product. If internal temperatures do not meet the target range, oven bake times and temperatures should be adjusted.
· Ensure all air jets are positioned properly and operating with optimal air pressure. An improperly positioned air jet blowing directly on the product causes cracks, holes, and damages to finished product.
· Inspect the depanner to verify correct vacuum setting, height setting, discharge height setting and speed setting. Good, quality product can be damaged from improper depanner settings.
· Verify metal detectors on each production line every 4 hours of the shift to ensure all metal detector wands are effectively detected and rejected and the correct program and settings are being used.
· Review wrap area operations starting at the metal detector to ensure the following:
o Finished products are flowing smoothly and evenly to indexing
o Baggers are operating in auto and at the correct speed
o Finished product packaging is not too tight around finished products (vacuum is working correctly)
o Finished product codes are correct, legible, correct height and spacing
o All Quality Control Point (QCP) quality checks are being completed as required and are within specification
o Pattern former is placing finished products neatly and undamaged into trays
o The basket loader is lowering smoothly and not bouncing finished product out of the proper position into trays
o Tray stacker is operating properly
· Ensure all shipping docks and man doors are closed if not in use to prevent unauthorized access to the facility.
· Ensure the door to the compactor room is closed and locked as required.
· Verify all production related documentation from the shift including:
o Daily logs are informative, accurate and complete
o Employee warnings and disciplinary documentation is completed and turned into Human Resources
o Production schedules are reviewed weekly to ensure proper coverage.
o Pre-Shift meetings completed daily and turned into the Operations Excellence Production Manager
o Payroll adjustments completed correctly and turned in promptly (vacation requests, personal holidays, perfect attendance days) to the Operations Excellence Production Manager
o Yields are correct for each production run
o Waste numbers should balance accurately. Any large discrepancies must be investigated and the Operations Excellence Production Manager notified
o All broken blades that occur throughout the shift are properly handled, investigated and documented on required documentation
o Production runs with large waste / damage must be explained on the Shift Report and sent to the Management Team
o Breakdown events are properly reported in the Shift Report and sent to the Management Team
· Verify incoming flour deliveries that may occur throughout the shift.
· Complete all required bulk flour delivery documentation as required.
· Any other task as assigned by the Management Team
Verification:
· Verification of this job description is completed by the Operations Excellence Production Manager through daily observation of work tasks and key job functions.
Preferred Certifications & Education for This Role:
Bachelor’s degree in business, supply chain and operations management, or related field.At least five (5) years’ experience in food manufacturing supervisionSix Sigma Green belt and or Black Belt certificationCompany Benefits:
Medical and Vision InsuranceDental Insurance401kLife Insurance and Long Term Disability (Company Paid!)Upbeat and positive work environmentAdvancement OpportunityGrowing CompanyTraining opportunities Read LessAbout Klosterman Baking Company:
As a longstanding pillar of quality and taste since our inception in 1892, Klosterman has continuously delivered fresh, delicious bread and baked goods to communities across the Midwest. Our commitment to excellence, combined with a passion for crafting products that delight our customers, has fueled our growth and success over the years. At Klosterman, we embrace our company mission: "Bake it safe, make it better, serve it proudly together."
We are currently seeking dedicated individuals to join our team and contribute to our legacy of baking excellence. If you're ready to be part of a dynamic company with a rich history and a bright future, we invite you to explore our available opportunities and become a part of the Klosterman family, where tradition meets innovation in the world of baked goods.
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SUMMARY:
Q.A. Specialists will observe and monitor raw materials, in-process products and finished products to comply with all laws, policies, and standards governing food safety and product quality. Q.A. Specialists are obligated to report all food safety issues that may occur. This is a salaried role, and all QA Specialists are considered to be an extension of the management team.
1. Keep records of quality tests completed.
2. Provide updated testing requirements and procedures as defined by the customer.
3. Prioritize customer specifications and ensure all product meets customer specification requirements.
4. Adhere to all industry quality and safety standards.
5. Assist management team in internal audits, GMP walkthroughs and plant observations.
6. Ability to conduct basic biological and laboratory testing of finished product.
7. Proper performance of quality checks associated with bakery products.
Some typical quality checks include:
- Records of scaling weight.
- Records of finished product measurements.
- Records of product temperature @ various processing steps.
- Records of production QCP’s (Quality Control Point Documentation).
- Records of shelf-life testing.
- Records of pH, moisture, and water activity.
- Records of finished color measurements.
- Records of other quality checks as required by the customer.
