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The Bakery Processing Operator, under general supervision, is responsible for the safe, efficient and continuous operation of processing/baking machinery. This role involves operating the processing/baking equipment to produce products within guidelines established by Quality Assurance and to the highest possible standard of quality. The operator will properly mix ingredients, monitor correct temperature/moisture, and make adjustments accordingly. They will also monitor the product and remove any that is improperly formed or overlapped. The position requires operating and shutting down equipment in the processing/bakery area in accordance with established procedures, including changeovers and preventative maintenance. Communication of quality issues to appropriate team members is essential, as is the ability to read and understand batch sheets, follow recipes, and accurately weigh raw materials. The operator will monitor and log current temperatures, mix times, item numbers, and raw material weights, making adjustments as necessary. They will also follow sanitation procedures for cleanups and changeovers, handle chemicals safely, and track and dispose of waste accordingly. The role may require moving raw ingredients using material handling equipment such as forklifts and pallet jacks, maintaining proper raw material levels, and unloading raw materials trailers. Adherence to safety and hygiene guidelines is mandatory, and the operator may be required to work mandatory overtime and perform other duties as needed.
