Food Manufacturing Equipment Technician — Bakery

Great Kitchens Food Manufacturing•Chicago Heights, IL

20h•Onsite

About The Position

This role is for an Operator I, Bakery (Production) reporting to the Production Supervisor in Chicago Heights, IL. The primary responsibility is to operate and monitor production machinery to ensure products meet specifications and adhere to regulatory and customer standards. This includes setting up the production line, confirming tools, settings, and supplies are ready before start-up, and strictly following Standard Operating Procedures (SOPs) and Good Manufacturing Practices (GMPs). The role also requires adherence to Allergen, Food Defense, and HACCP policies. The operator must maintain constant coverage of assigned machines, restrict their use to trained personnel, and perform basic adjustments. They are responsible for notifying Supervision and Maintenance when major repairs are needed. Accurate documentation of production, including downtime and material usage, is crucial. This includes weighing and recording waste correctly, and potentially documenting finished/semi-finished goods in SAP. Any food safety or equipment concerns must be communicated immediately to the supervisor. Maintaining a clean work environment, using Personal Protective Equipment (PPE), and utilizing all safety devices are essential. Employees must report unsafe practices or injuries, never use damaged pallets, and avoid abusing equipment. Supporting team goals, following work instructions, and taking on additional duties as plant needs evolve are also part of the role.

Requirements

High School Diploma or GED.
1 year of machine operator experience (required).
Skilled in Food & Beverage Manufacturing, Mixing, Blending, Weighing Raw Materials, and Machine Setups for Production Runs.
Ability to thrive in a fast-paced setting while building effective working relationships.

Nice To Haves

Food industry background preferred.

Responsibilities

Operate and monitor production machinery to meet product specifications and regulatory/customer standards.
Set up the line: confirm tools, settings, and supplies are ready before start-up.
Follow SOPs and GMPs; adhere to Allergen, Food Defense, and HACCP policies.
Maintain constant coverage of assigned machines; restrict use to trained personnel only.
Perform basic adjustments; notify Supervision and Maintenance when major repairs are needed.
Capture complete, legible, and accurate production documentation, including downtime and material usage.
Weigh and record waste correctly; may document finished/semi-finished goods in SAP.
Communicate any food safety or equipment concerns immediately to your supervisor.
Keep equipment and work areas clean; use PPE; utilize all safety devices.
Report unsafe practices or injuries; never use damaged pallets; never abuse equipment.
Support team goals; follow work instructions; take on additional duties as plant needs evolve.