8. Logic and Reasoning Ability:
- Able to solve problems relating to quality requirements and testing.
9. Math Ability:
- Able to add subtract, multiply, divide, and estimate.
10. Integrity:
- Honest, respectful of others, calm and patient in the face of adversity.
11. Physical:
- Capable of standing and walking for long periods of time.
12. Environmental:
- Work within a noisy environment.
- Work within a non-climate-controlled workspace where temperatures may vary (typical in manufacturing environments).
13. Dependability:
- Good attendance.
SAFETY:
14. Adhere to OSHA policies and company safety procedures and requirements.
15. Submit documentation for safety hazards to a supervisor when identified.
16. Avoid rushing, awkward positions, and lifting heavy objects alone.
FOOD SAFETY:
17. Understanding of HACCP.
18. Follow all GMPs.
19. Properly follow allergen procedures
20. Monitor product surfaces and work area for any source of cross contamination.
21. Report any foreign material or food safety risk to a supervisor immediately.
22. Lead by example by demonstrating what is expected of the food safety culture of Klosterman Baking Company.
23. Assist in distributing food safety culture surveys to employees.
QUALITY:
24. Complete required checks as defined by the customer.
25. Understand and meet product specifications.
26. Inform production supervisor, general manager and/or quality manager if product is not within specification.
27. Generate and maintain product on hold and follow proper hold procedures.
28. Conduct training with associates regarding food safety, SQF and quality initiatives.
29. Assist quality manager in investigating and resolving customer complaints.
Job Type: Full-time
Benefits:
401(k) matchingDental insuranceHealth insuranceLife insurancePaid time offVision insuranceSchedule:
3rd Shift / 11:00 pm -7:30 am scheduled hours Monday to FridayOvertime as needed Weekends as neededExperience:
Quality assurance: 3 years (Required)Ability to Commute:
Cincinnati, OH 45217 (Required)Ability to Relocate:
Cincinnati, OH 45217: Relocate before starting work (Required)
Work Location: In person
About Klosterman Baking Company:
As a longstanding pillar of quality and taste since our inception in 1892, Klosterman has continuously delivered fresh, delicious bread and baked goods to communities across the Midwest. Our commitment to excellence, combined with a passion for crafting products that delight our customers, has fueled our growth and success over the years. At Klosterman, we embrace our company mission: "Bake it safe, make it better, serve it proudly together."
We are currently seeking dedicated individuals to join our team and contribute to our legacy of baking excellence. If you're ready to be part of a dynamic company with a rich history and a bright future, we invite you to explore our available opportunities and become a part of the Klosterman family, where tradition meets innovation in the world of baked goods.
Schedule:
2nd and/or 3rd Shift
Summary:
The Production Supervisor will oversee the production of all finished product under the direction of the Operations Excellence Production Manager. The Production Supervisor is responsible for all actions related to production on the designated assigned shift. All actions must go through the Production Supervisor on the production floor. The Production Supervisor is responsible for reporting any and all food safety and quality hazards or concerns that may occur throughout the shift to the Management Team.
Responsibilities:
The Production Supervisor key responsibilities and job tasks include but are not limited to:
· Review Process Lead daily documentation for any mechanical problems, documentation errors and discuss with the Process Leader during shift pass down meetings.
· Review production run schedule for correct code dates, packaging to be used, and products coming up on the schedule throughout the shift. Verify all code dates are correct and review with Wrap Process Lead.
· Complete Pre-Flight / Pre-Operational Inspections as required at all start-up events throughout the shift as they occur.
· Complete Shut-Down Checklists as required at shut-down events throughout the shift as they occur.
· Make a plan for the day’s activities (pan changes, extra cleaning, cross training, etc.)
· Walk the entire bakery at the beginning of the shift to identify any issues with the following:
o Cleanliness and organization of each area of the facility
o All processing equipment machine guarding is in place as required
o Associates are following all GMP’s
o All aisleways and fire exits are unobstructed as required
o All secondary drums, containers and spray bottles are properly labeled with contents
o Employees are being productive and working in a safe manner
· Review all dough schedules and mixer documentation paying close attention to the following:
o Dough temperatures when exiting the mixer
o Dough water temperatures being used
o Current mix time and mix times on all mixes completed throughout the shift
· Periodically, the Production Supervisor verifies temperatures being recorded at the mixer and various other control points to ensure temperatures are being recorded accurately and in real time.
