Description

Come join our Team as the Maintenance Manager! We started with pastries handmade by Lois and Lloyd Martin produced inside of a garage and we have boomed into a multi-facility company where our many products are produced by machines and shipped domestically and internationally. Talk about a rich history and exciting future! As an employer of choice we offer physical, emotional, financial and professional benefits including 401K, disability insurance and paid holidays.

Summary: Coordinates and directs the design, planning, construction, maintenance, and alteration of equipment, machinery, buildings, and other facilities by performing the following duties personally or through subordinate supervisors. Ensures all maintenance activities comply with food safety regulations, FDA standards, and Good Manufacturing Practices (GMPs) specific to baked goods production.

Essential Duties and Responsibilities: include the following. Other duties may be assigned.

• Determine schedules, sequences, and assignments for work activities, based on work priority, quantity of equipment and skill of personnel.
• Patrol and monitor work areas and examine tools and equipment in order to detect unsafe conditions or violations of procedures or safety rules.
• Monitor employees' work levels and review work performance.
• Examine objects, systems, or facilities, and analyze information to determine needed installations, services, or repairs.
• Participate in budget preparation and administration, coordinating purchasing and documentation, and monitoring departmental expenditures.
• Counsel employees about work-related issues and assist employees to correct job-skill deficiencies.
• Requisition materials and supplies, such as tools, equipment, and replacement parts.
• Compute estimates and actual costs of factors such as materials, labor, and outside contractors.
• Interpret specifications, blueprints, and job orders to construct templates and lay out reference points for workers.
• Conduct or arrange for worker training in safety, repair, and maintenance techniques, operational procedures, or equipment use.
• Plans, budgets, and schedules facilities modifications including cost estimates, bid sheets, layouts, and contracts for construction and acquisitions.
• Performs audits to support facility planning.
• Develops long range plans, conceptual designs, and capital outlay requirements and documentation for facility.
• Formulates and coordinates program specifications, requirements for proposals and contracts, and associated documents.
• Acts as company liaison for public utility, environmental, and energy agencies. 
• Inspects construction and installation progress to ensure conformance to established specifications.
• Oversees the coordination of building space allocation, layout, and communication services. 
• Ensures cleanliness of facility, maintenance shops and maintenance tools are maintained at all times. 
• Enforces safety and good manufacturing practices throughout the facility.
• Oversees and directs maintenance personnel and workers engaged in equipment installation, facilities equipment repair, and preventive maintenance.
• Receives and analyzes downtime by area and develops an action plan to improve plant downtime. 
• Develops and maintains preventative and predictive maintenance programs.
• Manage emergency maintenance response to minimize production downtime during critical baking operations.
• Conduct root cause analysis for equipment failures affecting product quality, food safety, or production efficiency.
• Collaborate with Production and Sanitation teams to schedule maintenance windows that minimize impact on production schedules.
• Collaborate with Engineering team to improve new equipment or line start-ups. 
• Manages parts room inventory through the Assistant Maintenance – Mechanical. 
• Coordinate with Quality Assurance to maintain equipment in compliance with HACCP, SQF, or other food safety certification requirements.
• Ensure all maintenance activities are performed in a manner that prevents cross-contamination and maintains allergen integrity. 
• Oversee the Assistant Maintenance Manager – Utilities in maintaining all utility infrastructure including ammonia refrigeration, steam generation, and compressed air distribution.
• Oversee the Assistant Maintenance Manager – Mechanical in maintaining all production machinery, conveyor systems, and packaging equipment
• Ensure proper documentation of all maintenance activities, sanitation records, and equipment logs to satisfy regulatory audits and inspections.
• Stay current with new technologies in baking automation, energy efficiency, and predictive maintenance systems.
• Enforces and adheres to safety, food safety, quality and Good Manufacturing Practices regulations. 
• Authorized to address safety, food safety, and quality issues identified and reported by management and employees.
   

Supervisor Responsibilities:

Directly supervises employees in the Maintenance Department, including the Assistant Maintenance Manager – Utilities and Assistant Maintenance Manager – Mechanical. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems; attending leadership development courses as offered and leading company culture initiatives.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: 

• High School Diploma or GED required.
• Bachelor's degree (B.A.) from four-year College or university preferred; degree in Engineering, Facilities Management, or related field a plus.
• Five to seven years of related experience in a food manufacturing environment, with at least three years in a supervisory role.
• Experience in a baking facility highly preferred.
• Working knowledge of HACCP, SQF, or other food safety management systems.
   

Certificates, Licenses, Registrations:

        Valid Passport book or the ability to obtain one within 3 months of hire.

Computer Skills:   

Knowledge of Computerized Maintenance Management Systems (CMMS) such as Oracle EAM, or similar software.
Knowledge of Design software, including AutoCAD or similar.
Proficiency in Microsoft Excel Spreadsheet software and Microsoft Word Processing software.
Experience with PLC programming and HMI interfaces preferred.
 

Language Skills:    

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills:   

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.  Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. 

Reasoning Ability:   

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

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 frequently required to stand; walk and talk or hear. The employee is occasionally required to sit; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Exposure to flour dust, high temperatures near ovens, and cold environments in refrigeration areas is expected.

Work Environment:  

The work environment characteristics described here are representative of those an employee encounters while performing 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 occasionally exposed to moving mechanical parts; high, precarious places; outside weather conditions; risk of electrical shock and vibration. The noise level in the work environment is usually moderate to loud. The facility is a food manufacturing environment with strict hygiene and sanitation requirements, including the use of hairnets, beard nets, and designated footwear.

We are an Equal Opportunity Employer (EEO)

Requirements

• High School Diploma or GED required.
• Bachelor's degree (B.A.) from four-year College or university preferred; degree in Engineering, Facilities Management, or related field a plus.
• Five to seven years of related experience in a food manufacturing environment, with at least three years in a supervisory role.
• Experience in a baking facility highly preferred.
• Working knowledge of HACCP, SQF, or other food safety management systems.