Mixer/Baker Operator - Day Shift (Mon - Thurs)

• Review production schedule and coordinate with planner and/or previous shift regarding scheduling, identifying potential difficulties in timing as required in order to meet production schedule.
• Set up, operate, and mix dough, tending equipment, and following procedures for time and speed for specific mixtures.
• Prepare minor ingredients, labeling containers based on type of dough and batch type.
• Record production and all paperwork as required.
• Continually monitor room temp and dough schedule during the shift and adjust as required.
• Prepare and layout ingredients according to formulation.  
• Select and measure or weigh ingredients for minors according to formulation.
• Set up, operate, and tend mixing equipment to produce the highest level of product quality.
• Mix or blend ingredients, according to formulation.
• Record production data for dough batch, such as the ingredients used, lot #, temperature, and time cycle.
• Monitor equipment to detect possible malfunctions or undesirable results to management.
• Maintain process specifications and quality standards.
• Maintain regular communication with management as necessary.

• Maintain close communication with machine operators to deliver specific instructions regarding dough temperature and proofer time.
• Maintain clear communication with management on any production problems as necessary.
• Complete required cleaning verification reports.

• Perform tasks associated with general sanitation – to include scrub, scrape, and wash equipment.
• Keep plant trash removed on a timely basis.
• Follow Sanitation Standard Operating Procedures (SSOPs)
• Perform assignments in accordance with established GMP (Good Manufacturing Practices) policies and procedures.
• Sweep, mop, clean, and sanitize floors.
• Participate in ongoing training.
• Demonstrate good verbal communication skills.
• Familiar with SQF, HACCP, and GMP practices which help ensure food safety within the workplace and the production of a safe and quality product.
• Follow work instructions and OSHA safety rules, including the use of PP and other safety equipment in an industrial environment.

• General understanding of manufacturing processes and related equipment.
• Ability to work overtime as needed with little or no notice.
• Basic computer skills
• Working knowledge of production machines, particularly mixers.
• Significant knowledge of dough properties and processing.
• Attention to detail, accuracy and attaining specific standards are a must.
• Able to work in a fast-paced environment as pace is determined by production schedule.
• Able to work in a team environment and direct other workers.
• Able to document/record Information — entering, recording, storing, or maintaining information in written and/or electronic form.

• A high school diploma or its equivalent is preferred.
• Complete working knowledge of food manufacturing processes is preferred.
• Knowledge of dough properties in the production of bread products.
• Basic math skills
• Over 1 year and up to 3 years of job training

•   Properly follow quality standards, safety rules, operating and maintenance instructions and       detailed operating manuals.
• Excellent communication skills
• Able to read, comprehend, and convey information in Basic English. Bilingual preferred.

• Exposure to flour, oil, heat, cold and normal production chemicals, and hazards.
• Hair nets, ear plugs/muffs, gloves, boots, aprons and/or safety glasses/goggles may be required.
• Ability to frequently handle material from floor-to-waist, waist-to-shoulder, shoulder-to-overhead and pushing/pulling/carrying.
• Ability to constantly stand/walk; bend/flex/extend/twist neck and back; frequently grip/reach/lift/pull with L/R hands.
• Ability to tolerate humid, wet working environments with temperatures up to 100 degrees F.

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