Production Operator III - NE

Summary

The production operator III 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 III 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:
•    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:
•    Sponge Mixer
•    Ensure proper preparation of sponge according to formula and scheduled standards
•    Ensure consistency on all sponge by proper scaling and time and temperature control according to production standards.
•    Maintain schedule by getting sponge mixed efficiently and to dividers on time in order to maintain production flow.
•    Maintain record of temperature of sponge mixing times and other required data.
•    When job assignment is:
•    Make-up Breakperson
•    Provide break and/or meal relief for scalers, sponge mixer, mixer, moulder, pan machine, pan-o-mat and oven operators. Ensure job and production standards are met at each station when performing break or meal relief. 
•    When job assignment is:
•    Wrap Breakperson
•    Provide break and/or meal relief for every wrap operator on assigned shift. Duration of each assignment will vary according to operational needs but will generally not exceed 20 minutes.

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.