· Watch an entire dough mix from start to finish, looking at the clean-up time and dough development. For proper dough development, dough should be able to stretch slowly without tearing or stretching too quickly. Find the target gluten window for products made throughout the shift.
· Oversee Pan-O-Mat operations by verifying the following:
o Correct count of dough balls being ran on the rounder belt
o All vacuum points turned on and operational
o Correct amount of flour dusting on dough balls exiting the pan-o-mat
o Dough ball weights are within the target range
o Divider speed is correct for the product being produced
o Flutter bars properly adjusted
o Dough pieces properly sheeted and panning correctly in alignment with the pan
o All documentation being completed correctly and in real time
· Ensure the topping / seeder hopper is filled and/or ready for the next product requiring topping or seeding throughout the shift
· Scan the entire proofer oven panel to verify all controls are within the target range
· Verify internal product temperatures at the proofer and oven discharge. Product internal temperature target is 202 degrees F when exiting the oven. Too high of an internal temperature will produce a dry product. If internal temperatures do not meet the target range, oven bake times and temperatures should be adjusted.
· Ensure all air jets are positioned properly and operating with optimal air pressure. An improperly positioned air jet blowing directly on the product causes cracks, holes, and damages to finished product.
· Inspect the depanner to verify correct vacuum setting, height setting, discharge height setting and speed setting. Good, quality product can be damaged from improper depanner settings.
· Verify metal detectors on each production line every 4 hours of the shift to ensure all metal detector wands are effectively detected and rejected and the correct program and settings are being used.
· Review wrap area operations starting at the metal detector to ensure the following:
o Finished products are flowing smoothly and evenly to indexing
o Baggers are operating in auto and at the correct speed
o Finished product packaging is not too tight around finished products (vacuum is working correctly)
o Finished product codes are correct, legible, correct height and spacing
o All Quality Control Point (QCP) quality checks are being completed as required and are within specification
o Pattern former is placing finished products neatly and undamaged into trays
o The basket loader is lowering smoothly and not bouncing finished product out of the proper position into trays
o Tray stacker is operating properly
· Ensure all shipping docks and man doors are closed if not in use to prevent unauthorized access to the facility.
· Ensure the door to the compactor room is closed and locked as required.
· Verify all production related documentation from the shift including:
o Daily logs are informative, accurate and complete
o Employee warnings and disciplinary documentation is completed and turned into Human Resources
o Production schedules are reviewed weekly to ensure proper coverage.
o Pre-Shift meetings completed daily and turned into the Operations Excellence Production Manager
o Payroll adjustments completed correctly and turned in promptly (vacation requests, personal holidays, perfect attendance days) to the Operations Excellence Production Manager
o Yields are correct for each production run
o Waste numbers should balance accurately. Any large discrepancies must be investigated and the Operations Excellence Production Manager notified
o All broken blades that occur throughout the shift are properly handled, investigated and documented on required documentation
o Production runs with large waste / damage must be explained on the Shift Report and sent to the Management Team
o Breakdown events are properly reported in the Shift Report and sent to the Management Team
· Verify incoming flour deliveries that may occur throughout the shift.
· Complete all required bulk flour delivery documentation as required.
· Any other task as assigned by the Management Team
Verification:
· Verification of this job description is completed by the Operations Excellence Production Manager through daily observation of work tasks and key job functions.
Preferred Certifications & Education for This Role:
Bachelor’s degree in business, supply chain and operations management, or related field.At least five (5) years’ experience in food manufacturing supervisionSix Sigma Green belt and or Black Belt certificationCompany Benefits:
Medical and Vision InsuranceDental Insurance401kLife Insurance and Long Term Disability (Company Paid!)Upbeat and positive work environmentAdvancement OpportunityGrowing CompanyTraining opportunities Read LessSummary:
This position is responsible for various functions in the food safety and quality assurance department within the Springfield, Ohio bakery, including FSQA Program adherence, monitoring and execution. This role also includes the oversight of Quality Technicians to ensure all responsibilities have been completed as outlined and all necessary communication has been completed.
