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Job

Production Processor

Position Summary:

Prepares dough for baking in accordance with customer specifications and production requirements.

Primary Function:

  • Arrange product on pans or boards;
  • Stretch or cut dough in preparation for baking;
  • Discard pieces that do not fit specifications;
  • Load racks as needed;
  • Inform Supervisor of dough inconsistencies;
  • Set up dough alignment on pans or boards;
  • Ensure that product is free of foreign matter;
  • Ensure ingredient bins are properly labeled;
  • Follow all GMP’s, safety, security and allergen policies;
  • Complete other tasks and duties as assigned.

Competencies

  • Processing: The operators must know their job and their equipment. They must have an appreciation for other related areas and how they affect production and product quality.
  • Product Evaluation: The operators should be knowledgeable as to the product quality standards and be aware of how their performance affects the product quality.
  • Production Trends: The operators do not need to know of new trends in the baking industry for performing their job better. They should realize their job may change due to industry trends.
  • Standards of Identity: Operators should have general knowledge in order to instill pride in the product they are producing.

 

  • Physical Dough Testing – Crust/Crumb: The operators should know enough about the product to be able to inform the Supervisor when something within the line is malfunctioning and may need to be tested.
  • Equipment Operation: Operators must understand and follow the correct safety, operation and sanitation procedures for the equipment they are responsible for operating.
  • Food Product Safety: Operators must understand the food safety principles in their area of responsibility.
  • Other Identified Competencies: The operators must have a good understanding and observance of the Company’s safety and plant rules; participate fully in the Company’s quality program and GMP’s; have a good attendance record; follow directions explicitly; have a good attitude and be responsible for their actions.

Regulatory Responsibilities:

  • Member of Safety Team.
  • Represents regulatory compliance and food safety responsibility.
  • Accountable for ensuring adherence to production GMP standards.

Physical Demands:

  • Frequent bending;
  • Frequent lifting;
  • Frequent walking;
  • Continuous standing;
  • Infrequent talking;
  • Continuous hearing;
  • Frequent pushing and pulling of bread racks, bread trays;
  • Frequent reaching;
  • Close and distance vision required.

Work Environment:

  • Frequent loud to moderate noises;
  • Extreme temperature fluctuations from very hot (up to 110° and high humidity) to freezer conditions (0° Fahrenheit).