Job Description

THIS ROLE IS LOCATED IN BEAUTIFUL SOUTHERN OREGON!!!!

At Harry & David we Grow together, Learn together, and Celebrate together!

We are part of the 1800 Flowers Family of Brands and we support our community together—teaming up to aid local charities through contributions of time and fundraising. And we show up for each other—to celebrate each other’s accomplishments both at work and in life.

We offer a competitive salary, a comprehensive benefit package, leadership training and lots of other perks!

Be part of a team committed to the vision to DELIVER SMILES and to inspire more Human Expression, Connection and Celebration!

The Bakery and Specialty Foods Manager is responsible for planning, budgeting, directing, coordinating and controlling production processes. These responsibilities are achieved through the activities of production supervisors, direct interaction among employees and coordination of support services and other operating departments. Dynamic collaboration with other department managers and operating groups will be integral for success. This position is directly responsible for cross-functional training and utilization of human and equipment resources. This position implements and promotes a culture of safety, waste reduction, continuous improvement, and a sanitary and organized work environment, ensuring the facility meets established safety, quality, and production goals in compliance with all food safety requirements.

• Manages and directs activities of the bakery and specialty foods production department, ensuring product adheres to Harry and David’s standard of safety, food quality, and throughput.
• Maintains effective working relationships with team and support members through open communication, visibility, and involvement to promote a positive working environment that maximizes safety, employee engagement, productivity, and throughput.
• Assess, identify, and report on bakery, specialty foods and gluten-free bakery operations and the fiscal impact on those operations of upsets, downtime, and continuous improvement initiatives.
• Establishes and adjusts work procedures and schedules to meet production plan.
• Develops, recommends, and implements measures to improve production methods, equipment performance, and quality of product.
• Balance Demand Dates, Allergen sequencing and full asset optimization and utilization to achieve best results while still making committed completion timing.
• Foster an environment of employee engagement related to Continuous Improvement.
• Works with sanitation manager to support strategic sanitation program, policies, plans and processes to ensure standards supports Food Safety requirement towards regulatory compliance and industry best- practices.
• Develop and document processes and procedures. Assure quality and safety standards are met.
• Manages annual department plan, budget forecast and performance
• Assure accuracy with inventory records and production documentation.
• Identifies trends that could impact the organization objectives.
• Maintain current knowledge of industry trends and legislation to ensure regulatory compliance.
• Develop and document production processes and procedures. Assure quality standards are met.
• Other job duties as assigned.

EDUCATION AND EXPERIENCE

• Bachelor’s Degree in Business, Food Technology, or a related field, or equivalent related experience. Or equivalent years of experience.
• Minimum of 4+ years related experience in a production environment, food preferred.
• 2+ years of management experience required.
• Must have working knowledge of H.A.C.C.P., G.M.P.’S, Kosher Certification, or Organic Certification.
• Knowledge of SQF certification criteria.
• Strong organizational, planning, process improvement and prioritization skills.
• Proficiency in Microsoft Office products.
• Technically oriented, comfortable around machinery and food preparation environment.
• Must be able to effectively communicate both verbally and in writing with individuals at all levels of the organization.
• Ability to work well under pressure with multiple projects and deadlines.
• Ability to work with people of different experiences and educational backgrounds.
• Must be willing to work a flexible schedule during peak season demands.

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