Production Utility

Klosterman Baking Co•Morristown, IN

7d•$22•Onsite

About The Position

OBJECTIVE OF 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. SUMMARY: 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

Logic and Reasoning Ability:
Able to solve problems relating to quality requirements and testing.
Math Ability:
Able to add subtract, multiply, divide, and estimate.
Integrity:
Honest, respectful of others, calm and patient in the face of adversity.
Physical:
Capable of standing and walking for long periods of time. Capable of exerting up to 40 lbs. of force frequently and 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.
Worker subject to both inside and outside environmental conditions and temperatures above 100 degrees that is process related and more extreme in summer months. Workers subject to outside temperatures below freezing.
Workers subject to occasional noise sufficient to cause the worker to shout in order to be heard.
Worker subject to hazards such as proximity to moving parts, electrical current and moving objects carrying significant weight and force.
Environmental:
Work within a noisy environment.
Work within a non-climate-controlled workspace where temperatures may vary (typical in manufacturing environments).
Dependability:
Good attendance
SAFETY:
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.
FOOD SAFETY:
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.
All new hires are subject to a 90-day probationary period, with weekly performance and attendance reviews.
As part of the hiring process, a pre-employment background check and drug test are required, in accordance with company policy and applicable laws.
Food manufacturing facility in which Good Manufacturing Practices (GMP's) must be followed at all times. Safety shoes are required from day one, including for the interview as a facility tour will be part of the interview process.

Responsibilities

Inspection of product for uniformity and quality prior to packaging
Sorting Trays – by color, other suppliers, broken.
Feeding trays to tray washer
Operating Pan Stacker/Un-stacker as needed.
Aiding in product changeovers
Discarding scrap / waste disposal / mopping excess water
Must maintain an organized, clean and sanitary working area.
Communicating with others. i.e. operators, utility personnel, supervisors
Pre-Wrap Product Inspection: Requires bending, lifting and stretching over 4’ conveyor. (Hands must be clean, sanitary and in gloves!)
Tray washer: Overhead stretching, stooping, and bending required.
Wrapped Product Inspection: Requires bending, lifting, stooping and stretching.
Pan Pulling and Setting: Requires lifting, pulling, pushing, and twisting. Proper lifting techniques a must to prevent injuries to back!!
Pan Stacker/Unstacker:
Disposing of scrap buns or dough in compactors and the safe way to operate.
Mopping of bakery floor and where to get cleaning supplies.
Cleaning machinery framework, conveyors etc.