Maintenance Manager

Job Summary

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).

Key Responsibilities

Plant & Equipment Reliability

• 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.

Team Leadership & Operations

• 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.

Food Safety & Compliance

• 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.

Capital & Facilities Management

• 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.

Qualifications

• 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.