Bakery Machine Operator- (Nights)

Dreyer's Grand Ice Cream•Fort Wayne, IN

About The Position

The Bakery Machine Operator operates and maintains bakery production equipment to ensure products meet customer specifications, quality standards, and food safety requirements. The operator follows standard operating procedures, applies basic bakery knowledge, controls the manufacturing process to meet production targets, and communicates effectively with the team. Equipment must be correctly set up, used, stored, and cleaned without excess water; faults and other issues must be reported during handovers to Maintenance and the next shift. The role also coordinates the local work team's daily activities, including breaks, lunches, and rotations, and supports a positive safety culture. The operator is expected to demonstrate the company’s operating model and core values, take ownership, address issues as they arise, and contribute to continuous improvement. Other duties may be assigned. Success is measured through improved food safety and quality results, hygiene and safety audits, achievement of production targets, effective teamwork, implementation of improvement initiatives, and reduced accidents and incidents. Responsibilities also include returning packaging to the warehouse, checking the line after cleaning, storing tools correctly, and ensuring no stagnant water remains in equipment. The position is fast-paced and involves working with and around others, in wet and/or humid areas, in high-noise areas, and around mechanical, electrical, and pressurized equipment. The role involves frequent exposure to nuts and other potential allergens. The stated pay is $26.20 per hour.

Requirements

Must be 18 years of age or older.
Aptitude for automated mechanical processes, with good troubleshooting and diagnostic skills.
Excellent interpersonal communication, math, and problem-solving skills.
Ability to work multiple shifts and/or schedules.
High school diploma, GED, or equivalent experience.

Nice To Haves

One year of related experience is preferred.

Responsibilities

Operate equipment according to standard operating procedures and maintain clean, organized machines without damaging them through excess water.
Apply basic bakery knowledge and understand the reasons behind operating practices.
Use limited water when cleaning and follow the “clean as you go” principle.
Correctly use, store, and set up equipment.
Hand over effectively to Maintenance and the next shift, reporting faults and issues.
Control the manufacturing process to produce goods meeting customer specifications, quality, and food safety requirements and to achieve production targets.
Communicate effectively with the entire team.
Meet health and safety requirements and support a positive safety culture throughout the line.
Represent the company’s operating model and core values through consistent behaviors.
Observe and address issues as they arise.
Coordinate the local work team's daily activities, including breaks, lunches, and rotations.
Reduce food safety and quality rejections and contribute to improving hygiene, GMP, and safety audit results.
Implement quality and improvement initiatives and contribute to reducing accidents and incidents.
De-kit the line and return all packaging to the warehouse.
Check the line after cleaning, store tools in their correct places, and ensure no stagnant water remains in equipment.
Perform other duties as assigned.