Engineering Technician

Summary

Top Reasons to Work at Flowers Baking Company of Denton, LLC:

• Great starting pay: $27.00 per hour with step progression increases/proficiency pay available.
• Excellent benefits package, including PTO, paid sick leave and 8 paid holidays each year.
• Ever growing organization & increased demand for products!
• Anticipated Schedule: 3rd Shift : 11 pm to 7 am, Monday-Sunday ; Days off Vary; Every other weekend off.

The Engineering Technician is a vital member of the Bakery team focused on safely and consistently troubleshooting, repairing and maintaining 2 high speed production lines along with multiple other systems. You will be responsible for weekly PMs, daily calls and down day projects.

Job Responsibilities

Position Responsibilities/Major Duties

• Performs assigned preventative maintenance tasks.    
• Performs scheduled maintenance on plant equipment and machinery.
• Responds to and corrects equipment stoppage/mechanical breakdown. Troubleshoots (when necessary). Repairs/replaces worn/defective parts, motors, control devices, etc.
• Operates machine shop equipment, hand tools, power hand tools, and makes required parts when necessary.
• Maintains cleanliness of work area.
• Position requires ability to act as a member of a highly functioning team.
• Practices and complies with all Company policies and procedures including safety and work rules, etc.
• Performs other duties as directed by supervision.

Desired Experience

• Two (2) or more years experience as a technician and/or formal training or experience.
• Experience in heating, ventilation, and air conditioning; welding, electronics, electrical repairs, industrial equipment installations, alignment, start-up repairs, etc.

Desired Education

High School diploma or GED plus:successful completion of a 6-9 month vocational/technical degree (i.e., HVAC, auto maintenance/repair, or similar program) or, equivalent military training or, successful completion of at least 45 college credit hours may be substituted for vocational/technical training, or completion of the AIB “Science of Baking” correspondence course.