Job Description
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Job Summary
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The Maintenance Manager leads facility operations, equipment reliability, and team safety in a fast-paced commercial bakery. This role oversees all machinery maintenance, utility systems, capital projects, and facility upkeep while maintaining strict adherence to FDA regulations, SQF/HACCP standards, and Good Manufacturing Practices (GMPs).
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Key Responsibilities
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Plant & Equipment Reliability
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- Oversee preventive, predictive, and emergency maintenance across all production machinery, conveyor systems, and packaging equipment.
- Direct the maintenance of core utility infrastructure, including ammonia refrigeration, steam generation, and compressed air systems.
- Analyze equipment downtime and perform root cause analysis (RCA) to drive continuous improvement and minimize production delays.
- Partner with Sanitation and Production teams to schedule maintenance windows that protect output and product quality.
- Manage parts room inventory, CMMS records, and maintenance budget expenditures.
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Team Leadership & Operations
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- Directly supervise, train, and evaluate maintenance staff, including Assistant Managers (Utilities and Mechanical).
- Determine daily work assignments, sequences, and priorities based on plant needs and crew skill sets.
- Foster a strong safety and continuous improvement culture through ongoing training, coaching, and performance management.
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Food Safety & Compliance
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- Enforce strict compliance with OSHA, FDA, SQF, HACCP, and allergen-control protocols to ensure audit readiness.
- Maintain clean, organized maintenance shop areas and ensure proper tool sanitation.
- Serve as company liaison for utility, energy, and environmental regulatory agencies.
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Capital & Facilities Management
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- Plan, budget, and execute facility modifications, equipment installs, and capital expenditure (CapEx) projects.
- Work with external contractors, vendor bids, and engineering teams on line start-ups and facility upgrades.
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Qualifications
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- Experience: 5+ years of maintenance experience in a food manufacturing environment (baking experience preferred), with at least 3 years in a leadership/supervisory role.
- Education: High School Diploma or GED required; Bachelor’s degree in Engineering, Facilities Management, or related field preferred.
- Technical & Food Safety: Working knowledge of HACCP, SQF, or GFSI standards. Familiarity with CMMS software (Oracle EAM), AutoCAD, PLC programming, and HMIs is highly preferred.
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