Production Utility

Klosterman Baking Co•Springboro, OH

12h•Onsite

About The Position

Production Associates will operate all equipment and produce all finished products to comply with all laws, policies and standards governing food safety and quality. Production Associates are obligated to report all food safety and quality issues that may occur. Must be able to work in a “Team Environment”. Responsible for inspecting product for uniformity and quality prior to packaging. For breaking down stacks of empty trays to be sorted by color, bakery names (stamped on trays) and sorting out trays that have been broken from use. Responsible for feeding trays into a tray washer and pulling stacked product out of stacking machines to be placed into product staging lanes. Also, setting and pulling metal pans from production line at start-up, shutdown, and product changeovers. Other responsibilities including making sure product codes on packages are legible. Discarding scrap dough and buns into compactor and keeping work area clean and orderly. And any other duties assigned by supervision. Duties are rotated as instructed by supervision. Attend regularly and on time a five- or six-day workweek including weekends, holidays, and possible split days off. Schedule 8 hours or more per day.

Requirements

Ability to work in a “Team Environment”.
Able to solve problems relating to quality requirements and testing (Logic and Reasoning Ability).
Able to add, subtract, multiply, divide, and estimate (Math Ability).
Honest, respectful of others, calm and patient in the face of adversity (Integrity).
Capable of standing and walking for long periods of time.
Capable of exerting up to 40 lbs. of force frequently.
Capable of pushing 200 lbs. of stacked product across floor.
Must be able to reach above 7’8” to stacked product.
Capable of climbing, standing for long periods, walking, grasping, lifting, stacking, pushing, and pulling.
Must be capable of mental and visual ability to be able to inspect codes and packages and to count product.
Must possess basic calculations of counting, addition, multiplication and division.
Capable of understanding and reading work schedules, plant signs/notices, safety regulations postings on bulletin boards or SDS sheets found in the SDS binder.
Good attendance (Dependability).
Adhere to OSHA policies and company safety procedures and requirements.
Submit documentation for safety hazards to a supervisor when identified.
Avoid rushing, awkward positions, and lifting heavy objects alone.
Be “accident-free”.
Be LOTO trained and understand LOTO procedures.
Understanding of HACCP.
Follow all GMPs.
Properly follow allergen procedures.
Monitor product surfaces and work area for any source of cross contamination.
Report any foreign material or food safety risk to a supervisor immediately.
Lead by example by demonstrating what is expected of the food safety culture of Klosterman Baking Company.
Safety shoes are required from day one.
Successfully complete a pre-employment background check and drug test.

Responsibilities

Operate all equipment and produce finished products in compliance with food safety and quality standards.
Report all food safety and quality issues that may occur.
Inspect product for uniformity and quality prior to packaging.
Break down stacks of empty trays to be sorted by color, bakery names, and condition (broken).
Feed trays into a tray washer.
Pull stacked product out of stacking machines to be placed into product staging lanes.
Set and pull metal pans from production line at start-up, shutdown, and product changeovers.
Ensure product codes on packages are legible.
Discard scrap dough and buns into compactor.
Keep work area clean and orderly.
Communicate with operators, utility personnel, and supervisors.
Perform pre-wrap product inspection, removing inferior product and placing it into waste containers.
Report quality issues and machine problems to supervision or wrapping operator immediately.
Keep product lanes even for smooth operation of wrapping machine and free of “bun jams”.
Know how to switch “split product conveyor” between east and west wrappers.
Operate all switches and buttons on inspecting station control panel.
React quickly if wrapping machine quits running and take appropriate actions.
Safely un-jam wrapper at basket loader.
Keep pre-wrap inspection area clean and orderly, using safety goggles when using compressed air.
Safely break down stacks of empty trays up to 7’8” high for the tray washer.
Sort trays by color, bakery name, and sort out broken trays for the tray washer.
Load correct color trays into the tray washer for the product being run.
Store heavily soiled trays aside for Sanitation.
Load trays into tray washer properly and keep conveyor line full of trays.
Place items found in returned trays (e.g., from McDonalds) in the designated area.
Use the assist button to notify wrapper operator of any problems with the tray washer.
Carefully and safely un-jam tray kick-plates.
Catch product properly at product run-off area if both wrappers go down.
Know emergency stop button locations for the tray washer.
Learn “Tray washer Control Panel”.
Keep tray washer tank skimmed of dirt to ensure proper tray cleanliness.
Drain, clean, and fill tray washer tank.
Keep tray washer area clean and orderly.
Visually inspect full trays of wrapped product for quality, correct bun count, and legible code.
Frequently pull full trays off the line and check packages for a good seal.
Know and understand the codes that are printed on packages.
Assist in running off product if wrappers stop running.
Re-wrap product that does not meet KBI quality standards.
Stack-off full trays if stackers go down or stop running.
Safely pull pans offline and stack gently to a safe height.
Place pans properly and gently onto line for dough placement, spacing them for smooth and safe operation.
Retrieve gloves, hot pads, and arm protectors for handling pans.
Pull stuck buns out of pans and discard them.
Read, understand and operate control panels for Pan Stacker/Unstacker machines.
Safely remove pan jams in stacker, unstacker and pan line.
Properly stage pan carts by variety.
Know where all reflectors and photo-eyes are located on the stacker, unstacker and pan line and keep them clean.
Keep Pan Stacker/Unstacker area clean and organized.
Dispose of scrap buns or dough in compactors and operate them safely.
Record scrap buns/dough that is thrown into compactor.
Occasionally help Wrapping Operators conduct blade changes.
Mop bakery floor and clean machinery framework, conveyors etc.
Always check the S.D.S. manual before using any chemicals.