Essential Functions
Responsible for the direct oversight of Quality Technicians. Conducts real-time observations of Operations and Manufacturing processes, providing timely and constructive feedback to team members.Collaborates effectively with all site personnel to ensure FSQA compliance and foster team-wide engagement.Executes assigned program records and tasks with accuracy and timeliness.Performs record reviews as a PCQI, as needed.Delivers training to associates assigned, ensuring understanding and adherence to FSQA standards.Conducts product analyses, including but not limited to pH, moisture content, organoleptic evaluation, and specification compliance.Carries out environmental monitoring duties as assigned, including EMP, air, and water testing.Verifies equipment calibration as directed.Identifies when product holds are necessary and executes holds in accordance with the Hold Program.Evaluates and trends data to support continuous improvement and compliance.Escalates FSQA issues following established protocols.Performs additional related tasks as assigned by the Site FSQA Manager or Corporate FSQA.Core Competencies
Attention to DetailCommunicationResults OrientedAbility to work effectively with a cross-functional teamInitiative/UrgencyCritical Thinking and Application of Skills/Processes LearnedProblem SolvingInterpersonal Skills/TeamworkFlexibility/AdaptabilityJob-Specific Competencies
Operations & Product KnowledgeMicrosoft SuiteAnalytical ThinkingEthics/ConfidentialityDependability
Work Environment
This position is within a manufacturing facility, where environmental conditions may vary, including fluctuating temperatures and loud sounds. The role involves physical activities such as walking, standing for extended periods, bending, squatting, and climbing stairs.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand for an extended period of time, walk the entirety off the facility, sit at a computer terminal and climb stairs.Specific vision abilities required by this job include close vision requirements due to computer work and product inspection and auditing.Light to moderate lifting is required.Ability to work in a constant state of alertness is required. Must be capable of mental and visual ability to be able to inspect codes and packages and to count product. Must possess basic calculations of counting, addition, multiplication and division.Worker subject to both inside and outside environmental conditions and temperatures above 100 degrees that is process related and more extreme in summer months. Workers subject to outside temperatures below freezing.Workers subject to occasional noise sufficient to cause the worker to shout in order to be heard.Required Education and Experience
Two years of experience in FSQA in food manufacturing is required.FSMA PCQI Certification HACCP CertificationOBJECTIVE OF THE POSITION: Sanitation Associates will clean and sanitize the building, grounds and equipment used to produce our finished product. All cleaning and sanitizing will comply with all laws, policies and standards governing food safety and quality. Sanitation Associates are obligated to report all food safety and quality issues that may occur.
Summary:
Employees are expected to maintain regular and punctual attendance. The standard work schedule is as follows:
Availability to work weekends, holidays, and overtime as needed is required. Please note that the schedule may be adjusted based on cleaning needs or operational requirements.
Pay Rate: $19.27 per hour
RESPONSIBILITIES:
Sanitors are responsible for the overall cleanliness of the facility and all processing equipment. Job requirements include but are not limited to: Performing all assigned cleaning tasks within the designated zone of the facility including processing equipment and facility infrastructure. Following all site specific Sanitation Standard Operating Procedures (SSOP’s) and cleaning practices. Maintaining facility grounds in a clean and sanitary condition. Reinforce the pest control program by removing potential pest harborage areas or cleaning conditions where pests could survive. Ensure chemical concentrations used in cleaning and sanitation activities are within the specified range. Ensuring sanitizer chemical concentrations do not exceed the legal limit when used on food contact surfaces. Maintaining processing areas in an organized, clean and sanitary manner. Performing Clean In Place (CIP) cleaning tasks on designated equipment as required. Maintaining employee break areas, locker rooms and restrooms in a clean and sanitary condition. Inspecting equipment after cleaning and sanitation to ensure sanitation effectiveness. Maintaining sanitation storage areas in a clean and sanitary manager, Reporting equipment damage to the maintenance department as required. Performing allergen cleaning and sanitation activities as required, Must be able to lift, push, or pull up 50 lbs. Must maintain all cleaning tools in a clean and sanitary condition. Recording all cleaning and sanitation tasks on paperwork as required. Maintaining wash bays in a clean and sanitary manner. Complete all assigned training activities as required