POSITION: General Help- Machine Operator

DEPARTMENT: Production

LOCATION:

REPORTS TO: Production Manager, Supervisor or Lead

STATUS: Non- Exempt Non-Union

Role & Responsibilities

Divider: Set the speed of the divider to the required standard. Ensure that the scaling is accurate and is at the set standard. Scaling check needs to be done (3) times a dough, beginning, middle and end. Keep the dry proofer free of any old dough or debris. Monitor the dusting flour to ensure even distribution. Divider quality check sheets must be filled out properly. Ensure that all divider charts are filled out properly, and at every variety change over.

Mixer: Communicate with previous mixer about dough's being mixed. Scale ingredients one dough at a time using small scoops up to 5lbs. Load 50lb bags of ingredients into the mixer. Load 60lb buckets into the mixer. With assistance from another employee, load up to 100lb buckets of reclaim dough into the mixer. Scale ingredients for the next dough according to the dough schedule. Pull the dough trough to the front of the mixer once the dough has completed its cycle. Using the mixer controls "kick" the dough into dough trough.

Wrapper: Complete documentation which includes weight, temps, slice counts and lot traceability. Reviews list of the current production run. Verifies the proper codes are correctly placed and legible on the bags/cases. Ensures slicers are set correctly and the proper numbers of slices are being achieved. Ensures bagger machines are set up properly and are fastened correctly. Fill orders correctly using the wrap sheet to ensure timely delivery to the customer.

Follow all standards and general manufacturing procedures.

* Reviews list of the current production run.

* Communicates information with other employees on the same line/area.

* Completes required work including, but not limited to: Quality Check sheets, dough schedule recording, taking temperatures of product, housekeeping and working in a safe manner.

* Communicates any issues to the proper Supervisor or Manager.

* Safety:

o Maintains safe working environment for all employees/contractors.

o Promotes safety in all areas of operations.

* Sanitation:

o Maintains cleanliness of the work area.

o Follows proper G. M. P.'s at all times.

* Other related duties as assigned by the Production Supervisor or Lead Person.

Requirements & Physical Demands

* Ability to arrive to work on time consistently

* Able to work in a fast-paced environment and must also adapt to frequent changes that occur on the production line

* Able to read, comprehend and practice necessary safety procedures, signs, etc.

* Able to lift up to 50 pounds, stack, and/or carry pans, ingredient containers, etc.

* Must be able to work around and with various food machinery equipment

* Must be able to measure ingredients and follow written instructions

* Have the ability to stand and/or stoop for the full shift

* Ability to work in a loud, hot work environment

* Willing to work irregular and/or rotating shifts, including split days off (non-consecutive days off)

* Working holidays and weekends is frequently required

* Must be 18 years or older

What's in it for you?

At the H&S Family of Bakeries, we value our team members and make it a priority to offer competitive compensation that encourages longevity with the company and long-term growth. We offer competitive pay and comprehensive and affordable benefits packages, including medical/dental/vision, short term disability, retirement savings, paid time off, flexible spending accounts, employee assistance program and of course - cool company swag.

Equal Opportunity Employer

We are an equal opportunity employer and does not discriminate in its selection and employment practices on the basis of race, color, religion, sex, national origin, political affiliation, sexual orientation, gender identity, marital status, disability, genetic information, age, membership in an employee organization, or other non-merit factors

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Requirements & Physical Demands

• Ability to arrive to work on time consistently
• Able to work in a fast-paced environment and must also adapt to frequent changes that occur on the production line
• Able to read, comprehend and practice necessary safety procedures, signs, etc.
• Able to lift up to 50 pounds, stack, and/or carry pans, ingredient containers, etc.
• Must be able to work around and with various food machinery equipment
• Must be able to measure ingredients and follow written instructions
• Have the ability to stand and/or stoop for the full shift
• Ability to work in a loud, hot work environment
• Willing to work irregular and/or rotating shifts, including split days off (non-consecutive days off)
• Working holidays and weekends is frequently required
• Must be 18 years or older