The Hourly Team Leader primarily supports the Production Supervisor in leading implementing and coordinating production training activities in our bakery manufacturing facility. The Team Leader position is responsible for initiating the competency/qualification checklist and, together with the trainee and supervisor, evaluating the associates' readiness. This role ensures that daily operations meet established standards for safety, quality, efficiency, and employee engagement. The Team Leader serves as a working leader, training and guiding team members, monitoring performance, and helping drive continuous improvement initiatives.
Responsibilities:
Support daily production activities to meet schedule, safety, quality, and efficiency targets. Provide on-the-job training, guidance, and coaching to production team members. Act as a point of contact for operators regarding training, equipment, process, or product concerns. Assist the Supervisor with labor planning, shift handoffs, updates to training materials and communication of priorities. Support maintaining training records by ensuring they remain current, accurate, and fully documented to meet follow-up, compliance, and audit requirements. Monitor performance metrics (safety, quality, yield, OEE) and address deviations. Ensure compliance with GMPs, HACCP, SQF, and other food safety/quality standards. Support start-ups, changeovers, and shutdown activities. Maintain accurate records of downtime, production runs, and shift communications. Promote workplace organization and cleanliness through 5S standards. Encourage teamwork, problem-solving, and a positive work culture. Lead Alchemy training and ensure training compliance Complete any other tasks assigned by the supervisor Serve as a key sponsor of continuous improvement initiatives across all bakery operations and activities by driving innovative ideas, proactively identifying opportunities, and actively gathering and addressing associates' needs and feedback. Support supervisors in the development, implementation, and follow-up of continuous improvement projects focused on enhancing quality, food safety, operational efficiency, and cost performance.
Qualifications:
High school diploma or GED required; technical/vocational training preferred. Minimum 2 years' experience in a food or bakery manufacturing environment. Previous leadership, trainer, or lead hand experience strongly preferred. Solid understanding of safety, quality, and food manufacturing practices. Effective communication, teamwork, and problem-solving skills. Ability to work flexible shifts, weekends, and overtime as required. Proficient in English, both verbal and written. Proficient with Microsoft Office. No disciplinary action on file for the previous 12 months. No attendance write-up for the previous 12 months.
Physical Requirements:
Ability to stand, walk, push, pull, bend and lift to 50 lbs. for extended periods. Ability to work in hot, cold, or noisy environments typical of food manufacturing.