including: Pest Control Chemical Training Chemical Titration 7 Steps of Sanitation o Lock-Out-Tag-Out (LOTO) PIT Training if applicableSkyjack / Boom Lift Training if applicable Allergen Cleaning and Sanitation Clean In Place (CIP) Systems Drain Cleaning and Sanitation Dry Cleaning and Sanitation Communicating and coordinating cleaning and sanitation activities with others (production operators, process leads, shift leaders, maintenance technicians and other sanitors). Attending daily pre-shift meetings and other meetings as applicable. Must be able to maintain and perform all requirements listed in work instructions, Sanitation Standard Operating Procedures (SSOP’s), Master Sanitation Schedule Sheets (MSS), and other duties as assigned by the Sanitation Supervisor and Food Safety Quality Assurance (FSQA) ManagerLogic and Reasoning Ability: Able to solve problems relating to quality requirements and testing. Preparation and Training-Work requires the ability to read and write English and to speak or effectively communicate in a production environment for safety.Work Experience-One (1) through four (4) weeks of work experience is required for basic skills and three (3) to nine (9) months of progressive responsibility to learn total job.Analytical Ability-Little or no analytical ability required. Any analysis done involves simple comparisons between what a proper, clean area looks like and the job to be done. By comparison, recognize labels, signs and evidence of infestation.Independent Judgment and Consequence of Errors –Routine work performed under close supervision or in accordance with specific and detailed instructions. Errors would cause minor inconvenience and confusion, but little cost in time and money. Errors related to safety or contamination would be caught by Sanitation Supervisor by inspection and corrected.Contact with Others –No contact with people outside the company, but frequent contact with team members and other associates in the work area. Routine matters are discussed with supervision and decisions made.Work of Others –No responsibility for the work of others. Co-ordinates as a team member to jointly complete tasks.Math Ability: Able to add subtract, multiply, divide, and estimate.Integrity: Honest, respectful of others, calm and patient in the face of adversity.Physical:Capable of standing and walking for long periods of time. Capable of exerting up to 50 lbs. of force occasionally and 20 lbs. of force constantly to move furniture and carry cleaning products.Capable of climbing, standing, walking, grasping, bending, stooping, crawling,Pushing and pulling.Capable of mental and visual ability to read PM sheets and mix cleaning ingredients properly.Capable of understanding and reading work schedules, plant signs and notices, safety regulations, S.D.S. sheets found in the S.D.S. binder.Worker subject to both inside and outside environmental conditions and temperatures above 100 degrees for periods of more than one (1) hour that is process related and more extreme in summer months. Worker subject to outside temperatures below freezing and occasional work in confined spaces.Environmental:Work within a noisy environment.Work within a non-climate-controlled workspace where temperatures may vary (typical in manufacturing environments).Dependability:Good attendanceSAFETY:
Adhere to OSHA policies and company safety procedures and requirements.Submit documentation for safety hazards to a supervisor when identified.Avoid rushing, awkward positions, and lifting heavy objects alone. Be “accident-free”.Be LOTO trained and understand LOTO procedures.FOOD SAFETY:
Understanding of HACCP.Follow all GMPs.Properly follow allergen proceduresMonitor product surfaces and work area for any source of cross contamination. Report any foreign material or food safety risk to a supervisor immediately.Lead by example by demonstrating what is expected of the food safety culture of Klosterman Baking Company.ADDITIONAL INFORMATION:
Food manufacturing facility in which Good Manufacturing Practices (GMPs) must be followed at all times. Safety shoes are required from day one, including for the interview as a facility tour will be part of the interview process.The work environment is fast-paced and physically demanding. It will involve lifting, bending, reaching over head, standing for extended periods and performing tasks that require fine motor skills for handling product and ensuring product quality.All new hires are subject to a 90-day probationary period, with weekly performance & attendance reviews.As part of the hiring process, a pre-employment background check and drug test are required, in accordance with company policy and applicable laws. Read LessSHIFT DIFFERENTIALS OFFERED
OBJECTIVE OF THE POSITIONS:
Production Associates will operate all equipment safely while maintaining a clean and sanitary working environment. Production Associates shall follow all production, food safety and quality procedures to ensure all finished products comply with all regulatory, statutory, customer and company requirements. Production Associates are obligated to report any food safety concerns that may occur to management immediately.
