Bakery Processing Operator

• Operates the bakery processing equipment to produce product within guidelines established by Quality Assurance
• Properly mixes ingredients
• monitors correct temperature/moisture and makes adjustments
• Operates and shuts down equipment in the processing/bakery area in accordance with established procedures
• Communicates and/or escalates quality issues to appropriate team members
• Reads and understands batch sheets including following recipes and accurate weighing of raw materials
• Monitors and logs current temperatures, mix times item numbers and raw material weights
• Monitors for possible foreign matter
• Follows sanitation procedures for clean ups and change overs
• Tracks and disposes of waste accordingly
• Moves raw ingredients using material handling equipment
• Always maintains proper raw material levels, unload raw materials trailer
• If applicable, monitors correct seasoning coverage amount, adjusts accordingly
• Practices and adheres to appropriate safety and hygiene guidelines/procedures

• High School Diploma or GED is preferred, but not required
• 1-year production experience in a manufacturing environment is preferred, but not required
• Ability to operate bakery processing equipment
• Ability to follow sanitation procedures for clean ups and change overs, including chemical handling
• Ability to move raw ingredients using material handling equipment including but not limited to forklift and/or pallet jack
• Physical requirements: Standing continuously, Walking frequently, Using hands continuously, Bending continuously, Lifting/Carrying/Pushing up to 25 lbs. continuously, up to 50 lbs. seldom, up to 100 lbs. seldom/never (with assistance)

competitive health, dental, 401k and wellness benefits beginning on the first day of employment