Oven Operator

The Oven Operator is responsible for operating and monitoring industrial baking ovens used in the production of bread. This role ensures that bread products are baked according to established specifications for time, temperature, appearance, and quality while maintaining food safety and production efficiency.

PRINCIPLE ACCOUNTABILITIES:

• Support without hesitation General Plant Safety, Food Safety, Food Defense Initiatives and Good Manufacturing Practices with an understanding that these are absolutes and are Priority #1.
• Ensure that the correct and current production schedule is used to set up the oven to correct specifications to include but not limited to product to be baked, bake time, internal temperature, product length, and product amounts.
• Ensure product is properly transported to and from the proofer box and/or fermentation box so that the product is properly proofed and fermented according to specified timing, product temperature, etc.
• Operate and monitor industrial ovens to bake products according to production schedules and product specifications.
• Load and unload bread pans, trays, or conveyor-fed products into ovens.
• Set and adjust oven temperatures, baking times, and conveyor speeds based on product requirements.
• Monitor the baking process to ensure products achieve proper color, texture, and internal temperature.
• Inspect baked products for quality, appearance standards, consistency, and defects.
• Remove improperly baked or damaged products from the production line.
• Work with production and/or packaging team to maintain continuous product flow from proofing to cooling areas.
• Maintain accurate product records and machine operation logs. 
• Complete all required quality assurance and RedZone checks, paperwork and accurately document this information as required.
• Ensure work areas and equipment remain clean and sanitary in compliance with food safety regulations.
• Perform routine line cleaning and minor maintenance of ovens and surrounding equipment.
• Report equipment issues to the maintenance department.
• Follow Good Manufacturing Practices (GMPs), food safety regulations, OSHA and workplace safety procedures.
• Follow Good Manufacturing Practices (GMPs) and company safety policies.
• Conduct and/or assist with changeovers, cleaning, and routine equipment maintenance.
• Know where emergency STOP and START/STOP buttons are
• Must stay on the line and work until cleared to leave by a manager or supervisor
• Participate in the training of employees as needed.
• Perform all requests and/or assignments as assigned by the Supervisor or Line Leader.
• May be required to work weekends, holidays as well as overtime during high production periods.

PHYSICAL DEMANDS

Work requires physical strain such as long periods of standing and periods of bending, climbing, and lifting overhead, as well as repetitive tasks. Ability to lift approximately 35 - 45 pounds.  The ability to work around moving equipment.

WORK ENVIRONMENT

Working around moving machinery, powered equipment, slippery floors and dusty areas.  Very hot conditions during summer seasons. Protective clothing such as uniform, shoes and gloves are required.

Knowledge / Skills

• Knowledge of industrial baking processes and oven operation.
• Ability to monitor product quality during baking.
• Basic mechanical and troubleshooting skills.
• Basic math skills to compute product calculations as well as the ability read measurements on the identified measuring devices to check product height, length and internal temperatures.
• Ability to follow production recipes and baking specifications.
• Attention to detail and strong observation skills.
• Good communication and teamwork skills.
• Ability to work in a fast-paced production environment.

EDUCATION & REQUIRED EXPERIENCE

• High school diploma or GED required.
• Previous experience in bakery production, food manufacturing, or oven operation preferred.
• Experience working with industrial baking equipment is an advantage.

Salary : $18