Machine Operator LVL 3 (Mixers)

AbiMar Foods, Inc•Abilene, TX

82d•Onsite

About The Position

The Machine Operator Level 3 - Mixing is responsible for safely executing the mixing and forming process for baked goods production by preparing, verifying, loading, mixing, monitoring, documenting, and transferring dough or mixed materials according to approved formulas, standard work, food safety requirements, quality specifications, production schedules, and supervisor instructions. Executes the mixing and forming process in accordance with standard procedures to ensure recipe accuracy, dough and cremes quality, ingredient integrity, traceability, food safety, line supply continuity, and production schedule compliance while maintaining a clean, safe, and inspection-ready work area.

Requirements

High school diploma or GED preferred; equivalent combination of education, manufacturing experience, demonstrated machine capability, and job performance may be considered based on HR policy.
Prior manufacturing, bakery, cookie, cracker, snack, ingredient handling, mixing, batching, or food production experience strongly preferred.
Demonstrated capability equivalent to Machine Operator Level 1 and/or Level 2 certification, or proven ability to operate production equipment safely and consistently, may be required before Level 3 Mixing qualification.
Ability to read, understand, and follow work instructions, safety rules, GMPs, product specifications, formulas, schedules, check sheets, HMI prompts, scale readings, and production documentation.
Basic math skills required to support weights, quantities, batch records, formula verification, lot verification, temperature tracking, waste tracking, and production records.
Basic computer and system capability preferred, including ability to use HMIs, scanners, SAP transactions, digital forms, or Microsoft Office tools when required by the assigned area.
Ability to communicate effectively with supervisors, peers, quality, maintenance, sanitation, warehouse, prescale, and downstream production teams.
Ability to work assigned shifts, overtime, weekends, and schedule changes as required by business needs.

Responsibilities

Safely set up, operate, monitor, and control assigned mixing equipment according to standard work, recipes/formulas, production schedule, quality requirements, GMPs, allergen controls, and supervisor instructions.
Read and understand production schedules, work orders, formulas, recipe sheets, ingredient requirements, lot requirements, and batch documentation before beginning production.
Validate the product and batch information using multiple sources before starting any mix, including the physical production schedule, computer/system information, product code, formula, prescale, and physical ingredients assigned to the batch.
Confirm that all ingredients match the formula, schedule, lot information, and required sequence before addition to the mixer; never rely only on verbal information when physical and system verification is required.
Place loose or packaged raw materials on scales, verify weights, add or remove material to obtain the specified quantity, and ensure that ingredient identity and lot traceability are protected throughout the process.
Load ingredients into the mixer in the prescribed sequence and timing according to the approved procedure; do not combine ingredients into a single large container to simplify the process if that practice compromises recipe sequence, ingredient identity, traceability, quality, or food safety.
Operate mixers, controls, transfer systems, bins, containers, and related equipment safely and within authorized operating limits.
Check and document dough/batch temperature at the required frequency, including every batch when required; immediately identify and escalate out-of-range temperature conditions or abnormal dough characteristics.
Monitor dough consistency, mixing time, ingredient incorporation, equipment condition, material flow, alarms, and any abnormal conditions that may affect product quality or line performance.
Coordinate dough supply with downstream lines such as Rotary or Wirecut/Wegecot to avoid excessive dough accumulation, dough aging, line starvation, or unnecessary production downtime.
Transfer mixed materials to the correct production or storage area, bin, hopper, or container according to product type, line assignment, and food safety controls.
Record materials used, lot numbers, batch information, temperatures, deviations, waste, downtime, rework, holds, and any required traceability or production information accurately and on time.
Prevent introduction of foreign material into each mixture by maintaining clean tools, controlled ingredient handling, proper container use, closed or covered materials where required, and immediate escalation of potential contamination risks.
Maintain a clean, organized, and safe mixing area throughout the shift, using time between processes to clean and reset the area rather than waiting until the end of the shift.
Maintain full control of assigned tools and measurement devices, including thermometers, scales, utensils, containers, and required change parts; verify tool availability and return required tools at the end of the shift according to supervisor sign-off process.
Communicate clearly with supervisors, leads, quality, maintenance, sanitation, warehouse, prescale, and downstream operators to support safe and continuous production execution.
Work flexibly across assigned mixing equipment, production lines, or workstations based on training, staffing, schedule, business needs, and supervisor discretion.
Perform other duties as assigned to meet the business needs of the work unit.