WHAT WE'RE LOOKING FOR: High School Diploma or GED required; Prior Lead or Supervisory experience is required; Previous training and experience in the baking industry obtained through education or experience is required; Good interpersonal and human relations skills with ability to maintain a positive professional demeanor accepting responsibility and willingness to learn; Knowledge, training, and experience with production, sanitation, quality, and safety; Ability to select, train, develop and motivate staff and teams; Good verbal communication skills, and effectively give clear instructions to direct and motivate team members; Possess knowledge of OSHA 10 or the ability to complete the compliance class; Must have good employee relation skills, be team oriented and work well with others, give and receive direction, and follow clear and detailed instructions; Acquire knowledge through training and coach and train others on equipment procedures and workplace health & safety procedures; Ability to make decisions concerning personnel problems, production, sanitation, and shipping; Efficiently work and respond in a fast-paced environment to meet operational demands; Possess capability to stay focused and accomplish multiple tasks independently with little supervision and within established timeframes; Must be able to operate a forklift; Ability to troubleshoot problems and be able to make on the spot decisions to keep equipment running; Strong knowledge of food safety principles including SQF required; Good understanding of HACCP, SSOP, GMPs, and knowledge of FDA regulations. Proficient computer experience with knowledge of Microsoft Word, Excel, Outlook, and warehouse management software (ERP/WMS; Ability to read PH & Color meters and thermometers; Aptitude to complete AIB Principles in Baking courses; Must know how each piece of equipment operates and be able to function efficiently in any of the production line positions which is acquired through observation and hands on experience; Possess good math skills, and knowledge of inventory procedures, team member time keeping systems and scheduling is required, either through education, training and/or experience; Must be able to successfully complete on-the-job training; and.