The Divider Operator is responsible for the following key functions and tasks:
Following safe food preparation and handling practicesMaintaining effective hand washing and personal hygiene throughout the shiftScaling, weighing and rounding of dough pieces at the dividerRegulating the speed of divider equipmentPerforming monitoring checks as requiredRecording the results of monitoring checks on internal Quality Control Point Documents as requiredEnsuring correct amount of dusting flour is applied to dough pieces after rounding at the dividerTaking individual dough piece weights and ensuring divider stroke rates at the required frequenciesMaking adjustments to divider processing equipment to ensure product weight specifications are consistently metAdjusting the sheeter roller to ensure dough pieces are correct thickness, size and remain uniform throughout the production runAdjusting equipment to ensure dough pieces have proper pan placement before the prooferEnsuring all pan cups have dough pieces properly centered and that pans enter the proofer in the correct spacing and placement on gridsMaintaining work area in a clean, sanitary and well organized mannerRecording all required information on internal documentation including QCP Documentation, Change Over Check Lists, Start-Up/Shut-Down Checklists, Raw Materials Lot Number Tracking Forms and Ingredient Bin Cards, Dough Schedules and any other document as requiredCommunicating with others including production associates, process leads, shift leaders, quality technicians, maintenance technicians and members of the management teamThe Bagger Operator is responsible for the following key functions and tasks:
The Wrap Team Member assists with the daily operations in the wrap area. They ensure finished product quality meets company and customer standards while ensuring compliance to regulatory and company policies. Wrap Team Members are responsible for the production and/or packaging of a variety of finished products. In addition, the Wrap Team Member is responsible for the following key job tasks and functions:
Must observe and understand all company rules, follow all safety programs, and wear proper Personal Protective Equipment (PPE) throughout the duration of the shift. Follow all safe food preparation and handling practices and industry standardsMaintaining effective hand washing and personal hygiene throughout the shiftEnsuring all blue vinyl gloves are available in indexing areas and worn appropriately when handling finished productMust be able to bend and lift up to 50 lbs.Ensures correct set-up of indexing equipment and area according to the production run at start-up, changeover and shut down activitiesPerform set-up on production indexing equipment according to finished product variety by following appropriate machine specificationsPerform visual inspections of production equipment to ensure clean and sanitary conditions are maintained throughout the shift at start-up, changeover and shut-down activitiesCommunication to other departments during product start-up, changeover and shut downAssist in reducing changeover times and line downtimePerform all required quality monitoring checks including Critical Control Monitoring of the metal detector.Assist with tray line loading during product change overs and as needed Remove all damaged pallets and trays from wrap areas and take to designated storage areaMonitor tray line and assist with clearing tray jams if they occurMonitor production lines for product jams and clear jams if they occurPerform Quality Control Point (QCP) monitoring checks as requiredPerform visual inspections of finished products as requiredIdentify non-conforming finished products and remove from production line as neededRack off finished products if the line is backed up or equipment is down to ensure product does not build up on the line past the blue switch conveyorMonitor production line after the bagger and remove any non-conforming finished products from the line if they are observed.Ensure finished product codes are correct and legibleMonitor full trays of finished products being fed into pattern former and tray stacking equipment to ensure finished products are trayed and stacked accordingly and accuratelyClear out production wrap area indexing racks by packing or stacking finished products manually from the production lineHand stack full trays of finished products if the auto tray stacking equipment is downMaintain appropriate production equipment bags per minute and production equipment efficiency throughout the shiftMaintain the production wrap area and equipment in a clean and sanitary condition throughout the shiftGathering and removing all trash and animal feed totes for disposal at the end of the shiftResponsible for following all current Good Manufacturing PracticesCommunicating with others including production associates, process leads, shift leaders, quality technicians, maintenance technicians and members of the management teamThe Mixer Operator is responsible for the following key functions and tasks:
Following safe food preparation and handling practicesMaintaining effective hand washing and personal hygiene throughout the shiftMixing dough utilizing correct formula, mixing time, and temperature as indicated on formulas and schedules or as directed by the Shift Leader or other member of the Management Team.Recording the results of monitoring checks on internal Quality Control Point Documents as requiredMaintaining work area in a clean, sanitary and well organized mannerRecording all required information on internal documentation including QCP Documentation, Change Over Check Lists, Start-Up/Shut-Down Checklists, Raw Materials Lot Number Tracking Forms and Ingredient Bin Cards, Dough Schedules and any other document as requiredCommunicating with others including production associates, process leads, shift leaders, quality technicians, maintenance technicians and members of the management teamThe Wrap Team Member, Divider Operator, and Mixer Operator must be able to maintain all requirements outlined in this document and all applicable work instructions and one-point-lessons.
