Technical Operator - PM (12 Hour) Shifts

Nestle Operational Services Worldwide SA•Town of Medford, WI

6d•Onsite

About The Position

The technical operator is responsible for supporting safe, efficient, and high-quality bakery production across multiple areas, including dough mixing, utility service, conveyor systems, presses, ovens, depanners, proofers, spirals, oilers, extruder depositor equipment, pan flow, sanitation, material movement, and production documentation. This role requires strong safety awareness, mechanical aptitude, attention to product quality, accurate recordkeeping, effective communication, and the ability to work in a fast-paced manufacturing environment.

Requirements

High school diploma or equivalent preferred, or equivalent work experience as determined by the company.
Basic reading, writing, computer, and math skills, including the ability to read scales, production documents, panelviews, and lot numbers.
Ability to complete required on-the-job training, safety training, equipment sign-offs, hand jack training, and forklift certification where applicable.
Ability to follow written and verbal instructions, maintain regular attendance, and work independently or as part of a team.
Ability to work in a fast-paced production environment while remaining calm, organized, and focused on safety and quality.
Strong safety mindset and strict adherence to LOTO, PPE, GMP, and sanitation requirements.
Mechanical aptitude and ability to identify, troubleshoot, and communicate equipment or process concerns.
Ability to operate panelviews, mixers, conveyors, oilers, depositor systems, ovens, proofers, depanners, scales, ingredient systems, PCs, hand jacks, and forklifts as trained.
High attention to detail for lot tracking, process orders, documentation, product specifications, recipes, weights, temperatures, downtime, and quality checks.
Effective communication, teamwork, judgment, planning, and problem-solving skills.
Reliability, flexibility, self-direction, and ability to support changing production needs.

Responsibilities

Maintain steady ingredient, dough, crust, pan, and product flow to prevent production interruptions.
Operate and monitor bakery equipment to support consistent product quality and efficient output.
Identify, troubleshoot, and communicate equipment, process, safety, or quality concerns in a timely manner.
Minimize downtime, waste, safety risks, and non-conforming product through proactive monitoring and accurate documentation.
Support sanitation, changeovers, shutdowns, audits, and overall department readiness.
Demonstrate and follow all safety procedures, including LOTO, gang lock, evacuation procedures, PPE requirements, safe lifting practices, safe movement around conveyors and hand jacks, and awareness of slippery floors, low-clearance equipment, pinch points, and congested work areas.
Follow Good Manufacturing Practices consistently, including food safety, sanitation, allergen awareness, and Food Defense requirements.
Use chemicals according to MSDS requirements and follow established chemical handling procedures.
Maintain an organized and audit-ready work area to support safety, quality, and compliance expectations.
Operate and monitor mixers, panelviews, scales, ingredient lifts, dough chunker trolleys, transfer conveyors, extruder depositor equipment, dough ball oilers, pan oilers, presses, ovens, depanners, proofers, spirals, product conveyors, and pan conveyor systems.
Maintain ingredient, dough, crust, pan, and product flow to support downstream production needs.
Weigh, measure, and add correct ingredients to mixers; monitor flour, slurry, oil systems, dough ball weights, and dough quality.
Operate equipment start-up, shutdown, production mode, changeover mode, recipe changes, run cycles, warmup functions, timers, tray rates, and fault clearing functions through panelviews and related systems.
Support crust-to-line flow, panning tables, sheeting lines, and pan flow as assigned.
Operate forklift, hand jack, and material movement equipment as trained and authorized; complete required equipment inspections.
Monitor product quality, dough consistency, dough shape, crust quality, pan flow, belt performance, servo performance, conveyor conditions, and system faults.
Identify and respond to jam conditions, pan jams, dough shape issues, crust tails, out-of-spec screens, power surges, equipment failures, and other production interruptions.
Make minor adjustments within role expectations and promptly escalate issues that require maintenance, supervision, or cross-functional support.
Perform belt checks, conveyor inspections, equipment verifications, and quality checks to minimize downtime and prevent non-conforming product.
Verify correct process orders, lot numbers, resource numbers, recipes, product information, and production requirements.
Record batch data, dump times, temperatures, lot numbers, downtime, slurry times, equipment checks, inspections, audits, and other required paperwork accurately and timely.
Start, close, and update process orders and enter required information into systems such as panel PCs, Hertzler, SFOL, and related production systems as applicable.
Communicate effectively with Bakery, Assembly, Utility, Mixer, Maintenance, Quality, and Supervisory teams using appropriate communication tools, including two-way radios when needed.
Clean and sanitize mixers, conveyors, catch pans, surrounding areas, floors, ingredient equipment, and assigned production areas.
Support changeovers, shutdown procedures, mixer scraping, press die changes, depanner swaps, weight adjustments, timer resets, and equipment preparation.
Relieve Bakery employees for breaks and provide support to Mixer Operators, Crust Packers, Utility Service, and other assigned areas.
Replenish supplies, organize warehouse and production areas, remove waste, and assist with material movement as needed.
Perform backup duties, cross-training assignments, and other responsibilities as required to support bakery operations.