Operations Manager

3M HEALTHCARE; Carlstadt (NJ); On-site; USD 85,000 - 120,000; Full time

Job summary

3M HEALTHCARE in United States, New Jersey, Carlstadt seeks an Operations Manager to lead daily bakery production, championing technical excellence, product quality, and efficiency. The role blends hands-on baking with people leadership, process optimization, and equipment oversight, driving HACCP compliance and continuous improvement across the plant.

The ideal candidate has a Bachelor's in Food Science or related field and 5+ years of bakery operations leadership, with experience in industrial

Qualifications

• Bachelor’s degree in Food Science, Bakery Science, or a related discipline preferred.
• Five or more years of bakery production experience including leadership responsibilities.
• Experience in commercial or industrial bakery operations.

Responsibilities

• Oversee day-to-day bakery production, ensuring quality and targets are met.
• Develop and manage production schedules to meet demand while minimizing waste.
• Monitor workflow and implement continuous improvements.
• Standardize recipes and baking methods for repeatable results.
• Optimize end-to-end baking processes (mixing, proofing, baking, cooling, packaging).
• Troubleshoot production issues related to dough development, fermentation, equipment, or ingredients.
• Develop and maintain a technical playbook with troubleshooting and critical control points.
• Evaluate and introduce new technologies, automation, and production techniques.
• Partner with R&D and QA to define processing standards.
• Ensure compliance with food-safety regulations and programs (HACCP, GMP).
• Maintain product consistency in flavor, texture, and appearance.
• Conduct routine quality checks, audits, and corrective actions.
• Educate QA team on diagnosing defects and remedies.
• Supervise, train, and mentor bakery staff and production teams.
• Serve as technical bakery expert for guidance on ingredients and processing methods.
• Set performance expectations and provide coaching and feedback.
• Foster a safe, productive, and collaborative work environment.
• Oversee equipment operation and maintenance; plan preventive maintenance.
• Coordinate maintenance and repairs to minimize downtime.
• Assess performance and recommend upgrades or replacements.
• Manage inventories of raw materials and packaging; control costs.
• Collaborate with procurement on ingredient quality and supply.

Skills

Baking science

Fermentation

Dough handling

Ingredient functionality

Process optimization

Quality control

Problem solving

Leadership

Education

Bachelor’s degree in Food Science/Bakery Science

Job description

Job Summary

The Operations Manager leads daily bakery production while championing technical excellence, consistent product quality, and operational efficiency. This role blends hands‑on baking expertise with people leadership, process optimization, food‑safety compliance, and equipment oversight.

Key Responsibilities

Operations Management

• Oversee day‑to‑day bakery production, ensuring products meet quality, consistency, and volume targets.
• Develop and manage production schedules that meet demand while minimizing waste.
• Monitor workflow performance and implement continuous improvements.

Technical & Process Oversight

• Standardize recipes, procedures, and baking methods to ensure repeatable results.
• Optimize end‑to‑end baking processes (mixing, proofing, baking, cooling, and packaging).
• Troubleshoot production issues related to dough development, fermentation, equipment performance, or ingredient variability.
• Develop and maintain a comprehensive technical playbook that details troubleshooting approaches and critical control points across the bakery operation.
• Evaluate and introduce new technologies, automation, and production techniques, as appropriate.
• Partner with R&D and QA to define processing standards that consistently deliver target product attributes.

Quality Control & Food Safety

• Ensure compliance with food‑safety regulations and programs (HACCP, FDA, and local health codes).
• Maintain standards for product consistency, flavor, texture, and appearance.
• Conduct routine quality checks, internal audits, and corrective actions.
• Educate QA team on diagnosing defect root causes and formulating remedies.

Team Leadership

• Supervise, train, and mentor bakery staff and production teams.
• Serve as the technical bakery expert for production teams, providing guidance on ingredient functionality, processing methods, troubleshooting, and best practices.
• Set clear performance expectations and provide timely coaching and feedback.
• Foster a safe, productive, and collaborative work environment.

Equipment & Maintenance

• Oversee the operation and upkeep of bakery equipment (ovens, mixers, proofers, and related systems).
• Coordinate preventive maintenance and timely repairs to minimize downtime.
• Assess performance and recommend equipment upgrades or replacements.

Inventory & Cost Management

• Manage inventories of raw materials, ingredients, and packaging supplies.
• Control costs, reduce waste, and improve margins through disciplined operating practices.
• Partner with procurement to ensure ingredient quality, continuity of supply, and competitive cost.

Product Development

• Collaborate with R&D and Culinary teams to develop formulations, processing parameters, and specifications that support consistent outcomes.
• Scale formulas from bench‑top or small‑batch trials to full‑scale production.
• Define and communicate processing guidelines and feasibility assessments based on plant capabilities.

Qualifications

Education & Experience

• Bachelor’s degree in Food Science, Bakery Science, or a related discipline (preferred).
• Five or more years of bakery production experience, including leadership responsibilities.
• Experience in commercial or industrial bakery operations.

Technical Skills

• Strong knowledge of baking science (fermentation, dough handling, and ingredient functionality), with broad ingredient knowledge and expertise in grain‑based applications.
• Expert understanding of how process conditions and formulation choices interact to drive product performance.
• Familiarity with automated production systems and commercial bakery equipment.
• Working knowledge of food‑safety standards and programs (HACCP and GMP).

Leadership & Soft Skills

• Ability to train and transfer technical knowledge effectively to plant Operations and QA teams.
• Ability to analyze technical challenges and develop practical, creative, and effective solutions.
• Strong leadership and team management abilities.
• Problem‑solving and process improvement mindset.
• Excellent organizational and communication skills.

Working Conditions

• Fast‑paced, high‑volume production environment.
• Early morning, evening, and weekend shifts may be required.
• Exposure to heat, flour dust, and industrial equipment.

Key Performance Indicators

• Product quality and consistency.
• Production efficiency and output.
• Waste reduction and cost control.
• Compliance with safety and regulatory standards.

EEO Statement

All offers of employment are contingent upon successful completion of the pre‑employment screening process, which includes a drug screen and review of criminal background and other records as required. AA/EEO/Drug-Free Employer.