Production Supervisor (Night Shift) | Wiri

at  George Weston Foods

George Weston Foods (GWF) makes some of Australia & New Zealand’s favourite and most innovative products, living our purpose to Create Everyday Moments of Goodness. We are a quality and customer-focused FMCG, employing more than 6,000 people across 40 sites. We are a wholly owned subsidiary of Associated British Foods plc. GWF’s product range is diverse, and includes leading brands of bread and baked products, small goods, flour, milled products, and animal feed, as well as cleaning and hygiene solutions. Our Baking Division is renowned in New Zealand for our iconic brands, which include Tip Top Bread, Ploughman’s, Burgen, Golden and Big Ben Pies. As a diverse business with a proud heritage, we offer a broad range of career opportunities, where we challenge and support our people to ‘Be Yourself—at your best.’

SKILLS & EXPERIENCE:

• Experience leading teams in a manufacturing environment required (ideally FMCG)
• Strong leadership and the ability to connect, engage and influence various business stakeholders, including bakery operators and Team Leaders
• Strong communication, numeracy, literacy and interpersonal skills
• Ability to problem solve, be solution-focused, and make the right decision in a pressured environment.
• Time management
• Experience in Continuous Improvement and familiar with a variety of CI models and methodologies is preferred.
• Understanding of SAP / MRP processes is preferred.

This Night Shift Production Supervisor position works Sunday to Thursday from 7.30pm to 4.00am at the Wiri bakery, supporting the Bun & Roll and Big Ben Pies departments (approx. 70-90 team members).

The Wiri Bakery is on a journey of transformation and improvement and are looking for a motivated leader who has a fresh perspective, new ideas and a CI mindset:

• Ensure daily production targets are met, championing health and safety and food safety quality requirements.
• Manage the teams, including payroll, leave management and ensuring any performance or people issues are addressed in a timely manner.
• Focusing on staff development and training
• Prioritizing food safety and quality requirements, such as GMP audits, investigating customer complaints and setting up required actions with the support of the Business Partner.
• Identify and lead continuous improvement projects relating to safety, quality, cost, and efficiency.