Production Operator II - Dave's Killer Bread

Bringing Home the Dough

The production operator II 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 II 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.

Physical requirements of this position include:

• Stooping/Bending and Lifting
  • Ability to routinely stoop and bend while lifting from 20 to 50 pounds
  • Ability to occasionally stoop and bend while assisting in lifting dough module weighing up to 120 pounds.
  • Ability to routinely stoop, bend and lift up to 50 pounds of ingredients to a 36 inch high table and then from table to 54 inch high mixer.
• Climbing/Crawling
  • Ability to climb fixed and portable ladders to a height of between ten (10 and twenty (20) feet, often while carrying up to 20 pounds of scrap dough with the ability to then reach out two (2) feet to drop scrap dough into the top of hopper.  Ability to climb onto and crawl under machinery.
• Push/Pull
  • Ability to exert necessary force to push or pull wheeled carts weighing 400/500 lbs. a distance of between 150 and 300 feet
  • Ability to exert force necessary to – with assistance - move wheeled container weighing up 2400 pounds a distance of 50 feet

Rising to the Challenge: Position Responsibilities

• Check and adhere to production work schedule for job assignments and work reporting times
• Ensure compliance with all company policies and procedures (EEO, Sexual Harassment, Safety, Sarbanes Oxley, etc.)
• Performs 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
• 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
The incumbent may be trained and assigned to operate multiple types of production equipment. Regardless of specific assignment, they are responsible for ensuring all machinery is set up, operated, and monitored according to established standards and safety procedures.
General Duties (applicable across machine assignments):
• Set up equipment following all established procedures, specifications, and safety guidelines.
• Ensure continuous, efficient flow of materials through assigned equipment.
• Verify product quality meets required standards throughout operation.
• Make necessary adjustments to equipment to maintain proper performance, measurements, and production speeds.
• Remove defective product and ensure only compliant product moves forward in the process.
• Maintain clean, organized work areas and follow all sanitation requirements.
• Complete required documentation and system entries accurately and on time

Knead to Know: Preferred Qualifications

Two (2) or more years of related experience.

Additional Ingredients: Essential Job Requirements

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.