Description

Shift: 2nd 

Oven: 5:00 PM- 1:30 AM

Location: Southeast SA- Brooks City Base (VIA transit route available)

The Machine Operator – Oven is responsible for the baking process of French Brioche (sweet buttery breads great as sliced sandwich loafs, rolls, hotdog buns, and hamburger buns) which requires precise and consistent execution of oven settings, time, temperature, product quality, and documentation of final product. The operator will maintain accuracy in documentation and recording ensure brioche size, shape, color, and quality meets criteria for packaging (this is the third stage of the multi-stage, bread-making process, that depends on the accuracy of the operator). The operator will participate in R&D trialing and training to develop and enhance product quality, will be responsible for maintaining a clean work environment that includes but is NOT limited to maintaining proper sanitation practices, daily task sheet, as well as the master sanitation list, and will ensure timeliness during production hours.

Requirements

Major Responsibilities and Essential Functions

· Must have the ability to produce consistent and quality product that flows downstream from mixing to packaging to meet OEE goals of your shift. 

· Keeps constant contact with upstream material handlers to ensure constant flow of required materials.

· Must effectively communicate deviations, line stops, or any production issues with team of Operators and Line Conductors to mitigate loss of product and down time.

· Communicates with Line Conductors regarding Operator shortage to reduce downtime.

· Notifies all safety and quality concerns immediately to Line Conductor, Supervisor, or member of management team. 

· Maintains accurate and timely records of production and quality documentation.

· Be involved in a culture of inclusion and engagement. 

· Establish and develop strong professional relationships with other Operators, Line Conductors, and Supervisors. 

· Facilitates and communicates well in interdepartmental collaboration toward shared company goals. 

· Follows Safety, Quality, Good Manufacturing Practices, and SOPs to ensure adherence to all quality requirements included in the HACCP program and Quality Assurance.

· Always follows proper PPE and attire when in production; including but not limited to uniforms, gloves, safety shoes, dust masks and others that may be required.

Job Qualification Requirements

· Must be able to demonstrate effective communication within your team, across departments, and exhibit interpersonal, communication, and problem-solving skills.

· Experience in food manufacturing preferred or baking experience preferred.

· Complies with FDA, OSHA, and all other regulatory agencies while complying with Good Manufacturing Practices and a Quality Assurance team.

· Must possess and demonstrate time management skills to ensure production operation efficiency.

· Ability to operate machinery, execute multiple tasks at the same time, interpret and follow precise instructions.

· Be proficient and accurate in changeover procedures including but not limited to tooling changes, as well as recipe changes.

· Continuously observe and evaluate operations to identify problems and/or opportunities for improvement.

· Ability to quickly respond to changing priorities.

· Knowledge of Microsoft Office (Word, Excel, and Power Point).

· Ability to stand, walk, stoop, kneel, bend, climb stairs, and lift up to 55 lbs.

· Complete tasks promptly and carefully.

· Ability to work quickly and cleanly.

· Flexible in helping all areas of operations to accommodate the continuous growth of operations.

Back Up

The Production Supervisor is the backup when the Machine Operator - Oven is absent.