Production Supervisor

Papa John's International , Inc.; Florida; On-site; USD 65,000 - 75,000; Full time

Job summary

Papa John's International, Inc. is seeking a Production Shift Supervisor to support the Production Team Leader in managing operations, staffing and equipment. You will drive productivity, ensure SOPs are followed, and maintain food safety standards across the facility.

You will help train staff, coordinate labor planning and oversee QA processes to deliver quality dough products while maintaining efficient production and compliant documentation for audits.

Qualifications

• Experience leading bakery or food production teams.
• Knowledge of HACCP, GMPs, and SSOPs.
• Ability to train staff and conduct performance reviews.
• Experience implementing food safety standards (FS22000) and audits.

Responsibilities

• Supervise dough production and sanitation to maintain product quality.
• Develop and conduct training on departmental SSOPs.
• Oversee team tasks, meetings, and performance reviews.
• Assist in hiring and interviewing new Team Members.
• Serve as HACCP Coordinator—design and validate HACCP plans.
• Maintain HACCP/SSOP documentation and audit readiness.
• Coordinate recalls and crisis management.
• Partner with leadership to reduce returns and complaints.
• Manage labor costs through planning and scheduling.
• Complete timecard verification in Kronos.

Skills

SSOPs knowledge

HACCP

GMPs

Food safety

Labor cost control

Team leadership

Training

SOP compliance

Tools

Kronos

Job description

Job Summary

The Production Shift Supervisor is responsible for assisting the Production Team Leader in the management of operations through the effective utilization of production team members and equipment. The Shift Leader will actively work towards improving productivity and efficiency of team members, while ensuring Standard Operating Procedures are followed.

Duties and Responsibilities

• Supervise all operations of dough production and sanitation to ensure product quality and consistency.
• Develop, introduce, evaluate and conduct training on departmental SSOPs.
• Maintain quality and consistency of dough through systemized checks and balances and QA requirements.
• Supervise production team’s daily tasks, assist in conducting regularly scheduled team meetings and assist with timely performance reviews to ensure efficiency and productivity of team.
• Perform annual departmental re‑training for Safety, GMPs ( classroom and hands‑on ).
• Assist Team Leader in controlling labor cost through effective planning, scheduling and on‑the‑job training.
• Perform daily inventory counts to ensure an adequate supply of product is on hand and assist Team Leader in ordering product when necessary.
• Complete Team Member timecard verification and sign‑off through Kronos.
• Field and resolve Team Member complaints and attendance issues including supporting documentation.
• Order and maintain QCC operational supplies within budget margins.
• Assist on the floor the with receiving of bulk ingredients, rotating breaks and lunches, unloading trays and loading storage trailers to aid in the production process ( this would be approximately 20% of the work day ).
• Maintain accurate and complete departmental records.
• Work with HR in the interviewing and hiring of new Team Members.
• Perform duties of Production Team Leader in his/her absence.
• Serve as HACCP Coordinator — own HACCP plan design, validation, verification, measurement, documentation, and training across all critical control points.

• Implement and maintain the GFSI FS22000 food safety standard across the facility.

• Develop and execute site‑specific programs for GMPs, SSOPs, allergen control, hygienic zoning, and sanitation requirements.

• Manage HACCP and SSOP validations and verifications; ensure all documentation is current, audit‑ready, and accessible.

• Own the site product risk assessment and risk management plan; enforce production suspension authority to ensure food safety continuity.

• Coordinate facility recalls and serves as the site's primary crisis management resource.
• Attend and actively participate in site leadership meetings — report food safety, quality, and corrective action status; drive continuous improvement across sanitation, food safety, quality, and preventive maintenance.

• Partner with production leadership and the Regional Director to understand and reduce product returns and customer complaints; implement appropriate corrective actions with documented closure.

• Manage sanitation activities and crew (internal or external); ensure sanitation requirements are maintained in all areas of the facility.