The production operator II is capable of contributing to assigned area of the team-oriented production process. Included is the operation of automated production equipment, primary diagnosis of machinery failures, aiding in preventative maintenance, and sanitation of all related equipment.

In addition, it is the responsibility of the production operator II to contribute to maintaining a safe work environment for themselves and their fellow technicians.

Position requires the ability to master the use of Enterprise software including data input that impacts production and financial systems, data retrieval, reporting, and other functions as instructed.

Position requires demonstration of competency for all on-the-job activities that may have a direct or indirect effect on product safety, legality and/or quality.

Position requires ability to act as a member of a highly functioning team.

Job Responsibilities

• Check and adhere to production work schedule for job assignments and work reporting times
• Maintain cleanliness of work area at all times while on duty
• May be assigned to operate facility metal detector(s); must be fully trained and certified
• Comply with work rules, safety rules, and GMPs
• Ensure compliance with all company policies and procedures (EEO, Sexual Harassment, Safety, Sarbanes Oxley, etc.)
• Perform other duties deemed by management to be an integral part of the job, including but not limited to fulfillment of work schedules, adherence to attendance policies, and other applicable operating rules, policies and procedures

When job assignment is:

Pan-o-Mat Operator

• Operate Pan-o-Mat or Model K machine, ensure that dough pieces are correct weight and size and flow into overhead correctly
• Set up all equipment according to established standards (guides, cutters, speed, weight, etc.)
• Ensure dough pieces are proper size and weight according to standards.
• Ensure proper sheeting, moulding, and panning per production standards.
• Set speed on dough-flo per production standards.

When job assignment is:

Oven Operator

• Ensure quality proofing and baking of product according to set standards
• Prepare proofer by setting humidity and temperature level and proofing time
• Prepare oven (sets temperature and speed controls).
• Set up equipment to ensure pan and product flow.
• Check proofed dough to ensure proper rising and makes necessary adjustments in temperature, humidity and proofing time according to standards
• Monitor operation of proof box and oven and auxiliary equipment to ensure proper proof and proper bake according to standards
• Detect and correct equipment malfunctions

When job assignment is:

Scaler

• Ensure proper weight of raw ingredients for mixer
• Set brew slurry for mixer to use with raw ingredients
• Load, operate, and unload mixer(s)
• Check posted scaling weights and equipment standards
• Precisely measure all ingredients for dough mixer in order to maintain production schedule and appropriate formula
• Maintain appropriate level of ingredients in all ingredient bins
• Assist mixer operator with heavy lifting and moving dough trough

When job assignment is:

Wrap Machine Operator

• Ensure proper slicing, handling and packaging of product according to quality and schedule standards
• Check production wrap count sheet for bag types.
• Set up machinery and make adjustments to accommodate each product according to standards.
• Ensure correct product coding and/or labeling of each product.
• Ensure that product meets quality and packaging standards prior to shipping.
• Replenish wrap/packaging supplies as needed.

When job assignment is:

Wrap Breakperson

• Provide break and/or meal relief for every helper and wrap operator on assigned shift
• Advise supervisor of necessary adjustments or other issues while operator is relieved

Desired Experience

Two (2) or more years of related experience.

Desired Education

High School diploma or equivalency plus successful completion of a technical certification course (i.e., HVAC, auto maintenance/repair, etc). Equivalent military training, other related technical training, or successful completion of at least 45 college credit hours may be substituted for technical training. A technical certification course may include the completion of the AIB “Science of Baking” course.