Verification:
Verification of this job description will be conducted by the Shift Leader and the Operations Excellence Production Manager through daily observation of job tasks and functionsSAFETY:
Adhere to OSHA policies and company safety procedures and requirements.Submit documentation for safety hazards to a supervisor when identified.Avoid rushing, awkward positions, and lifting heavy objects alone. Be “accident-free”.Be LOTO trained and understand LOTO procedures.FOOD SAFETY:
Understanding of HACCP.Follow all GMPs.Properly follow allergen proceduresMonitor product surfaces and work area for any source of cross contamination. Report any foreign material or food safety risk to a supervisor immediately.Additional Information:
Food manufacturing facility in which Good Manufacturing Practices (GMPs) must be followed at all times. Safety shoes are required from day one, including for the interview as a facility tour will be part of the interview process.The work environment is fast-paced and physically demanding. It will involve lifting, bending, reaching over head, standing for extended periods and performing tasks that require fine motor skills for handling product and ensuring product quality.All new hires are subject to a 90-day probationary period, with weekly performance & attendance reviews.As part of the hiring process, a pre-employment background check and drug test are required, in accordance with company policy and applicable laws. Read LessSafety Coordinator Role
Safety success requires the consistent commitment of people across the organization holding themselves to the highest standards of excellence. Everything we do starts with our vision of safety excellence, which details our goals and the key behaviors necessary for achieving success. The Safety Coordinator plays a critical role in helping the site to achieve this success. Although the Safety Coordinator’s performance relies on several factors, much depends on clearly defining their roles and responsibilities.
The Safety Coordinator is a developmental role as such there is considerable overlap with Safety Manager roles and responsibilities. The Safety Coordinator will report to Sr. Director of Safety and Quality Assurance. Though this role is primarily focused on Environmental, Health and Safety rules, processes and procedures it will also have responsibilities around the food safety and quality assurance departments.
The following general responsibilities have been established for the Safety Coordinator role.
Primary Responsibilities
· Work with the site Safety Manager to develop, implement, review, and continuously improve site safety and health programs to ensure compliance with company, federal, and state/provincial regulations.
· Perform administrative duties of the safety department (e.g., google sheets data entry, create/maintain training records, input to monthly safety scorecard, maintain employee involvement tracking, etc.).
· Participate in periodic internal audits of the safety and health program, report findings, and assist in implementing corrective actions, as needed.
· Collaborate with site leadership and associates to develop initiatives that ensure the site meets company and business safety expectations and standards.
· Actively participate on the site’s Joint Health and Safety Committee to develop, prepare, and implement safety and health policies and procedures. Assume a leading role on the Committee (e.g., Co-chair, secretary, etc.).
· Partner with site leadership and associates to reduce risk, injuries, illnesses, and meet compliance obligations.
· Spend quality time on the floor building relationships, learning the process, products, and equipment and observing behaviors/conditions.
· Intervene and stop operations, behaviors and activities that could harm associates or cause damage to equipment or infrastructure.
· Participate in safety inspections, paired safety observations, and audits to determine if physical conditions and behaviors align with WY and regulatory requirements. Own at least one section of the company safety audit for the site.
· Assist in the development and execution of site risk-based safety plans and tracking plan action items to completion.
· Conduct Incident Investigations
o Complete (LMS) incident investigator training for supervision
o Lead/participate in timely incident investigations to ensure high quality, identification of root causes, and application of appropriate corrective actions to prevent recurrence of similar incidents.
o Assist in preparation of quality investigation reports (SCATs) tracking corrective actions to completion.
· Safety Onboarding and Training
o Assist with the safety onboarding process, introducing site-specific safety policies and procedures, Weyerhaeuser, and business safety standards, and facilitating safety compliance training.
o Assist in facilitating the annual assessment and revision of the program, as necessary based on assessment findings, to ensure its effectiveness.
o Conduct contractor and visitor safety orientations as required.
o Ensure orientations are updated and current to ensure compliance with regulatory and company requirements.
· Become knowledgeable of federal, state/provincial, and company safety and health requirements applicable to your location.
· Partner with leadership and associates to respond to health and safety concerns and ideas. Close the loop and follow up.
· Assist site teams in developing, reviewing, and updating written safety procedures such as JSAs, SOPs and machine-specific lockout procedures.
· Assist the Safety Manager implement all aspects of the site industrial hygiene (IH) program including periodic air and noise monitoring, chemical management, hearing conservation, respiratory protection, etc.
· Maintain a high standard of confidentiality regarding personal, protected health information (work- related injury/illness records, personal IH monitoring results, hearing testing, etc.).
· Act as the site safety contact for your individual bakery.
Qualifications
· Position requires Total Commitment to Safety. prior safety experience will set you apart!
· Safety qualifications are a plus (i. e. OSHA 10- or 30-hour credentials, ASP or CSP).
· Must be willing to perform all tasks as assigned by Supervisor or Manager.
· Bachelor’s degree in related field strongly preferred or willing to obtain degree within a 2-year period.
· Must have excellent organizational, communication, teamwork, and interpersonal skills.
· Must possess strong verbal and written communication skills.
