Machine Operator - Bakery

United Dairy Farmers•Symmes Township, OH

About The Position

The Machine Operator is an integral member of the bakery production team, helping maximize the effectiveness, compliance, and day-to-day production of the bakery. The role primarily involves mixing doughs and batters, operating the sheeter line, pulling kettle dough for production, and setting up the next day's croissant production. The operator performs activities needed for the timely manufacture of finished goods and must be able to work from 1 a.m. to 9 a.m.

Requirements

Ability to work from 1 a.m. to 9 a.m.
Ability to safely operate the listed bakery production equipment.
Ability to lift materials and ingredients weighing up to 50 pounds.
Ability to cut and handle dough chunks weighing 10 to 30 pounds and handle mixer loads of up to 300 pounds and 140-quart bowls.
Ability to read and follow recipe batch sheets and system-generated work orders.
Ability to record production weights, counts, ingredient and dough information, and lot changes accurately.
Ability to follow HACCP, CCP, GMP, SOP, sanitation, and quality requirements.
Ability to keep up with fast-paced production and perform duties across production and finished-product picking operations.

Responsibilities

Communicate effectively with bakery plant associates, leads, supervisors, and management.
Maintain a positive mindset through words, actions, and appearance, and keep pace with production requirements.
Safely operate mixing equipment, the sheeter line, proofers, V-Mag, Empire depositors, filler depositors, and speed icers.
Track, record, and log the weights of donut shells produced, and ensure accurate counts of raw donuts.
Read and follow recipe batch sheets and system-generated work order requirements.
Lift ingredients and materials weighing up to 50 pounds; cut and block dough into 10- to 30-pound chunks and feed the sheeter incline conveyor.
Empty mixers containing up to 300 pounds of dough, transfer dough to the dough table, move it to the sheeter line, and empty 140-quart bowls of dough or batter.
Follow HACCP and CCP guidelines established by QA.
Record ingredients, seed dough, yeast, water, cinnamon, and dough temperatures as required by batch sheets; follow batching processes and maintain an uninterrupted raw-dough supply to the sheeter line.
Follow batter recipes to maintain quality and consistency, and document ingredient lots and lot changes for daily production.
Keep production and sanitation areas organized and clean; clean mixers, the sheeter line, and production equipment daily.
Return ingredients to their assigned storage locations.
Be willing and able to perform duties across production and finished-product picking operations; follow SOPs and quality and HACCP standards.
Set up production equipment and ensure it is operational and ready on time, including mixers, sheeter, proofer, and fryer.
Attend and participate in face-to-face meetings with associates and management.
Support and help resolve quality problems communicated by QA.
Ensure mixing and sheeter-line equipment is clean and sanitized before use.
Follow employee GMP policies and procedures.
Perform other reasonable duties assigned by management.