· Must be willing to speak in front of a group to deliver training material and/or communicate critical safety information.
· Must have excellent Computer knowledge – MS Word, Excel, Outlook
· Must have excellent work history.
· Must be willing to work overtime and weekend (including holidays).
Primary Location USA-OH, Springfield
Schedule Full-time
Job Level Individual Contributor
Job Type Experienced
Shift Multi (1st, 2nd & 3rd)
Bilingual in English & Spanish a plus
Job Type: Full-time
Application Question(s):
Education:
Bachelor's (Required)Ability to Commute:
Springfield, OH 45504 (Required)Ability o Relocate:
Springfield, OH 45504: Relocate before starting work (Required)Work Location: In person
Read LessAs a longstanding pillar of quality and taste since our inception in 1892, Klosterman has continuously delivered fresh, delicious bread and baked goods to communities across the Midwest. Our commitment to excellence, combined with a passion for crafting products that delight our customers, has fueled our growth and success over the years. At Klosterman, we embrace our company mission: "Bake it safe, make it better, serve it proudly together."
We are currently seeking dedicated individuals to join our team and contribute to our legacy of baking excellence. If you're ready to be part of a dynamic company with a rich history and a bright future, we invite you to explore our available opportunities and become a part of the Klosterman family, where tradition meets innovation in the world of baked goods.
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Oversee the day-to-day functions of the sanitation department.Training related to sanitation practices and chemicals of sanitation associates and production associates, when necessaryHold weekly and/or monthly sanitation meetings to keep the sanitation department functioning with a list of prioritiesOversee the sanitation department financial budgetMaintain the Master Sanitation Schedule (MSS) and ensure its effective implementation and maintenance on a daily basis.Manage the 5S program within the facility Understand Microsoft programs (Excel, PowerPoint, Teams etc.)Conduct chemical training when necessaryRegular attendance is required at the following meetings: o Management Meetings (Monthly) o Safety Meetings (Monthly) o HACCP Meetings (Monthly) o Sanitation Meetings (Weekly or Monthly) o Any regularly scheduled meeting that will be part of reviewing Food Safety Management SystemContinuous improvement mindset and strive to better the sanitation department processes to understand root cause analysis to competent in using continuous improvement tools; fishbone diagrams, 5 why, A3, etc. o Understanding of DMAIC process (define, measure, analyze, improve, control) o Able to launch project charters and lead projects within the baker Oversee chemical program o Inventory and ordering of chemicals o Oversee and manage chemical technician from external contractor to ensure all chemical records, including approved chemical list is maintained appropriately o Conduct weekly chemical titrations and sanitizer concentration checksConduct chemical training when necessary
Manage pest control within the facility to oversee and manage pest technician from external contractor to ensure all pest control records are maintained appropriately o Communicate with pest technician of any issues noticed in the facility to Conduct inspections on set frequency to ensure pest program is effectiveAbility to complete ATP + EMP swabbing, when necessaryMember of the following plant and company teams (will be the designated team leader where it pertains): o HACCP o Food Defense o Safety Regular attendance is required at the following meetings: o Management Meetings (Monthly) o Safety Meetings (Monthly) o HACCP Meetings (Monthly) o Sanitation Meetings (Weekly or Monthly)o Any regularly scheduled meeting that will be part of reviewing Food Safety Management System
Continuous improvement mindset and strive to better the sanitation department processes to understand root cause analysis Competent in using continuous improvement tools; fishbone diagrams, 5 why, A3, etc. o Understanding of DMAIC process (define, measure, analyze, improve, control) o Able to launch project charters and lead projects within the bakeryRequirements
Must have knowledge of all sanitation and food safety procedures within the bakery.
Must be able to delegate and implement tasks quickly and decisively.Must have people skills.Able to add, subtract, multiply, divide, and estimate.Must be competent in Microsoft Word and Microsoft Excel to update documents.Honest and respectful of others.Calm and patient in the face of adversity.Must complete all required Alchemy training annually.Must have an understanding of HACCP + Sanitation Controls Ability to work independently, manage time effectively and prioritize multiple tasks.Able to read, understand and follow SDS sheets Knowledge of chemicals including how they work and how to use them safely.Understanding of CIP + COP cleaning techniques.Ability to motivate a team of sanitors and hold them accountable to meet the standard.Ability to design and implement sanitation policies, create SSOPs, and represent the sanitation program during audits.Ability to perform daily inspection and verification of the sanitation teams completed tasks Read Less